Best 6 Bbq Chicken Sandwiches Crock Pot Recipes
Are you craving a mouthwatering BBQ chicken sandwich without the hassle of grilling? Look no further than your trusty crock pot! With a few simple ingredients and minimal effort, you can create fall-off-the-bone tender chicken infused with smoky BBQ flavors, all in the comfort of your own kitchen. Whether you prefer a classic BBQ sauce or something more adventurous, this article will guide you through the process of crafting the perfect BBQ chicken sandwich in your crock pot. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey that will leave you craving for more.
Let's cook with our recipes!
EASY AND TASTY BARBECUE CHICKEN SANDWICHES IN THE CROCK POT
This is almost too easy to be called a recipe, but I had to share it anyway. I came up with it one night when I wanted a nice meal but wasn't feeling too motivated. I love Crock-Pot cooking!
Provided by Kree6528
Categories Lunch/Snacks
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Remove all visible fat from the chicken and toss it in the crock pot.
- Place the onion slices on top of the chicken.
- Pour the barbecue sauce over top.
- You may not need the entire jar, just enough to cover the chicken.
- Cook it on LOW for 8 hours or until the chicken is nice and tender.
- Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns.
- Or, if you're like my dad, you might prefer leaving the breasts whole and eating it that way.
- Voila!
- An easy weeknight meal that doesn't heat up your kitchen in the summertime!
- I love this with potato chips and a carrot and raisin salad.
SLOW-COOKER FREEZER-PACK BBQ CHICKEN SANDWICHES
Chicken thighs are the ideal slow-cooker meat because they emerge tender and juicy, even after hours of cooking. The sauce is a guaranteed kid-pleaser: Rich, sweet and low on spice and tang. Make a couple of batches to keep in the freezer for busy weeks when you know you'll have limited time for meal prep.
Provided by Food Network Kitchen
Categories main-dish
Time 7h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the chicken, ketchup, vinegar, sugar, molasses, Worcestershire, mustard, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large resealable plastic bag and shake to combine. Squeeze out the air from the bag and seal. Freeze until ready to use, up to 3 months. Thaw in the refrigerator for at least 24 hours before cooking.
- Pour the contents of the plastic bag in a 6-quart slow cooker. Cook on low until the meat is tender, 5 to 7 hours. Shred the chicken with a fork and toss it in the cooking liquid.
- Divide the chicken among the 4 buns and top with coleslaw and pickles. Serve with potato chips.
SLOW-COOKER MEXICAN BARBECUE CHICKEN SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 6h35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Season the chicken with salt and the cumin; transfer to a 6- to 8-quart slow cooker. Add the chipotle and adobo sauce, tomatoes and onion; toss to coat. Cover and cook on low, 6 hours.
- Remove the chicken to a plate and set aside. Transfer the cooking liquid to a fat separator. Pour the liquid into a small saucepan, leaving any fat in the cup. (Alternatively, skim off the fat from the cooking liquid with a spoon.) Add the ketchup, 3 tablespoons brown sugar, 2 tablespoons cider vinegar and the Worcestershire sauce to the saucepan. Bring to a boil, then reduce the heat and gently simmer until the sauce is slightly thickened, 3 to 5 minutes.
- Meanwhile, whisk 2 tablespoons vegetable oil and the remaining 2 tablespoons cider vinegar and 1 teaspoon brown sugar in a large bowl. Add the cabbage, radishes, scallions and ½ teaspoon salt; toss. Set aside.
- Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring occasionally and pulling it apart with tongs or a fork, until browned and crisp in spots, 3 to 5 minutes. Stir in all but ½ cup of the sauce; season with salt.
- Preheat the broiler. Slice the avocado. Put the roll bottoms on a baking sheet; top with the chicken and cheese. Broil until the cheese melts, about 2 minutes. Top with the slaw, avocado and roll tops. Serve with the remaining sauce.
SLOW COOKER BBQ CHICKEN SANDWICHES
Super easy BBQ chicken sandwiches that are tasty and budget friendly. Some coleslaw, garlic corn, and a pickle go great with these sandwiches. Or to save time, a bag of chips.
Provided by lndz123
Categories Chicken Sandwiches
Time 8h15m
Yield 6
Number Of Ingredients 3
Steps:
- Place chicken in a slow cooker and pour barbecue sauce over top.
- Cover and cook on Low until chicken is tender and can easily be pulled apart with a fork.
- Remove chicken breasts from the slow cooker. Separate meat and bones; discard bones. Shred chicken with a fork.
- Place chicken on buns with some extra sauce from the slow cooker.
Nutrition Facts : Calories 581.1 calories, Carbohydrate 30.5 g, Cholesterol 169.3 mg, Fat 24.7 g, Fiber 0.5 g, Protein 55.2 g, SaturatedFat 7 g, Sodium 1106.7 mg
PULLED CHICKEN SANDWICHES (CROCK POT)
A personal take on a recipe from the "Slow Cooker Bible" and based on recipes typical of North Carolina styled BBQ. The sauce is tangy and flavorful but not spicy as the amount of hot sauce is just enough to balance the sweetness of the ketchup. Certainly mild enough to serve to kids. It you want more zing, add more tabasco or a chopped chipotle pepper en adobo. (If your crock pot is large enough, this easily doubles and the leftovers can be frozen.)
Provided by justcallmetoni
Categories Lunch/Snacks
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the onion in half and slice into thin half rings. Line the bottom of the crock pot with the onions.
- Trim the chicken breasts and place on top of the bed of onions.
- Mix all of the sauce ingredients together and pour on top of the chicken covering completely. (I make the sauce the night before so that it is a simple dump and run in the morning.)
- Cook for 6 hours on low setting. The sauce thickens and turns into a dark rich brown during cooking. At the same time the onions dissolve into the sauce.
- When the chicken is falling apart tender, take two forks and shred the chicken.
- Serve on top of split buns. I like mine toasted so they hold up better to the weight of the shredded chicken.
- Suggested sides include baked beans, corn on the cob, coleslaw or cucumber salad.
Nutrition Facts : Calories 207.4, Fat 2.7, SaturatedFat 0.6, Cholesterol 56.6, Sodium 862.2, Carbohydrate 26.3, Fiber 0.9, Sugar 20.5, Protein 20.5
BBQ CHICKEN SANDWICHES
This is a wonderful BBQ chicken sandwich with homemade sauce. A perfect party food. You can use leftovers to make pizza.
Provided by Sarina
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 4h15m
Yield 12
Number Of Ingredients 12
Steps:
- Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.
- In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.
- When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.
Nutrition Facts : Calories 662.1 calories, Carbohydrate 51.4 g, Cholesterol 136.8 mg, Fat 29 g, Fiber 2.7 g, Protein 47.9 g, SaturatedFat 7.2 g, Sodium 956.2 mg, Sugar 19.8 g
Tips:
- Use boneless, skinless chicken breasts or thighs: This will make it easier to shred the chicken and assemble the sandwiches.
- Add your favorite seasonings to the chicken: This could include garlic powder, onion powder, paprika, salt, and pepper. You can also use a pre-made seasoning mix, such as a barbecue rub.
- Cook the chicken on low for 6-8 hours or on high for 3-4 hours: The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
- Shred the chicken with two forks: This is the easiest way to get the chicken into small pieces.
- Toast the buns: This will help the sandwiches hold together better.
- Add your favorite toppings: This could include coleslaw, pickles, onions, tomatoes, or cheese.
Conclusion:
Crock-Pot BBQ chicken sandwiches are a delicious and easy meal that can be enjoyed by the whole family. With just a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that everyone will love. So next time you're looking for a quick and easy weeknight meal, give these crock-Pot BBQ chicken sandwiches a try. You won't be disappointed!
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