Barbecue Pulled Chicken Sandwiches

These barbecue pulled chicken sandwiches have a zippy homemade sauce and are a wonderful way to turn ordinary chicken breasts into a yummy meal.

barbecue pulled chicken sandwiches

When I saw fresh boneless skinless chicken breasts on sale at Sprouts last week for less than $2.00 per pound, I bought some and made these sandwiches. They were so easy, and everyone loved them.

This recipe is super simple. First, mix up the zippy homemade barbecue sauce. Second, slow cook the chicken in half of the sauce. Third, shred the cooked chicken and return to the slow cooker with more sauce~keeping warm until dinner. Finally, butter and toast some buns, add the chicken, and dinner is served!

The sauce is what makes the chicken so fab. It is tangy, zippy & delicious. You could use your favorite bottled sauce, but I encourage you to try this one, as it is more complex than often too-sweet grocery store sauce.

To really make the sandwiches extra flavorful, top the pulled chicken with Wickles pickles. These zesty pickles are so flavorful, we eat them straight out of the jar. They are sweet, spicy, & crunchy. Best pickles ever!

Please let me know if you try these. I love hearing from my readers, so leave comments any time. Thanks so much for stopping by. Be blessed, and stay savvy!!!

Slightly adapted from Cinnamon Girl.

Barbecue Pulled Chicken Sandwiches

Barbecue Pulled Chicken Sandwiches

Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes

Zippy barbecue pulled chicken sandwiches are easy to make and super delicious!


  • 4-5 boneless breasts, cut in half
  • 2 cups ketchup
  • 1/4 cup apple cider vinegar
  • 2 TB worcestershire sauce
  • 3/4 cup brown sugar, packed
  • 1 TB molasses
  • 1 TB yellow mustard
  • 1 TB chile powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 TB tobasco (I used Frank's buffalo sauce)
  • 1 TB Pickapeppa sauce (optional but yummy)
  • hamburger or slider buns
  • spray butter or butter spread (for toasting buns)
  • pickles and slaw for serving


  1. In a medium mixing bowl whisk, ketchup, vinegar, Worcestershire, brown sugar, molasses, mustard, chile powder, salt, pepper and Tabasco together until well combined.
  2. Pour into slow cooker over chicken breasts. Cook on low 5-6 hours or high 2-3 hours.
  3. Remove cooked chicken, and discard all liquid from slow cooker.
  4. Shred chicken with a fork or cut with kitchen shears.
  5. Return chicken to slow cooker with remaining sauce.
  6. Keep warm until ready to serve.
  7. Ligthly butter and toast buns; top with chicken.
  8. Enjoy!
Nutrition Information
Serving Size 1
Amount Per Serving Calories 1331Total Fat 2gSodium 8107mgCarbohydrates 349gSugar 295gProtein 7g


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