Slow Cooker BBQ Chicken Sandwich with Chipotle Slaw
Looking for the ultimate easy weeknight dinner that delivers big flavor with minimal effort? This Slow Cooker BBQ Chicken Sandwich with Chipotle Slaw is a crowd-pleaser, perfect for busy evenings, weekend gatherings, or casual family meals. Tender shredded chicken simmered in smoky BBQ sauce, topped with a creamy, slightly spicy chipotle slaw, all tucked into buttery toasted buns—simple, satisfying, and downright irresistible.
Why You’ll Love This Recipe
- Effortless: Minimal prep, the slow cooker does most of the work.
- Flavor-packed: Smoky, sweet, tangy, and a touch of heat from the chipotle slaw.
- Perfect for a crowd: Easily scalable for parties, game day, or potlucks.
- Make-ahead friendly: The chicken and slaw can both be prepared in advance.
Ingredients
For the BBQ Chicken:
- 2 ½ lbs chicken breasts or chicken tenders
- 1 ½ cups BBQ sauce (use your favorite brand; we recommend Kinders or homemade)
- ½ sweet onion, thinly sliced
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- 6 sandwich buns or rolls
- 3 tablespoons butter, softened
For the Chipotle Slaw:
- 3 cups coleslaw mix (shredded green cabbage or a mix of green and purple cabbage with carrots)
- ½ cup mayonnaise
- 1 chipotle pepper in adobo sauce, finely diced
- 1 tablespoon lime juice
- Salt and pepper, to taste
Instructions
Prepare the BBQ Chicken:
- Mix the Seasoning:
In a small bowl, combine smoked paprika, garlic powder, kosher salt, brown sugar, and dried oregano. Stir well to blend. - Layer Ingredients in Slow Cooker:
Place the sliced onions at the bottom of your slow cooker. Arrange the chicken breasts on top of the onions. Evenly sprinkle the seasoning mixture over the chicken. Pour the BBQ sauce over everything, making sure the chicken is well coated. - Slow Cook:
Cover and cook on high for 3–4 hours or low for 5–6 hours, until the chicken is fully cooked and tender enough to shred. - Shred the Chicken:
Transfer the cooked chicken to a cutting board and shred using two forks. Return the shredded chicken to the slow cooker and stir to combine it with the sauce.
Prepare the Chipotle Slaw:
- Make the Dressing:
In a small bowl, whisk together the mayonnaise, diced chipotle pepper, and lime juice until smooth. - Toss the Slaw:
In a medium bowl, combine the coleslaw mix with the dressing. Stir until the cabbage is fully coated. Season with salt and pepper to taste. Refrigerate until ready to serve.
Toast the Buns:
- Butter the Buns:
Spread the softened butter on the cut side of each bun. - Toast:
Heat a skillet or griddle over medium-high heat. Place the buns butter-side down and cook for 2–3 minutes or until golden and crispy.
Assemble the Sandwiches:
- Pile the warm BBQ shredded chicken generously onto the bottom half of each toasted bun.
- Top with a heaping spoonful of the chipotle slaw.
- Place the top bun on and serve immediately.
Tips & Notes
- Thickening the Sauce: If you prefer a thicker BBQ sauce, mix 1 tablespoon cornstarch with 3 tablespoons water to form a slurry. Stir it into the sauce after shredding the chicken, and let it cook on low for 10–15 minutes until thickened.
- Chipotle Pepper Leftovers: Extra chipotle peppers can be frozen in a ziplock bag for later use.
- Make Ahead: Both the chicken and slaw can be made a day in advance. Reheat the chicken before assembling.
Nutrition Information (Per Serving)
- Calories: 824 kcal
- Carbohydrates: 68 g
- Protein: 68 g
- Fat: 30 g
- Saturated Fat: 8 g
- Polyunsaturated Fat: 19 g
- Cholesterol: 186 mg
- Sodium: 1675 mg
- Fiber: 5 g
- Sugar: 33 g
This Slow Cooker BBQ Chicken Sandwich is everything you want in a comfort meal—easy, flavorful, and endlessly satisfying. Whether you’re cooking for your family or feeding a crowd, this recipe never disappoints.