Sweet and Smoky BBQ Pulled Chicken Sandwiches

Juicy chicken slow-cooked in a rich, sweet-smoky BBQ sauce until fall-apart tender. Piled high on toasted buns with creamy coleslaw—this crowd-pleasing sandwich is pure comfort on a plate.

Why You’ll Love This Recipe

This Sweet and Smoky BBQ Pulled Chicken will steal your heart because it delivers that slow-cooked-all-day flavor in just a few effortless hours. The chicken becomes incredibly tender and soaks up a perfect balance of tangy, sweet, and smoky sauce that clings to every shred. It’s a true set-it-and-forget-it meal that makes your house smell like a summer cookout year-round. Perfect for game days, potlucks, or busy weeknights, it feeds a crowd without stressing you out. Serve on buttery toasted buns with crunchy coleslaw and pickles—every bite is messy, saucy, happiness. Once you try it, this will become your go-to pulled chicken recipe!

Recipe Tips and Tricks

• Use thighs for juiciness: They stay moist and shred beautifully.
• Sear first (optional): Quick stovetop sear adds deeper flavor.
• Don’t skip the smoke: Liquid smoke is the secret to true BBQ taste.
• Shred while warm: Chicken shreds easiest right after cooking.
• Reduce sauce: Simmer leftover sauce on stovetop for thicker, stickier coating.
• Toast the buns: Butter and grill or broil for crunch and flavor.
• Double the batch: Freezes perfectly—future meals are ready!

Yield: 10 Servings

Sweet and Smoky BBQ Pulled Chicken Sandwiches

Print

Tender, saucy BBQ pulled chicken piled on toasted buns with coleslaw—ultimate comfort food!

Prep Time 10 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 20 minutes

Ingredients

• ¼ cup apple cider vinegar
• ¼ cup brown sugar
• ½ tsp black pepper
• 1 ½ cups BBQ sauce (divided)
• 1 large onion, sliced
• 1 tbsp smoked paprika
• 1 tsp liquid smoke
• 1 tsp salt
• 10 hamburger buns, toasted
• 2 tbsp Worcestershire sauce
• 3 lbs boneless, skinless chicken thighs
• 4 cloves garlic, minced
• Coleslaw and pickles for serving

Instructions

1. Layer the love: Place sliced onions and garlic at the bottom of your slow cooker—your flavor foundation is set!
2. Season the chicken: Sprinkle thighs with salt, pepper, and smoked paprika—every bite will be delicious.
3. Nestle them in: Arrange chicken over the onions in an even layer—time for the magic to begin!
4. Whisk the sauce: In a bowl, mix 1 cup BBQ sauce, vinegar, brown sugar, Worcestershire, and liquid smoke until smooth.
5. Pour it on: Cover chicken completely with the sauce—give everything a gentle stir to coat.
6. Set and relax: Cook on low 6-7 hours or high 3-4 hours—your house will smell like a BBQ joint!
7. Shred to perfection: Remove chicken to a board and shred with two forks—it’ll fall apart effortlessly.
8. Thicken the sauce: Stir remaining ½ cup BBQ sauce into the crockpot juices. Return chicken and toss to coat.
9. Toast those buns: Butter and grill or broil buns until golden—crunch level upgraded!
10. Build the masterpiece: Pile high with saucy chicken, top with coleslaw and pickles—grab napkins and dig in!

Notes

• For extra smoky flavor, finish shredded chicken under the broiler 3-4 minutes.
• Make coleslaw a day ahead—flavors improve overnight.
• Leftover chicken is amazing in tacos, nachos, or baked potatoes.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 537Total Fat 25gSaturated Fat 6gUnsaturated Fat 19gCholesterol 212mgSodium 1686mgCarbohydrates 12gFiber 1gSugar 10gProtein 63g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Chicken thighs: Boneless, skinless are easiest; bone-in works (remove bones after cooking).
• BBQ sauce: Use your favorite—Sweet Baby Ray’s or homemade. Combine sweet + smoky varieties for depth.
• Apple cider vinegar: Brightens and balances sweetness.
• Brown sugar: Enhances caramelized sweetness; light or dark both work.
• Smoked paprika & liquid smoke: Creates authentic smoky flavor without a grill.
• Onion & garlic: Build savory base; yellow onion preferred for sweetness.
• Coleslaw: Store-bought or homemade—creamy style best complements the BBQ.

Variations and Substitutions

• Protein swap: Use pork shoulder or jackfruit (vegan).
• Spicy kick: Add cayenne, hot sauce, or chipotle in adobo.
• Lower sugar: Use sugar-free BBQ sauce + sugar substitute.
• Beer version: Replace ½ cup broth with lager or root beer.
• Pineapple twist: Add crushed pineapple for Hawaiian BBQ vibe.
• Buffalo style: Swap BBQ sauce for buffalo wing sauce + ranch slaw.
• Instant Pot: High pressure 15 minutes + 10-minute natural release.
• Oven method: 300°F covered for 3 hours, uncover last 30 minutes.
• Toppings: Pickles, pickled onions, jalapeños, or cheese.

Storage Options

• Refrigerator: Store chicken and sauce together up to 4 days.
• Freezer: Freeze in airtight containers up to 3 months. Thaw overnight, reheat with splash of broth.
• Meal prep: Portion with buns and slaw separately for easy lunches.

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