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5.0 from 3 votes

Slow Cooker Chipotle BBQ Chicken Sandwiches

Shredded chicken tossed in a homemade spicy-sweet barbecue sauce and served with honey lime coleslaw on top.

Prep Time
15 mins
Cook Time
4 hrs 15 mins
Total Time
4 hrs 35 mins
Servings: 8 servings
Calories: 425 kcal
Course: Lunch , Dinner
Cuisine: American

Ingredients

Chicken
  • 2 pounds boneless skinless chicken breasts
  • 1 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Kosher salt and black pepper to taste
  • 1 chipotle chile in adobo sauce, minced
  • 1 tablespoon adobo sauce
  • 3/4 cup canned diced tomatoes with green chiles, such as Rotel
  • 1/4 cup low sodium chicken broth
  • Cooking liquid leftover in the slow cooker after the chicken has cooked
Chipotle BBQ Sauce
  • 1/3 cup ketchup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon yellow mustard
  • 1 tablespoon honey
  • 2 teaspoons Worcestershire sauce 
  • Kosher salt and black pepper to taste
  • 1 1/4 teaspoons cornstarch dissolved in 1 1/4 teaspoons water
Honey Lime Coleslaw
  • 4 cups thinly sliced red cabbage
  • 4 radishes thinly sliced
  • 1 green onion thinly sliced
  • 1/4 cup cilantro leaves chopped
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • Zest and juice of a lime
  • Kosher salt and black pepper to taste
Other Ingredients
  • 8 Buns

Instructions

Chicken
    Cup of Yum
  1. In a small bowl combine the cumin, garlic powder, onion powder, salt and pepper.
  2. Sprinkle all over the chicken breasts then place them in a single layer in your slow cooker.
  3. In the same bowl stir together the minced chipotle chile, adobo sauce, canned tomatoes with green chiles and chicken broth.
  4. Pour the mixture all over the chicken breasts, stirring to coat them.
  5. Cover the slow cooker with the lid and set on medium heat for 4 hours.
  6. Depending on the size and model of your slow cooker, the cooking time may vary, adjust accordingly.
Chipotle BBQ Sauce
  1. Once the chicken has cooked remove it from the slow cooker onto a plate.
  2. Pour the cooking liquid from the slow cooker into a small saucepan and whisk in the remaining BBQ sauce ingredients minus the cornstarch slurry.
  3. Bring the mixture to a boil, then reduce to medium heat and let it reduce by about half stirring occasionally.
  4. While the sauce reduces shred the chicken and put it back into the slow cooker or into a large bowl.
  5. Once the sauce has reduced whisk in the cornstarch slurry and continue to whisk the sauce until it thickens, about 3-4 minutes.
  6. Pour the sauce over the shredded chicken and stir to coat the chicken completely.
  7. Keep the chicken warm until ready to serve or cool the meat and refrigerate/freeze until ready to use.
Honey Lime Coleslaw
  1. In a medium sized bowl whisk together the lime zest, juice, oil, honey, salt and pepper.
  2. Add in the remaining ingredients and toss to coat.
  3. Let the coleslaw marinate in the dressing for 15 minutes before serving.
  4. Serve the shredded chicken on toasted buns topped with the coleslaw.

Notes

  • The meat and sauce can be made several days in advance and stored in the refrigerator or you can freeze the meat for a later date.

Nutrition Information

Calories 425kcal (21%) Carbohydrates 39g (13%) Protein 49g (98%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g Cholesterol 98mg (33%) Sodium 729mg (30%) Fiber 4g (16%) Sugar 13g (26%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 425

% Daily Value*

Calories 425kcal 21%
Carbohydrates 39g 13%
Protein 49g 98%
Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g 29%
Cholesterol 98mg 33%
Sodium 729mg 30%
Fiber 4g 16%
Sugar 13g 26%

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