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A close-up shot of a savory Slow Cooker Shredded Chicken Sandwich, loaded with saucy chicken, melted cheese, and fresh greens.
Maryam

Zesty BBQ Slow Cooker Shredded Chicken Sandwiches

Tender chicken breasts slow-cooked in a tangy, smoky BBQ sauce, then shredded and served on toasted buns for an effortlessly delicious and crowd-pleasing sandwich.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 sandwiches
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Shredded Chicken
  • 2 lbs Chicken Breasts boneless, skinless
  • 1/2 Onion large, chopped
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
For the BBQ Sauce
  • 1 cup Ketchup
  • 1/4 cup Apple Cider Vinegar
  • 2 tbsp Brown Sugar packed
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dijon Mustard
  • 1/2 tsp Liquid Smoke optional, for extra smoky flavor
  • 1/4 tsp Cayenne Pepper optional, for a kick
For Serving
  • 6 Hamburger Buns
  • 1.5 cups Coleslaw optional, for topping
  • 1/2 cup Pickle Slices optional, for topping

Equipment

  • Slow Cooker (6-quart)
  • Forks (for shredding)
  • Mixing Bowl
  • Tongs

Method
 

Prepare the Chicken
  1. Place the boneless, skinless chicken breasts at the bottom of a 6-quart slow cooker. Scatter the chopped onion over the chicken.
  2. Sprinkle the garlic powder, smoked paprika, salt, and black pepper evenly over the chicken and onions.
Make the BBQ Sauce
  1. In a medium mixing bowl, whisk together the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, liquid smoke (if using), and cayenne pepper (if using) until well combined.
  2. Pour the prepared BBQ sauce evenly over the chicken and onions in the slow cooker.
Cook and Shred
  1. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is very tender and easily shreddable.
  2. Carefully remove the cooked chicken breasts from the slow cooker and place them on a clean cutting board or in a large bowl. Using two forks, shred the chicken into bite-sized pieces.
  3. Return the shredded chicken to the slow cooker and stir it well to coat evenly with the BBQ sauce. Let it simmer on warm for another 15-30 minutes, allowing the flavors to meld and the chicken to absorb more sauce.
Assemble and Serve
  1. While the chicken simmers, lightly toast the hamburger buns. You can brush them with a little butter and toast them in a skillet, on a grill, or under the broiler until golden.
  2. Spoon a generous amount of the shredded BBQ chicken onto the toasted bottom half of each bun. Top with coleslaw and pickle slices, if desired, then cover with the top bun.
  3. Serve immediately and enjoy your delicious slow cooker shredded chicken sandwiches!

Notes

Storage: Leftover shredded chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Variations: For a spicier sandwich, increase the amount of cayenne pepper or add a dash of your favorite hot sauce. For a sweeter profile, add an extra tablespoon of brown sugar to the sauce.
Serving Suggestions: This chicken is also great served over rice, in wraps, or as a topping for baked potatoes.