This easy Slow Cooker BBQ Chicken Sandwich is the perfect meal for those busy weeknights.
Craving BBQ pulled chicken? Good news—this slow-cooker recipe makes it easier than ever to create delicious, tender, and extra-flavorful pulled chicken right at home with minimal effort. To really take this recipe over the top, we added brown sugar, some Italian dressing, and bourbon to create a slightly sweet, smoky sauce that you just might want to add to all your BBQ staples. You can definitely leave it out, but we think it’s the best part. 😉
We highly recommend piling this BBQ chicken on top of toasted potato buns with homemade coleslaw and a drizzle of your favorite BBQ sauce, but your options don’t stop there. Add these on top of nachos, into tacos, or even on your BBQ chicken pizza.
PREP TIME:10minutes mins
COOK TIME:4hours hrs
TOTAL TIME:4hours hrs
- 2 1/2 lbs chicken breasts or tenders
- 1 1/2 cups BBQ sauce we use Kinders
- 1/2 sweet onion sliced
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- 6 buns or sandwich rolls
- 3 tablespoon butter softened
For the slaw
- 3 cups coleslaw
- 1/2 cup mayonnaise
- 1 chipotle pepper diced in adobo sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
In a small bowl mix paprika, garlic powder salt, brown sugar, oregano, and mix until combined
Add sliced onions to the slow cooker and place the chicken on top. Sprinkle the seasonings on the chicken. Pour bbq sauce over the chicken.
Cover and cook on high 3-4 hours or low 5-6 hours.
In a small bowl add the mayo, chipotle, and lime juice whisk until combined, and set aside.
Remove chicken to a cutting board and shred with two forks.
Place chicken back into the slow cooker and stir to coat with the sauce.
Spread the softened butter over the buns. Heat a skillet or griddle to medium-high heat, add the buns butter side down into the skillet. Cook 2-3 minutes or until golden brown.
For the Slaw
1. in a small bowl add the mayonnaise, chipotle pepper, and lime juice and mix until combined.
2. In a medium bowl add the cabbage, cilantro, and dressing and mix until combined. Add salt and pepper to taste.
*To thicken the sauce add 1 tablespoon cornstarch to 3 tablespoon water whisk until it becomes a paste. Add into the shredded chicken and sauce, mix and let set 15 minutes to thicken.
*You will have leftover chipotle from the can. Place the leftovers in a ziplock freezer bag for other uses.
Saturated Fat: 8g
Polyunsaturated Fat: 19g