BBQ Pulled Chicken Sandwiches (Slow Cooker)

These BBQ pulled chicken sandwiches are the ultimate set-it-and-forget-it meal. You put chicken breasts in the slow cooker with barbecue sauce in the morning, and by dinner, you have tender, shreddable chicken that’s soaked in smoky, sweet BBQ flavor. Pile it on a toasted bun with coleslaw, and you’ve got a sandwich that rivals any BBQ joint.

I make a big batch every time because the leftovers are incredible — pulled chicken quesadillas, BBQ chicken pizza, loaded baked potatoes, you name it. It’s one of those recipes that gives you dinner tonight and two more meals later in the week.

Sarah Mitchell

BBQ Pulled Chicken Sandwiches (Slow Cooker)

These BBQ pulled chicken sandwiches are the ultimate set-it-and-forget-it meal. You put chicken breasts in the slow cooker with barbecue sauce in the morning, and by dinner, you have tender, shreddable chicken that's soaked in smoky, sweet BBQ flavor.

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Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

  

• 2.5 pounds boneless skinless chicken breasts
• 1 1/2 cups barbecue sauce (your favorite brand)
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 8 hamburger buns, toasted
• Coleslaw for topping
• Pickle slices (optional)

Method

 

1. Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper.
2. Place the chicken in the slow cooker.
3. In a bowl, mix the barbecue sauce, apple cider vinegar, brown sugar, and Worcestershire sauce. Pour over the chicken.
4. Cover and cook on LOW for 6 hours or HIGH for 3.5 hours until the chicken shreds easily.
5. Remove the chicken and shred with two forks.
6. Return the shredded chicken to the slow cooker and stir into the sauce. Let it sit on warm for 15-20 minutes to absorb the flavors.
7. Toast the hamburger buns under the broiler for 1-2 minutes.
8. Pile the pulled chicken onto the buns, top with coleslaw and pickles.

Notes

Don't use frozen chicken — it won't cook evenly in the slow cooker. If the sauce is too thin after shredding, cook uncovered on high for 20 minutes to thicken it. The vinegar is the secret ingredient — it brightens the BBQ flavor and prevents it from being overly sweet. This chicken freezes perfectly for up to 3 months.