Pulled BBQ sandwiches have never been my “thing”, which is unfortunate given that we live in Memphis. I guarantee that no matter what function you attend, the likelihood of the organizer opting for BBQ catering (easy! cheap! Memphissy!) is around 75%–oversized foil pans of an unidentifiable pulled meat slumped next to styrofoam bowls of flaccid, overchopped, watery coleslaw.
Sexy, non?
That being said, the first thing that came to mind when I was in need of an easy, cheap main dish for a potluck was Crockpot BBQ sandwiches. I’d seen them lurking around Pinterest and had heard positive accounts from friends who’d thrown their own potlucks, and I was intrigued! I’d originally considered pulled pork, but since my father-in-law doesn’t eat it for religious reasons, chicken seemed like the next logical step.
And it was disastrous.
Disastrous in that everyone loved it–especially O–and I’m now required to make these Crockpot BBQ chicken sandwiches seemingly once a fortnight. Even I–pulled BBQ sandwich hater!–drooled over the tender shredded chicken, steeped in a savory, smoky, lightly sweet sauce, topped with spicy, smoky-in-a-different-way chipotle coleslaw that I made specifically to level up these classic sandwiches.
These are perfectly crowd-pleasing and perfectly easy–equally ideal for entertaining in the warmer months and a quick weeknight dinner. Throw some chicken breasts in the Crockpot, pour some other stuff over it, wait a while, shred, et voilà! It doesn’t get simpler than that, my friends!
I personally dislike overly sweet foods (except, you know, dessert), so I halved the amount of brown sugar the original recipe called for, but feel free to double it back to the original amount if you’re so inclined!
Crockpot BBQ Chicken Sandwiches
Ingredients
- 2 boneless , skinless chicken breasts, about 1.25 pounds
- 1/2 cup organic BBQ sauce
- 2 tablespoons Italian dressing
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
- salt to taste
Instructions
-
Place chicken breasts in Crockpot. Mix together remaining ingredients and pour over chicken. Cook on high about 3-4 hours, then, using two forks, shred chicken breasts. Let cook another 15-30 minutes to absorb sauce. Serve on toasted, buttered buns, topped with <a href="https://40aprons.com/chipotle-coleslaw/" target="_blank" data-mce-href="https://40aprons.com/chipotle-coleslaw/">chipotle coleslaw</a>
Recipe Notes
Based off this recipe.
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Chipotle Coleslaw
So good! You can’t just have one. Like, seriously!
These look amazing Cheryl! Love the idea of pulled chicken! And so easy to make it in a crock pot! And need to try the Chipotle Coleslaw, too! Pinned!
I can’t get behind pork, either. So BBQ chicken I’m all about! And that coleslaw looks dangerously good. Oops, I think I just drooled on myself. Welp. Sorry I’m not sorry.
Ok, now that bebe is in the world, I realize my need for easy, quick dinners. I was stubborn before and thought I would always have time to cook. I do most days, honestly, but sometimes, I need a night off. This is going on the dinner list!
PS Love the word ‘Memphissy’ 🙂
These are easy enough for my hubs to make! I can only imagine what life is going to be like with a teeny little one and still trying to work at home–as much as I’d like to think I’ll just strap him on every night and sift through Mastering the Art of French Cooking, some days it’s just going to be Crockpot! I hope you’re amassing a wealth of food blogger/work-from-homey tips for me!
YUM!! I love crockpot BBQ chicken! So much flavor!
I can’t eat pork either for religious reasons, soooo yeah I’m CRUSHING on the pulled bbq chicken this cookout season! Seriously, these sammies look unbelievable, girl! Your gorgeous photos really do speak SUMMER to me!
Damn!!! these are like the BEST looking crockpot-bbq-chicken-sandwiches EVER!!!!! I am so making these this summer!!!
Haha! They really are good! You should definitely make them, they’re so so easy and everybody loves them!