Slow Cooker Shredded Chicken Sandwich with Tangy BBQ Slaw – Easy Comfort Classic

Hi, I’m Sarah Jansen, a traveler and food blogger who finds joy in crafting recipes that blend comfort, ease, and bold flavor. One dish that always hits the mark is the Shredded Chicken Sandwich—especially when made in the slow cooker. Tender, juicy chicken simmered with smoky-sweet BBQ sauce becomes irresistible when paired with a crisp, tangy coleslaw and tucked into a toasted bun. It’s the perfect balance of textures and flavors. Whether you’re prepping for a family dinner, meal planning, or a casual game-day gathering, this recipe is a true crowd-pleaser.

Slow Cooker Shredded Chicken Sandwich

Shredded chicken sandwiches embody everything we love about comfort food: juicy, flavorful meat piled high on soft bread, ready to be enjoyed with minimal fuss. This slow cooker version makes things even simpler—just add the ingredients, let the cooker work its magic, then shred and serve. The star of the recipe is the BBQ sauce, which caramelizes slightly during cooking, infusing every shred of chicken with smoky, tangy sweetness. Paired with a refreshing vinegar-based slaw for crunch, this sandwich is both hearty and balanced, making it ideal for lunch or dinner.

Why This Recipe Works

• Set-and-Forget Convenience: The slow cooker ensures juicy, tender chicken with minimal effort.
• Bold Flavors: BBQ sauce infuses deep smoky-sweetness, balanced by tangy slaw.
• Texture Play: Soft chicken, crunchy coleslaw, and fluffy buns in every bite.
• Versatile: Great for sandwiches, sliders, or served over rice.
• Meal-Prep Friendly: Chicken can be stored and repurposed for days.

Health Benefits

• Lean Protein: Chicken breast offers high-quality protein with lower fat.
• Fiber from Slaw: Cabbage and carrots add vitamins, minerals, and gut-friendly fiber.
• Controlled Ingredients: Homemade sauce and slaw let you adjust sugar, salt, and fat.
• Balanced Meal: Protein + vegetables + whole-grain bun option = complete nutrition.
• Lighter Comfort Food: Baked, not fried, and portion-controlled without excess oil.

Ingredients

For the Chicken:

• 2 lbs boneless, skinless chicken breasts (or thighs for juicier texture)
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 2 cups BBQ sauce (store-bought or homemade)
• ½ cup chicken broth
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon smoked paprika
• 1 teaspoon chili powder
• Salt and black pepper, to taste

For the Tangy Slaw:

• 4 cups shredded cabbage (green and purple mix)
• 1 cup shredded carrots
• ½ small red onion, thinly sliced
• ½ cup apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Salt and pepper, to taste

For Serving:

• 6 brioche or whole-grain sandwich buns, toasted
• Pickles (optional)
• Extra BBQ sauce for drizzling

How to Make Slow Cooker Shredded Chicken Sandwich

Layer sliced onions and garlic in the bottom of your slow cooker. Place chicken on top and season with paprika, chili powder, salt, and pepper. Pour in BBQ sauce, chicken broth, apple cider vinegar, and Worcestershire sauce. Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is fork-tender. Shred with two forks and toss back into the sauce. For the slaw, whisk vinegar, oil, mustard, and honey; toss with cabbage, carrots, and onion. Assemble sandwiches with chicken, slaw, and extra BBQ sauce in toasted buns. Serve warm.

Instructions:

1. Prepare the Chicken Base:
   Thinly slice one medium onion and mince three cloves of garlic. Place both into the bottom of your slow cooker. These aromatics form the flavorful base that the chicken will cook in.
2. Season and Add Chicken:
   Arrange boneless, skinless chicken breasts (or thighs for more juiciness) on top of the onion and garlic. Season with smoked paprika, chili powder, salt, and pepper. This step ensures the meat is seasoned throughout.
3. Add Sauce and Liquid:
   Pour in BBQ sauce, chicken broth, apple cider vinegar, and Worcestershire sauce. Stir lightly to coat the chicken in the sauce. The combination of smoky BBQ and tangy vinegar will caramelize beautifully as it cooks.
4. Slow Cook the Chicken:
   Cover the slow cooker and cook on low heat for 6–7 hours or high heat for 3–4 hours. The chicken is ready when it shreds easily with a fork and absorbs the sauce.
5. Shred the Chicken:
   Once cooked, transfer chicken to a cutting board and shred with two forks. Return shredded chicken to the slow cooker, stirring it back into the sauce. This ensures every bite is juicy and flavorful.
6. Make the Tangy Slaw:
   In a large bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper. Toss in shredded cabbage, carrots, and red onion until evenly coated. Chill for 20 minutes for the flavors to meld.
7. Assemble the Sandwiches:
   Toast sandwich buns lightly. Layer the bottom bun with a generous scoop of shredded chicken, followed by a mound of tangy slaw. Drizzle extra BBQ sauce on top if desired, then cap with the top bun. Serve with pickles on the side.

Cook & Prep Times

• Prep Time: 20 minutes
• Cook Time: 6 hours (low) / 3 hours (high)
• Total Time: 6 hours 20 minutes

Nutrition Information (per sandwich, 6 servings)

• Calories: 420
• Protein: 32g
• Fat: 12g
• Saturated Fat: 3g
• Carbohydrates: 45g
• Fiber: 4g
• Sugar: 15g
• Sodium: 790mg

Serving with Slow Cooker Shredded Chicken Sandwich

These Slow Cooker Shredded Chicken Sandwiches are best enjoyed warm, piled high on toasted brioche or whole-grain buns. The juicy BBQ chicken pairs perfectly with the crisp, tangy slaw, creating a sandwich that’s both hearty and refreshing. Serve with classic sides like potato chips, baked fries, or a simple green salad. For a more indulgent meal, pair with cornbread or macaroni and cheese. These sandwiches also make fantastic party food—set up a build-your-own bar with toppings and let guests assemble their perfect version.

Pro Tips & Variations

• Spicy Kick: Add jalapeños to the slaw or use spicy BBQ sauce.
• Asian Fusion: Swap BBQ sauce for teriyaki and slaw for sesame slaw.
• Low-Carb Option: Serve shredded chicken and slaw in lettuce wraps instead of buns.
• Make Ahead: Chicken can be cooked and stored in the fridge for 3 days or frozen for 2 months.
• Crispy Finish: After shredding, spread chicken on a baking tray and broil for 5 minutes to add caramelized edges.

The Bottom Line

The Slow Cooker Shredded Chicken Sandwich with Tangy BBQ Slaw is a dish that captures the essence of comfort food while keeping things practical and versatile. It’s hearty enough for dinner, yet casual enough for a picnic or game day. The combination of smoky BBQ chicken and crunchy vinegar-dressed slaw creates balance in every bite. For me, this recipe represents the joy of slow cooking—minimal effort with maximum payoff. Whether shared with family or served to friends, these sandwiches are sure to satisfy every craving.