Barbecued Chicken Sandwiches in the Crock Pot

July 22nd, 2012

I know that I have blogged about a similar recipe here.  After you have posted recipes for over 4 years you sometimes find you start repeating yourself.  But seriously, this recipe for barbecued chicken is a bit different that the previous one.

I was inspired by Kayln’s Kitchen to make a pulled chicken sandwich again.  Her recipe is very good, using low sugar ketchup, agave nectar, sriracha sauce and pineapple juice.  The only think I borrowed from her was the pineapple juice and the method of cutting the chicken breasts.  Kayln served her sandwiches with guacamole.  I served mine with coleslaw.  Either way they would be great.

I plan to double this recipe for our Labor Day weekend with family.  It will be great for lunch if I start it first thing in the morning in the crock pot.  So easy and so good.


3 to 4 boneless chicken breasts, cut in half lengthwise
1 onion cut into fourths
1 1/2 cups ketchup
1/2 cup barbecue sauce
1/4 cup brown sugar
1/4 cup pineapple juice
1 tablespoon Worcestershire sauce
3 tablespoons vinegar
Tabasco sauce to taste
1 teaspoon garlic powder
Salt and pepper to taste

Spray inside of crock pot with cooking spray.  Add chicken breasts and onion.  Mix sauce ingredients and pour over chicken.  Cook chicken on high for 1 hour.  Turn to low setting and cook an additional 2 to 3 hours.  Remove chicken from crock pot and shred with two forks.  Return to crock pot and set on warm.  Serve on heated or grilled buns with coleslaw or guacamole.

Printable recipe

9 responses to “Barbecued Chicken Sandwiches in the Crock Pot”

  1. I’ll take mine with cole slaw please. This sounds really good Penny, I’ll be trying it soon.

  2. Kate says:

    Penny, this sounds wonderful and so easy! A great meal and using the crock pot means the kitchen is not going to heat up. I have to try this next week…thank you!!

  3. That sounds good. It sounds so easy too. Perfect for summer!
    p.s. I emailed you back.

  4. Of course you served yours with slaw, it’s North Carolina after all. Now I’m wishing I had a crock pot….

  5. Balisha says:

    I wrote a post about my slow cooker just last week. I got more comments about that post. I love my slow cooker because it doesn’t heat up the kitchen during this hot summer. I said that years ago I had a problem cooking chicken in mine…rubbery skin, grease on top, all in all a pretty big mess. So, I haven’t done chicken since. I promised to do chicken in mine this week.I’ll be using this recipe as I love BBQ. I’ve tried many of your recipes and haven’t had a failure. Thanks,

  6. Oh my! I had something like this recently. It was wonderful, and I bet your recipe is, too.

    I can’t wait to get my slow cooker out in a month or so. It’s still really hot here, and I am doing everything I can to avoid using anything heat-making in the house.

  7. Hi Penny – I am enjoying your travel posts so very much. Wish we could follow in your footsteps and see all the wonderful sights you write about. I love that you had the opportunity to cook while you were in France. I can’t wait to have that experience too. This is one delicious looking sandwich, perfect for summer meals.

  8. Anonymous says:

    2 Questions.
    How many servings does the recipe yield? and
    What brand of BBQ sauce do you use?
    I am a reader since I pinned that AMAZING Teriyaki recipe from Pinterest and have been patiently waiting for a dish I could easily recreate. Can’t wait for your response!

    • Penny says:

      Hi Kay, My favorite BBQ sauce is Sweet Baby Ray’s. I think this would serve from 6 to 8. When I make it for a crowd, I will double it. Thanks for your kind words.

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