11 Crock Pot Sandwich Recipes for No-Fuss Weeknight Dinners

Crock pot sandwich recipes turn humble cuts like chicken thighs and chuck roast into soft, saucy fillings that cling to a roll. Low, steady heat breaks down the meat while onions, peppers, and sauces build the flavour around it.

Make the classic barbecue chicken if you want a sure thing, the buffalo sliders for game day, the Korean beef when you want heat, or the meatball Parmesan for a knife-and-fork dinner.

Which Crock Pot Sandwich Recipes Should You Make?

Classic Slow Cooker Barbecue Chicken Sandwiches

This is the one to start with when you want that sweet, tangy pulled chicken without hovering over a pot. The slow cooker does all the breaking down while the sauce thickens into something you can actually pile on a bun.

Ingredients (makes 8 sandwiches)

• Boneless, skinless chicken thighs: 1.2 kg (2 1/2 lb)
• Yellow onion, finely diced: 1 large
• Barbecue sauce: 350 ml (1 1/2 cups)
• Apple cider vinegar: 3 tbsp
• Brown sugar: 2 tbsp
• Worcestershire sauce: 1 tbsp
• Smoked paprika: 1 tsp
• Soft hamburger buns: 8
• Coleslaw, for serving: about 240 g (2 cups)

Instructions

Step 1: Set the 1.2 kg (2 1/2 lb) chicken thighs into the slow cooker and scatter the diced onion over the top. You’ll want the onion pieces small enough that they soften into the sauce.

Step 2: Whisk the 350 ml (1 1/2 cups) barbecue sauce, 3 tbsp vinegar, 2 tbsp brown sugar, 1 tbsp Worcestershire, and 1 tsp smoked paprika in a bowl until the sugar stops feeling gritty. Pour that over the chicken, then use tongs to turn each piece so you coat it fully.

Step 3: Cover the slow cooker and cook on low for 6 hours, or high for 3 hours, until the thighs pull apart when you press them with a fork.

Step 4: Lift the chicken onto a cutting board and shred it with two forks, then stir it back into the sauce. If the sauce looks thin, you can set the cooker to high and leave the lid off for 15 minutes to let it reduce.

Step 5: Spoon the saucy chicken onto the buns and pile about 240 g (2 cups) of coleslaw on top before you put the top bun on. Extra sauce from the pot is good here, so use a slotted spoon first.

Chicago Style Italian Beef Sandwiches

This version gives you juicy, thin-sliced beef with the sharp bite of giardiniera and soft peppers. You don’t need a deli slicer; the roast falls apart enough to shred into long pieces after its low cook.

Ingredients (makes 6 sandwiches)

• Beef chuck roast: 1.4 kg (3 lb)
• Salt and black pepper: 1 tsp salt and 1/2 tsp pepper
• Hot giardiniera, drained: 150 g (1 cup)
• Green bell pepper, sliced: 1 large
• Yellow onion, sliced: 1 large
• Beef stock: 250 ml (1 cup)
• Dried oregano: 1 tsp
• Garlic powder: 1 tsp
• Sub rolls: 6
• Provolone cheese slices: 12

Instructions

Step 1: Season the 1.4 kg (3 lb) chuck roast all over with 1 tsp salt and 1/2 tsp black pepper, pressing it in so it stays put. You can set this straight into the slow cooker.

Step 2: Pile the drained 150 g (1 cup) giardiniera, sliced bell pepper, and sliced onion around the roast, then pour 250 ml (1 cup) beef stock down the side so you do not wash the seasoning off.

Step 3: Cover and cook on low for 8 hours until the beef gives when you pull at it with tongs.

Step 4: Lift the roast out and shred it with two forks before returning it to the juices. Taste a piece first so you know whether it needs more salt.

Step 5: Split the rolls and toast them under the broiler for a minute, then pile the meat and peppers inside and lay 2 slices of provolone over each one. Slide them back under the broiler just until the cheese melts and you are ready to serve.

Slow Cooker French Dip Sandwiches

This one doubles down on the beefy drippings, so you get a dark, salty jus for dunking without any wine or fuss. The roast slices thin after a low cook, and the onion melts into the broth.

Ingredients (makes 4 sandwiches)

• Beef top round or bottom round roast: 900 g (2 lb)
• Beef stock: 500 ml (2 cups)
• Worcestershire sauce: 2 tbsp
• Garlic, smashed: 3 cloves
• Yellow onion, sliced: 1 medium
• Dried thyme: 1/2 tsp
• Black pepper: 1/2 tsp
• Crusty hoagie rolls: 4
• Provolone or Swiss cheese slices: 8

Instructions

Step 1: Set the 900 g (2 lb) roast in the slow cooker and tuck the smashed garlic and sliced onion around it. You’ll want the garlic cloves cracked open so they release more into the broth.

Step 2: Pour the 500 ml (2 cups) beef stock, 2 tbsp Worcestershire sauce, 1/2 tsp dried thyme, and 1/2 tsp black pepper over the roast. The liquid should come about halfway up the meat; if it does not, you can add a little water.

Step 3: Cover and cook on low for 7 hours until a fork slides into the roast with almost no resistance, then give it 10 more minutes on warm if you want it softer.

Step 4: Transfer the roast to a cutting board and slice it against the grain into thin pieces, then return the slices to the warm jus. You’ll want to skim the fat off the top so the dipping liquid stays clean.

Step 5: Split the hoagie rolls, stuff them with the sliced beef, and top each with 2 slices of cheese. If you like the bread toasted, give it a quick pass under the broiler before filling, then serve with small bowls of jus.

Shredded Beef Barbacoa Sandwiches

Smoky, dark, and just short of too spicy, this barbacoa-style beef shreds into glossy strands that taste like they cooked all day, because they did.

Ingredients (makes 6 sandwiches)

• Boneless chuck roast: 1.1 kg (2 1/2 lb)
• Salt and black pepper: 1 tsp salt and 1/2 tsp pepper
• Chipotle peppers in adobo, chopped: 2 peppers plus 2 tbsp sauce
• Beef stock: 120 ml (1/2 cup)
• Lime juice: 3 tbsp
• Ground cumin: 1 tsp
• Dried oregano: 1/2 tsp
• Garlic cloves, smashed: 4
• Brioche rolls: 6
• Pickled red onions: 100 g (1/2 cup)

Instructions

Step 1: Season the 1.1 kg (2 1/2 lb) chuck roast all over with 1 tsp salt and 1/2 tsp black pepper, then set it into the slow cooker. You’ll want every side covered before the next ingredients go in.

Step 2: Scrape the 2 chopped chipotle peppers and 2 tbsp adobo sauce over the roast, then drop in the garlic, 120 ml (1/2 cup) beef stock, 3 tbsp lime juice, 1 tsp cumin, and 1/2 tsp oregano. Stir the liquid around the meat so you get that smoke into the bottom.

Step 3: Cover and cook on low for 7 hours, until the beef tears apart when you twist a fork in it.

Step 4: Lift the roast out, discard any fat, and shred the meat with two forks while you keep the juices in the pot. Return it to the pot and stir so it soaks up the chile sauce, adding a splash of warm water if it looks dry.

Step 5: Toast the brioche rolls lightly, pile the beef high, and spoon the pickled red onions over the top. The vinegar from the onions is exactly what you want against the smoky beef.

Buffalo Chicken Sliders with Blue Cheese Slaw

You get the bar-food punch of buffalo chicken with a crunchy, cooling slaw that takes five minutes to toss together. The slow cooker keeps the chicken shreddable while you handle everything else.

Ingredients (makes 12 sliders)

• Boneless, skinless chicken breasts: 900 g (2 lb)
• Buffalo wing sauce: 180 ml (3/4 cup)
• Unsalted butter, melted: 3 tbsp
• Ranch seasoning mix: 1 tbsp
• Blue cheese crumbles: 100 g (1 cup)
• Shredded green cabbage: 200 g (2 cups)
• Mayonnaise: 80 g (1/3 cup)
• Slider buns: 12
• Celery salt: 1/2 tsp

Instructions

Step 1: Set the 900 g (2 lb) chicken breasts into the slow cooker and pour 120 ml (1/2 cup) of the buffalo sauce over them, reserving the rest. You’ll want to coat the top of each breast before the lid goes on.

Step 2: Stir the melted butter, 1 tbsp ranch seasoning, and 1/2 tsp celery salt into the remaining 60 ml (1/4 cup) buffalo sauce, then set that aside for tossing later. You’ll use half of this mixture at the end, so keep it close.

Step 3: Cover and cook on low for 4 hours until the chicken shreds easily when you press it with a fork. Shred the meat right in the pot and stir in the reserved sauce.

Step 4: While the chicken finishes, fold the cabbage, blue cheese crumbles, and 80 g (1/3 cup) mayonnaise together for the slaw. You want the cabbage to still have some crunch, so keep the dressing light.

Step 5: Pile the hot buffalo chicken onto the 12 slider buns and top each with a spoonful of the blue cheese slaw before you serve them. Extra napkins are part of this one.

Homestyle Slow Cooker Sloppy Joes with Turkey

This is the weeknight sloppy joe, made with ground turkey so it stays light but still gets that thick, sweet-tangy sauce from a long simmer.

Ingredients (makes 6 sandwiches)

• Lean ground turkey: 900 g (2 lb)
• Yellow onion, finely chopped: 1 medium
• Green bell pepper, finely chopped: 1 small
• Tomato sauce: 240 ml (1 cup)
• Tomato paste: 3 tbsp
• Apple cider vinegar: 1 tbsp
• Brown sugar: 2 tbsp
• Worcestershire sauce: 2 tsp
• Hamburger buns: 6

Instructions

Step 1: Brown the 900 g (2 lb) ground turkey in a skillet over medium heat, breaking it up with a wooden spoon until no pink remains, about 6 minutes. You’ll want it almost cooked through before it hits the slow cooker.

Step 2: Stir the chopped onion and green bell pepper into the skillet and cook 3 minutes more, just until they give off their liquid. Drain the pan so your sauce does not end up greasy.

Step 3: Move the turkey and vegetables to the slow cooker, then add the tomato sauce, 3 tbsp tomato paste, 1 tbsp vinegar, 2 tbsp brown sugar, and 2 tsp Worcestershire sauce. Stir until you have an even reddish mixture.

Step 4: Cover and cook on low for 4 hours, stirring once halfway if you are around. The sauce will thicken and cling to the meat instead of pooling at the bottom.

Step 5: Toast the six buns, then spoon the hot mix onto the bottom halves while you get the top buns ready. A little sauce over the edge is a good sign.

Korean Beef Sandwiches with Quick Pickles

Salty, sweet, and deeply savoury, this Korean-style beef goes heavy on ginger and gochujang, then gets a bright pickled cucumber crunch on top.

Ingredients (makes 4 sandwiches)

• Boneless beef short ribs or chuck roast, cut into chunks: 1 kg (2 lb)
• Low-sodium soy sauce: 80 ml (1/3 cup)
• Brown sugar: 3 tbsp
• Gochujang: 2 tbsp
• Rice vinegar: 5 tbsp
• Garlic cloves, minced: 4
• Fresh ginger, grated: 1 tbsp
• English cucumber, very thinly sliced: 1
• Soft sandwich rolls: 4
• Mayonnaise, for spreading: 60 g (1/4 cup)

Instructions

Step 1: Toss the sliced cucumber with 2 tbsp rice vinegar and a pinch of salt in a bowl, then set it aside so you have pickles by the time the beef is done.

Step 2: Whisk the 80 ml (1/3 cup) soy sauce, 3 tbsp brown sugar, 2 tbsp gochujang, the remaining 3 tbsp rice vinegar, garlic, and ginger in a bowl until the sugar dissolves. You’ll want to give it a minute so the gochujang softens.

Step 3: Put the 1 kg (2 lb) beef chunks into the slow cooker and pour the sauce over them, turning the meat with tongs so you coat every chunk.

Step 4: Cover and cook on low for 7 hours, until the beef pulls apart under your fork. Shred it straight in the pot and let it sit 5 minutes so it drinks up more of the sauce.

Step 5: Split the rolls and spread a thin layer of mayonnaise on each side, then pile the beef on and finish with the drained quick pickles. The contrast is what makes the sandwich work, so you want that crunch on every bite.

Slow Cooker Chicken Philly Cheesesteaks

All the soft peppers, onions, and mushrooms you expect, but the slow cooker does the slicing for you. The chicken shreds into the vegetable mix and gets gooey under provolone.

Ingredients (makes 4 sandwiches)

• Boneless, skinless chicken breasts: 900 g (2 lb)
• Beef stock: 120 ml (1/2 cup)
• Worcestershire sauce: 2 tbsp
• Green bell pepper, sliced: 1 medium
• Yellow onion, sliced: 1 medium
• Mushrooms, sliced: 150 g (1 1/2 cups)
• Garlic powder: 1 tsp
• Italian seasoning: 1 tsp
• Provolone cheese slices: 8
• Hoagie rolls: 4

Instructions

Step 1: Place the 900 g (2 lb) chicken breasts in the slow cooker and pour 120 ml (1/2 cup) beef stock plus 2 tbsp Worcestershire sauce over them. You can leave the breasts whole for now.

Step 2: Toss the sliced peppers, onions, and mushrooms on top, then sprinkle on the garlic powder and Italian seasoning. You’ll want thin slices so they soften fast.

Step 3: Cover and cook on low for 5 hours, until the chicken shreds easily when you press it with a fork. Shred the meat right in the pot and mix it with the softened vegetables.

Step 4: Drain off any excess liquid, but keep a few spoonfuls so the filling stays moist. You can do this with a slotted spoon if the chicken looks soupy.

Step 5: Split the rolls, load them with the chicken and vegetable mix, and lay 2 slices of provolone over each filling. Toast under the broiler for 1 minute just to melt the cheese, and you’ll see the provolone go molten in a minute.

Turkey Meatball Parmesan Sandwiches

These tender turkey meatballs simmer right in the marinara until they soak up the tomato taste. Then you slide them into rolls and cover everything with mozzarella.

Ingredients (makes 5 sandwiches)

• Lean ground turkey: 680 g (1 1/2 lb)
• Breadcrumbs: 60 g (1/2 cup)
• Grated Parmesan cheese: 40 g (1/3 cup)
• Egg: 1 large
• Garlic powder: 1 tsp
• Marinara sauce: 700 g (3 cups)
• Dried basil: 1 tsp
• Sub rolls: 5
• Mozzarella cheese, shredded: 100 g (1 cup)

Instructions

Step 1: Mix the 680 g (1 1/2 lb) ground turkey, 60 g (1/2 cup) breadcrumbs, 40 g (1/3 cup) Parmesan, the egg, and 1 tsp garlic powder in a bowl until just combined. Overmixing here can make the meatballs tough, so you want a light hand.

Step 2: Shape the mixture into 20 balls about the size of a golf ball, placing them directly into the slow cooker in a single layer. You’ll get about 20, depending on how round you roll them.

Step 3: Pour the 700 g (3 cups) marinara sauce over the meatballs and stir in 1 tsp dried basil. Nudge them gently so you coat each one without breaking it.

Step 4: Cover and cook on low for 5 hours, until the meatballs are cooked through and firm but not springy. Spoon some sauce over them halfway if you are around, though it is not required.

Step 5: Split the sub rolls and place 4 meatballs into each, then top with a little sauce and a handful of mozzarella. Slip the sandwiches under the broiler until the cheese bubbles and you are ready to eat.

Mediterranean Chicken Pita Pockets

The yogurt marinade breaks down the chicken as it cooks, leaving you with tangy, saucy pieces that belong in soft pita with tomato and cucumber.

Ingredients (makes 4 pita pockets)

• Boneless, skinless chicken thighs: 1 kg (2 lb)
• Plain Greek yogurt: 240 g (1 cup)
• Lemon juice: 3 tbsp
• Garlic cloves, minced: 3
• Dried oregano: 1 tsp
• Ground cumin: 1 tsp
• Ground coriander: 1/2 tsp
• Pita bread rounds: 4
• English cucumber, diced: 1/2 medium
• Tomato, diced: 1 medium

Instructions

Step 1: Whisk half the yogurt, all of the lemon juice, garlic, oregano, cumin, and coriander in a small bowl until smooth. You’ll use the rest of the yogurt for the sauce later.

Step 2: Toss the 1 kg (2 lb) chicken thighs in the mixture and leave them at room temperature for 15 minutes, or refrigerate up to 2 hours if you have time.

Step 3: Transfer the chicken and all the marinade to the slow cooker, cover, and cook on low for 5 hours until the thighs are tender and you can pull them apart easily.

Step 4: While the chicken rests, stir the remaining yogurt with the diced cucumber and a pinch of salt, then set the sauce aside. You can make this a few hours ahead if you like.

Step 5: Shred the chicken and pile it into the warm pita rounds, then you can add the diced tomato and cucumber sauce. Fold the pita over and serve with a spoon, because the filling will be saucy.

BBQ Beef Brisket Sandwiches with Onion Jam

The brisket goes in with a smoky rub and comes out so soft you can tear it with a spoon. The onion jam cooks right alongside and gives every bite a sweet, vinegary pull.

Ingredients (makes 8 sandwiches)

• Beef brisket, flat cut: 1.4 kg (3 lb)
• Salt and black pepper: 1 tbsp salt and 1 tsp pepper
• Smoked paprika: 2 tsp
• Yellow onions, thinly sliced: 2 large
• Brown sugar: 2 tbsp
• Apple cider vinegar: 3 tbsp
• Beef stock: 120 ml (1/2 cup)
• Canola oil: 1 tbsp
• Brioche buns: 8
• Dill pickle slices: 100 g (1 cup)

Instructions

Step 1: Rub the 1.4 kg (3 lb) brisket all over with 1 tbsp salt, 1 tsp black pepper, and 2 tsp smoked paprika, pressing the spices into the grain. You’ll want a heavy coating here because the brisket can take it.

Step 2: Heat the 1 tbsp canola oil in a large skillet over medium-high heat and sear the brisket until deeply browned on both sides, about 5 minutes per side. If your pan is small, you can cut the brisket in half first.

Step 3: Set the brisket in the slow cooker, scatter the sliced onions around it, and pour 120 ml (1/2 cup) beef stock down the side. You’ll want to sprinkle the brown sugar and 3 tbsp vinegar over the onions so they start to turn jammy.

Step 4: Cover and cook on low for 8 hours, until the brisket yields when you press it with a spoon. Move the beef out, shred it, and fold it back into the oniony juices.

Step 5: Toast the brioche buns, pile the shredded brisket high, and spoon plenty of onion jam and a few pickles over the top before you close the sandwich.

Watch the liquid level in every version. You want just enough stock or sauce to keep the meat moist without getting soupy, which keeps the bun from falling apart.

Pick the one that sounds like tonight, set the pot, and go do something else. Dinner will be ready when the bun hits the plate.