I love BBQ sandwiches! There’s something about a tall, messy BBQ sandwich that just makes an ordinary weeknight dinner feel like a cookout. BBQ pulled chicken sandwiches are my favorite go to cookout type meal that doesn’t require standing over the smoker all day. The chicken just cooks in the crockpot and then you throw your sandwiches together in about 5 minutes.

Warm sticky BBQ chicken. Melty cheddar. Cold crunchy coleslaw. Soft brioche bun. Contrast is the name of the game when it comes to sandwiches (and in life, if you ask me). Sliders were always a big seller at Kings Oak, my old stomping grounds in Philly. Sharp, salty, sweet, crunchy, creamy, melting, you need a little of all of those elements for the perfect sandwich.

What You Need

For the pulled chicken, you need boneless, skinless chicken breasts, a 19 ounce bottle of Rib Rack Original BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder and half a yellow onion.

Ingredients for BBQ pulled chicken: chicken breasts, BBQ sauce, Worcestershire, vinegar, onion and spices

As for the sandwiches, pick up brioche buns (worth it, they’re a bit sweet and so soft and hold up better against saucy ingredients than say a hamburger bun), some sliced cheddar, dill pickle chips, pickled jalapeños and coleslaw (store bought is fine here folks, just make sure it’s the creamy kind, you want that tangy, cool crunch to cut through the sweetness of the bbq sauce).

How To Make The Pulled Chicken

Finely chop the onion. Whisk together the BBQ sauce, brown sugar, vinegar, Worcestershire sauce, paprika and garlic powder in a large bowl, then stir in the onion. Add the chicken and toss well to coat. (Tossing the chicken in the sauce in a bowl gives you more flavorful chicken than dumping the sauce over the top in the crockpot.)

Chicken breasts coated in BBQ sauce and onion in a bowl

Transfer the chicken and all of the ingredients into a slow cooker. Cover and cook for about 6 hours on low heat (or 3 to 4 hours on high), until the chicken is tender and shreds easily with a fork. Using two forks, shred the chicken right in the slow cooker and stir to coat with the cooking juices. Let it sit for about 10 minutes to soak up even more of that delicious sauce. Make sandwiches!

BBQ sauced chicken in the crockpot ready to cook

For more info on the chicken and some additional ideas on what to do with leftovers, be sure to check out my crockpot BBQ pulled chicken recipe!

Shredded BBQ chicken in a glass dish ready for sandwiches

How To Build The Sandwiches

Place a slice of cheddar cheese on the bottom bun. This will help separate the bun from the sauce and prevent it from getting soggy. The cheese will also warm up and get a little melty from the warm, pulled chicken. Pile a big scoop of warm, pulled chicken on top of the cheese. When scooping, be sure to use tongs or a slotted spoon so that you do not add any extra liquid from the pot to the sandwich.

Pulled chicken piled on cheese on a brioche bun topped with coleslaw

Top each chicken sandwich with a heaping spoonful of coleslaw and the top half of the bun. Serve immediately, with pickled jalapeños and dill pickle chips on the side so people can add as much crunch and heat as they like.

BBQ chicken sandwich served with dill pickle chips and pickled jalapenos

Quick Homemade Coleslaw

Toss a 14 ounce bag of coleslaw mix with 1/2 cup mayo, 1 tablespoon apple cider vinegar, 1 tablespoon sugar and a pinch of salt and pepper (store bought coleslaw works just fine here too). Note: It’s best to mix this just before you’re ready to build the sandwiches. Once combined, the cabbage will release liquid (thanks to the salt) and get a little soggy the longer it sits.

Tips For The Best Pulled Chicken Sandwiches

Resist the urge to skip the 10 minute rest after shredding, as those 10 minutes will make all the difference between dry, stringy chicken and juicy chicken in every bite. If your buns are on the soft side, toast cut sides in a dry pan for about a minute to help the bottom bun hold its own.

Chicken can be made ahead and kept on warm in the crockpot. Set out the buns, cheddar, slaw, pickles and jalapeños and let people assemble their own. Slider buns are great if you want smaller sandwiches.

What To Serve With BBQ Chicken Sandwiches

Serve these alongside your favorite cookout sides such as potato salad, baked beans, mac and cheese, corn on the cob, coleslaw, or a big pile of french fries. If your sandwich already has coleslaw on top, just add on some chips and pickles to keep it easy for a weeknight meal!

Storing Leftovers

For storage, place the pulled chicken (along with some of the sauce) in an airtight container and keep in the refrigerator for up to 4 days or in the freezer for up to 3 months. The buns and coleslaw can be stored separately in the refrigerator until ready to be used. To serve leftovers, reheat the chicken in a skillet over medium heat, stirring occasionally and adding a splash of water or BBQ sauce as needed to prevent drying out. Assemble sandwiches as directed above.

Frequently Asked Questions

What cheese is best on a BBQ chicken sandwich? I like sharp cheddar on mine. Anything that melts easily will work, like American, provolone, or pepper jack for a little kick.

Can I make these as sliders? These sandwiches also work great as sliders! Just use slider buns or Hawaiian rolls and scale back on the amount of chicken in each slider. One batch makes about 16 to 20 sliders, which makes them ideal for parties and game day!

Can I make the chicken ahead? Absolutely! Cook the pulled chicken (and store it in the fridge along with the sauce) as much as 4 days ahead of time. When ready to serve, re-warm on the stove top, then assemble the sandwiches right before eating so that the slaw is still crisp and the buns are nice and soft.

Can I use chicken thighs? Absolutely. Breasts aren’t the only option for slow cooker shredded chicken. Boneless, skinless thighs give you even juicier chicken. Just follow the same instructions.