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    Home » Main Dish Recipes » Chicken Recipes

    Shredded BBQ Chicken Sandwich - Slow Cooker or Instant Pot

    5 from 2 votes
    Posted August 2, 2022 by Wendy Polisi

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    This post may contain affiliate links. All opinions are my own.

    Jump to Recipe Print Recipe

    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.

    Side photo of two Slow Cooker BBQ Chicken Sandwiches on white plates.

    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

    As an amazon associate, I earn from qualifying sales.

    • 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.

    Photo of seasonings being added to the wet ingredients for BBQ sauce.
    Photo of BBQ sauce being mixed together in a white bowl.
    Photo of BBQ sauce being poured over chicken in a slow cooker.

    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. 

    Photo of a bowl of cabbage and carrots with a slaw dressing sitting next to it.
    Photo of dressing being poured over slaw.
    Photo of slaw being mixed together.

    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.
    Close up side photo of a Crock Pot BBQ Chicken Sandwich.
    If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, Instagram, and PINTEREST to see all my delicious recipes.
    Side photo of two Slow Cooker BBQ Chicken Sandwiches on white plates.
    Print Recipe
    5 from 2 votes

    Shredded Chicken BBQ Sandwiches

    Instant Pot or Slow Cooker BBQ Chicken Sandwiches are the perfect easy to make meal that the whole family will enjoy.  With just enough kick for the grown-ups and not too much for the kids, this recipe is one you will want in your meal plan rotation.
    Prep Time10 mins
    Cook Time6 hrs
    Total Time6 hrs 10 mins
    Course: Main Course
    Cuisine: American
    Keyword: spicy
    Servings: 12
    Calories: 379kcal
    Author: Wendy Polisi

    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
    US Customary - Metric

    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

    Calories: 379kcal | Carbohydrates: 45g | Protein: 22g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 904mg | Potassium: 551mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2680IU | Vitamin C: 27.6mg | Calcium: 109mg | Iron: 3.3mg

    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.

    Filed Under:

    Chicken RecipesGluten Free RecipesMain Dish RecipesSandwich RecipesSlow Cooker Recipes

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    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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    1. Shannon Graham

      March 05, 2018 at 7:15 pm

      5 stars
      Now this is where it's at!

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