A classic Southern dish made even easier with a Crockpot, these BBQ chicken sandwiches principally scream “summer cookout”. Tender, juicy pulled chicken smothered in a savory, barely sweet, smoky BBQ sauce and served on toasted brioche with a dollop of tangy coleslaw. A favourite in my family for years!
🍗 What Makes This Recipe So Good
I’m going to say something that’s fairly controversial provided that I live in Memphis. I do know! That’s principally blasphemy in and across the 901, seeing as great BBQ is something we’re known for. But even I, self-proclaimed hater of sandwiches stuffed with pulled meats slathered in sweet sauce, absolutely LOVE these Crockpot BBQ chicken sandwiches. Why, you ask? What’s so good about this recipe that I’ll not only willingly eat these but make them repeatedly? Well…
- The slow-cooked chicken is juicy and tender, in no way dry, and the sauce is richly savory and smoky, with just the correct amount of sweetness.
- The homemade coleslaw levels up the Crockpot BBQ chicken sandwiches by adding just a little crunch and a pleasant layer of tangy flavor.
- Crisp toasted brioche buns tie the entire sandwich together, adding their very own buttery, sweet flavor that plays beautifully off the savory BBQ sauce.
👩🏼🍳 Chef’s Tips
- If you’re using a slow cooker that’s larger than 6 quarts, you could have to increase the quantity of BBQ sauce you employ. The chicken breasts must be totally covered in sauce to maintain them from drying out in the course of the long cook time.
- Any BBQ sauce will work on this recipe, so be happy to make use of your favorite. If you’d moderately make a homemade sauce from scratch, try our recipes for Keto BBQ Sauce, Whole30 BBQ Sauce, and Vegan BBQ Sauce.
- Crockpot BBQ chicken sandwiches are wonderful for feeding a bunch. You could make the chicken go even further by using Hawaiian Rolls or slider buns as a substitute of sandwich buns. Serve them with deviled eggs and baked beans and also you’ve got a deliciously Southern meal that’s as easy because it is delicious.
☀️ Some of Our Favorite Summer Recipes
Crockpot BBQ Chicken Sandwiches
Tender pulled chicken smothered in smoky-sweet BBQ sauce and served in your favorite buns for a dish that tastes like summer vacation.
Ingredients
For the Toasted Buns (Optional)
Serving Suggestions (All Optional)
Equipment
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Crockpot or similar slow cooker, roughly 6-ounce capability
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mixing bowl
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2 large silicone spatulas or 1 large silicone spatula and 1 large picket spoon
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internal meat thermometer
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Tongs
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Cutting board or large bowl
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2 forks or hand mixer to shred chicken
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large mixing bowl with lid, or plastic wrap to cover
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whisk
Instructions
For the Coleslaw
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Add 1 cup mayonnaise, ¼ cup white sugar, 4 teaspoons white vinegar, ¼ teaspoon dry mustardand ¼ teaspoon kosher salt to large mixing bowl. Whisk ingredients together until fully incorporated.
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Add 2 14-ounce bags shredded coleslaw mix to bowl. Using large silicone spatula, gently fold coleslaw mix into prepared dressing, stirring until coleslaw is totally coated.
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Cover bowl with lid or plastic wrap and place in refrigerator. Chill coleslaw at the least 2 hours.
For the BBQ Chicken
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Place 2 large boneless, skinless chicken breasts in Crockpot.
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Add ½ cup BBQ sauce, 2 tablespoons Italian dressing, 1 packed tablespoon brown sugar, 1 teaspoon Worcestershire sauceand 1 teaspoon salt to mixing bowl. Stir ingredients together until fully combined. Pour prepared BBQ sauce mixture over chicken in Crockpot, covering chicken breasts completely.
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Secure lid on Crockpot and set time and temperature to three to 4 hours on HIGH heat. Flip chicken breasts over occasionally as needed to maintain chicken covered in sauce.
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After 3 hours, check internal temperature of chicken breasts with internal meat thermometer. Insert thermometer into thickest area of chicken breasts. Remove chicken from Crockpot once chicken reaches 160° to 162° Fahrenheit.
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Transfer cooked chicken to cutting board or large bowl. Let chicken rest 3 to five minutes, then use 2 forks or hand mixer to shred chicken to desired size pieces.
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Return chicken to Crockpot. Gently stir chicken into BBQ sauce, ensuring to cover shredded chicken completely.
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Set heat to LOW heat. Simmer BBQ chicken 15 to half-hour, or until some sauce has been absorbed.
For the Toasted Buns (Optional)
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Place large skillet on stovetop over medium heat. When skillet is warm, add 2 tablespoons unsalted butter. Let butter melt completely, swirling and tilting pan occasionally to maneuver butter across entire surface.
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When butter is melted, place tops from 6 brioche buns in skillet, sliced-side down. Toast within brioche bun tops 1 to 2 minutes or until just golden and crisp. Transfer tops of buns to plate and put aside.
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Add remaining 2 tablespoons unsalted butter to large skillet. Again let butter melt completely, swirling and tilting pan occasionally to maneuver butter across entire surface.
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When butter is melted, place bottoms from 6 brioche buns in skillet, sliced-side down. Toast within brioche bun bottoms 1 to 2 minutes or until just golden and crisp. Transfer bottoms of buns to serving plate(s) and place toasted-side up.
To Serve
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Remove prepared coleslaw from refrigerator. Stir well to reincorporate ingredients.
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Place large scoop of BBQ chicken on toasted-side of every brioche bun bottom. Gently flatten scoop of chicken barely, then place dill pickle chips on top of chicken if desired. Top pickle chips with scoop of chilled coleslaw and canopy with toasted top bun. Repeat with remaining sandwiches, then serve immediately with additional BBQ sauce if desired.
Notes
- Crockpot: I used a 6qt. Crockpot for this recipe. If your slow cooker is larger, you could need to extend the quantity of BBQ sauce you employ to be able to keep the chicken fully covered during cooking. Any exposed areas of chicken can dry out.
- BBQ Sauce: Any brand and any flavor BBQ sauce will work. You may make our keto BBQ sauce or Whole30 BBQ sauce when you’d moderately!
- Make it Vegan: See my recipe for BBQ Jackfruit sandwiches.
Nutrition Information
Serving Size: 1 sandwich with coleslaw, Calories: 839cal, Protein: 48g, Fat: 45g, Saturated Fat: 11g, Trans Fat: 0.4g, Cholesterol: 162mg, Sodium: 1490mg, Potassium: 778mg, Total Carbs: 61g, Fiber: 4g, Sugar: 32g, Added Sugars: 18g, Net Carbs: 57g, Vitamin A: 1482IU, Vitamin C: 49mg, Calcium: 149mg, Iron: 3mg