Slow Cooker BBQ Chicken Sandwich
This Slow Cooker BBQ Chicken Sandwich is made in the crockpot, shredded, tossed in a tangy sauce, and served on toasted buns with coleslaw!
Servings: 5
Calories: 341kcal
Equipment
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
- ½ tsp. kosher salt
- ½ tsp. pepper
- 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
- ¼ tsp. kosher salt
- ¼ 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 ¼ tsp. each of kosher salt and pepper to the slow cooker.
- Place chicken on top of broth and spices.
- Add remaining half of each spice and another ¼ tsp. each of kosher 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 if you have any concerns.
- Remove chicken from slow cooker and place in a bowl. Let sit for 5 minutes. Pull the chicken apart with two forks.Make sure to discard any bones if using bone-in chicken breasts.
- 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 ¼ 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).
- To Serve: 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.
Nutrition
Serving: 2cups | Calories: 341kcal | Carbohydrates: 31g | Protein: 40g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 116mg | Sodium: 1065mg | Potassium: 871mg | Fiber: 1g | Sugar: 24g | Vitamin A: 587IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg