Barbecue Chicken Sandwiches with Dill Pickle Slaw
These slow cooker Barbecue Chicken Sandwiches with Dill Pickle Slaw are the perfect weeknight or weekend meal.
Equipment
- Slow Cooker
Ingredients
Gold Barbecue Sauce
- 1 cup yellow mustard
- ⅓ cup ketchup
- ⅓ cup dark brown sugar
- 1 tbsp apple cider vinegar
- 2 tbsp honey
- 2 tbsp worcestershire sauce
- 1 tsp smoked paprika
- ¼ tsp onion powder
- ¼ tsp cayenne
- ¼ tsp garlic powder
- ½ tsp salt
- ¼ tsp cracked black pepper
Slow Cooked Chicken
- 2 1/2 pounds chicken breasts, boneless & skinless
- Gold barbecue sauce
Dill Pickle Dressing
- ¼ cup mayonnaise
- ¼ cup plain Greek yogurt
- ¼ cup dill pickle brine
- 2 tbsp dill relish
- ¼ tsp salt
- ½ tbsp sugar
- ¼ tsp onion powder
- ⅛ tsp garlic powder
- Cracked black pepper to taste
Dill Pickle Slaw
- 1 green cabbage, shredded
- 1 red onion, quartered and thinly sliced
- 1 cup chopped dill pickle spears, patted dry and measured after chopping
Other Sandwich Fixings
- 8 burger buns, brioche or other, warmed or toasted in a pan
- Crispy fried onions (like French's), crispy fried jalapeños, or potato chips, for topping sandwich
- Extra gold barbecue sauce, make a second batch for this
Instructions
Gold Barbecue Sauce
- Mix the gold BBQ sauce ingredients together in a bowl or container (can be made ahead of time). Recommended: make a second, separate batch for topping on sandwiches (store leftovers in the fridge up to 2 weeks).
Slow Cooked Chicken
- Pour one full batch of the BBQ sauce into a slow cooker. Add the chicken breasts and toss them to coat in sauce.
- Cook the chicken on HIGH for 4 hours (or LOW or 8 hours).
- Remove from the slow cooker and shred it with a couple of forks.
- Return the shredded chicken to the slow cooker and cook for another 1 to 1.5 hours on HIGH. This will help the BBQ sauce deepen in flavor.
Dill Pickle Slaw
- Whisk the dressing ingredients together in a small bowl.
- Add the cabbage, red onion, and sliced pickles to a large bowl.
- Add the dressing and toss until fully combined.
Sandwiches
- Grab a toasted bun (we like to spread a thin layer of mayo on each half of a bun and toast them, face down, in a hot pan for a few minutes until they’re golden brown). On the bottom half of a burger bun, pile on a generous amount of chicken.
- If you made extra barbecue sauce, spoon some on top of the chicken.
- Add some of the dill pickle slaw onto the chicken, top with some fried onions (or jalapeños or chips, if using), then cover with the top half of the bun.