Slow Cooker BBQ Chicken Sandwiches: A Delicious and Easy Recipe
Craving some hearty and delicious BBQ without the hassle? My Slow Cooker BBQ Chicken Sandwiches recipe is perfect for those busy days when you want a mouth-watering meal waiting for you at dinner time. With tender, flavorful chicken and a tangy mustard coleslaw, these sandwiches are sure to be a hit!
Ingredients
For the BBQ Chicken:
- 4 large chicken breasts
- 1 cup ketchup
- ½ cup unsalted chicken stock
- 4 tablespoons salted butter, melted
- 3 tablespoons apple cider vinegar
- 3 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon hot sauce
- 1 tablespoon Dijon mustard
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons garlic powder
- ½ teaspoon kosher salt
For the Mustard Coleslaw:
- 16 oz. shredded green cabbage and carrot coleslaw (1 bag)
- 3 tablespoons plain Greek yogurt
- 3 tablespoons honey
- 4 tablespoons Dijon mustard
- 2 ½ tablespoons BBQ sauce (from the slow cooker)
- 2 tablespoons apple cider vinegar
- ¾ teaspoon celery seed
Additional:
- 8 hamburger buns, buttered
Directions
- Prepare the BBQ Sauce: In the basin of a slow cooker, whisk together ketchup, chicken stock, melted butter, apple cider vinegar, brown sugar, Worcestershire sauce, soy sauce, hot sauce, Dijon mustard, onion powder, garlic powder, and salt until smooth.
- Cook the Chicken: Place the chicken breasts into the slow cooker, nestling them into the sauce. Set the cooker on LOW and let it work its magic for at least six hours until the chicken is tender and fully cooked.
- Make the Mustard Coleslaw: In a large mixing bowl, combine Greek yogurt, honey, Dijon mustard, 2 ½ tablespoons of BBQ sauce from the slow cooker, apple cider vinegar, and celery seed. Whisk until smooth. Refrigerate until needed.
- Toast the Buns: Butter the hamburger buns and toast them on a griddle or in a toaster oven until golden brown.
- Assemble the Sandwiches: Once the chicken is cooked, shred it using two forks and mix it back into the sauce. Toss the cabbage and carrot coleslaw in the mustard mixture only when ready to serve to keep it fresh and crunchy. Layer the saucy chicken and coleslaw on the toasted buns.
Recipe Details
- Prep Time: 15 minutes
- Cooking Time: 6 hours
- Total Time: 6 hours 15 minutes
- Servings: 8
- Calories per Serving: 650 kcal
These Slow Cooker BBQ Chicken Sandwiches are not just easy to make but are also bursting with flavor. The creamy, tangy slaw complements the sweet and smoky chicken perfectly, making a sandwich that’s both satisfying and delicious. Enjoy a relaxed meal that feels like a treat any day of the week!
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Slow Cooker BBQ Chicken Sandwiches
- Total Time: 6 hours 15 minutes
- Yield: 8 1x
Description
Embrace the simplicity and robust flavors of our Slow Cooker BBQ Chicken Sandwiches, each bite dripping with homemade BBQ sauce and topped with a tangy mustard coleslaw. This recipe combines the ease of slow cooking with the bold tastes of traditional barbecue, making it perfect for busy weekdays or lazy weekend gatherings.
The mustard coleslaw adds a crisp, creamy texture that perfectly complements the tender, slow-cooked chicken soaked in a rich, savory sauce. Ideal for those who love the deep flavors of barbecue but appreciate the convenience of a slow cooker, this dish promises to satisfy your cravings and impress at any table.
Ingredients
4 large chicken breasts
8 hamburger buns, buttered
Slow Cooker BBQ Sauce:
1 cup ketchup
½ cup unsalted chicken stock
4 tablespoons salted butter, melted
3 tablespoons apple cider vinegar
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon low-sodium soy sauce
1 tablespoon hot sauce
1 tablespoon dijon mustard
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
½ teaspoon kosher salt
Mustard Coleslaw:
16 oz. shredded green cabbage and carrot coleslaw (1 bag)
3 tablespoons plain Greek yogurt
3 tablespoons honey
4 tablespoons dijon mustard
2 ½ tablespoons BBQ sauce (from the slow cooker)
2 tablespoons apple cider vinegar
¾ teaspoon celery seed
Instructions
In the basin of a slow cooker, combine chicken stock, melted butter, apple cider vinegar, brown sugar, Worcestershire sauce, honey, soy sauce, hot sauce, mustard, onion powder, garlic powder, and salt. Whisk until smooth.
Place the chicken breasts in the sauce, nestling them into the mixture.
Cook on LOW for at least six hours.
For the coleslaw, in a large mixing bowl, combine Greek yogurt, honey, mustard, BBQ sauce, apple cider vinegar, and celery seed. Whisk until smooth.
Before serving, butter the buns and toast them on a griddle or in a toaster oven.
Toss the cabbage and carrot coleslaw in the mustard mixture only when ready to serve.
Assemble the sandwiches with the chicken and coleslaw on the toasted buns.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
Nutrition
- Calories: 650 kcal