Pulled BBQ Chicken Sandwiches

This recipe is crazy simple and a must try! My mouth is watering just thinking about it. Pair it with a crisp, fresh, salad and you’re all set!

Here’s what you’ll need:

  • Slow Cooker (I like this Hamilton Beach one)
  • 4 boneless, skinless, chicken breasts
  • 24 oz. Sweet Baby Ray’s Barbecue Sauce (Any flavor is fine. I happen to prefer spicy.)
  • Two to three garlic cloves, crushed
  • 2 Tbsp. vinegar
  • 1/2 c. brown sugar
  • 1 tsp. red pepper flakes
  • Sara Lee Artesano Buns, or whatever you prefer


  1. Half or quarter the chicken breasts (this helps them cook quicker and absorb more flavor).
  2. Combine 18 oz. of the BBQ sauce, garlic, brown sugar, vinegar, and red pepper flakes into a bowl.
  3. Add chicken and mixture to slow cooker.
  4. Stir it all around, but do your best to have the chicken lay flat on the bottom (not on top of one another) when you’re done – this will ensure everything cooks evenly. You can never be too careful with chicken.
  5. Set to low for 5 hours or high for 4 hours. (I prefer to cook low for 4 hours then high for 2 hours, but you do whatever works for you). Each slow cooker is a little different. You’ll know they’re done when you try to stab them with a fork to pick them up but the slip right off.
  6. Using a fork, shred the chicken
  7. You can either toast/warm the buns then add the chicken or – What I do is take how ever much shredded chicken I’ll be using right then, put it in a bowl with some more BBQ sauce, stir it up, then put it on the bread. You can add cheese if you want also. (It kind of becomes a BBQ chicken sloppy joe).
  8. Enjoy!

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