This BBQ Chicken Sandwich (made with humble chicken legs) is drippy, meaty, and oh so tasty. You have tender, shredded, slow cooker chicken, slaw, and pickles on a buttery bun (brioche for extra points) for a phenomenal dinner all-star contender!
And how could I forget, it’s budget-friendly! So if you haven’t added a recipe like this to your menu…um, what are you waiting for? 🙂
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They’re the versatile meal you can make for ordinary weeknights, game days, birthdays, barbecues…you name it. Make it the centerpiece of your celebration and you’ll never run out of complements. Although you may run out of napkins.
Love easy, saucy meals? Look no further than these Air Fryer BBQ Chicken Legs and our Buffalo Chicken Stuffed Sweet Potatoes.
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Why You’ll Love This Recipe…
- One of pet peeves is complicated recipes that require like a bazillion ingredients and specialty items you’ll only use once. What a waste of money. Instead, this this BBQ Chicken Sandwich is cheap to make and dripping with flavor.
- Let the slow cooker rescue you when you’re tight on time. I love how I can just toss in the chicken, BBQ sauce, and spices, then let it do all the work while you handle your day. Then, as if by magic, you have tender chicken ready to be shredded.
- I LOVE how customizable this sandwich is! We like it with tangy slaw, and pickles. But you can add a kick with jalapenos or add extra crunch with fried onions. Everyone loves being the Picasso of their own sandwich. So, when you have a party, set up a toppings bar, and watch them go nuts.
- Sure, they’re a bit messy, but these BBQ chicken sandwiches are fun to eat. They kind of take me back to childhood when I ate sloppy joes. You don’t need anything but your hands (and a few napkins) to eat them. Just don’t wear your favorite white shirt.
Ingredients
- Shredded BBQ Chicken – while we’ve been digging chicken legs to make this recipe, you can certainly use chicken thighs, leg quarters, breasts, or a mixture.
- Buns – for these sammies, we like using brioche which are a bit more expensive. However, you can go for whichever
- Slaw (optional, but recommended) – we like a mixture of red and green cabbage, red onion, tangy mayo and seasonings.
- Pickles (optional, but recommended) – we recommend savory dill pickles to contrast the sweet barbecue chicken.
See the recipe card for quantities.
How to Make this Shredded BBQ Chicken Sandwich
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Top Tip
Lightly toasting the buns adds an extra crunch and keeps them from getting soggy. Plus, buttery toasted brioche? Um…yes!
Equipment
Every chance I get, I brag on the Instant Pot Multi-Cooker. It has soo many functions like pressure cooking, rice cooking, and more. We’ve even made yogurt in it.
Plus, it’s better than other slow cookers because it has a timer display and a tighter fitting lid. Why is that good? Well, it locks in moisture and leads to more even and faster cooking.
Storage
However unlikely, if you do have leftovers, separate the buns, toppings and chicken. The chicken will keep in the fridge for up to 4 days.
To reheat from the fridge, warm the chicken in a frying pan over medium heat for 5-7 minutes until heated through.
To reheat from the freezer, thaw overnight (in the fridge), then reheat in a frying pan on medium heat until warm.
FAQ
Yes! The best cut of chicken to use for this recipe is whatever you have in the freezer. I chose chicken legs for this recipe because that’s what I had sitting in the back of my freezer.
Yes! I think it tastes even better the next day. You can make several batches, freeze in portions, then voila…delicious meal any time you need it.
The options are as endless as your imagination. But here are some ideas to get you started: pepper jack cheese, fried onions, sliced jalapenos, pineapple rings, slaw, quick dill pickles…
BBQ Chicken Sandwich Recipe
Ingredients
- 1 Lb Shredded BBQ Chicken Recipe
- 4 Brioche Buns
- ½ Cup Dill Pickles Recipe
Coleslaw
- 1 Cup Red Cabbage Shredded
- 1 Cup Green Cabbage Shredded
- ¼ Cup Shredded Carrots
- ⅓ Cup Mayo
- 2 Tsp Sugar
- 1 Tbsp Apple Cider Vinegar
- ¼ Tsp Celery Seed
- Pinch of Kosher Salt
Instructions
- Start by making the coleslaw. In a medium bowl, add the shredded red and green cabbage and carrots.
- Add the mayo, sugar, apple cider vinegar, and celery seed to a small bowl. Mix until thoroughly combined. Add salt to taste and set aside.
- Shred the chicken and heat it through. Set aside.
- Toast the brioche buns in a dry skillet.
- Start to assemble, add the coleslaw to the bottom of the bun. Top with the shredded chicken and finish with some pickles. Add the top bun and enjoy!
Notes
- Store leftovers in an air-tight container in the fridge for up to 4 days.
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