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Home » Recipes » Slow Cooker Recipes

Slow Cooker BBQ Chicken Sandwiches

Dated: May 29, 2024 Last Modified: May 29, 2024 This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Shredded BBQ chicken with coleslaw and pickled jalapenos on toasted buns.

These Slow Cooker BBQ Chicken Sandwiches are made in the crockpot, shredded, tossed with BBQ sauce, and served on toasted buns with coleslaw!

These Crockpot BBQ Chicken Sandwiches make a great easy weeknight meal or can be served during the summer at a potluck. They're piled high with shredded chicken, crunchy coleslaw, and pickled jalapenos.

Shredded BBQ chicken sandwiches with coleslaw on toasted buns.

There's no way around it - BBQ chicken sandwiches are delicious. They're tangy, smoky, slightly sweet, super messy bundles of joy. This version is prepared in the slow cooker, making it a super easy recipe.

The slow cooker (or crockpot as we call it in Minnesota) is a wonderful cooking appliance that helps us get through the hot and humid summer months by allowing us not to turn on the oven.

Whoever invented the slow cooker is a genius. You can create fantastic meals that make your house smell amazing with seriously minimal effort. That is certainly the case with these sandwiches.

They're made with bone-in chicken breasts that are slow cooked with a blend of savory spices, shredded, and tossed with your favorite BBQ sauce. You can serve the BBQ chicken any way you like, but I love it served on toasted buns loaded with slaw.

Jump to:
  • Which Chicken Is Best For BBQ Chicken Sandwiches?
  • How Long Does It Take To Make Slow Cooker Chicken?
  • Ingredients For Slow Cooker BBQ Chicken Sandwiches
  • How To Make Slow Cooker Chicken
  • How To Shred The Chicken
  • Which BBQ Sauce Is Best?
  • How To Make Coleslaw
  • What To Serve With BBQ Chicken Sandwiches
  • How Long Does BBQ Chicken Last In The Fridge?
  • Can The Chicken Be Frozen?
  • Slow Cooker BBQ Chicken Sandwiches
Raw split chicken breasts in slow cooker.

Which Chicken Is Best For BBQ Chicken Sandwiches?

You can use either bone-in or boneless, skinless chicken breasts to make these Slow Cooker BBQ Chicken Sandwiches.

I prefer to use bone-in (also known as split) chicken breasts when using the slow cooker because they are meatier, more flavorful, and cheaper than boneless, skinless chicken breasts.

They are also more likely to stay moist and juicy and less likely to overcook and dry out than the boneless variety.

Split chicken breasts simply refer to a cut of chicken breast that includes part of the rib bones and the skin.

When making bone-in or split chicken breasts in the slow cooker, it's important to remove the skin first and then removing all of the bones after the chicken is cooked and before serving.

Uncooked split chicken breasts topped with spices in slow cooker.
Uncooked split chicken breasts tossed in spices in slow cooker.

How Long Does It Take To Make Slow Cooker Chicken?

It takes 3-4 hours to cook chicken on High in the slow cooker and 5-7 hours to cook on Low. Cooking times may vary depending on the slow cooker and the type of chicken used.

It's important that the chicken is fully cooked through before serving. The safe internal temperature for chicken is 165 degrees Fahrenheit and can be checked using a food thermometer if needed.

Just as it's important not to undercook the chicken, it's also important not to overcook it. Overcooked chicken can be dry, stringy, and rubbery. To prevent overcooking the chicken, it can help to set the slow cooker to Low.

Using the Low setting can help the chicken to cook more evenly and prevent it from drying out. This is especially true if using boneless, skinless chicken breasts.

Of course, you can cook the chicken on High if needed.

Ingredients For Slow Cooker BBQ Chicken Sandwiches

Here's what you'll need to make them.

  • 3 lbs. Split Chicken Breasts (also known as bone-in chicken breasts)
  • ¼ cup Low Sodium Chicken Broth
  • 2 tsp. Garlic Powder
  • 2 tsp. Onion Powder
  • 1 tsp. Smoked Paprika
  • 1 tsp. Italian Seasoning
  • ¾ tsp. each Kosher Salt and Pepper (split)
  • 1 ¼ cups BBQ Sauce
  • 2 tsp. Sriracha Hot Sauce (optional)
  • 3 cups Green Cabbage (shredded)
  • 3 cups Red Cabbage (shredded)
  • 2 Carrots (shredded)
  • ½ cup Mayo
  • ¼ cup Dijon Mustard
  • 2 Tbsp. Apple Cider Vinegar
  • 1 tsp. Sugar
  • 2 ½ tsp. Celery Seeds
  • 1-2 packages Gluten Free Buns (or regular buns if not gluten free)
  • 1 jar Pickled Jalapeno Peppers
Cooked split chicken breasts in crockpot.
Cooked split chicken breasts on wooden cutting board.

How To Make Slow Cooker Chicken

The process of making this slow cooker chicken is easy. All that's needed is to remove the skin from the chicken breasts, toss them into the crockpot with some chicken broth and spices, and shred the chicken once it's cooked.

The coleslaw can be prepared while the chicken is cooking in the crockpot.

  1. Start by removing the skin from 3 lbs. of bone-in (also known as split) chicken breasts and discard.
  2. Turn the slow cooker on and add ¼ cup of low sodium chicken broth to it.
  3. Place the chicken breasts in the slow cooker and add 2 tsp. each garlic powder and onion powder, 1 tsp. each smoked paprika and Italian seasoning, and ½ tsp. each kosher salt and pepper.
  4. Toss the chicken breasts in the spices and broth until completely coated.
  5. Place the lid securely on the slow cooker and cook the chicken breasts for 3-4 hours on High or 5-7 hours on Low.

You can also use boneless, skinless chicken breasts if you prefer.

Cooked shredded chicken breasts on wooden cutting board.
Cooked shredded chicken tossed in BBQ sauce in crockpot.

How To Shred The Chicken

As mentioned, cooking times may vary and you can always check the internal temperature of the chicken using a food thermometer if you have any questions.

The safe internal temperature for chicken is 165 degrees Fahrenheit.

  1. Once the chicken is fully cooked, remove it from the slow cooker and place it on a cutting board or a clean, flat surface (make sure to keep all the drippings in the slow cooker).
  2. Allow the chicken to sit for a few minutes.
  3. Shred the cooked chicken with two forks, removing it from the bones. Make sure to remove and discard the bones before serving.
  4. Once the chicken is completely shredded, add it back to the slow cooker.
  5. Add 1 ¼ cups BBQ sauce and 2 tsp. Sriracha hot sauce (optional) to the chicken and toss until completely coated in the sauce.
  6. Return the lid to the slow cooker and cook for another 10 minutes, or until the sauce has heated through.

Which BBQ Sauce Is Best?

The BBQ sauce used depends on your preference. I recommend a brand of BBQ sauce that you love.

Make sure that the brand used is gluten free if gluten is an issue for you.

I love the Stubb's line of BBQ sauces. They're super flavorful, made without high fructose corn syrup, and contain a wide variety of options.

Feel free to use a sweeter variety if you like more sweetness, mesquite if you prefer smokier flavor, a hotter variety if you prefer more spice, or the traditional variety if you like a tangier sauce.

Looking For More Slow Cooker Recipes? Don't Miss These!

  • Crockpot Tortilla Soup
  • Crockpot Buffalo Chicken
  • Slow Cooker Barbacoa Tacos
  • Slow Cooker Turkey Chili
  • Crockpot Chicken Potato Soup
  • Slow Cooker Ground Beef Chili
  • Crockpot Chicken Corn Soup
  • Slow Cooker Veggie Chili
Shredded cabbage coleslaw in glass mixing bowl with spoon.

How To Make Coleslaw

Adding coleslaw to these Slow Cooker BBQ Chicken Sandwiches is completely optional and preparing the coleslaw is an optional step.

If making the coleslaw, it can be prepared while the chicken is cooking in the crockpot. Alternately, it can be made the day ahead and stored in an airtight container in the refrigerator.

This coleslaw is tangy and made with crunchy, fresh green and red cabbage. You can also use only green, red, or a mixture of both.

To make this step even easier, feel free to use packaged shredded cabbage or coleslaw mix in place of shredding the cabbage yourself.

  1. To make the coleslaw, start by grating 2 large carrots using a box grater.
  2. Chop 3 heaping cups of green cabbage and 3 heaping cups of red cabbage (or 6 heaping cups of one variety) by hand using a knife or in a food processor.
  3. Place the shredded cabbage and carrots into a large mixing bowl.
  4. For the dressing, combine ½ cup mayo, ¼ cup Dijon mustard, 2 Tbsp. apple cider vinegar, 1 tsp. sugar, 2 ½ tsp. celery seed, and ¼ tsp. each of kosher salt and pepper in a small bowl. Stir until completely combined using a small whisk or fork.
  5. Pour the dressing over the cabbage mixture a bit at a time, stirring to combine using a large spoon. Continue with the remainder of the dressing and toss until the coleslaw is completely coated in the dressing.

For more detailed instructions, check out this recipe for Light and Crunchy Coleslaw.

Open faced BBQ chicken sandwiches with coleslaw and pickled jalapenos on toasted buns.

What To Serve With BBQ Chicken Sandwiches

This shredded BBQ chicken is perfect served on toasted buns. The buns may be toasted on a flat skillet over medium-low heat until the edges get nice and crusty. You can also brush them with butter or oil first to make them even toastier.

I recommend a quality brand of gluten free burger buns or any burger buns if gluten is not an issue for you. Canyon Bakehouse makes a great line of gluten free buns.

  1. To make the sandwiches, toast the buns over medium heat on a flat skillet until the edges are crispy.
  2. Spoon a generous amount of the shredded chicken and BBQ sauce onto each sandwich.
  3. Add some of the coleslaw on top of the shredded chicken.
  4. Top the sandwiches with a few pickled jalapeno peppers.

Alternately, you can serve the BBQ chicken sandwiches with the coleslaw on the side or without the coleslaw and pickled jalapenos.

You can also use sandwich bread to make a half or full sandwich, serve the shredded BBQ chicken in a wrap, or go low-carb and serve it in a lettuce wrap.

Feel free to add a few slices of your favorite cheese to the sandwiches. Cheddar, sharp cheddar, fontina, Havarti, Muenster, or Colby Jack are all great options.

For a rich and creamy sauce to drizzle over the top, you can't go wrong with this Homemade Ranch Dressing or Creamy Blue Cheese Dressing.

Sliced pickles, red onions, shredded lettuce, and tomatoes are more great topping ideas.

If you prefer an alternative coleslaw, check out this kohlrabi slaw, blue cheese coleslaw, southwest coleslaw, or Asian cabbage slaw.

I love BBQ chicken with potato salad and this Mediterranean potato salad and Spanish potato salad are tasty options.

Pasta salad like this dill pickle pasta salad or creamy pesto pasta salad are delicious choices.

You can also use the shredded BBQ chicken any way you like. BBQ chicken can be used as a topping for pizza or flatbread, added to a salad, stuffed in a quesadilla, or tossed with pasta.

Pulled BBQ chicken sandwiches with coleslaw and pickled jalapenos on toasted buns.

How Long Does BBQ Chicken Last In The Fridge?

Any leftover shredded BBQ chicken may be stored in an airtight container in the refrigerator for 2-3 days.

Make sure to allow the chicken to cool completely before transferring to the fridge for storage.

Leftover coleslaw can be stored for 2-3 days in a separate airtight container in the fridge.

Can The Chicken Be Frozen?

Yes! This Slow Cooker BBQ Chicken actually makes a great freezer meal.

How To Freeze

  1. Prepare the shredded BBQ chicken as directed. Allow it to cool completely before freezing.
  2. Once cooled, place the shredded BBQ chicken in heavy-duty freezer bags, label with the date, and store in the freezer up to 3 months.

How To Thaw

  1. Place the freezer bag in the fridge for 24 hours to thaw.
  2. Heat the chicken on the stove top with a little bit of chicken broth until warm.
  3. You can also heat it up in the oven on a baking sheet or warm it in the slow cooker with a little extra chicken broth.

Prepare the coleslaw and other toppings just before serving.

Love BBQ? Check out these recipes!

  • Slow Cooker BBQ Turkey Meatballs
  • BBQ Sweet Potatoes
  • BBQ Chicken Pizza
  • BBQ Chicken Sloppy Joes
  • Dutch Oven Pulled BBQ Chicken

Want More BBQ Recipes? Don't Miss These!

Crockpot BBQ Pork Chops

BBQ Chicken Pinwheels

BBQ Turkey Burger Sliders

Skillet BBQ Beef Sandwiches

Shredded BBQ chicken sandwiches with coleslaw on toasted buns.

Slow Cooker BBQ Chicken Sandwiches

Christine Rooney
These Slow Cooker BBQ Chicken Sandwiches are made in the crockpot, shredded, tossed with BBQ sauce, and served on toasted buns with coleslaw!
4.60 from 5 votes
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Prep Time 15 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 15 minutes mins
Course Main Course
Cuisine American
Servings 6
Calories 842 kcal

Equipment

  • Slow Cooker

Ingredients
 
 

For The BBQ Chicken:

  • 3 lbs. split chicken breasts also known as bone-in chicken breasts
  • ¼ cup low sodium chicken broth
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 1 tsp. smoked paprika
  • 1 tsp. Italian seasoning
  • ½ tsp. kosher salt
  • ½ tsp. pepper
  • 1 ¼ cups BBQ sauce
  • 2 tsp. Sriracha hot sauce optional
  • 6 gluten free buns or any buns if not gluten free
  • ¼ cup pickled jalapenos

For The Coleslaw:

  • 3 heaping cups green cabbage
  • 3 heaping cups red cabbage
  • 1 cup carrots shredded, yields 2 large carrots
  • ½ cup mayo
  • ¼ cup Dijon mustard
  • 2 Tbsp. apple cider vinegar
  • 1 tsp. sugar
  • 2 tsp. celery seeds
  • ¼ tsp. kosher salt
  • ¼ tsp. pepper

Instructions
 

For The BBQ Chicken:

  • Remove the skin from 3 lbs. of split (also known as bone-in) chicken breasts and discard.
  • Turn the slow cooker on and add ¼ cup of low sodium chicken broth to it.
  • Place the chicken breasts in the slow cooker and add 2 tsp. each garlic powder and onion powder, 1 tsp. each smoked paprika and Italian seasoning, and ½ tsp. each of kosher salt and pepper.
  • Toss the chicken breasts in the spices and broth until completely coated.
  • Place the lid securely on the slow cooker and cook the chicken breasts for 3-4 hours on High or 5-7 hours on Low.
    The safe internal temperature for chicken is 165 degrees Fahrenheit and may be checked using a food thermometer if necessary.
  • Once the chicken is fully cooked, remove it from the slow cooker and place it on a cutting board or a clean, flat surface (make sure to keep all the drippings in the slow cooker). Allow the chicken to sit for a few minutes.
  • Shred the cooked chicken with two forks, removing it from the bones. 
    Make sure to remove and discard the bones before serving.
  • Once the chicken is completely shredded, add it back to the slow cooker.
  • Add 1 ¼ cups BBQ sauce and 2 tsp. Sriracha hot sauce (optional) to the chicken and toss until completely coated in the sauce. Return the lid to the slow cooker and cook for another 10 minutes, or until the sauce is heated through.

For The Coleslaw:

  • Grate 2 large carrots using a box grater (yields 1 cup).
  • Chop 3 heaping cups of green cabbage and 3 heaping cups of red cabbage (or 6 heaping cups of one variety) by hand using a knife or in a food processor.
  • Place the shredded cabbage and carrots into a large mixing bowl.
  • For the dressing, combine ½ cup mayo, ¼ cup Dijon mustard, 2 Tbsp. apple cider vinegar, 1 tsp. sugar, 2 tsp. celery seeds, and ¼ tsp. each of kosher salt and pepper in a small bowl. Stir until completely combined using a small whisk or fork.
  • Pour the dressing over the cabbage mixture a bit at a time, stirring to combine using a large spoon. Continue with the remainder of the dressing and toss until the coleslaw is completely coated in the dressing.
  • Cut and toast gluten free buns (or any buns if not gluten free) in a warmed skillet on stove top until edges are browned (optional).
  • To Serve: Place generous amount of shredded BBQ chicken, coleslaw, and a few pickled jalapenos onto each toasted bun (optional).

Video

Notes

The nutritional information includes the coleslaw and buns.
Feel free to use boneless, skinless chicken breasts if you prefer.
The coleslaw is optional. The shredded BBQ chicken may be served any way you like without it. The coleslaw may be made with either green or red cabbage, or a combination of both. Alternately, you can use bagged cabbage or coleslaw mix.
This shredded BBQ chicken may be served on bread, buns, in a wrap, or low-carb in a lettuce wrap.

Nutrition

Serving: 3cupsCalories: 842kcalCarbohydrates: 68gProtein: 52gFat: 40gSaturated Fat: 10gPolyunsaturated Fat: 13gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 153mgSodium: 1774mgPotassium: 854mgFiber: 5gSugar: 25gVitamin A: 4433IUVitamin C: 5mgCalcium: 141mgIron: 4mg
Keyword shredded bbq chicken sandwiches, crockpot bbq chicken sandwiches, bbq chicken sandwiches with coleslaw,
Tried this recipe?Let us know how it was!

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About Christine

My name is Christine Rooney. I live in rural Minnesota with my husband. I own and operate The Rustic Foodie and work as a freelance photographer and writer. I like my food to be like anything else in life - down to earth and full of flavor.

Reader Interactions

Comments

  1. Ben Myhre

    July 28, 2017 at 7:09 am

    I agree with you that BBQ chicken sandwiches are delicious! Also, I appreciate you do it right by adding that slaw RIGHT ON TOP of the sammich. Oh, man, this looks great. I am grilling tonight and you inspired me a bit!

    Reply
    • Christine

      August 07, 2017 at 5:36 am

      Awesome! I would love to hear what you grilled up!

      Reply
  2. Melissa Griffiths

    July 31, 2017 at 3:54 pm

    This is like a perfect summery meal with such little effort! And those toppings - yum! Love it!

    Reply
    • Christine

      August 07, 2017 at 5:38 am

      Thanks, Melissa!

      Reply
  3. Elaine @ Dishes Delish

    July 31, 2017 at 7:21 pm

    5 stars
    Mmmm. I love BBQ shredded chicken! And add a nice bun, yowza!! Love your recipe and can't wait to try it!

    Reply
    • Christine

      August 07, 2017 at 5:39 am

      Agreed - There's nothing like shredded meat, BBQ sauce, and a great bun!

      Reply
  4. Anne Murphy

    August 02, 2017 at 9:20 am

    I love your suggestion of starting the spices in a little broth in the warming pot! On the stovetop I always heat spices (and any aromatics) first, and that's one thing I"ve never quite worked out for the slow cooker! (Well, unless I fuss with a pan and saute everything - and I don't want to do that! LOL)

    Great idea!

    Reply
    • Christine

      August 07, 2017 at 5:40 am

      Thanks! I love how the smell of spices as they begin to warm.

      Reply
4.60 from 5 votes (4 ratings without comment)

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Thanks for stopping by! My name is Christine Rooney. I live in rural Minnesota with my husband. I own and operate The Rustic Foodie and work as a freelance photographer and writer. I like my food to be like anything else in life - down to earth and full of flavor.

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