Slow Cooker BBQ Chicken Sandwich Recipe

I piled Slow Cooker Bbq Chicken on a toasted bun with creamy chipotle slaw and kept one clever trick in the sauce that people always ask about.

I never thought a slow cooker could make dinner this addictive, but this slow cooker bbq chicken recipe does. Piled high on a toasted bun with creamy chipotle slaw it’s messy, bold and impossible to ignore.

I like to build flavor with thinly sliced yellow onion and a spoonful of minced chipotle in adobo for that smoky kick. It turns plain chicken into something I feature in my Bbq Chicken Sandwich Recipes and reach for when I want quick Summer Sandwiches that actually taste like effort.

You’ll want leftovers, promise.

Ingredients

• Chicken thighs or breasts: Rich in protein keeps sandwiches juicy, lean when trimmed, good iron source.
• BBQ sauce: Sweet and smoky, adds sugar and flavor, watch for added sodium theyre sneaky.
• Brown sugar: Sweetens and caramelizes, quick energy from carbs, use sparingly.
• Apple cider vinegar: Brings tangy brightness, helps balance sweetness, may aid digestion.
• Yellow onion: Adds savory depth provides fiber and mild sweetness when cooked.
• Cabbage or coleslaw mix: Crunchy low cal, high fiber and vitamin C, fresh balancing bite.
• Mayonnaise and chipotle: Creamy heat adds fat and richness, chipotle gives smoky spicy kick.
• Burger buns: Starchy base that soaks sauce, choose whole grain for extra fiber.
• Worcestershire sauce: Adds umami and tang, tiny bit goes a long way enhancing savory notes.

Ingredient Quantities

• 3 lb (about 1.3 kg) boneless skinless chicken thighs or breasts, trimmed
• 1 1/2 cups (360 ml) your favorite BBQ sauce
• 1/4 cup (60 ml) chicken broth or water
• 1 medium yellow onion, thinly sliced
• 2 tbsp packed light brown sugar
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp kosher salt (or 3/4 tsp table salt)
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional, for heat)
• 8 burger buns (brioche or potato work great)
• 2 tbsp butter for toasting buns (optional)
• 4 cups shredded cabbage or coleslaw mix (about 10 oz / 280 g)
• 1/2 cup mayonnaise
• 2 tbsp sour cream or plain Greek yogurt
• 1 to 2 tbsp minced chipotle in adobo (start with 1 tbsp if you like mild)
• 1 tbsp fresh lime juice
• 1 tsp honey or granulated sugar
• 1/2 tsp kosher salt for the slaw
• 1/4 tsp black pepper for the slaw
• 2 tbsp chopped fresh cilantro (optional)
• 1 small carrot, grated (optional, for color and crunch)

How to Make this

1. Season 3 lb boneless skinless chicken (thighs or breasts) with 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper; place chicken in the slow cooker with 1 medium thinly sliced yellow onion.

2. In a bowl stir together 1 1/2 cups BBQ sauce, 1/4 cup chicken broth or water, 2 tbsp packed light brown sugar, 1 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce and 1/4 tsp red pepper flakes (optional). Pour sauce over the chicken so it’s well coated.

3. Cook on low for 4 to 5 hours or high for 2 1/2 to 3 1/2 hours, until chicken easily shreds and reaches 165F. Thighs are more forgiving than breasts, so dont freak out if timing shifts a bit.

4. While the chicken cooks make the chipotle slaw: whisk 1/2 cup mayonnaise, 2 tbsp sour cream or Greek yogurt, 1 to 2 tbsp minced chipotle in adobo (start with 1 tbsp if you like mild), 1 tbsp fresh lime juice, 1 tsp honey, 1/2 tsp kosher salt and 1/4 tsp black pepper.

5. Toss the dressing with 4 cups shredded cabbage or coleslaw mix, add 1 small grated carrot and 2 tbsp chopped fresh cilantro if using. Taste and adjust chipotle or lime, then chill until ready. It’s ok if it sits a bit, the flavors meld and get better.

6. When chicken is done remove breasts/thighs to a cutting board and shred with two forks, then return shredded chicken to the slow cooker and stir to coat with sauce. If the sauce is too thin remove the lid and cook on high 15 to 30 minutes to reduce and thicken, or taste and stir in a little extra BBQ sauce if you want it saucier.

7. Split the 8 buns, butter cut sides with 2 tbsp butter and toast in a skillet over medium heat or under the broiler until golden and slightly crisp.

8. Pile the shredded BBQ chicken onto toasted buns, top generously with the chipotle slaw, add extra cilantro or a squeeze of lime if you want. Serve immediately. Leftover chicken keeps in the fridge 3 to 4 days, slaw 2 to 3 days; reheat chicken gently with a splash of water or sauce.

Equipment Needed

1. Slow cooker, about 6 to 7 quart (big enough for 3 lb chicken)
2. Cutting board
3. Chef’s knife
4. Measuring cups and measuring spoons
5. Two mixing bowls (one for sauce, one for slaw)
6. Whisk and a rubber spatula or spoon for stirring
7. Two forks for shredding the chicken
8. Skillet or oven broiler pan and tongs for toasting buns and finishing the chicken

FAQ

Slow Cooker BBQ Chicken Sandwich Recipe Substitutions and Variations

• Chicken (3 lb thighs or breasts): use boneless skinless turkey breast for a slightly leaner option; use bone in chicken (cook a bit longer) for more flavor; go vegan with shredded canned jackfruit tossed in a little apple cider vinegar and smoked paprika to mimic texture and tang.
• BBQ sauce (1 1/2 cups): swap with equal parts ketchup + brown sugar + a splash of vinegar for a quick homemade sauce; use hoisin sauce thinned with a little water for an Asian twist; try a spicy hot sauce mixed with honey if you like more heat and less sweetness.
• Chicken broth or water (1/4 cup): use vegetable broth to keep it vegetarian friendly; replace with a light beer or dry white wine for deeper flavor; just use water if you want a neutral base, it still works fine.
• Mayonnaise in the slaw (1/2 cup): swap with plain Greek yogurt for tang and fewer calories; use sour cream only for a richer slaw; use vegan mayo if you need it egg free.

Pro Tips

– Use thighs when you can, they forgive more and stay juicy. If you only have breasts, give them a quick salt sugar brine for 15 to 30 minutes or sear them briefly first so they dont dry out and you get more flavor.

– Control the sauce after shredding so it wont be too thin or too sweet, taste and tweak. If it feels watery, let the pot sit uncovered on high to reduce a bit or stir in a small cornstarch slurry or a spoonful of tomato paste, but if it’s too sweet add a squeeze of vinegar or a splash of hot sauce.

– Keep the slaw crisp by dressing it lightly and only finishing it right before serving, or toss the cabbage in ice water for 10 minutes then dry well before dressing. Start with less chipotle than you think, you can always add more, and reserve a little plain slaw if you want extra crunch later.

– For serving and leftovers, toast the buns well and consider rubbing the warm cut side with a cut garlic clove for depth, or add a smear of extra BBQ sauce for contrast. Store chicken and slaw separately, freeze leftover shredded chicken in sauce in portioned bags for easy meals, and reheat gently with a splash of liquid so it stays tender.

Slow Cooker BBQ Chicken Sandwich Recipe

Recipe by James Level

0.0 from 0 votes

I piled Slow Cooker Bbq Chicken on a toasted bun with creamy chipotle slaw and kept one clever trick in the sauce that people always ask about.

Pin

Servings

8

servings

Calories

690

kcal

Equipment: 1. Slow cooker, about 6 to 7 quart (big enough for 3 lb chicken)
2. Cutting board
3. Chef’s knife
4. Measuring cups and measuring spoons
5. Two mixing bowls (one for sauce, one for slaw)
6. Whisk and a rubber spatula or spoon for stirring
7. Two forks for shredding the chicken
8. Skillet or oven broiler pan and tongs for toasting buns and finishing the chicken

Ingredients

• 3 lb (about 1.3 kg) boneless skinless chicken thighs or breasts, trimmed

• 1 1/2 cups (360 ml) your favorite BBQ sauce

• 1/4 cup (60 ml) chicken broth or water

• 1 medium yellow onion, thinly sliced

• 2 tbsp packed light brown sugar

• 1 tbsp apple cider vinegar

• 1 tbsp Worcestershire sauce

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1 tsp kosher salt (or 3/4 tsp table salt)

• 1/2 tsp freshly ground black pepper

• 1/4 tsp red pepper flakes (optional, for heat)

• 8 burger buns (brioche or potato work great)

• 2 tbsp butter for toasting buns (optional)

• 4 cups shredded cabbage or coleslaw mix (about 10 oz / 280 g)

• 1/2 cup mayonnaise

• 2 tbsp sour cream or plain Greek yogurt

• 1 to 2 tbsp minced chipotle in adobo (start with 1 tbsp if you like mild)

• 1 tbsp fresh lime juice

• 1 tsp honey or granulated sugar

• 1/2 tsp kosher salt for the slaw

• 1/4 tsp black pepper for the slaw

• 2 tbsp chopped fresh cilantro (optional)

• 1 small carrot, grated (optional, for color and crunch)

Directions

• Season 3 lb boneless skinless chicken (thighs or breasts) with 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper; place chicken in the slow cooker with 1 medium thinly sliced yellow onion.
• In a bowl stir together 1 1/2 cups BBQ sauce, 1/4 cup chicken broth or water, 2 tbsp packed light brown sugar, 1 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce and 1/4 tsp red pepper flakes (optional). Pour sauce over the chicken so it's well coated.
• Cook on low for 4 to 5 hours or high for 2 1/2 to 3 1/2 hours, until chicken easily shreds and reaches 165F. Thighs are more forgiving than breasts, so dont freak out if timing shifts a bit.
• While the chicken cooks make the chipotle slaw: whisk 1/2 cup mayonnaise, 2 tbsp sour cream or Greek yogurt, 1 to 2 tbsp minced chipotle in adobo (start with 1 tbsp if you like mild), 1 tbsp fresh lime juice, 1 tsp honey, 1/2 tsp kosher salt and 1/4 tsp black pepper.
• Toss the dressing with 4 cups shredded cabbage or coleslaw mix, add 1 small grated carrot and 2 tbsp chopped fresh cilantro if using. Taste and adjust chipotle or lime, then chill until ready. It's ok if it sits a bit, the flavors meld and get better.
• When chicken is done remove breasts/thighs to a cutting board and shred with two forks, then return shredded chicken to the slow cooker and stir to coat with sauce. If the sauce is too thin remove the lid and cook on high 15 to 30 minutes to reduce and thicken, or taste and stir in a little extra BBQ sauce if you want it saucier.
• Split the 8 buns, butter cut sides with 2 tbsp butter and toast in a skillet over medium heat or under the broiler until golden and slightly crisp.
• Pile the shredded BBQ chicken onto toasted buns, top generously with the chipotle slaw, add extra cilantro or a squeeze of lime if you want. Serve immediately. Leftover chicken keeps in the fridge 3 to 4 days, slaw 2 to 3 days; reheat chicken gently with a splash of water or sauce.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 357g
• Total number of serves: 8
• Calories: 690kcal
• Fat: 34g
• Saturated Fat: 7g
• Trans Fat: 0.2g
• Polyunsaturated: 4g
• Monounsaturated: 12g
• Cholesterol: 120mg
• Sodium: 1200mg
• Potassium: 500mg
• Carbohydrates: 48g
• Fiber: 2.5g
• Sugar: 14g
• Protein: 51g
• Vitamin A: 1200IU
• Vitamin C: 10mg
• Calcium: 80mg
• Iron: 2.5mg