This show-stopping, flavor-packed BBQ Chicken Sandwich is made with slow-cooked saucy chicken. Add the sweet BBQ chicken to a toasted bun with a quick guac and easy coleslaw.
Pair this barbecue favorite with a corn salad or potato salad.
BBQ Chicken Sandwich
These easy sandwiches have been on major repeat at our house this summer; they’re crazy-simple to make, loaded with flavor, and everyone in my family is obsessed with them!
One of my favorite things about this recipe is that we use a slow cooker to cook the meat. No worries if you don’t have a grill or smoker, you can enjoy delicious BBQ chicken with this recipe.
Ingredients
- Ketchup and Tomato Paste: Provide a base for the sauce, adding a rich tomato flavor and thickness.
- Apple Cider Vinegar: Adds acidity and tanginess, balancing the sweetness.
- Brown Sugar: Sweetens the sauce, complementing the acidity.
- Paprika: Offers a sweet and mild spice.
- Worcestershire Sauce: Adds a complex, savory flavor.
- Mustard and Onion Powder: Enhance the sauce with sharpness and depth.
- Chicken Thighs: Are the main protein; they’re tender and absorb the sauce well.
- Onion: Adds sweetness and texture.
- Buns and Butter: Serve as the vessel for the sandwich; browning them adds flavor.
- Coleslaw and Avocado: Provide freshness and a creamy element to complement the chicken.
How To Make BBQ Chicken Sandwiches
- Slow Cook: Combine ketchup, vinegar, sugar, tomato paste, spices, and seasoning in a slow cooker. Add trimmed chicken thighs and sliced onion. Cook on low for 4-6 hours.
- Shred Chicken: Once cooked, shred the chicken in the sauce and leave uncovered to thicken.
- Prepare Buns and Guacamole: Toast buttered buns. Mash avocados with lime juice, salt, and pepper.
- Assemble: Spread guacamole on buns, add chicken and onion, top with coleslaw, and serve your BBQ Chicken Sandwiches.
Quick Tip
Toasting the buns also ensures that the sandwich toppings don’t make the bread too soggy.
What To Serve With BBQ Chicken Sandwiches
Here are some of our favorite additions to BBQ Chicken Sandwiches, along with our top side dish choices to complement them.
- Coleslaw: Adds a crunchy, refreshing contrast. We love throwing this in our sandwiches.
- Quick “Guac“: Enhance your sandwich with a layer of easy homemade guacamole by mashing a ripe avocado with salt, pepper, and lime juice, or use prepared guacamole for convenience. Adds a creamy dimension to the sandwich.
- Potato Salad: Creamy, hearty, and pairs well with BBQ flavors.
- Baked Beans: Sweet and savory, complementing the smokiness.
- Corn on the Cob: Sweet and buttery with a charred flavor.
- Pickle Spears: Their tartness cuts through the BBQ richness.
- French Fries or Sweet Potato Fries: Popular and easy.
- Grilled or Roasted Vegetables: Healthy option like bell peppers or zucchini.
- Macaroni and Cheese: Creamy and comforting.
- Garden Salad: Light and fresh balance.
- Chips and Dip: Simple and casual addition to BBQ Chicken Sandwiches.
More Easy Recipes
- Jalapeño Chicken Salad Sandwiches
- BBQ Chicken Tacos
- Margherita Pizza
- Sloppy Joes
- Honey Mustard Chicken Salad Sandwiches
BBQ Chicken Sandwich
This BBQ Chicken Sandwich is loaded with tender, slow-cooked chicken, sweet BBQ sauce, quick guac, and easy coleslaw—all piled onto a toasted bun for the perfect bite!
Equipment
- Slow Cooker
- Pan or griddle
Ingredients
- Cooking spray
- 1/2 cup ketchup
- 1/3 cup apple cider vinegar
- 4 tablespoons light brown sugar firmly packed
- 1/4 cup tomato paste
- 2 tablespoons sweet paprika not smoked
- 1-1/2 tablespoons Worcestershire sauce
- 2 teaspoons dry mustard powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 large yellow onion thinly sliced
- 3 pounds boneless, skinless chicken thighs not breasts, 11 to 13 thighs
- 6 to 8 hamburger buns buttered; I love Brioche buns
- coleslaw see note 1; for serving
- 2 large avocados for serving
- 1 lemon optional
Instructions
- Spray slow cooker with cooking spray. Add ketchup, apple cider vinegar, brown sugar, tomato paste, paprika, Worcestershire sauce, mustard powder, onion powder, salt, and pepper. Whisk to combine.
- Remove majority of fatty parts of chicken thighs. Add chicken thighs to the sauce. Thinly slice onion. Add to slow cooker and stir to combine. Spread mixture evenly, making sure everything is generously coated with sauce.
- Place lid on slow cooker and cook on low for 4–6 hours or until chicken shreds easily (about 4.5–5 hours for me). Cooking on high tends to dry out the chicken.
- Shred chicken right in the slow cooker and stir it in the sauce. The sauce is a little thin at first but will absorb and thicken once it cools and chicken is shredded. Leave slow cooker uncovered, turn to warm, and let stand 15–20 minutes, stirring occasionally to continue thickening the sauce as you prepare everything else.
- Use store-bought coleslaw or make your own (see note 1).
- Spread butter on the insides of buns. Add to a pan or griddle and lightly brown buns over medium heat. Set aside. In a small bowl, add ripe avocados and mash with a fork. Add a pinch of salt and pepper (and garlic powder if you’d like) and a squeeze of lemon. Mash to make a quick guac. Spread guac along the bottom of the buns.
- Using tongs, scoop out chicken and onions to go on top of guac. Add a generous spoonful of coleslaw. Top with the other bun half. Enjoy immediately!
Video
Recipe Notes
Note 1: Use a bag of coleslaw mix and Marie's® coleslaw dressing and toss to combine (add dressing gradually until mix is sufficiently dressed; you won’t use all of it). Or make this homemade coleslaw recipe.
Storage: Store the BBQ chicken, guac, and coleslaw in separate airtight containers in the fridge. The chicken will last up to 3 days, while the guac is best within 1 day. Toast fresh buns when ready to assemble again.
Nutrition
Serving: 1sandwich | Calories: 450kcal | Carbohydrates: 39.3g | Protein: 40.9g | Fat: 10.7g | Cholesterol: 193.1mg | Sodium: 562.9mg | Fiber: 2.3g | Sugar: 14g
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be made using an instapot?
I haven’t personally tested this recipe using an instant pot hopefully someone else can chime in!
If I wanted to double this recipe, would I add additional cooking time?
Yes I think you’d probably need a bit more cooking time; maybe 30 minutes to an hour? I’d just test the thighs with a meat thermometer if you have one!
One of the best burger recipe.
Yay!! Love hearing that! Thanks Troy 🙂