Slow Cooker BBQ Chicken Sandwiches with Mustard Coleslaw

Name: Slow Cooker BBQ Chicken Sandwiches with Mustard Coleslaw
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 8 sandwiches
Ingredients: 4 chicken breast; 8 Hamburger Bun; 1 cup ketchup; ½ cup chicken stock; 4 tablespoons butter; 3 tablespoons apple cider vinegar; 3 tablespoons brown sugar; 2 tablespoons Worcestershire sauce; 1 tablespoon soy sauce; 1 tablespoon hot sauce; 1 tablespoon Dijon mustard; 1 ½ teaspoons onion powder; 1 ½ teaspoons garlic powder; ½ teaspoon kosher salt; 16 oz. green cabbage; 16 oz. carrot; 3 tablespoons yogurt; 3 tablespoons honey; 4 tablespoons Dijon mustard; 2 ½ tablespoons BBQ sauce; 2 tablespoons apple cider vinegar; ¾ teaspoon celery seed

User Reviews

5

99 reviews

Excellent

Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Servings
8 sandwiches
Calories
372 kcal
Course
Main Course
Cuisine
American

Slow Cooker BBQ Chicken Sandwiches with Mustard Coleslaw

Iris Warren

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These Slow Cooker BBQ Chicken Sandwiches feature tender chicken breasts slow-cooked in a flavorful homemade BBQ sauce. The sandwiches are complemented by a tangy mustard coleslaw made from shredded carrot and cabbage mixed with a creamy, slightly sweet and sharp dressing. The combination creates a satisfying texture contrast between the soft, saucy chicken and crisp slaw, served on buttered toasted hamburger buns for added richness.

Description

Slow Cooker BBQ Chicken Sandwiches with Mustard Coleslaw combine slow-cooked chicken breasts simmered in a rich BBQ sauce made from ketchup, chicken stock, butter, apple cider vinegar, brown sugar, and spices. The long, gentle cooking renders the chicken tender and flavorful, infused with sweet, tangy, and slightly spicy notes from ingredients like Worcestershire sauce, hot sauce, garlic, and mustard.

The mustard coleslaw uses shredded carrot and green cabbage tossed just before serving in a dressing of Greek yogurt, honey, Dijon mustard, some of the slow cooker BBQ sauce, apple cider vinegar, and celery seed. This adds a creamy, tangy, mildly sweet bite to contrast the BBQ chicken. The toasted buns are brushed with butter for a golden, crisp exterior that holds the filling well.

To serve, the shredded BBQ chicken is piled onto toasted buns, topped generously with the mustard coleslaw. This dish is practical for gatherings or meals where easy assembly and hands-off slow cooking are valued. The mix of textures and balanced flavors makes it a filling option for lunch or dinner.

This recipe can be scaled up for larger groups. The coleslaw should be tossed with dressing only at serving time to maintain its crispness. The slow cooker sauce doubles as both cooking liquid and coleslaw dressing ingredient, enhancing cohesion of flavors.

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Ingredients

Servings

4 chicken breast large
8 Hamburger Bun buttered

Slow Cooker BBQ Sauce

1 cup ketchup
½ cup chicken stock unsalted
4 tablespoons butter melted, salted
3 tablespoons apple cider vinegar
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce low-sodium
1 tablespoon hot sauce
1 tablespoon Dijon mustard
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
½ teaspoon kosher salt

Mustard Coleslaw

16 oz. green cabbage 1 bag, shredded, coleslaw
16 oz. carrot 1 bag, shredded, coleslaw
3 tablespoons yogurt plain, Greek
3 tablespoons honey
4 tablespoons Dijon mustard
2 ½ tablespoons BBQ sauce from the slow cooker!
2 tablespoons apple cider vinegar
¾ teaspoon celery seed

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Instructions

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Measure in the chicken stock, melted butter, apple cider vinegar, brown sugar, Worcestershire sauce, honey, soy sauce, hot sauce, mustard, onion powder, garlic powder and salt into the basin of a slow cooker. Whisk together until smooth.
Nestle the chicken breasts into the sauce.
Cook the chicken on LOW for at least six hours. (You can open the slow cooker up occasionally to shred the chicken and see how it's cooking, though you certainly don't have to do this.)
When the chicken has cooked through in the sauce, prepare the coleslaw.
In a large mixing bowl, combine the Greek yogurt, honey, mustard, BBQ sauce, apple cider vinegar and celery seed. Whisk together until smooth.
When ready to serve, brush the buns with additional salted butter and toast on a griddle or in a toaster oven.
Toss the cabbage and carrot coleslaw into the mustard mixture. (The cabbage will become wilty in the mustard sauce, so don't toss the coleslaw until it's time to serve! We keep ours separate in the fridge and will just throw in the amount needed.)
Layer the chicken and slaw on the toasted buns. Serve warm, and enjoy with your favorite barbecue side dishes.

Notes

This recipe scales well for larger groups; double or triple quantities as needed.
Toss the coleslaw with dressing just before serving to keep it crisp and fresh.
Brush and toast buns with butter immediately before assembling sandwiches for best texture.

Nutrition Information

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Serving 1sandwich Calories 372kcal (19%) Carbohydrates 54g (18%) Protein 26g (52%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g (24%) Cholesterol 53mg (18%) Sodium 1121mg (47%) Fiber 3g (12%) Sugar 28g (56%)

Nutrition Facts

Serving: 8sandwiches

Amount Per Serving

Calories 372 kcal

% Daily Value*

Serving	1sandwich
Calories	372kcal	19%
Carbohydrates	54g	18%
Protein	26g	52%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	4g	24%
Cholesterol	53mg	18%
Sodium	1121mg	47%
Fiber	3g	12%
Sugar	28g	56%