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5.0 from 174 votes

Slow Cooker BBQ Chicken Sandwiches with Mustard Coleslaw

Prepare for the big game by whipping up this easy and delicious entree. These Slow Cooker BBQ Chicken Sandwiches with Mustard Coleslaw are sure to wow your guests without causing additional stress as you prepare for the party.

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

Ingredients

  • 4 large chicken breasts
  • 8 hamburger buns buttered
Slow Cooker BBQ Sauce
  • 1 cup ketchup
  • ½ cup unsalted chicken stock
  • 4 tablespoons salted butter melted
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce 
  • 1 tablespoon low-sodium soy sauce
  • 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. shredded green cabbage and carrot coleslaw 1 bag
  • 3 tablespoons plain greek yogurt
  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Nestle the chicken breasts into the sauce.
  3. 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.)
  4. When the chicken has cooked through in the sauce, prepare the coleslaw.
  5. In a large mixing bowl, combine the Greek yogurt, honey, mustard, BBQ sauce, apple cider vinegar and celery seed. Whisk together until smooth.
  6. When ready to serve, brush the buns with additional salted butter and toast on a griddle or in a toaster oven.
  7. 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.)
  8. Layer the chicken and slaw on the toasted buns. Serve warm, and enjoy with your favorite barbecue side dishes.

Notes

  • This recipe can be easily doubled or tripled for a crowd.

Nutrition Information

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

Nutrition Facts

Serving: 8sandwiches

Amount Per Serving

Calories 372

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.