Finger-Lickin’ Good: How to Make BBQ Chicken Sandwiches That’ll Rock Your World

Hey there, sandwich lovers! Today I’m gonna share my absolute favorite recipes for making mouth-watering BBQ chicken sandwiches. Whether you’re planning a game day feast, need a quick weeknight dinner, or just craving some good ol’ comfort food, these sandwiches are guaranteed to hit the spot. I’ve been making these for years, and trust me, they never disappoint!

Why BBQ Chicken Sandwiches Are My Go-To Meal

Before we dive into the recipes let me tell you why BBQ chicken sandwiches have become a staple in my kitchen

• They’re incredibly versatile (perfect for parties, family dinners, or meal prep)
• Super customizable with different toppings and sauces
• Can be made using different cooking methods (stovetop, crockpot, or even traditional boiling)
• Crowd-pleasers that even picky eaters love
• Perfect for using up leftover chicken

Now, let’s get to the good stuff – I’m gonna share three amazing methods for making these sandwiches: stovetop (ready in 40 minutes!), crockpot (for those set-it-and-forget-it days), and a classic boiled chicken version that’s perfect for feeding a crowd.

Method 1: Quick & Easy Stovetop BBQ Chicken Sandwiches (Ready in 40 Minutes!)

This is my go-to method when I need dinner on the table fast but still want something that tastes like I spent hours in the kitchen. The chicken comes out super tender and packed with flavor!

Ingredients You’ll Need:

For the Pulled Chicken:

• 2 pounds boneless, skinless chicken breasts
• 1½ cups BBQ sauce (I use Sweet Baby Ray’s, but any brand works!)
• ½ cup water
• ¼ cup apple cider vinegar
• 2 tablespoons brown sugar
• ½ teaspoon onion powder
• ½ teaspoon garlic powder

For the Slaw

• ½ cup mayonnaise
• 1 tablespoon apple cider vinegar
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 4 cups shredded cabbage (or pre-packaged coleslaw mix if you’re in a hurry)

For Assembly

• 6 hamburger buns (brioche buns are amazing for this!)
• Bread and butter pickle slices
• Optional: sliced red onions, avocado, tomato

Step-by-Step Instructions:

1. Make the BBQ Sauce Base: In a large pot, stir together the BBQ sauce, water, apple cider vinegar, brown sugar, onion powder, and garlic powder. Bring this mixture to a simmer over medium heat.

2. Cook the Chicken: Add your chicken breasts to the simmering sauce. Cover the pot and let it cook for about 12-15 minutes, or until the chicken reaches 165°F. (Cooking time might vary depending on the size of your chicken breasts, so keep an eye on them!)

3. Shred That Chicken: Once cooked, remove the chicken from the pot (leave that delicious sauce behind!) and shred it using two forks. Pro tip: If you have a hand mixer, you can use it to shred the chicken super quick!

4. Mix with Sauce: Return the shredded chicken to the pot and toss it in the sauce until everything is well coated.

5. Make the Slaw: While the chicken is cooking, whisk together the mayo, vinegar, salt, and pepper in a bowl. Toss this mixture with your shredded cabbage and refrigerate until you’re ready to assemble.

6. Build Your Sandwiches: Toast your buns if you want (I always do!), then pile on the shredded BBQ chicken, add a scoop of coleslaw, and top with pickle slices. If you’re feeling fancy, add some sliced red onions, tomato, or avocado!

Method 2: Crockpot Shredded BBQ Chicken Sandwiches (Perfect for Busy Days)

When I forget to plan dinner or have a busy day ahead, my Crockpot becomes my best friend (except for those times I’ve forgotten to turn it on… oops!). This method is super simple and gives you incredibly tender, flavorful chicken.

Ingredients You’ll Need:

• 6 boneless, skinless chicken breasts
• 12-ounce bottle of BBQ sauce (Sweet Baby Ray’s is my fave)
• ½ cup Italian dressing
• ¼ cup brown sugar
• 2 tablespoons Worcestershire sauce
• Hamburger or hoagie rolls
• Coleslaw (optional but highly recommended!)

Step-by-Step Instructions:

1. Mix Your Sauce: In a bowl, combine the BBQ sauce, Italian dressing, brown sugar, and Worcestershire sauce. Whisk until smooth.

2. Coat the Chicken: Place your chicken breasts in the Crockpot and pour the sauce mixture over them. Toss the chicken around to make sure every piece is coated in that yummy sauce.

3. Set It and Forget It: Cover and cook on LOW for about 4 hours and 30 minutes. The chicken should be tender enough to shred easily when it’s done.

4. Shred and Mix: Once cooked, remove the chicken and shred it using two forks. Return it to the Crockpot and mix it with the sauce. Keep it on WARM until you’re ready to serve.

5. Serve Like a Pro: Here’s a handy trick I saw on some cooking show (I wish I could remember which one to give proper credit, but my brain’s getting fuzzy these days… probably thanks to my kids!): Pull out some of the bread from inside your hoagie rolls to create a pocket for the chicken. This prevents spillage and saves a few calories too!

Method 3: Classic Boiled Chicken BBQ Sandwiches (Great for Feeding a Crowd)

This method is perfect when you’re cooking for a bunch of people. It’s how my grandma used to make them, and they’re always a hit at family gatherings.

Ingredients You’ll Need:

• 2 (4 pound) whole chickens, cut up (or about 8 pounds of bone-in chicken pieces)
• 1½ cups ketchup
• ¾ cup prepared mustard
• 5 tablespoons brown sugar
• 5 tablespoons minced garlic
• 5 tablespoons honey
• ¼ cup steak sauce
• 4 tablespoons lemon juice
• 3 tablespoons liquid smoke flavoring
• Salt and pepper to taste
• 12 hamburger buns
• 3 cups prepared coleslaw (optional)

Step-by-Step Instructions:

1. Boil the Chicken: Place your chicken pieces in a large pot with enough water to cover them completely. Bring to a boil, then reduce heat and let it simmer for about 3 hours, or until the meat falls off the bone easily.

2. Make the BBQ Sauce: While the chicken is cooking, combine ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke in a saucepan. Stir well, season with salt and pepper, then bring to a boil. Reduce heat and simmer for about 10 minutes. Remove from heat and set aside.

3. Shred the Chicken: Once the chicken is cooked, transfer it to a cutting board. Remove the meat, discarding the skin and bones, and chop or shred it into small pieces.

4. Combine and Heat: Add the shredded chicken to your BBQ sauce and stir until well combined. Heat over medium-low for about 15 minutes, allowing the flavors to really soak into the chicken.

5. Assemble and Serve: Spoon the BBQ chicken onto buns and top with coleslaw if desired.

Tips for the Best BBQ Chicken Sandwiches Ever

After making these sandwiches approximately 8 billion times (slight exaggeration), I’ve picked up some tricks:

• Check Your Chicken Temp: Cooking time will vary depending on the size of your chicken pieces. Always use a meat thermometer to ensure it reaches 165°F.

• Sauce Control: If you like your sandwiches less saucy, remove some sauce before adding the shredded chicken back in. If you like ’em super saucy (like me!), you can add a bit more BBQ sauce at the end.

• Bun Selection Matters: Brioche buns are fantastic for these sandwiches because they’re slightly sweet and have a great texture. But potato rolls or sturdy hoagie rolls work great too.

• Make-Ahead Magic: The BBQ chicken can be made ahead and refrigerated for 3-4 days or frozen for up to 3 months. Just reheat it when you’re ready to serve.

• Topping Bar: When serving for a party, create a toppings bar with different options like coleslaw, pickles, red onions, avocado, and different BBQ sauces so everyone can customize their sandwich.

Storage and Reheating Tips

Made too much? No problem! Here’s how to save it for later:

• Refrigerate: Store leftover BBQ chicken in an airtight container in the fridge for 3-4 days.

• Freeze: You can freeze the BBQ chicken (without the buns or toppings) for up to 3 months.

• Reheat: To reheat, microwave individual portions for 30 seconds at a time, stirring between intervals, until heated through. You can also reheat it in a saucepan over low heat.

My Family’s Verdict

I’ve been making these sandwiches for years, and they’re always a hit. My kids prefer them plain on simple buns, while my husband and I load ours up with all the toppings. They’re perfect for those nights when we need something easy but satisfying.

Last week, I made the stovetop version for a quick dinner, and my 9-year-old asked if we could have them again the next day! That’s what I call a winning recipe.

What’s your favorite way to make BBQ chicken sandwiches? Do you have any special toppings or sides that you love to serve with them? Drop me a comment below – I’m always looking for new ideas to try!

Until next time, happy cooking!

P.S. These sandwiches pair perfectly with classic sides like potato salad, coleslaw, or my personal fave – good ol’ fashioned Cheetos. Don’t judge me – the combination is amazing!

Cheeses that pair well with BBQ chicken include cheddar, Monterey Jack, pepper jack, provolone, mozzarella, and blue cheese, with options like smoked Gouda, Havarti, and Colby also working well depending on the flavor profile you’re looking for. The best cheese depends on your personal preference, whether you prefer a creamy, melty texture, a sharp and tangy flavor, or a hint of smokiness from cheeses like smoked Gouda or applewood-smoked mozzarella.