Description
This Slow Cooker BBQ Chicken Sandwich recipe offers tender, flavorful shredded chicken slow-cooked with a blend of spices and BBQ sauce, served on toasted buttery buns with a spicy chipotle-lime coleslaw. Perfect for an easy weeknight meal or casual gathering, these sandwiches combine smoky, tangy, and creamy elements that everyone will love.
Ingredients
Chicken and Seasoning
- 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
Buns and Butter
- 6 buns or sandwich rolls
- 3 tablespoons butter, softened
Coleslaw
- 3 cups coleslaw (cabbage and cilantro mix)
- 1/2 cup mayonnaise
- 1 chipotle pepper, diced (in adobo sauce)
- 1 tablespoon lime juice
- Salt and pepper, to taste
Instructions
- Prepare Seasoning Mix: In a small bowl, combine smoked paprika, garlic powder, kosher salt, brown sugar, and dried oregano. Stir well until evenly mixed.
- Set Up Slow Cooker: Layer the sliced sweet onions at the bottom of the slow cooker. Place the chicken breasts or tenders on top of the onions. Sprinkle the seasoning mix evenly over the chicken, then pour the BBQ sauce over everything.
- Cook Chicken: Cover the slow cooker and cook on high for 3 to 4 hours or on low for 5 to 6 hours, until the chicken is cooked through and tender.
- Make Chipotle Lime Mayo: In a small bowl, whisk together mayonnaise, diced chipotle pepper, and lime juice until smooth. Set aside for the coleslaw dressing.
- Shred Chicken: Remove the chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken finely. Return the shredded chicken to the slow cooker and stir well to coat with the remaining sauce.
- Toast Buns: Spread softened butter on the cut sides of the buns. Heat a skillet or griddle over medium-high heat. Place buns butter-side down on the hot skillet and cook for 2 to 3 minutes or until golden brown and toasted. Remove from heat.
- Prepare Coleslaw: In a medium bowl, combine the coleslaw mix (cabbage and cilantro) with the prepared chipotle lime mayo dressing. Toss to coat evenly and season with salt and pepper to taste.
- Assemble Sandwiches: Place a generous portion of the shredded BBQ chicken on the bottom toasted bun. Top with a scoop of the chipotle lime coleslaw. Cover with the top bun and serve warm.
Notes
- You can adjust the chipotle pepper amount in the coleslaw for more or less heat according to your preference.
- Using chicken tenders helps reduce cooking time and produces a more tender result.
- If you prefer a spicier BBQ chicken, add a few dashes of hot sauce to the slow cooker before cooking.
- The toasted buttery buns add a nice crunch and flavor contrast to the soft chicken and creamy slaw.
- Leftover shredded chicken can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Sandwich
- Method: Slow Cooking
- Cuisine: American
