Sweet and Sour Pulled Chicken Sandwiches

Let your slow cooker do the work this weekend with an easy sweet and sour chicken filling for sandwiches and wraps.

Sweet and Sour Pulled Chicken - Let your slow cooker do the work this weekend with an easy sweet and sour chicken filling for sandwiches and wraps.

I’ve found that having a plan, and even better, a make-ahead meal, makes for a really relaxed atmosphere in our house. If I know in advance what I’ll be serving and can communicate that to my family so that they can help facilitate or even do all the prep work, life feels calm and peaceful.

I realize that not everyone has seven other people asking them what’s for dinner on any given day. But, still, I think this advance prep would work for you, too.

Believe me, I’m not so organized that it happens every day, but when it does? Wow! I feel like I’m on top of the world. And it’s just one meal!

Today’s recipe is easy, make-ahead, and perfect for game days, mocktail/cocktail parties and really, any time. It cooks in the slow cooker, pretty quickly on high. Last week it was done in less than three hours, making it the perfect winter day lunch.

I served it on Sweet Hawaiian Rolls, but you can use whatever roll you prefer. I thought the sweet rolls went along well with the Asian seasonings, and the size was perfect for little hands. The smaller rolls also make it a great finger food for New Year’s. Go with what you like.

This makes a fair amount of chicken. You can cool and freeze half of it for another meal or simply invite friends over. The filling also goes well in lettuce wraps.

Sweet and Sour Pulled Chicken - Let your slow cooker do the work this weekend with an easy sweet and sour chicken filling for sandwiches and wraps.

Have YOU got a favorite make-ahead meal?

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  1. This recipe sounds fantastic! I love a great slow cooker recipe. Pinning!

  2. I made this recipe last night, and my family LOVED it! It was perfect on the Sweet Hawaiian Rolls. My family also commented how wonderful it smelled while it was cooking. Thank you for another great recipe!

  3. Do you eat raw sugar snap peas? Or do you blanch them? I’m looking for ways to add them to my diet.

  4. pat piroska says:

    wow this looks really good. I’ll be able to make up some of those wonderful little rice bowls. retired and now i have time to have fun in the kitchen. thanks for being here.

  5. I made these today for dinner. They were a hit! Thank you for yet another great recipe.

  6. This looks fantastic! I will be trying this soon. Unfortunately, if it is for the pantry challenge, I have everything except chicken. ;)

  7. What can I substitute for the sherry?

    • Sherry is in a lot of Asian style recipes; I’ve found that it gives it a more authentic flavor. You can find affordable “cooking sherry” on the vinegar aisle. You can use chicken broth if you’d rather.

  8. Nafisa Hashim Soni says:

    How can we cook for 6 hrs on high flame and 6 hrs on low flame?

  9. Jean Breneman says:

    Just wondering if I could substitute regular vinegar for the rice vinegar? Even if I substitute something else for the sherry? (I’m thinking chicken broth)

  10. Laura Strohm says:

    Trying out this recipe as we speak. I did go and buy rice vinegar but I did not have Sherry so I used white wine.
    I am having 2 couples over so I will let you know! THanks. LS

  11. Hey Jessica, this recipe looks great! I have a hard time keeping chicken breats moist in the crockpot. Even with juices, it always tastes dried out. How do you keep that from happening? Since crockpots heat at different temperatures, how do you know when the chicken is done and not overcook it? Should I pull at it with 2 forks at various times and turn it off when it gives easily? I’ve found even when the thermometer says its done, it is not tender enough to shred at that point. Any tips anyone can offer for cooking moist chicken breasts in the crockpot would be much appreciated! Thank you!

    • I think my first question would be what kind of chicken do you buy? I’ve found that the big grocery store breasts get tough more easily than the ones that I buy at Trader Joe’s. It might not be you; it might be your chicken.

      • Good to know! I have been buying Costco organic frozen chicken breasts lately and they are bigger. Which ones do you buy from Trader Joes? Are they frozen?

  12. Connie Maynard says:

    OMG! This is the best recipe for chicken sandwiches I’ve ever had! Just made sandwiches for my husband & me
    for our dinner & they were fabulous! I’m going to serve this as sliders for a party we’re having soon! I made it
    exactly as called for in the recipe & it was perfect! Great flavor. Good job, Jessica! Thanks much.

  13. Thanks, Connie. So glad you liked them!


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