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Made with a tangy, lightly spicy homemade sauce, this BBQ chicken sandwich is a family favorite! Top with slaw and your favorite pickles for a meal that hits all your tastebuds.
a note from megan
2026 Update: I first published this recipe way back in 2014, but I’ve updated it with an improved recipe, new photos, and more tips to help you make the best chicken sandwiches. Enjoy!
It’s always been important to me that our family sits down together for dinner, and one meal that gets everyone to the table on time is BBQ chicken sandwiches.
This sandwich recipe hits the spot, with the savory-sweet sauce and tender shredded chicken coming together on toasted buns or tortillas. We rarely have leftovers when I make these, but if you do, the chicken is wonderful for making BBQ chicken pizza or a plate of nachos.
We love them any time of the year, but they’re an especially good summer meal, especially when paired with crunchy coleslaw and corn on the cob!
Pulled chicken sandwiches
For these sandwiches, the chicken gets a quick sear before being tossed into the slow cooker *. It might seem like a tedious extra step, but searing locks in flavor and moisture for better flavor in every bite of chicken.
Just like with pulled pork, making pulled chicken means the tangy sauce gets onto every single bite of chicken, ensuring there’s no dry, flavorless bites here!
Ingredients for BBQ chicken sandwiches
This is just an overview. For full measurements and step-by-step instructions, scroll down to the printable recipe card, or use the button on the side.
You’ll need:
- Chicken thighs
- Olive oil
- Salt and pepper
- Ketchup
- Cider vinegar
- Brown sugar
- Worcestershire sauce
- Yellow mustard
- Molasses
- Smoked paprika *
- Garlic powder
- Onion powder
- Cayenne pepper
- Hamburger buns
Chicken thighs work best for this recipe. The extra fat means they’ll stay flavorful and won’t dry out. Make sure to get boneless thighs, and trim off any large pieces of fat that were left behind. If you do want to use boneless skinless chicken breast instead, keep in mind that it will cook faster, in just 3-4 hours.
You can use your favorite bottled sauce in place of the homemade sauce here, but I encourage you to give this one a try! It’s the perfect blend of smoky, sweet, spicy, and tangy. For a different taste, you can also try it with my peach bbq sauce or cherry bbq sauce when the summer fruit is peaking.
If you have time, I definitely recommend making homemade hamburger buns to eat with these!
Tools & equipment
You’ll need a slow cooker, of course! It does not need to be very large; a standard 4.5-quart slow cooker will work just fine. If yours has a sauté option you can sear the chicken right in there, otherwise you’ll need a separate skillet.
For the sauce, I use a sauté pan plus a silicone spatula * for stirring. A condiment squeeze bottle * is handy for storing and serving the reserved drizzle sauce.
While you can use “meat claws” to shred the chicken, two forks will work just fine!
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How to make this recipe
First, make the homemade barbecue sauce. You can do this a few days in advance if you like, and store the sauce in the fridge until ready to use.
Combine all of the sauce ingredients in a saucepan set over medium heat. Bring it to a simmer, stirring every few minutes. Let it cook for about 10 minutes, until the sauce is a bit thickened. Measure out 1/2 cup of the sauce and store in the fridge until ready to serve, and set the rest aside.
Season the chicken thighs on both sides with salt, smoked paprika, garlic powder, and black pepper.
Heat the olive oil in a skillet over medium high. When the oil is hot, add the chicken and sear for 2-3 minutes per side. You don’t want to crowd the pan too much, so cook the chicken in batches to allow for plenty of room around each thigh.
Transfer the chicken to your slow cooker and pour the barbecue sauce on top. Place the lid on the slow cooker and set to LOW. Let the chicken cook for 5-6 hours, until it shreds easily.
Shred the chicken with two forks right in the bowl of the slow cooker, or carefully transfer to a bowl and shred, then return to the slow cooker. Toss with the sauce to coat well.
Toast the buns if you like and pile on the chicken. Top with a drizzle of the reserved sauce, along with any of your other favorite toppings!
Storage tips
Pulled chicken is great to make ahead for meal prep or to have leftovers ready to go for a quick lunch. If your slow cooker is large enough, doubling this recipe is simple and ensures you have dinner on hand for another day!
Store the leftover chicken along with the barbecue sauce in an airtight container in the refrigerator for up to 3 days. You can rewarm it in the slow cooker, or quickly on the stovetop in a saucepan. Heat on medium or medium-low to prevent the chicken from drying out, and add more barbecue sauce as needed.
To freeze, let the chicken cool and store in freezer-safe containers. I like to use SouperCubes to make even-size portions, which makes it easy if we only want to make a couple of sandwiches at a time. If you’re using freezer bags, I recommend using a measuring cup and labeling the outside of the bag with the portion size.
Freeze for up to 3 months for the best quality. Thaw frozen chicken overnight in the refrigerator and warm on the stove.
Serving suggestions
I love adding coleslaw to pulled meat sandwiches for a contrast of flavors and textures. You can go with a classic slaw, or make my apple slaw for a bit of crunchy sweetness to balance the BBQ sauce.
Pickles are a must in my family’s book as well, so choose between pickled red onions or sliced refrigerator dill pickles… or both!
Serve it alongside thick sweet potato fries, your favorite potato salad, or keep it simple with crunchy carrot sticks.
Barbecue Chicken Sandwiches
Ingredients
For the BBQ Sauce:
- 1 1/2 cups ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup packed light brown sugar
- 2 tablespoons molasses
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
For the Chicken:
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fine sea salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 6 hamburger buns
For serving
- Coleslaw
- Pickles
Directions
- Combine the sauce ingredients in a medium saucepan. Bring to a gentle simmer over medium heat, stirring occasionally. Cook for 10-12 minutes, until slightly thickened. Reserve 1/2 cup of the sauce for serving.1 1/2 cups ketchup, 1/4 cup apple cider vinegar, 1/4 cup packed light brown sugar, 2 tablespoons molasses, 1 tablespoon Worcestershire sauce, 1 tablespoon yellow mustard, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon fine sea salt, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper
- Heat the extra virgin olive oil in a large skillet set over medium-high heat. Season the chicken thighs with the salt, smoked paprika, garlic powder, and pepper. Sear for 2-3 minutes per side (in batches if needed), until browned.2 pounds boneless skinless chicken thighs, 1 tablespoon extra virgin olive oil, 1 teaspoon fine sea salt, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper
- Transfer the chicken to a slow cooker and pour in the remaining barbecue sauce. Cover and cook on low for 5-6 hours, until the chicken is very tender and shreds easily.
- Transfer the chicken to a large bowl and shred with two forks. Return the shredded chicken to the slow cooker and toss with the sauce.
- Lightly toast the buns if desired. Pile the barbecue chicken onto the buns, drizzle with the reserved barbecue sauce, and top with coleslaw and pickles.6 hamburger buns, Coleslaw, Pickles
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, I’m here to help you enjoy the time spent in the kitchen. Read more…
