Raspberry BBQ Shredded Chicken Sandwich Recipe (Crockpot)

A bbq sandwich layered with coleslaw and another one behind it on a messy counter.

5 from 2 votes

Raspberry BBQ Shredded Chicken Sandwich Recipe (Crockpot)

If you have a slow cooker and 20 minutes, put this BBQ Shredded Chicken Sandwich Recipe on your menu plan! It's one of our easy dinner recipes that makes weeknights blissfully easy, but still satisfies the whole family. It's especially delicious thanks to the raspberry barbecue sauce made with jam, your favorite store bought sauce, and simple seasonings!

Prep Time20

Cook Time4

Total Time4 20

Course: Dinner, Main Course

Cuisine: American, Barbecue

Servings:

Calories: 466kcal

Author: Misty

Equipment

Slow Cooker

Ingredients

Chicken

2 lbs chicken breast
¾ cup chicken broth
¾ teaspoon kosher salt
¾ teaspoon black pepper
¾ teaspoon garlic powder
¾ teaspoon onion powder

Raspberry Barbecue Sauce

1 (18 oz) bottle barbecue sauce
1 cup raspberry jam
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 teaspoon chipotle chili powder
½ teaspoon pepper

For Serving

6 hamburger buns
3 cups coleslaw (optional)
coleslaw dressing (optional)

Instructions

Combine the chicken, chicken broth, and seasonings well in a slow cooker. Cook on low for 3-4 hours or on high for 2-3 hours, or until the chicken shreds easily when prodded with two forks.
2 lbs chicken breast, ¾ cup chicken broth, ¾ teaspoon kosher salt, ¾ teaspoon black pepper, ¾ teaspoon garlic powder, ¾ teaspoon onion powder
While the chicken is cooking, whisk all the sauce ingredients together in a medium bowl.
1 (18 oz) bottle barbecue sauce, 1 cup raspberry jam, 1 teaspoon kosher salt, 1 teaspoon smoked paprika, 1 teaspoon chipotle chili powder, ½ teaspoon pepper
When the chicken is finished, remove to a cutting board and discard the cooking liquids. Use two forks to pull the chicken apart into small pieces.
Place the warm chicken back in the empty slow cooker. Pour the sauce on top and mix well, then cook for another 30 minutes on low.
While the chicken is finishing, brush the hamburger buns with butter or oil and broil in the oven for 2-3 minutes, or until golden. Toss your coleslaw with ranch or a creamy dressing. Then assemble the sandwiches and serve immediately.
6 hamburger buns, 3 cups coleslaw, coleslaw dressing

Notes

Tips and Tricks

This is a good time to use extra large chicken breasts that may not cook well in other recipes (I hope I'm not the only one who finds those HUGE ones in my package of chicken sometimes).
Be careful not to overcook the chicken, or it will be dry and crumbly. Once it easily shreds, it is ready.
Use a quality brand of bbq sauce that your family really enjoys for best results.

Storage Instructions: Store leftovers in an airtight container in the fridge for 3-4 days. Dry coleslaw can also be stored in the fridge, but dressed coleslaw will not last well. The buns should be stored at room temperature in an airtight container or with all the air pressed out of the bag to keep them fresh.

Make ahead and freezing instructions: Make the shredded chicken according to the directions, then store in the fridge for 3-4 days or in the freezer for 2-3 months in a container or zipper bag. When ready to use, reheat it in a pot on the stove over medium heat until warmed through. **If you froze it, thaw completely at room temperature or overnight in the fridge before reheating.

Nutrition