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Crockpot Chicken Sandwiches

Tangy Crockpot BBQ Chicken Sandwiches Recipe

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts
  • 1 cup ketchup
  • ½ cup apple cider vinegar
  • ¼ cup packed light brown sugar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper
  • 6 brioche burger buns
  • 3 cups shredded coleslaw mix
  • ¼ cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp granulated sugar
  • Salt, a pinch

Method
 

  1. In your slow cooker, whisk together the ketchup, ½ cup vinegar, brown sugar, Worcestershire, paprika, garlic powder, onion powder, pepper, and cayenne until the sugar dissolves.
  2. Add the chicken breasts and turn to coat. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken reads 165°F and shreds easily.
  3. Remove the chicken to a board, shred it with two forks, return it to the sauce, and stir to coat. If the sauce is thin, leave the lid off and cook on high for 10 to 15 minutes to reduce.
  4. Toss the coleslaw mix with mayonnaise, 1 tbsp vinegar, sugar, and a pinch of salt. Let it sit at least 10 minutes.
  5. Toast the buns until golden, pile on the chicken, top with slaw, and close the sandwiches. Serve hot.

Notes

Cook time listed is for the low setting. For a faster cook, the high setting runs 3 to 4 hours. I like making the slaw a few hours ahead so the cabbage softens a little. If your slow cooker runs hot, check the chicken 30 minutes early on low to avoid overcooking.