These pulled BBQ chicken sandwiches are my FAVORITE BBQ sandwich of all time. Something about the sweet barbecue sauce, creamy tangy cheese and slightly sour dill pickles on a sweet, chewy potato bun is absolute perfection. These sandwiches are the kind of cookout food that makes everyone go quiet for a second after the first bite. It’s also the easiest make ahead recipe of all time, and you can serve everything family style at the table so your guests can make the sandwich of their dreams.
I made these with my Easy Slow Cooker BBQ Pulled Chicken and Homemade Pimento Cheese, and the combination is honestly ridiculous. The chicken is rich, tangy, and fall-apart tender. The pimento cheese adds this cold, creamy cheddar situation. Then the pickles cut straight through everything with crunch and acidity. It is exactly what a pulled chicken sandwich should be.
Why you will love these pulled BBQ chicken sandwiches
- They feed a crowd. The chicken recipe makes about 16 to 20 generous servings, so this is perfect for game day, summer parties, and casual backyard dinners.
- The slow cooker does the work. These slow cooker BBQ chicken sandwiches start with a true dump-and-go chicken recipe. Add everything, let it cook, shred, and return it to the sauce.
- The textures are perfect. Soft bun, creamy cheese, juicy chicken, crunchy pickles. Every layer has a job.
- They are made for prepping ahead. Both the chicken and pimento cheese get even better after an overnight rest, which means very little last-minute work.
What makes the chicken so tender?
The secret is using both boneless, skinless chicken thighs and breasts. Thighs bring fat, flavor, and juiciness, while breasts give the mixture enough structure to create real shreds. Together, they make BBQ pulled chicken that is tender without turning mushy.
The chicken cooks in barbecue sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and pepper. Once it is tender, you shred it and put it right back into the sauce. I love letting it continue on LOW overnight because all those fresh shreds have more surface area to soak up the smoky, tangy sauce. It is the easiest crockpot BBQ chicken sandwich filling and it tastes like you worked much harder than you did.
The pimento cheese layer
Please use exactly as much pimento cheese as you want. This is not the moment for strict measurements. I like a generous swipe on the bottom bun so it creates a creamy base for the warm chicken, but you can go lighter or absolutely pile it on.
The full pimento cheese recipe makes 5 cups, which is intentionally more than you may need for the sandwiches. That is a gift, not a problem. Put the leftovers out with potato chips, crackers, pretzels, or vegetables as an appetizer, or make my Crispy Roasted Potatoes with Pimento Cheese. You can also try the flavor combination in my Slow Cooker Pulled Pork Sandwiches with Sriracha Pimento Cheese.
Ingredients you will need
For the BBQ pulled chicken
You will use the exact ingredients from my slow cooker BBQ chicken recipe: a blend of 10 chicken thighs and 6 chicken breasts, a 28-ounce bottle of Kinder’s BBQ Sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and optional chili powder.
For the homemade pimento cheese
The pimento cheese combines freshly grated mild and sharp cheddar, cream cheese, mayonnaise, pimentos, reserved pimento liquid, Worcestershire sauce, onion powder, garlic powder, smoked paprika, and kosher salt. If you cannot find pimentos, finely diced sweet pickled red peppers and a spoonful of their brine are delicious here.
For assembling the sandwiches
- Soft potato buns, left untoasted
- Homemade pimento cheese, to taste
- Warm BBQ pulled chicken
- Dill pickle chips
How to make BBQ pulled chicken sandwiches
1. Make the pimento cheese
Beat the softened cream cheese until smooth, then beat in the mayonnaise, reserved pimento liquid or brine, Worcestershire, and seasonings. Fold in both cheddars and the drained pimentos. Cover and refrigerate overnight so the flavors can fully develop. Taste the next day and add more salt if needed.
2. Cook and shred the chicken
Add the thighs and breasts to an 8-quart slow cooker. Pour in the whole bottle of BBQ sauce, the apple cider vinegar, and all the seasonings. Cook on LOW for 3 to 4 hours, until tender enough to shred. Remove the chicken, shred it with two forks or a hand mixer on low, then return it to the sauce. Continue cooking on LOW overnight for maximum flavor, then taste and adjust the salt before serving.
3. Build the sandwiches
Leave the potato buns soft and untoasted. Spread pimento cheese on the bottom bun to taste. Add a generous pile of warm BBQ pulled chicken, top with dill pickle chips, and close with the top bun. That is it. Do not overthink her.
Tips that matter
- Thaw the chicken first. For safe, even slow cooking, start with fully thawed chicken.
- Do not drain the sauce. Return the shredded chicken to all of that liquid so it can soak up the flavor.
- Grate the cheese fresh if you can. It melts into the pimento mixture more smoothly. Pre-grated still works in a pinch.
- Drain the pimentos well. This keeps the cheese thick and spreadable instead of watery.
- Keep the buns soft. An untoasted potato bun gives you that perfect squishy barbecue sandwich experience.
Make ahead, storage, and reheating
Make both components the day before your party. Store pimento cheese in an airtight container in the refrigerator for up to 5 days. The chicken also keeps in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat the chicken until steaming hot, adding a splash of water or extra BBQ sauce if it needs loosening. Keep the pimento cheese cold until you are ready to build the sandwiches.
For the best texture, assemble right before serving. If you are feeding a crowd, set out the warm crockpot chicken, pimento cheese, buns, and pickles so everyone can build their own.
What to serve with pulled BBQ chicken sandwiches
These BBQ pulled chicken sandwiches are a meal on their own, but they love classic cookout sides. Serve them with potato chips, coleslaw, corn on the cob, a bright green salad, baked beans, or crispy potatoes. Extra pickles on the side are mandatory in my house.
Frequently asked questions
How many sandwiches does this recipe make?
The verified BBQ chicken recipe uses roughly 13 to 15 pounds of chicken and serves about 16 to 20 people. Plan on 16 to 20 full-size pulled BBQ chicken sandwiches, depending on how generously you fill each bun.
Can I halve the recipe?
Yes. The chicken recipe is forgiving and can be halved for a smaller slow cooker. You can also make the full batch and freeze the extra chicken in portions for future sandwiches, bowls, quesadillas, or baked potatoes.
Do I have to cook the shredded chicken overnight?
No. The overnight method gives the chicken maximum time to absorb the sauce, but the original recipe includes a faster option. Cook on LOW for 6 to 7 hours or HIGH for 4 to 5 hours, shred, then hold on WARM for 10 to 15 minutes before serving.
Can I use store-bought pimento cheese?
Absolutely. Homemade gives you control over the cheddar, seasoning, and texture, but a pimento cheese you genuinely love will still make a delicious sandwich.
Are slow cooker and crockpot BBQ chicken sandwiches the same thing?
Yes. Crock-Pot is a brand of slow cooker, so both names describe the same hands-off cooking method. Whatever machine you use, make sure it is large enough for this big-batch recipe.
Pulled BBQ Chicken & Pimento Cheese Sandwiches Recipe
Pulled BBQ Chicken & Pimento Cheese Sandwiches
IngredientsÂ
Slow Cooker BBQ Pulled Chicken
- 10 boneless skinless chicken thighs
- 6 boneless skinless chicken breasts
- 1 28 oz bottle Kinder’s BBQ Sauce about 3.5 cups
- 1 cup apple cider vinegar
- 2 tbsp smoked paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tsp kosher salt plus more to taste after shredding
- 2 tsp freshly ground black pepper
- 1 tsp chili powder optional
Homemade Pimento Cheese
- 2 1/2 cups freshly grated mild cheddar cheese about 10 ounces
- 1/2 cup freshly grated sharp cheddar cheese about 2 ounces
- 8 ounces cream cheese softened
- 1/2 cup mayonnaise
- 1 1/2 cups diced pimentos well drained (or use finely diced sweet pickled red peppers); reserve 1 tablespoon of the liquid or brine
- 1 tablespoon reserved pimento liquid or pickled pepper brine
- 1 tablespoon Worcestershire sauce
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 2 teaspoons smoked paprika
- 1/2 teaspoon kosher salt plus more to taste if needed
For Assembly
- 16-20 soft potato buns untoasted
- Homemade pimento cheese to taste
- Warm BBQ pulled chicken
- Dill pickle chips
- 1 Red onion sliced into rings, for topping
Equipment
- 1 8-quart slow cooker
DirectionsÂ
Make the Pimento Cheese
- In a large bowl, beat the softened cream cheese until completely smooth.
- Add the mayonnaise, reserved pimento liquid (or pickled pepper brine), Worcestershire sauce, onion powder, garlic powder, smoked paprika, and 1/2 teaspoon kosher salt. Beat until smooth and creamy.
- Fold in the mild cheddar and sharp cheddar until evenly combined.
- Gently fold in the drained pimentos (or diced sweet pickled red peppers).
- Cover and refrigerate overnight to allow the flavors to fully develop.
- Taste the next day and add additional kosher salt if needed before serving.
Make the Slow Cooker BBQ Pulled Chicken
- Add the chicken thighs and breasts to a large (8-quart) slow cooker.
- Pour the entire bottle of BBQ sauce over the chicken. Add the apple cider vinegar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and chili powder.
- Cook on LOW for 3-4 hours, or until the chicken is tender enough to shred. This is my favorite method.
- Remove the chicken and shred it with two forks or a hand mixer on low speed.
- Return the shredded chicken to the slow cooker and stir it into the sauce.
- Continue cooking on LOW overnight. The shredded chicken has more surface area to absorb the sauce, creating an even richer, more flavorful result.
- Before serving, stir everything together and taste for seasoning. Add more kosher salt if needed, until the flavors really pop.
Assemble the Sandwiches
- Leave the potato buns soft and untoasted.
- Spread pimento cheese on each bottom bun to taste.
- Add warm BBQ pulled chicken.
- Top with dill pickle chips, a slice of red onion and the top bun. Serve right away.
Rate & Review
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