Slow Cooker BBQ Chicken Sandwiches
with tangy coleslaw
We featured a version of these simple, summery BBQ sandwiches in 2015, but we're bringing them back with store-bought sauce to make things even easier. We also swapped in a new tangy coleslaw that's great right on the sandwiches or on the side.
Smarts: This makes a double batch of BBQ chicken so that you can use the leftovers in Thursday's salad.
Cooking methods: This recipe includes instructions for using the Instant Pot or slow cooker. Select your preferred method.
Ingredients
- BBQ sauce, gluten-free - 1/2 cup + 1 cup (use your favorite store-bought version)
- Chicken breasts, boneless and skinless - 2 1/2 lbs
- Hamburger buns, gluten-free - 4
- Pickles (opt) - for serving
- Green onions - 2 stalks , chopped, green and white parts combined
- Vinegar, apple cider - 3 Tbsp
- Oil, cooking - 2 Tbsp
- Lemon juice - 1 Tbsp
- Mayonnaise (opt) - 1 Tbsp
- Sugar - 1 tsp
- Coleslaw mix - 14 oz (preferably one that includes carrots and red cabbage for added color)
- Salt - 1/2 tsp
Choose Cooking Method
Prep
-
Slow cook chicken - (This makes enough for two nights.) In a slow cooker, combine first portion of BBQ sauce and chicken. Cook on low until chicken is tender and cooked through, 4 to 5 hours on low or 2 to 3 hours on high. (Can be done up to 3 days ahead)
-
Shred chicken - Remove chicken from slow cooker and roughly chop or shred. Return chicken to slow cooker and stir in the second portion of BBQ sauce. (Can be done up to 3 days ahead)
-
Green onions - Chop, keeping green and white parts together.
-
Dress slaw - Whisk together vinegar, oil, lemon juice, mayonnaise, and sugar in a large mixing bowl. Add coleslaw mix and green onions and fold everything together until evenly combined. Refrigerate until ready to serve.
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Make
-
Season slaw with salt. Taste and add more salt and / or pepper if needed.
-
Toast hamburger buns.
-
If chicken was made ahead, reheat in the microwave (reserve half for Thursday).
-
Assemble sandwiches by filling buns with chicken and pickles (if using). Add some slaw to the sandwiches if you’d like and serve the rest on the side. Enjoy!
Prep
-
Pressure cook chicken - (This makes enough for two nights.) In the bowl of an Instant Pot, combine first portion of BBQ sauce and chicken with 3/4 cup / 177mL of water (this is not on the ingredients list but will help prevent the burn error in the Instant Pot; increase to 1 cup / 237mL if doubling the recipe). Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual, high pressure for 8 minutes. Use quick / manual release to release the pressure (be careful because steam will come out of the valve). (Can be done up to 3 days ahead)
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Shred chicken - Remove chicken from Instant Pot and drain off all of the liquid. Roughly chop or shred the chicken. Return chicken to Instant Pot and stir in the second portion of BBQ sauce. (Can be done up to 3 days ahead)
-
Green onions - Chop, keeping green and white parts together.
-
Dress slaw - Whisk together vinegar, oil, lemon juice, mayonnaise, and sugar in a large mixing bowl. Add coleslaw mix and green onions and fold everything together until evenly combined. Refrigerate until ready to serve.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Season slaw with salt. Taste and add more salt and / or pepper if needed.
-
Toast hamburger buns.
-
If chicken was made ahead, reheat in the microwave (reserve half for Thursday).
-
Assemble sandwiches by filling buns with chicken and pickles (if using). Add some slaw to the sandwiches if you’d like and serve the rest on the side. Enjoy!
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