Slow Cooker BBQ Chicken Sandwiches

about the 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.


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

– 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

– 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.

– 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.

– Allow the chicken to cool slightly and then use forks to shred. – Serve on toasted buns with pickles and hot sauce if desired