Pulled BBQ Chicken Sandwiches

BBQ chicken sandwichDon’t you just love quick, easy, satisfying meals? This pulled BBQ chicken sandwich recipe is inspired by my Mom, and it is very easy to make! All you have to do is add some chicken breasts, BBQ sauce, brown sugar and Worcestershire sauce to a slow cooker (crock-pot) and let it cook on low for 5-6 hours. Then just shred the tender meat and serve on a bun with condiments. Crock-pot meals are lifesavers if you have a busy day and don’t want to spend too much time cooking dinner when you get home. These shredded BBQ chicken sandwiches are also perfect for an outdoor picnic or get-together, since you can serve many people in no time. Let that slow cooker work for you!


I am still having some trouble adjusting to the full-time working life after being a student for so many years. I just feel so tired after I come home from a full work day! For those of you that work full-time, how do you deal with dinner? Do you plan your meals ahead of time? I am trying to figure out a better system so that I don’t have to cook dinner every night after coming home from a long day. I love being in the kitchen, but lately I have been too tired to spend much time in there after work 🙁

Have a great weekend!

Pulled BBQ Chicken Sandwiches
Prep time
Cook time
Type: Main
Serves: 4
  • 2 organic, boneless, skinless chicken breasts
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 cup BBQ sauce
  • 6 whole wheat hamburger buns
  1. Add all ingredients to a crock-pot and cook on "low" for 5-6 hours.
  2. Shred the meat using two forks, then serve hot over whole wheat hamburger buns.
  3. Serve with pickles, onions, or other condiments.



  1. Jennifer @ Peanut Butter and Peppers says:

    I know what you mean about being tired. I work full time and blog at night. What I do is make quick dinners, or like you did Crockpot Meals. I found a big time saver is batch cooking on Sunday. I make a batch of quinoa, butternut squash, cook extra chicken for meals, cut of vegetables so I can grab and go. I also make things like hummus for snacking and lunches. I also make extra like roasted vegetables when I cook a dinner one night. These kind of things get me through another dinner or lunch the next day. I also keep on hand quick fixes, like yogurt for snacks, healthy tv dinners that I pick up from Trader Joe’s and frozen vegetables for quick microwave zaps. I freeze bread for sandwiches, which is great for leftover dinners.

    Your bbq chicken sandwiches look great! What brand of rolls did you use?

  2. john@kitchenriffs says:

    Great looking recipe! As to your question about working/cooking, we always make great use of the freezer. It’s particularly easy during colder weather, when you are apt to want soups, chili, stews, etc. Just make a big batch, and freeze in containers the appropriate size for two servings. Most of these you can pull from the freezer and put on the stove, and they’ll be hot in 20 or so minutes. Toss a salad in the meantime, and there you go.

  3. JLE says:

    This recipe looks delicious! With regards to the chicken breasts, do you just throw them in uncooked? Or do you have to cook them a bit before hand? – I’m new to crock-pot cooking.

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