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. Our entire family is while about this pulled chicken and I think yours will be too. 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?"
I frequently make it when my parents come to visit, because I love being able to have everything made ahead of time so I can enjoy our time together rather than spending the whole time in the kitchen.
This is also great to start in the morning on those days that we go to Disney or Universal. Nothing like walking in at night knowing that dinner is already handled!
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. (And if you don't, feel free to substitute or leave something out. This recipe isn't finicky at all!)
After the first time that I made this, I was tempted to kick up the spices a bit. Then I remembered that I'd finally found something the whole family would eat and I'd be much better off adding a little hot sauce for the grown-ups.
If you have older kids, who don't pretend that you are trying to abuse them when you feed them something spicy, feel free to add in ¼ teaspoon of cayenne or chipotle chili powder.
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.
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.
How to Make a Shredded BBQ Chicken Sandwich
See below for full instructions with measurements.
1 First, 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.
2 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.)
3 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 stevia.
4 Pour over slaw.
5 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.
Want To Make This in The Instant Pot?
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!
If You Like BBQ Pulled Chicken Sandwich Recipe 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.
BBQ Pulled Chicken Sandwich
Anything that involves a slow cooker is a super-convenient weeknight meal in my book. This recipe isn't particularly fussy, so feel free to adjust the seasoning to your personal taste, adding in more or less heat and acid. Definitely a staple recipe you don't want to miss.
Shredded Chicken BBQ Sandwich Recipe
Equipment
- Instant Pot or
- Slow Cooker
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!