BBQ Chicken Sandwich with Dill Pickle Slaw (Slow Cooker) (Edit recipe)

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This BBQ Chicken Sandwich with Dill Pickle Slaw is the perfect weeknight or weekend meal. The chicken is slow cooked in a tangy and slightly sweet homemade gold barbecue sauce, shredded, then topped with our creamy and briny dill pickle slaw. There’s no single star of this dish. Instead, all of the players work together to create a balanced and irresistible sandwich. The chicken is shredded and flavorful, the barbecue sauce is tangy and a little sweet, and the dill pickle slaw is creamy, savory, and tart. We like these sandwiches best when served on a toasted bun and covered with something crunchy like fried onions, crispy fried jalapeños, or even crushed up potato chips!

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Original Recipe

PREP TIME

30 minutes

COOK TIME

5 hours and 30 minutes

INGREDIENTS

25

Serves: 8

Ingredients

Slow Cooked Chicken with Gold Barbecue Sauce

1 cup Yellow Mustard
0.333 cup Ketchup
0.333 cup Brown Sugar
1 Tbsp Apple Cider Vinegar
2 Tbsp Honey
2 Tbsp Worcestershire Sauce
1 tsp Smoked Paprika
0.25 tsp Onion Powder
0.25 tsp Cayenne Pepper
0.25 tsp Garlic Powder
0.5 tsp Salt
.25 tsp Black Pepper
2.5 lb Chicken Breast, boneless and skinless

Dill Pickle Slaw

1 Green Cabbage, shredded
1 Red Onion, quartered and thinly sliced
.25 cup Mayonnaise
.25 cup Plain Greek Yogurt
.25 cup Dill Pickle Juice
2 Tbsp Dill Relish
.25 tsp Salt

Other Sandwich Fixings

8 Hamburger Buns, brioche or other, warmed or toasted in a pan
1.5 cups Crispy Fried Onions, divided

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix the gold BBQ sauce ingredients together. Tip: make a second batch (or half batch) for topping sandwiches later.
Pour the BBQ sauce into a slow cooker. Add the chicken breasts and toss them in the sauce to coat.
Cook the chicken on HIGH for 4 hours (or LOW or 8 hours), then 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.
Whisk the dill pickle slaw dressing ingredients together.
Add the cabbage, red onion, and sliced pickles to a large bowl. Add the dressing and toss until fully combined.
Pile a generous amount of chicken onto a toasted bun. (If you have 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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	452
Fat:	24 g
Carbohydrates:	18 g
Protein:	30 g
Cholesterol:	94 g
Sodium:	1159 mg
Fiber:	0 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.