There’s something quietly satisfying about a meal that comes together with barely any fuss. These crock pot chicken sandwiches are exactly that — the kind of dinner you can start in the morning and forget about until the house fills with the smell of smoky, sweet barbecue. I remember one evening when I tossed the chicken into the crock pot while distractedly scrolling through my phone. I wasn’t even sure if I’d have the time to finish making dinner, but four hours later, the kitchen was filled with that comforting aroma, and the chicken shredded like a dream. It wasn’t perfect — I think I added a little too much vinegar the first time, but the tang just made it interesting. Sliding the tender meat onto soft sandwich buns, with a melty slice of cheddar and a pickle on top, it felt like a small victory in a busy week.
Why You’ll Love It
– It’s effortless: throw everything in the crock pot and come back to dinner ready to assemble.
– The chicken turns out tender and juicy every time, soaking up all those smoky, tangy flavors.
– It’s flexible — you can skip the cheese or pickles if you’re not in the mood, though they do add a nice touch.
– It’s simple — and that’s kind of the point. No complicated steps or last-minute scrambling.
– You might find yourself wishing you made extra just to have leftovers for sandwiches the next day.
If you’re worried about the timing, don’t be. This recipe is forgiving, letting you relax without constantly checking the clock. And the sauce? It’s balanced but not overpowering, so even picky eaters can enjoy it.
Print
Crock Pot Chicken Sandwiches
- Total Time: 4 hours 10 minutes
- Yield: 6 sandwiches 1x
Description
Tender and flavorful shredded chicken cooked low and slow in a crock pot, perfect for easy and delicious chicken sandwiches.
Ingredients
2 pounds boneless skinless chicken breasts
1 cup barbecue sauce
1/2 cup chicken broth
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
6 sandwich buns
6 slices cheddar cheese (optional)
6 dill pickle slices (optional)
Instructions
Place the chicken breasts in the bottom of the crock pot.
In a medium bowl, whisk together barbecue sauce, chicken broth, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper until well combined.
Pour the sauce mixture evenly over the chicken breasts in the crock pot.
Cover and cook on low for 4 hours, or until the chicken is tender and easily shredded with a fork.
Remove the chicken breasts from the crock pot and shred them using two forks.
Return the shredded chicken to the crock pot and stir to coat it evenly with the sauce.
Keep the crock pot on warm until ready to serve.
To assemble sandwiches, place a generous amount of shredded chicken on the bottom half of each sandwich bun.
Top with a slice of cheddar cheese and a dill pickle slice if desired.
Place the top half of the bun on the sandwich and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 4 hours
Kitchen Notes
I usually use a basic crock pot without any fancy settings, and that works just fine. When it’s time to serve, I like to add a bit of extra barbecue sauce on top — not everyone does, but I find it adds a little extra moisture and flavor punch. Pair these sandwiches with something simple on the side, like coleslaw or a crisp green salad; it helps cut through the richness. Sometimes, if I’m feeling a bit adventurous, I swap out the cheddar for pepper jack or add a few slices of avocado. I haven’t tested all these variations extensively, but they’ve worked well enough in a pinch.
FAQ
Q: Can I prepare the chicken in advance?
A: Absolutely. You can cook it earlier in the day or even the day before, then just reheat gently before assembling.
Q: What if I don’t have barbecue sauce?
A: You could experiment with a mix of tomato sauce and spices, but the barbecue sauce really ties the flavors together.
Q: Can this be made in an Instant Pot?
A: I haven’t tried this exact recipe in an Instant Pot, but the cooking times would be much shorter, so you’d want to adjust accordingly.
Q: How long do leftovers last?
A: Store shredded chicken in an airtight container in the fridge for up to four days. Reheat carefully with a splash of broth to keep it moist.
Ready to make a dinner that practically cooks itself and tastes like you fussed for hours? Give these crock pot chicken sandwiches a try and see how easy weeknight meals can be.