Serving a delicious meal that my family and friends will love is always at the forefront of my brain. The only thing as important as how it tastes is that the dish must be relatively easy to cook. So when I come up with a recipe that accomplishes both it’s truly a success.
These barbecue chicken sandwiches are delicious and easy to make. I didn’t put the word “easiest” in the title for no reason. It really is the easiest slow-cooker barbeque chicken sandwich. Using your favorite store bought barbecue sauce and chicken breasts this recipe couldn’t be more simple. I like to pile my classic coleslaw on top of the chicken adding a cool crispy crunch to the sandwich topped with a few pickles on a toasted bun, what could be better?
Easiest Slow-Cooker Barbecue Chicken Sandwich
Yield:
8 sandwiches
Prep Time:
5 minutes
Additional Time:
4 hours
Total Time:
4 hours 5 minutes
Ingredients
BBQ Chicken
- 4 boneless, skinless Chicken breast
- 1 1/2 cups favorite barbecue sauce
- 8 Buns of your choice, Lightly toasted (Hamburger buns, Brioche buns, Hawaiian bread buns, Small slider buns)
- Pickles to top sandwiches
Coleslaw
- 1 bag of coleslaw mix or 6 cups of shredded cabbage. (Mix of white and purple cabbage and 1/2 cup shredded carrots.)
- 1 cup Mayonnaise
- 2 tbsp apple cider vinegar
- 2 tbsp dijon mustard
- 1 1/2 tsp celery seed
- 1/4 tsp salt
- 1/4 tsp black pepper
- *optional 2 tbsp sugar
Instructions
Directions for Chicken:
- Using a crock-pot add chicken breasts. Next add barbecue sauce. Make sure all sides of chicken are coated with sauce. Flip and stir! Cover with lid and make sure to latch it. Cook on high for 4-6 hours or low for 8-10 hours. Chicken is done when it pulls apart easily with a fork.
- Leaving the chicken in the crock pot carefully shred chicken. To do this, use 2 forks gently shred/ pull chicken apart into smaller pieces. Stir to allow shredded chicken to absorb the sauce.
- When ready to eat spoon shredded chicken onto a toasted bun. If you want more bbq sauce feel free to top the chicken with it. Next, top with my classic coleslaw and a couple pickles. Enjoy!
Directions for Coleslaw:
- In a small bowl whisk ingredients together to make dressing. Add Coleslaw mix or shredded cabbage and carrots to a large bowl. Add about 1/2 of the dressing. Toss to fully combine. Add more dressing as needed to your liking. Any extra dressing can be stored in an airtight container in the refrigerator for up to a week. Coleslaw is pretty hearty and will be good to eat even after a day in the fridge!
