Shredded BBQ Chicken Sandwiches: The Easy Weeknight Favorite Everyone Will Love

Last Updated on May 28, 2025 by Nell Marie

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There’s something downright comforting about a big, saucy BBQ chicken sandwich piled high on a soft bun. It’s messy in the best way, easy to whip up on a busy night, and full of flavor that makes everyone at the table happy—no complaints, just full bellies.

This shredded BBQ chicken recipe is one I come back to again and again. You can make it in the slow cooker, Instant Pot, or even on the stovetop, depending on how much time you have. And the best part? It’s basically foolproof.

Whether I’m feeding my hungry crew after a long day or throwing together a casual weekend meal with friends, these sandwiches never disappoint.

Let’s get into it.

Shredded BBQ Chicken Sandwiches Recipe

Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes (or 4-6 hours in the slow cooker)
Total Time: 30 minutes (or more if slow cooking)

Ingredients:

• 2 pounds boneless, skinless chicken breasts (or thighs for extra juiciness)
• 1 ½ cups of your favorite BBQ sauce (homemade or store-bought)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons brown sugar (optional, for added sweetness)
• 1 tablespoon apple cider vinegar (optional, for tang)
• Soft sandwich buns (brioche or potato buns are my favorite)
• Coleslaw (store-bought or homemade—optional but so good!)
• Pickles (optional but highly recommended)

Instructions:

Slow Cooker Method:

1. Place the chicken in the slow cooker. Sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper.
2. Pour the BBQ sauce over the chicken. Add brown sugar and apple cider vinegar if using. Give it a gentle stir to coat the chicken.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is super tender and easily shreds with a fork.
4. Shred the chicken right in the slow cooker using two forks. Stir it all together so the shredded chicken soaks up all that flavorful sauce.
5. Pile the BBQ chicken high on toasted buns. Add coleslaw and pickles if you like (you should), and serve!

Instant Pot Method: (my favorite method!)

1. Place all the ingredients into the Instant Pot.
2. Seal and pressure cook on high for 12 minutes (make sure valve is sealed). Let it naturally release for 5-10 minutes.
3. Shred, stir, and serve!

Stovetop Method:

1. Place chicken, spices, and about ½ cup water in a deep skillet or saucepan over medium heat. Cover and simmer for 20–25 minutes, flipping halfway through.
2. Once chicken is cooked through, shred with two forks.
3. Add BBQ sauce and simmer uncovered for another 5–10 minutes, stirring occasionally until everything is saucy and heated through.

How to Serve It Up Right

• Classic Style: Just chicken and bun. Simple and delicious.
• Southern Style: Add a scoop of creamy coleslaw and a few pickle slices for crunch and contrast.
• Slider Style: Serve on mini rolls for a party appetizer or family-friendly dinner.
• Tex-Mex Twist: Top with sliced jalapeños and shredded cheese.

Pro Tips:

• Make ahead: This reheats beautifully. Make a big batch and enjoy it throughout the week.
• Double it: Feeding a crowd? Double the recipe and serve with chips, potato salad, or baked beans.
• Freeze it: Leftovers can be frozen in an airtight container or zip-top bag for up to 3 months. Just thaw and reheat!

Perfect Sides to Pair With It

• Corn on the cob
• Sweet potato fries
• Macaroni salad
• Baked beans
• Fresh fruit salad

There you have it—my go-to shredded BBQ chicken sandwich recipe that’s as easy as it is tasty. It’s the kind of meal you can toss together with pantry staples and still feel like you’re serving something special.

Let me know if you make it! I’d love to hear how you dressed yours up (or kept it classic).

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