Slow Cooker BBQ Chicken Sandwich

4.50 from 4 votes

This Slow Cooker BBQ Chicken Sandwich is made in the crockpot, shredded, tossed in a tangy sauce, and served on toasted buns with coleslaw!

Prep Time15

Cook Time6

Total Time6 15

Course: Main Course

Cuisine: American

Diet: Gluten Free

Keyword: bbq chicken sandwich, crockpot bbq chicken, shredded bbq chicken

Servings:

Calories: 444kcal

Author: Christine Rooney

Equipment

Slow Cooker

Ingredients

For The BBQ Chicken:

2 tablespoon low sodium chicken broth
2 lbs. chicken breasts boneless or bone-in
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

US Customary - Metric

Instructions

For The BBQ Chicken:

Turn the slow cooker on, add 2 Tbsp. of low sodium chicken broth, and heat for 10 minutes.
Add 1 tsp. each of garlic powder, onion powder, smoked paprika, Italian seasoning, and ½ tsp. chili flakes or cayenne pepper, and ½ tsp. each of kosher salt and pepper to the slow cooker.
Place 2 lbs. of boneless, skinless chicken breast into the slow cooker. If using bone-in chicken breasts, remove the skin before placing in the slow cooker.
Toss the chicken in the spices until completely coated.
Place the cover on the slow cooker and 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 remove and discard any bones if using bone-in chicken breasts.
Return shredded chicken and any juices to the slow cooker.
Add 1 ¼ cups BBQ sauce to the chicken, toss until coated, and heat for an 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