Go Back
–+ servings
BBQ Chicken Sandwich

Ultimate BBQ Chicken Sandwich for a Flavorful Family Feast

This BBQ Chicken Sandwich is a budget-friendly delight, featuring tender chicken, crunchy slaw, and zesty pickles—all nestled in a buttery brioche bun.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Legs Budget-friendly choice that becomes tender and flavorful when slow-cooked.
  • 1 cup BBQ Sauce Use your favorite brand or homemade sauce for an authentic taste.
For the Slaw
  • 2 cups Red Cabbage Offers vibrant color and a crunchy texture.
  • 2 cups Green Cabbage Adds volume and freshness; can use all red cabbage.
  • 1 cup Shredded Carrots Introduces natural sweetness; optional if short on time.
  • 1/2 cup Mayonnaise Creamy base for slaw; Greek yogurt can be a healthier alternative.
  • 2 tablespoons Sugar Balances the tanginess of the slaw; replace with honey if preferred.
  • 2 tablespoons Apple Cider Vinegar Contributes a zesty kick.
  • 1 teaspoon Celery Seed Enhances flavor; omit or substitute with poppy seeds if not available.
  • 1 teaspoon Kosher Salt Adjust to dietary needs.
For Assembly
  • 4 pieces Brioche Buns Soft and buttery, perfect for holding all ingredients.
  • 1 cup Dill Pickles Adds a burst of tang; can replace with bread-and-butter pickles.

Equipment

  • Slow Cooker
  • Skillet

Method
 

Step-by-Step Instructions
  1. Begin by placing your chicken legs in a slow cooker. Pour your favorite BBQ sauce over the chicken, ensuring they are well-coated. Set the slow cooker on low and let it cook for about 6-8 hours, or until tender.
  2. In a medium bowl, combine the shredded red cabbage, green cabbage, and shredded carrots. In a separate small bowl, whisk together mayonnaise, sugar, apple cider vinegar, and celery seed. Mix until smooth, then pour over the cabbage mixture and toss until coated.
  3. Once the chicken is fully cooked, remove it from the slow cooker and place it onto a plate. Let it cool slightly before shredding with two forks. Optionally, mix the shredded chicken with additional BBQ sauce.
  4. Heat a dry skillet over medium heat. Carefully place the brioche buns, cut-side down, in the skillet. Toast for 2-3 minutes or until lightly golden brown.
  5. To assemble, spread a generous layer of coleslaw on the bottom half of each toasted brioche bun. Pile on the shredded chicken and drizzle with BBQ sauce. Add dill pickles and cap with the top bun.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 36gProtein: 28gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 950mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 1500IUVitamin C: 40mgCalcium: 50mgIron: 2mg

Notes

Store leftovers separately in airtight containers to maintain freshness.

Tried this recipe?

Let us know how it was!