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Home » Recipes » Chicken Recipes

Crockpot BBQ Chicken Sandwich with Slaw

Dated: July 27, 2017 Last Modified: December 4, 2022 This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Crockpot BBQ chicken sandwiches with slaw and pickled jalapenos.

This easy Crockpot BBQ Chicken Sandwich recipe is shredded, tossed in tangy sauce, and served on buns with homemade coleslaw and jalapeno.

These Slow Cooker BBQ Chicken Sandwiches have some of the best flavors around! They're great any time of the year.

Slow cooker BBQ chicken sandwiches with coleslaw on buns on wooden cutting board.

There's no way around it - BBQ chicken sandwiches are delicious. They're tangy, kind of smoky, super messy bundles of joy. If you make them in the slow cooker, you can add 'easy' to that list of adjectives.

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

Whoever invented this thing is a genius. You can crank out fantastic meals that make your house smell amazing (and drive your cats crazy) with seriously minimal effort.

BBQ + chicken + bun + your favorite toppings = bliss.

Jump to:
  • How To Make Crockpot BBQ Chicken
  • What Kind Of Chicken Is Best In The Crockpot?
  • Add The BBQ Sauce To The Chicken
  • How To Make Coleslaw
  • What Goes Well With BBQ Chicken Sandwiches?
  • Can I Freeze The Cooked Chicken?
  • Crockpot BBQ Chicken Sandwich with Slaw
Raw chicken breasts and spices in slow cooker.

How To Make Crockpot BBQ Chicken

I like to turn the slow cooker on for about 10 minutes before I stick anything in there. This creates a warm base and the spices will heat up and become a little more aromatic when added to it.

  1. Turn on the slow cooker and add 2 Tbsp. of chicken stock. Let it warm for 10 minutes.
  2. In the meantime, gather up your spices. For this recipe, I use 1 tsp. of garlic powder, 1 tsp. onion powder, 1 tsp. smoked paprika, 1 tsp. Italian seasoning, and ½ tsp. chili flakes or cayenne pepper.
  3. Once the stock has warmed a little bit, add half of each spice along with a pinch of salt and pepper. I like to add half the spices to the bottom and then the remaining half on top of the meat. This sort of 'wraps' the chicken with flavor (that's what I tell myself, anyway). You will start to smell the garlic and spices as they heat up.
Shredded cooked chicken in slow cooker.

What Kind Of Chicken Is Best In The Crockpot?

Now for the chicken. I used 2 lbs of chicken breasts. You can use boneless or bone-in chicken breasts. Boneless is easier so that is the route I went here. However, cooking meat with the bone always adds another layer of flavor.

If you choose bone-in chicken simply remove the skin before adding to the slow cooker and be sure to remove the bones when finished cooking.

There is great flavor in chicken skin and you can definitely leave it on if you prefer, but I find that skin-on chicken in the slow cooker can become a little greasy.

  1. Once that's removed, add the chicken to the broth and spices.
  2. Add the other half of the spices to the top of the chicken along with another pinch of salt and pepper. Now you can set your timer. This recipe cooked for 4-5 hours on 'High' or 6-7 hours on 'Low'.

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

  • Crockpot Tortilla Soup
  • Crockpot Buffalo Chicken
  • Slow Cooker Barbacoa Tacos
  • Crockpot Teriyaki Turkey Meatballs
  • Slow Cooker Turkey Chili
  • Crockpot Chicken Potato Soup
  • Slow Cooker Ground Beef Chili
  • Crockpot Butternut Squash Sausage Soup
  • Crockpot Chicken Corn Soup
Shredded chicken with BBQ sauce in ceramic bowl with wooden spoon.

Add The BBQ Sauce To The Chicken

  1. After 4-5 hours (and my cats are pacing back and forth in the kitchen), the chicken is done.
  2. Remove it from the slow cooker and let it rest in a bowl for at least 5 minutes before you pull it apart. This will allow the chicken to retain some of its juices.
  3. After it's rested, pull it apart with two forks and remove the bones if using bone-in chicken. Search carefully through the chicken to make sure there aren't any little bones hiding in there.
  4. Return the meat and any of the liquid back to the slow cooker. Now you can add 1 ¼ cups of your favorite BBQ sauce. Stir to combine and stick the lid back on there for another 5 minutes. This will allow the BBQ sauce to heat and marry with all the other flavors.
Red and green cabbage coleslaw in ceramic bowl with wooden spoon.

How To Make Coleslaw

It's easy to make your own coleslaw from scratch and it works so well paired with the tangy flavor of the BBQ sauce.

You can use fresh cabbage, or pre-packaged shredded cabbage to make this slaw. Feel free to use red, green, or a mixture of both types of cabbage.

  1. Chop 3 heaping cups of green cabbage and 3 heaping cups of red cabbage (or 6 cups of one variety) using a knife or a food processor.
  2. Grate 1-2 large carrots using a box grater.
  3. Combine ½ cup mayo, ¼ cup Dijon mustard, 2 Tbsp. apple cider vinegar, 1 tsp. sugar, 2 ½ tsp. celery seed, and ⅛ tsp. each kosher salt and pepper in a small bowl. Whisk together until completely combined.
  4. Add ½ of the shredded veggies to a large bowl along with ½ of the dressing. Toss to coat. Add the other half of the veggies and the rest of the dressing. Toss until completely coated.

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

Slow cooker BBQ chicken sandwiches on buns with slaw on wooden cutting board.

What Goes Well With BBQ Chicken Sandwiches?

I like to toast the buns for a bit before adding the chicken. As the BBQ sauce is heating, cut your buns in half and stick them in a warm skillet on the stove top. The edges get nice and crusty.

I love a gluten free sandwich or hamburger bun but any variety of bun will work if not gluten free.

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.

Add a generous portion of BBQ chicken to your bun along with a heaping portion of slaw. This coleslaw complements the flavor of the BBQ sauce - Trust me on this one.

If you'd like to switch it up this Kohlrabi Slaw, Blue Cheese Coleslaw, Southwest Coleslaw, or Asian Cabbage Slaw are great options!

I love Crockpot BBQ Chicken Sandwich with potato salad and this Mediterranean Potato Salad and Spanish Potato Salad are perfect.

Pasta salad like this Dill Pickle Pasta Salad or Creamy Pesto Pasta Salad are delicious.

For a rich and creamy sauce to dip them into you can't go wrong with Homemade Ranch Dressing or Creamy Blue Cheese Dressing.

Finish them off with a couple of pickled jalapenos and you're gold. Cheese, raw or sautéed greens, other veggies, or anything pickled would also be delicious. Or, just eat them straight up.

There's really no wrong way to eat a BBQ chicken sandwich!

BBQ chicken sandwiches with slaw and jalapenos on wooden cutting board.

Can I Freeze The Cooked Chicken?

Yes! Crockpot BBQ Chicken Sandwich actually makes a great freezer meal.

How To Freeze:

  1. Cook the BBQ chicken as directed in the recipe. Allow it to cool completely before freezing.
  2. Once cooled, place the shredded BBQ chicken in heavy-duty freezer bags.
  3. Place in the fridge for 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.

Here's to recipes like this Crockpot BBQ Chicken Sandwich that give you maximum flavor with minimal effort!

Love BBQ? Check out these recipes!

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

Want More BBQ Recipes? Don't Miss These!

Crockpot BBQ Pork Chops

BBQ Chicken Pinwheels

BBQ Turkey Burger Sliders

Skillet BBQ Beef Sandwiches

Slow cooker BBQ chicken sandwiches with coleslaw on buns on wooden cutting board.

Crockpot BBQ Chicken Sandwich with Slaw

Christine Rooney
This easy Crockpot BBQ Chicken Sandwich recipe is shredded, tossed in tangy sauce, and served on buns with homemade coleslaw and jalapeno.
4 from 2 votes
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Prep Time 15 mins
Cook Time 5 hrs
Total Time 5 hrs 15 mins
Course Main Course
Cuisine American
Servings 5
Calories 341 kcal

Equipment

  • Slow Cooker

Ingredients
 
 

For The BBQ Chicken:

  • 2 tablespoon low sodium chicken broth
  • 2 lbs. chicken breasts
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. smoked paprika
  • 1 tsp. Italian seasoning
  • ½ tsp. chili flakes or cayenne pepper
  • ¼ tsp.. kosher salt adjust to taste
  • ¼ tsp.. pepper adjust to taste
  • 1 ¼ cups BBQ sauce
  • 1 package 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
  • 2 carrots
  • ½ cup mayo
  • ¼ cup Dijon mustard
  • 2 Tbsp. apple cider vinegar
  • 1 tsp. sugar
  • 2 ½ tsp. celery seeds
  • ⅛ tsp. kosher salt
  • ⅛ tsp. pepper

Instructions
 

For The BBQ Chicken:

  • Turn slow cooker on, add 2 Tbsp. chicken stock, and heat for 10 minutes.
  • Add half of the garlic powder, smoked paprika, cayenne, rosemary, oregano, and pinch of salt and pepper to the slow cooker.
  • Place chicken on top of broth and spices.
  • Add remaining half of each spice and another pinch of salt and pepper on top of chicken.
  • Cook on high for 4-5 hours or low for 6-7 hours. Make sure the chicken is thoroughly cooked before shredding. The safe internal temperature for chicken is 165 degrees Fahrenheit and may be checked using a food thermometer.
  • Remove chicken from slow cooker and place in a bowl. Let sit for 5 minutes. Pull the chicken apart with two forks.
  • Return shredded chicken and any liquid to the slow cooker.
  • Add 1 ¼ cups BBQ  sauce to the chicken and heat for additional 5 minutes.

For The Coleslaw:

  • Chop 3 heaping cups of green cabbage and 3 heaping cups of red cabbage (or 6 cups of one variety) using a knife or a food processor. You can also use 1 package of pre-shredded coleslaw if you prefer.
  • Grate 1-2 large carrots using a box grater. (This is not necessary if using pre-packaged coleslaw).
  • Combine ½ cup mayo, ¼ cup Dijon mustard, 2 Tbsp. apple cider vinegar, 1 tsp. sugar, 2 ½ tsp. celery seed, and ⅛ tsp. each kosher salt and pepper in a small bowl. Whisk together until completely combined.
  • Add ½ of the shredded veggies to a large bowl along with ½ of the dressing. Toss to coat. Add the other half of the veggies and the rest of the dressing. Toss until completely coated.
    You can cut this coleslaw recipe in half if you do not need this amount, as you will likely end up with more than you need for these sandwiches.
  • 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).
  • Place generous helping of chicken, a heaping spoonful of coleslaw, and a few pickled jalapenos on each bun. Serve immediately.

Video

Notes

You can use boneless/skinless or bone-in chicken breasts for this recipes. If using bone-in chicken breasts remove skin before placing in slow cooker. Be sure to remove all bones when the chicken is finished cooking.
Make sure that the internal temperature of the chicken has reached 165 degrees Fahrenheit before shredding. This may be checked using a food thermometer.
This shredded BBQ chicken may be served on bread, buns, in a wrap, or low-carb in a lettuce wrap.
Feel free to cut this coleslaw recipe in half for a smaller amount, as you will likely end up with more than needed for these sandwiches. Any leftover coleslaw may be stored in an airtight container in the fridge for 2-3 days.

Nutrition

Serving: 2cupsCalories: 341kcalCarbohydrates: 31gProtein: 40gFat: 5gSaturated Fat: 1gCholesterol: 116mgSodium: 1065mgPotassium: 871mgFiber: 1gSugar: 24gVitamin A: 587IUVitamin C: 3mgCalcium: 38mgIron: 2mg
Keyword bbq chicken sandwich, crockpot bbq chicken, shredded bbq chicken
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

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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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