Description
This slow-cooked BBQ Chicken Sandwich recipe features tender, shredded chicken thighs simmered in a flavorful homemade BBQ sauce, topped with a tangy, creamy slaw and optionally sliced avocado, all served on toasted buttery buns. Perfect for a comforting and satisfying meal with vibrant textures and rich smoky flavors.
Ingredients
Scale
BBQ Chicken Sauce and Chicken
- 1/2 cup ketchup
- 1/2 cup BBQ sauce
- 1/4 cup chicken broth
- 1-1/2 teaspoons Worcestershire sauce
- 1-1/2 teaspoons apple cider vinegar
- 1 teaspoon yellow mustard
- 1/2 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1-1/2 pounds boneless, skinless chicken thighs
Slaw
- 1/2 cup mayo
- 1 tablespoon yellow mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or white sugar)
- 3 cups shredded red cabbage
- 1 cup shredded carrots
- About 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Buns and Extras
- 4 buns (plus softened butter for toasting)
- 1 large ripe avocado (optional)
Instructions
- Prepare Chicken Sauce: Combine ketchup, BBQ sauce, chicken broth, Worcestershire sauce, apple cider vinegar, yellow mustard, ground cumin, paprika, garlic powder, and onion powder in the slow cooker. Whisk the ingredients until smooth to create the BBQ sauce base.
- Add Chicken: Trim large pieces of fat or gristle from the chicken thighs but do not remove it all. Place the chicken thighs in the slow cooker, flipping them to coat evenly with the sauce. Arrange the chicken in an even layer with the smooth side down.
- Cook Chicken: Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours until the chicken is very tender and fully cooked.
- Shred Chicken: Remove the cooked chicken thighs from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
- Make Slaw: In a large bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, and honey until smooth. Season with salt and pepper. Add shredded red cabbage and carrots, then toss well with tongs to coat. Chill the slaw until ready to serve and toss again before assembling sandwiches.
- Toast Buns: Spread softened butter on the inside of each bun. Toast buns on a skillet or griddle over medium heat until golden brown and warm.
- Assemble Sandwiches: If using, add sliced avocado to the bottom bun. Spoon the saucy shredded chicken generously onto the bun, top with the slaw, then place the top bun. Serve immediately and enjoy your flavorful BBQ Chicken Sandwich!
Notes
- You can substitute chicken breasts for thighs but thighs provide a juicier, more tender result.
- Adjust the honey in the slaw for your preferred sweetness level or substitute with white sugar or maple syrup.
- Adding avocado is optional but adds creaminess and a fresh contrast.
- Toast buns just before serving to keep them crisp and warm.
- The leftover sauce can be used as a dipping sauce or for other BBQ dishes.
