Slow Cooker BBQ Pulled Chicken Breakfast Sandwich

Name: Slow Cooker BBQ Pulled Chicken Breakfast Sandwich
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb (900 g) boneless, skinless chicken breasts, patted dry, trimmed of excess fat and tendons; 1 cup (240 ml) BBQ sauce; 1 cup (240 ml) apple juice; 2 tbsp (25 g) packed brown sugar; 1 tbsp (15 ml) Worcestershire sauce; ½ tsp (3 g) salt; ¼ tsp (½ g) black pepper, freshly ground; hot sauce (optional), to taste, for extra heat (optional); 4 cup (300 g) green cabbage, shredded or use pre-shredded coleslaw mix; 1 cup (240 ml) mayonnaise; 3 tbsp (45 ml) apple cider vinegar; ½ tsp (3 g) salt; ¼ tsp (½ g) black pepper, freshly ground; 4 roll (220 g) sandwich rolls or brioche buns; 4 slice (110 g) sharp cheddar cheese slices (optional); 4 strip (100 g) bacon strips (optional); 4 egg (200 g) large eggs (optional)

From the MyKitchenBank Kitchen

A satisfying breakfast sandwich built on tender, slow-cooker BBQ pulled chicken. Juicy shredded chicken glazed in tangy-sweet sauce is piled onto toasted rolls and topped with crisp, creamy coleslaw—and optionally crowned with a fried egg, bacon, and melted cheese. Perfect for a hearty weekend brunch or meal-prep breakfast that delivers serious flavor with minimal hands-on effort.

Prep: 20 min
Cook: —
Wait: 6 hr
Total: 6 hr 20 min
Makes: 4 sandwiches

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Ingredients

4 servings

For the Pulled Chicken
2 lb (900 g) boneless, skinless chicken breasts, patted dry, trimmed of excess fat and tendons
1 cup (240 ml) BBQ sauce
1 cup (240 ml) apple juice
2 tbsp (25 g) packed brown sugar
1 tbsp (15 ml) Worcestershire sauce
½ tsp (3 g) salt
¼ tsp (0.5 g) black pepper, freshly ground
hot sauce (optional), to taste, for extra heat (optional)
For the Coleslaw
4 cup (300 g) green cabbage, shredded or use pre-shredded coleslaw mix
1 cup (240 ml) mayonnaise
3 tbsp (45 ml) apple cider vinegar
½ tsp (3 g) salt
¼ tsp (0.5 g) black pepper, freshly ground
For Assembly
4 roll (220 g) sandwich rolls or brioche buns
4 slice (110 g) sharp cheddar cheese slices (optional)
4 strip (100 g) bacon strips (optional)
4 egg (200 g) large eggs (optional)

Equipment (9)

4–6 quart slow cooker
Cutting board
Sharp chef's knife
Medium mixing bowl
Two sturdy forks or meat shredders
Tongs
Large spoon or spatula
10-inch skillet (for optional bacon and eggs)
Toaster or oven (for optional bread toasting)

Steps

Before you start

Trim excess fat from chicken breasts before cooking so they cook evenly and stay tender
Choose your slow cooker setting: LOW for 6–7 hours (preferred for maximum tenderness) or HIGH for 3–4 hours
Prepare coleslaw ingredients or use pre-shredded cabbage and have bread rolls ready on hand
If making optional bacon and eggs, have a skillet and spatula ready so you can cook them while the chicken shreds

1
Trim and season chicken
- Pat the chicken breasts dry with paper towels to remove any excess moisture.
- Using a sharp knife, trim away any excess fat, tendons, or connective tissue.
- Season both sides of each breast evenly with 1/2 tsp salt and 1/4 tsp freshly ground black pepper.
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Ready when: Chicken is trimmed and evenly seasoned on both sides
Tip: Patting the chicken dry helps it cook more evenly in the slow cooker. Do not skip this step—it ensures better texture and prevents excess moisture in the final dish.
2
Mix BBQ sauce and liquid
- In the 4–6 quart slow cooker, combine 1 cup BBQ sauce, 1 cup apple juice, 2 tbsp packed brown sugar, and 1 tbsp Worcestershire sauce.
- Stir well for about 30 seconds until the brown sugar is fully dissolved and all ingredients are evenly combined.
- Taste and adjust: add more BBQ sauce for stronger flavor, or more apple juice to lighten it.
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Ready when: Brown sugar is completely dissolved and sauce is well mixed
3
Add chicken to sauce
- Place the seasoned chicken breasts into the slow cooker, nestling them into the BBQ sauce.
- Spoon some of the sauce over the tops of the chicken to coat them partially.
- The chicken does not need to be completely submerged; it will cook in the steam and sauce as it heats.
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Ready when: Chicken is placed in slow cooker and partially coated with sauce
4
Cook chicken until tenderOven 165°F / 75°C
- Cover the slow cooker with the lid.
- Set to LOW and cook for 6 to 7 hours, until the chicken is very tender and shreds easily when tested with a fork.
- Check the internal temperature with a meat thermometer—it should reach at least 165°F (74°C).
- Do not lift the lid frequently during cooking, as this releases heat and extends the cooking time.
- If you prefer faster cooking, use HIGH for 3–4 hours instead (but LOW produces more tender, flavorful results).
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Ready when: Chicken reaches 165°F (74°C) internally and shreds easily with a fork when tested
Tip: Resist the urge to lift the lid—peeking adds 15–20 minutes to cooking time. Slow and steady wins the race.
5
Shred chicken in sauce
- Using tongs, carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board.
- Using two sturdy forks, pull and shred the chicken into bite-sized pieces—it should fall apart easily thanks to the low, slow cooking.
- Return all the shredded chicken to the slow cooker and stir well to coat it thoroughly with the BBQ sauce.
- Taste the pulled chicken and sauce together; add hot sauce (if using), additional BBQ sauce, or extra seasonings to suit your preference.
- Leave the slow cooker on warm while you prepare the remaining components, or transfer the pulled chicken to a serving bowl.
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Ready when: Chicken is completely shredded into bite-sized pieces and well coated with sauce
Tip: Warm chicken shreds much more easily than cold. Use sturdy forks or two meat shredders for faster, easier work.
6
Mix coleslaw dressing and cabbage
- In a medium bowl, combine 4 cups shredded green cabbage, 3/4 cup of the mayonnaise, 3 tbsp apple cider vinegar, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper.
- Using a spoon or your clean hands (hands work best), toss the mixture until every bit of cabbage is evenly coated with the creamy dressing.
- Taste a small bite and adjust the salt, pepper, or vinegar to your preference.
- Set aside.
- (The remaining 1/4 cup of mayonnaise is available for optional spreading on the bread in the final step.)
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Ready when: All cabbage is evenly coated with creamy dressing
Tip: You can make the coleslaw while the chicken is cooking. Chilling it for 30–60 minutes before serving makes it crunchier and more flavorful.
7
Cook bacon and fry eggs (optional)
- If adding bacon and fried eggs: Heat a 10-inch skillet over medium heat.
- Lay 4 bacon strips in the cold skillet and turn the heat to medium.
- Cook for 8–10 minutes, stirring occasionally, until the bacon is crispy and golden.
- Remove to a paper towel-lined plate.
- Leave about 1 tbsp of bacon fat in the pan (or add a bit of butter if there's none); crack 4 large eggs directly into the pan.
- Fry sunny-side up over medium heat for 3–4 minutes until the egg whites are set but the yolks remain runny (adjust timing based on how you like your eggs).
- Season lightly with salt and pepper.
- Transfer to a plate.
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Ready when: Bacon is crispy and dark golden, egg whites are set and yolks are at desired doneness
Tip: You can cook bacon and eggs while the chicken is shredding or while the coleslaw is being mixed—this saves time. This step is entirely optional; the sandwich is delicious without it.
8
Toast sandwich rolls
- If desired, lightly toast 4 sandwich rolls or brioche buns to warm them and add texture.
- You can use a toaster oven, or place them cut-side down on a skillet over medium heat for 1–2 minutes until lightly golden.
- This step is optional but strongly recommended—toasting helps prevent the bread from getting soggy from the warm pulled chicken.
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Ready when: Bread is lightly toasted and warm
Tip: Toasting takes just a few minutes and makes a big difference in the final texture of the sandwich.
9
Build and serve sandwiches
- Place each toasted roll on a serving plate and open it.
- If desired, spread a thin layer of mayonnaise (from the remaining amount) on the bottom half.
- Spoon 1 cup of hot pulled chicken (with some sauce) onto the bottom half of each roll, dividing evenly among the 4 sandwiches.
- Top the chicken on each sandwich with a heaping handful of coleslaw (about 3/4 cup per sandwich).
- Layer on optional toppings if using: a slice of sharp cheddar cheese, a crispy bacon strip, and a warm fried egg.
- Place the top half of the roll on top.
- Serve immediately with extra napkins and any remaining pulled chicken and coleslaw on the side.
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Ready when: Sandwiches are fully assembled and ready to eat
Tip: The hot BBQ chicken will warm the coleslaw slightly while keeping it cool enough to retain its crunch. If you prefer completely cold slaw, serve it on the side and let guests assemble as desired.

Good to know

Tips

For a spicy kick, add hot sauce, sriracha, or fresh jalapeño slices to the pulled chicken or coleslaw. A splash of hot sauce in the slow cooker sauce is delicious.
If you're making this for meal prep, keep the pulled chicken, coleslaw, and bread stored separately in the refrigerator and assemble sandwiches fresh when ready to eat. This keeps the bread from getting soggy.
The slow cooker time is flexible: cooking on LOW for 6–7 hours or HIGH for 3–4 hours both work. LOW produces slightly more tender, pull-apart results, while HIGH saves time if you're in a hurry.
Don't skip the coleslaw—the cool, tangy crunch balances the warm, sweet BBQ chicken perfectly and elevates the entire sandwich. It transforms a simple pulled chicken sandwich into something special.

Make ahead

The pulled chicken can be made up to 1 day ahead and stored in the refrigerator in its cooking liquid. Reheat gently in a skillet or the microwave before assembling sandwiches. The coleslaw can be made up to 4 hours ahead and chilled until serving. Assemble sandwiches fresh just before eating for the best texture.

Storage & reheating

Leftover pulled chicken keeps in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 2 months. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through. Coleslaw is best eaten the same day but will keep, covered, in the refrigerator for up to 2 days before becoming watery. Toast fresh bread and assemble sandwiches just before serving for optimal texture.

Substitutions

apple juice → chicken broth, beef broth, or ginger ale. Chicken broth adds savory depth, beef broth is more robust, and ginger ale adds sweetness and a subtle spice. Use equal amounts. If using ginger ale, reduce the brown sugar by 1 tbsp.
green cabbage → pre-shredded coleslaw mix or red cabbage. Use a 16 oz package of pre-shredded coleslaw mix for faster prep, or substitute red cabbage for a slightly earthier, more colorful slaw. Adjust the dressing as needed for even coating.
BBQ sauce → homemade BBQ sauce or different brand/style. Use your favorite BBQ sauce, or make your own. Sweet, spicy, smoky, or mustard-based varieties all work. Adjust the amount to taste by adding more or less to the slow cooker.
sandwich rolls or brioche buns → English muffins, bagels, biscuits, or hamburger buns. English muffins are lighter and more breakfast-like, bagels provide chewiness and structure, biscuits are richer and fluffier, and hamburger buns are thinner. Choose based on your preference and what's on hand.