Make bbq chicken sandwiches using the slow cook function in your Ninja Foodi Possible Cooker Pro or Crockpot. Slow cooking chicken thighs makes them moist and so tender that you can shred them with a fork. With just a few ingredients, you can make your own bbq chicken sandwiches at home!
Shredded chicken makes great sandwiches and it’s pretty easy to do with the help of your favorite slow cooker. For this chicken recipe I used boneless skinless chicken thighs, shredded them after slow cooking, added bbq sauce, and then topped the chicken with Cole slaw. Everything came together beautifully! So good, so much flavor, and pretty darn easy to do.
This recipe was made using the Ninja® Foodi® PossibleCooker™ PRO. Any slow cooker can be used for this recipe.
When I think of bbq sandwiches, I usually think of pulled pork sandwiches. But, who says you can’t make a delicious bbq sandwich out of chicken? Well, that’s just what I did. Whether you call it pulled chicken sandwiches, shredded chicken sandwiches, or bbq chicken sandwiches, you’re going to love them. Oh and whatever you do, don’t forget to top the chicken with a little bit of Cole slaw!
Unlike a lot of bbq recipes, this recipe does not involve super long cook times, heating up a grill or smoker, or complicated cooking processes. I’ve made it easy to make your own bbq chicken sandwiches by using the Ninja Foodi Possible Cooker Pro. You can also use a Crockpot. I tested the recipe out in both machines to make sure the cook times were correct.
I’ve found that the Possible Cooker Pro cooks at a higher temperature than a Crockpot for the first 2 hours. You’ll notice that the recommended cooking time for the Crockpot bbq chicken is a bit longer than it is in the Ninja Foodi Possible Cooker Pro and that is because the chicken cooks at a higher temperature more quickly in the Possible Cooker than it does in the Crockpot. With either device, you should always use an instant read thermometer to check the temperature of the chicken to make sure that it at a safe temperature before removing it from the pot.
You’ll notice that I’ve topped the bbq chicken with Cole slaw to make the sandwiches. Technically, this is optional. But I highly recommend that you add the Cole slaw. The crisp cabbage mixed with the creamy dressing goes really well with the barbecue sauce that’s mixed in with the chicken. If you prefer, the Cole slaw can be served on the side instead of on the sandwich.
I do not make my own Cole slaw. You definitely can make your own. But, I have found that I really like the bags of Cole slaw mix that is pre-cut cabbage. They sell it at most grocery stores in the packaged salad section of the produce department. It used to come with a small packet of Cole slaw dressing but that seems to be more difficult to find. I’ve started using Marzetti original slaw dressing and a tiny bit of sugar. Mix it all up and you’ve got “homemade” Cole slaw. You can also buy Cole slaw pre-made in the deli section of most grocery stores.
Tips for making Slow cooker BBQ Chicken Sandwiches:
For this recipe, I would recommend shredding the chicken with 2 forks or tongs. Shredding the chicken helps incorporate the bbq sauce with all of the chicken instead of just the outside of the chicken. Shredding also makes it much easier to take a bite of the sandwich.
My go-to is fries, tater tots, or macaroni and cheese. Baked beans, corn on the cob, baked potato, potato salad, cornbread, mashed potatoes, corn fritters, or hush puppies would go well too.
First, don’t assemble all of the sandwiches if you think there will be leftovers. It’s best store the chicken, Cole slaw, and buns each in a separate airtight container, in the refrigerator. When you are ready to eat the leftovers, microwave the bbq chicken until hot and then assemble the sandwiches. You’ll likely need to add a little extra bbq sauce as much of it will have been absorbed by the chicken. Leftovers should be eaten within 3 or 4 days.
I like to use bakery rolls (the ones that you can by individual rolls of-usually near the donuts at the grocery store). You can also use a brioche bun, Hawaiian rolls, or even lettuce wraps (if you’re trying to keep it a little healthier). The important thing is to use a bread that has some substance. Thinly sliced white bread will not work. The bread will not be strong enough to hold the chicken in place. Look for a roll that has a firm outside but an airy inside.
Pulled and shredded are basically the same thing, but with different names. Whether you “shred” or “pull” the chicken using your hands, forks, fancy shredding claws, or by spinning it in the mixer, the outcome should be the same. The goal is to have small, bite-sized pieces of chicken that fall apart and are easy to eat. There should not be any big chunks of chicken in the “pulled” or “shredded” chicken. Pulled and shredded are different than chopped or sliced meat. With pulled and shredded chicken, the chicken is separated along the grain of the meat. You almost end up with strings of meat instead of chunks.
Ingredient substitutions for Ninja Foodi Possible Cooker Pro BBQ Chicken Sandwiches:
The full ingredient list is found at the bottom of the post in the recipe card.
To make the chicken:
Chicken Thighs (Boneless, Skinless, Trimmed)- You can use boneless skinless chicken breasts instead of the thighs, however the cook time will be shorter. Be sure to check the internal temperature of the chicken to make sure that it is cooked to the right temperature.
Onion (Finely chopped)- Fresh or frozen onions can be used.
Brown Sugar– The brown sugar adds a bit of sweetness. If you are using an overly sweet bbq sauce, you can omit the brown sugar.
Garlic Powder– If you don’t have garlic powder, you can use minced garlic or garlic flakes. I would not use garlic salt as the extra salt is not needed for this recipe.
Onion Powder– Dried, minced onion or additional chopped onions can be used if you don'[t have onion powder.
Cayenne Pepper– A little cayenne pepper goes a VERY long way, so don’t use too much. The cayenne pepper can be substituted for a small amount of chili powder or red pepper flakes. If you choose to use a spicy bbq sauce, you can omit the cayenne pepper.
BBQ Sauce– Use your favorite bbq sauce. I used Sweet Baby Rays, but you can use a spicy or sweet bbq sauce.
To make the sandwiches:
Hamburger Buns– Try to pick out buns that can hold the bbq chicken well. I opted for a bakery bun that is a little airy on the inside but firm on the outside.
Coleslaw– Store-bought or homemade Cole slaw can be used for this recipe.
Directions for Ninja Foodi Possible Cooker Pro or Crockpot BBQ Chicken Sandwiches:
Using the Ninja Foodi Possible Cooker Pro:
- Turn the possible cooker on and choose the “slow cook” option and turn the temp to “HI.”
- Place the boneless, skinless, chicken breasts into the slow cooker.
- Add the onions, salt, pepper, brown sugar, garlic powder, onion powder, cayenne pepper, and ¼ cup bbq sauce and mix together with the chicken thighs. Close the lid and SLOW COOK on HI for 2½ hours or low for about 5 hours hours. The chicken is done cooking once it’s internal temperature is at least 165 degrees F (use an instant read thermometer to check the temperature) and tender enough to shred with two forks.
- Remove the lid and use tongs to shred the chicken. If it’s easier for you, you can take the chicken out of the pot and shred with 2 forks but I find that it’s not really necessary to remove the chicken from the pot to shred it. Just be careful not to use metal tongs or forks in the pot as it might scratch.
- Add the remaining ¼ cup of bbq sauce and mix together with the shredded chicken.
- Serve the bbq chicken on a bakery roll and top with coleslaw. Enjoy!
Using a Crockpot:
- Turn the slow cooker on and choose the “slow cook” option and turn the temp to “HI.”
- Place the boneless, skinless, chicken breasts into the slow cooker.
- Add the onions, salt, pepper, brown sugar, garlic powder, onion powder, cayenne pepper, and ¼ cup bbq sauce and mix together with the chicken thighs. Close the lid and SLOW COOK on HI for 3 hours or low for about 6 hours. The chicken is done cooking once it’s internal temperature is at least 165 degrees F (use an instant read thermometer to check the temperature) and tender enough to shred with two forks.
- Remove the lid and use tongs to shred the chicken. If it’s easier for you, you can take the chicken out of the pot and shred with 2 forks but I find that it’s not really necessary to remove the chicken from the pot to shred it. Just be careful not to use metal tongs or forks in the pot as it might scratch.
- Add the remaining ¼ cup of bbq sauce and mix together with the shredded chicken.
- Serve the bbq chicken on a bakery roll and top with coleslaw. Enjoy!
Pin Slow Cooker BBQ Chicken Sandwiches for later!
Recipe
Slow Cooker BBQ Chicken Sandwiches
Rate this Recipe Print Recipe Pin RecipeEquipment
- Slow Cooker I use the Ninja Foodi Possible Cooker Pro
Ingredients
To make the chicken:
- 1½ Pounds (1 ⅐ kg) Chicken Thighs (Boneless, Skinless, Trimmed)
- ½ Cup (236 ⅗ ml) Onion (Finely chopped)
- ½ Teaspoon (½ Teaspoon) Salt
- ½ Teaspoon (½ Teaspoon) Pepper
- 1 Tablespoon Brown Sugar
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- ⅛ Teaspoon Cayenne Pepper
- ½ Cup BBQ Sauce
To make the sandwiches:
- 4 Hamburger Buns
- 1 Cup Coleslaw
Instructions
Using the Ninja Foodi Possible Cooker Pro:
- Turn the slow cooker on and choose the "slow cook" option and turn the temp to "HI."
- Place the boneless, skinless, chicken breasts into the slow cooker.
- Add the onions, salt, pepper, brown sugar, garlic powder, onion powder, cayenne pepper, and ¼ cup bbq sauce and mix together with the chicken thighs.
- Close the lid and SLOW COOK on HI for 2½ hours or low for about 5 hours hours. The chicken is done cooking once it's internal temperature is at least 165 degrees F (use an instant read thermometer to check the temperature) and tender enough to shred with two forks.
- Remove the lid and use tongs to shred the chicken. If it's easier for you, you can take the chicken out of the pot and shred with 2 forks but I find that it's not really necessary to remove the chicken from the pot to shred it. Just be careful not to use metal tongs or forks in the pot as it might scratch.
- Add the remaining ¼ cup of bbq sauce and mix together with the shredded chicken.
- Serve the bbq chicken on a bakery roll and top with coleslaw. Enjoy!
Using All Other Slow Cookers:
- Turn the slow cooker on and choose the "slow cook" option and turn the temp to "HI."
- Place the boneless, skinless, chicken breasts into the slow cooker.
- Add the onions, salt, pepper, brown sugar, garlic powder, onion powder, cayenne pepper, and ¼ cup bbq sauce and mix together with the chicken thighs.
- Close the lid and SLOW COOK on HI for 3 hours or low for about 6 hours. The chicken is done cooking once it's internal temperature is at least 165 degrees F (use an instant read thermometer to check the temperature) and tender enough to shred with two forks.
- Remove the lid and use tongs or 2 forks to shred the chicken.
- Add the remaining ¼ cup of bbq sauce and mix together with the shredded chicken.
- Serve the bbq chicken on a bakery roll and top with coleslaw. Enjoy!
Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. Optional ingredients are not included in the nutrition information.
Leave a comment and rate this recipe!
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