If you like easy recipes that make the whole family happy, you are going to love these shredded BBQ Chicken Sandwich recipe. With a tangy sauce and a deliciously crunchy slaw, this is one that is loved by kids and adults alike. This recipe has saved dinner at our house more times than I can count.
This Shredded BBQ Chicken Sandwich recipe is one of those recipes I've lost track of how many times I've made.
It is one of my go-to answers to the question, "What's for dinner?"
Don't let the long ingredient list intimidate you - this really is an easy recipe, and the ingredients are things that you likely already have on hand.
Ingredients for Making Shredded Chicken Sandwich Recipe
Sandwiches
- Ketchup: Use your favorite brand of ketchup. My go-to brand is Primal Kitchen.
- 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.
- Water: This is just to thin out the sauce a bit.
- Apple Cider Vinegar: You could also use white vinegar or even red wine vinegar.
- Ancho Chile Powder: This gives the sauce a bit of a smoky flavor.
- Smoked Paprika: This intensifies the smoky flavor.
- Garlic Powder: You could also use fresh garlic, but I find that the powder is more convenient.
- Onion Powder: Chopped onion would also work.
- Cumin: This adds a bit of warmth to the sauce.
- Worcestershire Sauce: I like to use a gluten-free Worcestershire sauce, but use what you have on hand.
- Sea Salt: This is just to taste. You may need more or less, depending on your preferences.
- Chicken: I like to use boneless, skinless chicken breasts or thighs. You could also use a rotisserie chicken.
- Buns: A delicious bun makes all the difference in the final flavor - use your favorite hamburger buns.
Coleslaw
- Cabbage: You can use green cabbage, purple cabbage, or a mixture.
- Onion: I prefer to use a sweet onion, such as a Vidalia onion, but you could also use a regular yellow onion.
- Carrots: I like to shred my carrots, but you could also chop them.
- Greek Yogurt or Mayonnaise: You could also half of each.
- 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.
- Celery Seeds: This is an optional ingredient, but I like the flavor it adds.
- Sea Salt, Pepper, and Sweetener: This is to taste. You may need more or less, depending on your preferences.
Tips & Tricks
- I recommend toasting the buns because it helps to keep the sauce from making this soggy.
- You can use all chicken breast or thighs, but I REALLY like this with a combination of the two.
- To shred the chicken, I like to use two forks. You could also use a stand mixer or a hand mixer.
- If you find that the sauce is too thick, simply add more water until it reaches the desired consistency.
- If you want a bit more heat in the sauce, try adding more ancho chile powder or smoked paprika.
- If you don't have a slow cooker or Instant Pot, you can make these sandwiches in the oven. Simply bake the chicken at 375 degrees Fahrenheit for 25-30 minutes, or until cooked through. Cook the sauce on the stovetop. Then, proceed with the recipe as directed.
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.
- Short on time? Use purchased barbecue sauce and ¼ cup of spicy mustard instead of the ketchup/spice mix mixture.
What Kind of Chicken Should I Use?
You can use whatever kind of chicken you like. Boneless breast or boneless chicken thighs are both great options.
Tools Needed to Make Barbecue Chicken Sandwich
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- Slow Cooker or Instant Pot
Storage
Leftover chicken and slaw may be stored in an airtight container in the refrigerator for three to four days.
If you would like to freeze the chicken, it will keep for up to three months.
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, onion 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 cabbage, onion, and carrots in a bowl.
In a medium bowl whisk together yogurt, 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.
Ways to Use Leftover Pulled Chicken
- Leftovers are great in a quesadilla or on tostadas!
- Double the recipe and have BBQ Chicken Pizza the next night.
- BBQ Chicken Salad makes a great lunch.
- For a lighter meal, this is great in lettuce wraps.
- For a simple meal, I like to stuff sweet potatoes with this chicken. Add broccoli and top with cheddar cheese!
You May Also Like
- These Meatballs without Breadcrumbs are a family-friendly meal that everyone loves! No one in my family has even noticed that they are gluten free.
- Slow Cooker Chicken and Rice takes just 15 minutes of prep time, and is perfect for a busy weeknight.
- Spicy Crock Pot Chili is a great easy solution for game day or any chilly evening! So easy to make, and so tasty.
Shredded Chicken BBQ Sandwiches
Equipment
- Instant Pot or
Ingredients
- 1 cup ketchup
- ¼ cup spicy mustard
- 2 tablespoons honey or maple syrup
- ¼ cup water
- 2 tablespoons apple cider vinegar
- 1 tablespoon ancho chile powder
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground cumin
- 2 teaspoons Worcestershire sauce gluten free
- ½ teaspoon sea salt
- 32 ounces boneless skinless chicken breast or thighs
- 12 gluten free sandwich buns
Slaw
- 8 cups green and red cabbage shredded
- ½ cup grated sweet onion
- 2 carrots peeled and shredded
- ⅓ cup plain Greek Yogurt or mayonnaise
- 2 tablespoons mayonnaise
- 2 tablespoons spicy mustard
- 2 tablespoons cider vinegar
- 1 teaspoon celery seeds
- sea salt, pepper, and sweetener to taste
Instructions
- In a medium bowl whisk together ketchup, mustard, honey or syrup, water, apple cider vinegar, ancho chile powder, smoked paprika, garlic powder, onion powder, ground cumin, Worcestershire sauce, and sea salt.
Slow Cooker Instructions
- Spray your slow cooker with olive oil and place chicken in the bottom. Top with sauce. Cook for 4 to 6 hours on low. Serve on toasted buns with pickles and hot sauce if desired
Instant Pot Instructions
- 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.
- Place the lid on the Instant Pot making sure the valve is sealed.
- Set to high pressure for 10 minutes.
- Let the pressure release naturally for 10 minutes, and then do a quick release.
Slaw
- Make the slaw by placing green cabbage, red cabbage, onion and carrots in a large bowl.
- In a medium bowl whisk together yogurt, mayonnaise, mustard, vinegar, celery, salt, pepper and stevia. Pour over slaw and stir until combined. Refrigerate until serving.
To Serve
- Allow the chicken to cool slightly and then use forks to shred.
- Serve on toasted buns with pickles and hot sauce if desired
Notes
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.
- Really short on time? Use gluten-free BBQ sauce and ¼ cup of spicy mustard instead of the ketchup/spice mix mixture.
Nutrition
Other Chicken Sandwich Recipes to Try:
- These Fried Chicken Sandwiches look absolutely amazing! You could easily use gluten-free flour and buns to make this g-free!
- Monterey Chicken Sandwiches from Creme de la Crumb take just 20 minutes to make and are the perfect weeknight meal.
Shannon Graham
Now this is where it's at!