BBQ Pulled Chicken Sandwiches (Slow Cooker or Instant Pot)

These BBQ pulled chicken sandwiches are the dinner that's saved my weeknights more times than I can count. Tender shredded chicken in a tangy homemade barbecue sauce, piled on a toasted bun with crunchy slaw. Kids love it. Adults love it. And it's super-simple to make.

The slow cooker or Instant Pot does the work, then two forks finish the job. (No appliance? There's an oven method below.) These easy shredded chicken sandwiches are a weeknight winner.

And if you are looking for another great sandwich option, don't miss my Honey BBQ Chicken Sandwiches.

Ingredient Notes

Sandwiches

• Mustard: I like to use spicy brown mustard, but you could also use a Dijon mustard.
• Honey or Maple Syrup: I prefer honey in this recipe, but you could also use maple syrup.
• Apple Cider Vinegar: You could also use white vinegar or even red wine vinegar.
• Garlic Powder: You could also use fresh garlic, but I find that the powder is more convenient.
• Chicken: I like to use boneless, skinless chicken breasts or thighs.
• Buns: I recommend my bread machine burger buns.

Coleslaw

• Onion: I prefer to use a sweet onion, such as a Vidalia onion, but you could also use a regular yellow onion.
• Spicy Mustard: This is my favorite mustard to use in this slaw, but you could also use a Dijon mustard.
• Cider Vinegar: You could also use white vinegar or even red wine vinegar.

Variations

• To make this sugar-free, use a sugar free ketchup and substitute Swerve for the honey.
• I love this shredded chicken sandwich recipe with the slaw, but if you are short on time shredded romaine lettuce works great too!
• For an extra smoky flavor, omit the Worcestershire sauce and instead use liquid smoke.

Toppings and Serving Suggestions

• Dill pickles
• Pickled red onion
• Hot sauce
• Cheese

Serve with air fryer curly fries, Blackstone corn on the cob, or extra slaw on the side.

How to Make This Slow Cooker Barbecue Chicken Sandwich Recipe

In a medium bowl combine the ketchup, spicy mustard, honey or syrup, water, apple cider vinegar, ancho chili powder, smoked paprika, garlic powder, ground cumin, Worcestershire sauce, and sea salt. 

Stir to combine.

Next, spray your slow cooker and place the chicken at the bottom. 

Top with the sauce and cook on low for 4 to 6 hours. 

(See below on how to make a Instant Pot Shredded BBQ Chicken Sandwich.)

Meanwhile, make the slaw by placing the coleslaw mix and onion in a bowl. 

In a medium bowl whisk together mayonnaise, mustard, vinegar, celery, salt, pepper and sweetener.  Honey, maple syrup, or brown sugar all work for the sweetener.

Pour the dressing over the slaw.

Stir until combined. Refrigerate until serving. 

When the chicken is done, let it cool slightly and then use two forks to shred it. Serve on toasted buns with the slaw.

Instant Pot BBQ Chicken Sandwiches

Place 1 cup of water or broth in the bottom of your Instant Pot and add the trivet. Add the chicken and top with the remaining sauce. DO NOT STIR.

Making this recipe in the Instant Pot is super-easy and has become my preferred method.

To do this, pour 1 cup of water or broth (or whatever your manual suggests) in the bottom of the Instant Pot and then place the trivet in the pot.

Seal the lid and set the temperature to high pressure. Cook for 10 minutes, and then allow to release naturally for 10 minutes before you do a quick release.

Carefully remove the trivet from the pot and proceed with the recipe as directed.