These Slow Cooker Barbecue Chicken Sandwiches are ridiculously easy to make and have all the sloppy, smoky, sweet flavors of summer.
Can I tell you something about my little corner of the world? I live in Columbus, OH which is a lovely city with some amazing restaurants, great little neighborhoods, and one of the best college sports teams in the country.
I love this city, I really do. But one thing this town doesn’t have going for it is the weather. A few weeks ago I was walking around with a light jacket and open toed shoes, laughing right in the face of grumpy Old Man Winter. Today, it’s cloudy and cold. Like, winter coat and scarf cold. Ugh.
- 6 skinless boneless chicken breast halves
- 1 12-16 oz bottle of your favorite barbecue sauce (We used Sweet Baby Ray's)
- 1/2 cup Italian salad dressing
- 1/4 cup brown sugar
- 2 Tablespoons Worcestershire sauce
- 1 small yellow onion, chopped
- 8 buns
- Sliced or shredded sharp cheddar cheese
1. In a bowl, mix barbecue sauce, dressing, brown sugar, Worcestershire, and onion.
2. Place chicken in the bottom of a slow cooker. Pour sauce mixture over top.
3. Cover and cook on high for 3-4 hours or on low for 6-8 hours.
4. Remove chicken from pot and shred, using two forks to pull chicken pieces apart.
5. Place chicken back in pot, mix with sauce and serve on buns with cheddar cheese.
I like to slow cook these on the lower end of the cooking windows so the chicken is very tender and pulls apart easily. Cooking the chicken longer won't be harmful at all, but the texture will get mushier if it cooks too long.
Feel free to add a chopped bell pepper to up the veggies in this.
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Amount Per Serving: Trans Fat: 0g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.