Who doesn’t love an easy, throw-it-in-the-crockpot meal? These Crockpot BBQ Chicken Sandwiches are juicy, saucy, and packed with smoky-sweet flavor. The slow cooker does all the work, and by dinnertime, you’ve got tender, shredded chicken ready to pile onto a soft bun. Perfect for busy weeknights, lazy Sundays, or feeding a hungry crowd—this recipe is a total win!
🛒 What You’ll Need
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 cup BBQ sauce (your favorite brand)
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp onion powder
- ½ cup chicken broth
- 6 brioche or hamburger buns
- Coleslaw (optional, but highly recommended!)
🛠️ Tools
- Crockpot (slow cooker)
- Forks for shredding
- Measuring cups and spoons
- Mixing bowl
🔥 Pro Tips
- Use a good BBQ sauce! It makes all the difference—sweet, smoky, spicy, whatever you love.
- Shred the chicken right in the Crockpot. It soaks up all that saucy goodness.
- Toast the buns. Adds a little crunch and keeps them from getting soggy.
- Let the chicken cook low and slow. It’ll be extra tender.
- Make it a meal. Serve with coleslaw, pickles, or even a side of mac and cheese.
🔄 Substitutions & Variations
- Chicken thighs instead of breasts for extra juiciness.
- Honey instead of brown sugar for a natural sweetness.
- Brioche buns or pretzel buns for a flavor upgrade.
- Spicy BBQ sauce for a little heat!
⏳ Make-Ahead Tips
- Cook and shred the chicken, then store it in the fridge for up to 3 days. Just reheat and serve!
- Freeze the shredded BBQ chicken in an airtight container for up to 3 months.
👩🍳 How to Make Crockpot BBQ Chicken
1. Add Everything to the Crockpot
Place the chicken breasts in the slow cooker. Pour in BBQ sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, salt, black pepper, onion powder, and chicken broth. Stir to coat the chicken.
2. Cook Low and Slow
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is super tender.
3. Shred the Chicken
Use two forks to shred the chicken right in the slow cooker. Stir to coat in the sauce.
4. Assemble the Sandwiches
Scoop the BBQ chicken onto toasted buns and top with coleslaw (if using). Serve warm!
🥡 Leftovers & Storage
- Fridge: Store shredded chicken in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed bag or container for up to 3 months.
- Reheat: Warm in the microwave or on the stovetop with a little extra BBQ sauce.
💬 Final Thoughts
This Crockpot BBQ Chicken is one of those easy meals that never disappoints. It’s simple, delicious, and perfect for family dinners or feeding a crowd. Give it a try and let me know how it turns out—drop a comment below with your thoughts or any questions! Happy cooking! 🍽️🔥
