Slow Cooker BBQ Chicken Sandwiches
These Slow Cooker BBQ Chicken Sandwiches are made in the crockpot, shredded, tossed with BBQ sauce, and served on toasted buns with coleslaw!
Servings: 6
Calories: 842kcal
Equipment
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: 3cups | Calories: 842kcal | Carbohydrates: 68g | Protein: 52g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 153mg | Sodium: 1774mg | Potassium: 854mg | Fiber: 5g | Sugar: 25g | Vitamin A: 4433IU | Vitamin C: 5mg | Calcium: 141mg | Iron: 4mg