I finally perfected my slow cooker BBQ chicken piled high on a toasted bun with creamy chipotle slaw, and the single unexpected trick I used will have you clicking for the recipe.

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I stumbled into this Slow Cooker BBQ Chicken Sandwich recipe on a weeknight when I was out of energy and patience. I toss boneless skinless chicken breasts or thighs in the crock with a good splash of barbecue sauce, leave it to do the heavy lifting, and then get surprised every time by how juicy and shreddable it is.

Piled high on a toasted bun with creamy chipotle slaw its messy, loud, addictive, and not what you’d expect from a set-and-forget dinner. If you like a bold Bbq Chicken Sandwich or want proof that Slow Cooker Bbq can actually be exciting, try this.

Ingredients

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Lean chicken: protein powerhouse, builds muscle, low carb, can be higher fat with thighs so juicy
Barbecue sauce: sweet and tangy, lots of flavor, often sugary so watch it
Brown sugar: caramel sweetness and moisture, adds carbs, use sparingly if watching sugar
Smoked paprika: smoky depth, low calorie, makes the sauce taste richer and fuller
Apple cider vinegar: bright acidic punch, cuts sweetness and balances flavors, aids digestion a bit
Cabbage/coleslaw mix: crunchy, low calorie, fibre rich, vitamin C boost, keeps sandwiches fresh
Mayonnaise and sour cream: creamy fat that soothes heat and adds richness, yogurt cuts calories
Chipotle in adobo: smoky spicy kick, adds heat and depth, a little goes a long way

Ingredient Quantities

2 1/2 pounds boneless skinless chicken breasts or thighs

1 1/2 to 2 cups barbecue sauce

1/2 cup chicken broth or water

1 tablespoon Worcestershire sauce

2 tablespoons packed light brown sugar

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 tablespoon apple cider vinegar

6 to 8 burger buns

2 tablespoons unsalted butter

4 cups shredded green cabbage or coleslaw mix

1 cup shredded carrots

1/2 cup mayonnaise

1/4 cup sour cream or plain Greek yogurt

1 to 2 tablespoons minced chipotle peppers in adobo

1 tablespoon fresh lime juice

1 tablespoon honey

Salt and black pepper to taste

2 tablespoons chopped fresh cilantro (optional)

How to Make this

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1. Season the chicken lightly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper and place the 2 1/2 pounds breasts or thighs in the slow cooker.

2. Whisk together 1 1/2 to 2 cups barbecue sauce, 1/2 cup chicken broth or water, 1 tablespoon Worcestershire sauce, 2 tablespoons packed light brown sugar, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder and 1 tablespoon apple cider vinegar then pour over the chicken so it’s mostly covered.

3. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours until chicken is falling apart and internal temp is 165 F, turn the chicken once if you remember to.

4. While the chicken cooks make the chipotle slaw: toss 4 cups shredded green cabbage (or coleslaw mix) and 1 cup shredded carrots with 1/2 cup mayonnaise, 1/4 cup sour cream or plain Greek yogurt, 1 to 2 tablespoons minced chipotle peppers in adobo (start with less if you don’t like it too hot), 1 tablespoon fresh lime juice, 1 tablespoon honey, salt and black pepper to taste and 2 tablespoons chopped fresh cilantro if using. Taste and adjust lime, honey or chipotle.

5. When chicken is done remove it to a cutting board or bowl and discard any big hunks of fat, then use two forks to shred it. Tip: if there’s a lot of liquid, ladle most of it into a saucepan, you can reduce it to concentrate flavor.

6. Skim any fat from the cooking liquid, bring the reserved liquid to a simmer and reduce 5 to 10 minutes until slightly thickened, stir in an extra 1/4 cup BBQ sauce if you want it saucier, then toss the shredded chicken back in to coat. If you want simpler, just stir the shredded chicken into the sauces left in the slow cooker and set to WARM for 10 minutes.

7. Butter the 6 to 8 burger buns with the 2 tablespoons unsalted butter and toast them in a skillet or under the broiler until golden, don’t walk away or they burn fast.

8. Pile the warm sauced chicken on the toasted buns, top with a generous scoop of the creamy chipotle slaw and scatter extra cilantro if you like.

9. Serve right away with extra BBQ sauce or lime wedges, store leftover chicken in the fridge up to 3 to 4 days and keep the slaw separate for best texture.

Equipment Needed

1. Slow cooker (6 to 8 quart), for cooking the chicken until it falls apart
2. Mixing bowls, one for whisking the sauce and one for the chipotle slaw
3. Measuring cups and spoons, for the BBQ sauce, spices and liquids
4. Whisk, to blend the sauce smooth
5. Chef’s knife and cutting board, for trimming chicken and chopping cilantro
6. Two forks, for shredding the cooked chicken
7. Small saucepan and ladle, to reduce the cooking liquid and concentrate flavor, dont skip this if you want it saucier
8. Skillet or broiler-safe pan and a butter knife or brush, to butter and toast the buns

FAQ

Can I use chicken thighs instead of breasts?

Yes. Thighs give more flavor and stay moister, they shred really nice. Cook time is basically the same: about 4 hours on low or 2 to 3 hours on high for 2 1/2 pounds, until chicken reaches 165F. Dark meat may need a little less time, so check early.

My sauce is too thin, how do I thicken it?

Easy fixes: remove the lid and cook on high for the last 30 minutes to reduce liquid, or scoop chicken out and simmer the sauce on the stove to concentrate it. For a quick thickener mix 1 tablespoon cornstarch with 1 tablespoon cold water, stir into simmering sauce until it thickens. You can also save some of the sauce before shredding and mix back in to control thickness.

How do I make the chipotle slaw and how spicy will it be?

Toss shredded cabbage and carrots with mayo, sour cream or Greek yogurt, 1 to 2 tablespoons minced chipotles in adobo, lime juice, honey, salt and pepper and cilantro if you like. One tablespoon gives a mild smoky heat, two makes it noticeably spicy. Taste as you go, you can always add more.

Any tips to keep buns from getting soggy?

Toast the buns in butter in a skillet or under the broiler till golden, that creates a moisture barrier. Also spoon less sauce directly on the bun, or put slaw on the bottom bun first so it absorbs less sauce. Serve sauce on the side if you want total control.

Can I make this ahead or freeze leftovers?

Yes. Cooked BBQ chicken keeps in the fridge 3 to 4 days. Freeze in airtight bags or containers up to 3 months. Thaw overnight in the fridge before reheating. Coleslaw is best made the same day, but you can make the dressing ahead and toss right before serving.

Any quick shredding and serving hacks?

Use two forks to pull the meat apart or beat with a hand mixer in the pot for 20 to 30 seconds for super fast shredding. Mix shredded chicken with some reserved sauce so it stays moist. Warm buns in the skillet with a bit of butter right before serving for the best texture.

Slow Cooker BBQ Chicken Sandwich Recipe Substitutions and Variations

2 1/2 pounds boneless skinless chicken breasts or thighs: use shredded rotisserie chicken to save time, or swap for boneless pork shoulder for a pulled pork vibe, or boneless turkey breast if thats what you have.
1 1/2 to 2 cups barbecue sauce: make a quick DIY (ketchup + brown sugar + apple cider vinegar + smoked paprika + Worcestershire), or use sugar-free BBQ, or a chipotle-ketchup mix for more smokey heat.
1/2 cup chicken broth or water: replace with beer for extra depth, or low-sodium vegetable broth, or apple juice if you switch to pork and want more sweetness.
1/2 cup mayonnaise (for slaw): swap with plain Greek yogurt or sour cream to lighten it up, or use vegan mayo or avocado mayo for a dairy-free option.

Pro Tips

1) Use thighs if you want juicier, more forgiving meat, but if you only got breasts shred them while theyre still warm so they dont dry out.

2) Quick sear the chicken in a hot pan for a minute or two per side before it goes in the slow cooker, it gives way more depth and color than just plain slow cooked meat.

3) If the cooker liquid looks watery, ladle most out and reduce it on the stove until it coats the back of a spoon, or stir in a tiny cornstarch slurry to thicken, this keeps the sandwiches from getting soggy and concentrates the flavor.

4) Keep the slaw separate until right before serving, toss it with extra lime or vinegar at the end to brighten it up, otherwise the buns will soak and the slaw gets limp.

5) Toast and butter the buns last minute and save a little extra BBQ sauce on the side for anyone who likes it saucier, also if you want to shred faster throw hot chicken in a stand mixer with the paddle for 30 seconds and it falls apart.

Slow Cooker BBQ Chicken Sandwich Recipe

Recipe by Sarah level

0.0 from 0 votes

I finally perfected my slow cooker BBQ chicken piled high on a toasted bun with creamy chipotle slaw, and the single unexpected trick I used will have you clicking for the recipe.

Servings

servings

Calories

586

kcal

Equipment: 1. Slow cooker (6 to 8 quart), for cooking the chicken until it falls apart
2. Mixing bowls, one for whisking the sauce and one for the chipotle slaw
3. Measuring cups and spoons, for the BBQ sauce, spices and liquids
4. Whisk, to blend the sauce smooth
5. Chef’s knife and cutting board, for trimming chicken and chopping cilantro
6. Two forks, for shredding the cooked chicken
7. Small saucepan and ladle, to reduce the cooking liquid and concentrate flavor, dont skip this if you want it saucier
8. Skillet or broiler-safe pan and a butter knife or brush, to butter and toast the buns

Ingredients

2 1/2 pounds boneless skinless chicken breasts or thighs
1 1/2 to 2 cups barbecue sauce
1/2 cup chicken broth or water
1 tablespoon Worcestershire sauce
2 tablespoons packed light brown sugar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon apple cider vinegar
6 to 8 burger buns
2 tablespoons unsalted butter
4 cups shredded green cabbage or coleslaw mix
1 cup shredded carrots
1/2 cup mayonnaise
1/4 cup sour cream or plain Greek yogurt
1 to 2 tablespoons minced chipotle peppers in adobo
1 tablespoon fresh lime juice
1 tablespoon honey
Salt and black pepper to taste
2 tablespoons chopped fresh cilantro (optional)

Directions

Season the chicken lightly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper and place the 2 1/2 pounds breasts or thighs in the slow cooker.
Whisk together 1 1/2 to 2 cups barbecue sauce, 1/2 cup chicken broth or water, 1 tablespoon Worcestershire sauce, 2 tablespoons packed light brown sugar, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder and 1 tablespoon apple cider vinegar then pour over the chicken so it's mostly covered.
Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours until chicken is falling apart and internal temp is 165 F, turn the chicken once if you remember to.
While the chicken cooks make the chipotle slaw: toss 4 cups shredded green cabbage (or coleslaw mix) and 1 cup shredded carrots with 1/2 cup mayonnaise, 1/4 cup sour cream or plain Greek yogurt, 1 to 2 tablespoons minced chipotle peppers in adobo (start with less if you don't like it too hot), 1 tablespoon fresh lime juice, 1 tablespoon honey, salt and black pepper to taste and 2 tablespoons chopped fresh cilantro if using. Taste and adjust lime, honey or chipotle.
When chicken is done remove it to a cutting board or bowl and discard any big hunks of fat, then use two forks to shred it. Tip: if there's a lot of liquid, ladle most of it into a saucepan, you can reduce it to concentrate flavor.
Skim any fat from the cooking liquid, bring the reserved liquid to a simmer and reduce 5 to 10 minutes until slightly thickened, stir in an extra 1/4 cup BBQ sauce if you want it saucier, then toss the shredded chicken back in to coat. If you want simpler, just stir the shredded chicken into the sauces left in the slow cooker and set to WARM for 10 minutes.
Butter the 6 to 8 burger buns with the 2 tablespoons unsalted butter and toast them in a skillet or under the broiler until golden, don't walk away or they burn fast.
Pile the warm sauced chicken on the toasted buns, top with a generous scoop of the creamy chipotle slaw and scatter extra cilantro if you like.
Serve right away with extra BBQ sauce or lime wedges, store leftover chicken in the fridge up to 3 to 4 days and keep the slaw separate for best texture.

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.