Slow-Cooked BBQ Chicken Sandwiches
Tender, shredded chicken thighs simmered in a tangy BBQ sauce, served on soft hamburger buns with crisp coleslaw and a side of savory baked beans.
- Prep: 10 min
- Cook: 4 hr
- Total: 4 hr 10 min
- Servings: 6
- Cuisine: American
- Difficulty: Easy
- Cost: $3.52/serving
Dietary
- Nut-Free
- High-Protein
Tags
- slow cooker
- comfort food
- savory
- budget-friendly
- classic
- kid-friendly
Ingredients
- 2 pound chicken thigh (boneless, skinless)
- 1 yellow onion (large, chopped)
- 1.5 cup BBQ sauce
- 0.5 cup chicken broth
- 6 hamburger buns
- 14 ounce coleslaw mix
- 0.5 cup mayonnaise
- 2 tablespoon apple cider vinegar
- 16 ounce baked beans
- 0.5 teaspoon salt
Instructions
- Place the boneless, skinless chicken thigh pieces in the bottom of a slow cooker. Top with the chopped yellow onion.
- In a bowl, combine the BBQ sauce and chicken broth. Pour over the chicken and onion in the slow cooker. Stir gently to coat.
- Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is very tender and easily shreddable.
- Once cooked, carefully remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir well to coat in the sauce.
- While the chicken cooks, prepare the coleslaw: In a medium bowl, combine the mayonnaise, apple cider vinegar, and 1/2 teaspoon salt. Add the coleslaw mix and toss to combine. Refrigerate until ready to serve.
- Heat the baked beans according to can directions.
- Serve the shredded BBQ chicken on hamburger buns, topped with coleslaw and a side of baked beans.
Notes
For an extra depth of flavor, add a splash of Worcestershire sauce or a teaspoon of smoked paprika to the BBQ chicken in the slow cooker. Leftovers can be stored for 3-4 days and are great as wraps or quesadillas.
Nutrition (per serving)
- Calories: 647
- Protein: 47.5 g
- Carbohydrates: 60.7 g
- Fat: 22 g
- Fiber: 4 g
- Sodium: 833 mg
- Saturated Fat: 5 g
- Sugar: 23.5 g
- Cholesterol: 130 mg