Slow Cooker Chicken Sandwich Recipes

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SLOW-COOKER TUSCAN-STYLE CHICKEN SANDWICHES



Slow-Cooker Tuscan-Style Chicken Sandwiches image

Can't make it to a villa this year? Eat like you're at one with this pesto-bell pepper-tomato-chicken combo on slices of chewy focaccia bread.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h20m

Yield 6

Number Of Ingredients 8

1 1/4 lb. (about 6) boneless skinless chicken thighs
2 garlic cloves, minced
1/2 cup roasted red bell pepper (from a jar), cut into bite-sized strips
1/2 teaspoon salt
1/4 cup mayonnaise
3 tablespoons purchased pesto
1 (10-inch) focaccia (Italian flat bread)
6 slices tomato

Steps:

  • Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with garlic, roasted pepper strips and salt.
  • Cover; cook on Low setting for 6 to 7 hours.
  • Just before serving, remove chicken from slow cooker; place on large plate. Shred chicken with 2 forks; return to slow cooker and mix well.
  • In small bowl, combine mayonnaise and pesto; blend well. Cut focaccia into 6 wedges; split each in half. Spread cut sides with mayonnaise mixture. With slotted spoon, place about 1/3 cup chicken mixture onto bottom half of each focaccia wedge. Top each with tomato slice and top half of focaccia.

Nutrition Facts : Calories 460, Carbohydrate 33 g, Cholesterol 65 mg, Fat 3, Fiber 1 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 920 mg, Sugar 2 g

SLOW-COOKER CHICKEN CAESAR SANDWICHES



Slow-Cooker Chicken Caesar Sandwiches image

These chicken sandwiches are easy to make and sure to please the entire family! The extras (that is, if there are any) reheat well for lunch the next day.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 6h5m

Yield 6

Number Of Ingredients 7

1 package (28 oz) boneless skinless chicken thighs
1 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
2 cups Caesar dressing
1/4 teaspoon pepper
6 kaiser rolls or burger buns
6 Bibb lettuce leaves
2 tablespoons chopped fresh basil leaves, if desired

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. Mix chicken thighs, chicken broth and 1 cup of the Caesar dressing in slow cooker. Cover; cook on Low heat setting 5 1/2 to 6 hours or on High heat setting 3 to 4 hours or until chicken is tender and shreds easily with a fork.
  • Transfer chicken to cutting board. Shred chicken with 2 forks. Drain remaining liquid from slow cooker; return shredded chicken to slow cooker along with remaining 1 cup Caesar dressing and the pepper. Cover; cook on High heat setting about 30 minutes or until mixture is hot.
  • Spoon chicken mixture onto bottom halves of rolls. Top each with a lettuce leaf and some of the basil, if desired, followed by tops of rolls.
  • Freezer Directions: In gallon-size resealable food-storage plastic bag, mix 1 cup of the Caesar dressing and the broth. Add chicken thighs to bag. Squeeze out any excess air, and lay flat to freeze. To cook: Thaw chicken in refrigerator overnight. Place in slow cooker; continue as directed above.

Nutrition Facts : Calories 610, Carbohydrate 32 g, Cholesterol 105 mg, Fat 7, Fiber 1 g, Protein 35 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 3 g, TransFat 1 g

CROCK POT CREAMED CHICKEN SANDWICH



Crock Pot Creamed Chicken Sandwich image

Feeding a crowd? Looking for an easy recipe? This Crock Pot Creamed Chicken Sandwich is a snap to throw together and makes around two dozen sandwiches! This classic old fashioned recipe is always a favorite!

Provided by Aunt Lou

Categories     Main Course

Time 4h10m

Number Of Ingredients 5

50 oz can of white boned chicken
26 oz can of cream of chicken soup
salt and pepper (to taste)
24 sandwich buns (split)
Optional: pickle slices

Steps:

  • Drain your chicken and shred with two forks.
  • Mix together your shredded chicken and your soup in your crock pot.
  • Cover and cook on low for 3-4 hours.
  • Taste the mixture and add salt and pepper to your taste.
  • If you added salt and pepper, stir everything together until it is well blended.
  • Spoon your chicken mixture onto your favorite bun and add some pickle slices if you please!

Nutrition Facts : Calories 262 kcal, Carbohydrate 32 g, Protein 19 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 40 mg, Sodium 594 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

INCREDIBLE SLOW COOKER PULLED CHICKEN SANDWICHES



Incredible Slow Cooker Pulled Chicken Sandwiches image

Easy pulled chicken sandwiches topped with a sweet and tangy cabbage slaw. This healthy slow cooker pulled chicken sandwich recipe is is perfect for BBQ's, potlucks, or a delicious weeknight dinner all year round! Try the healthy BBQ pulled chicken on a bun, in lettuce wraps, on salads and more.

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Dairy Free     Dinner     Gluten Free     Lunch     Nut Free     Slow Cooker

Time 3h10m

Number Of Ingredients 20

For the chicken:
1 ½ pound boneless skinless chicken thighs
½ cup ketchup
1/2 cup low sugar bbq sauce (I love Stubb's Spicy BBQ sauce)
¼ cup water or chicken broth
½ tablespoon Worcestershire sauce
½ tablespoon apple cider vinegar
1 teaspoon yellow mustard
1/2 teaspoon cumin
⅛ teaspoon cayenne pepper
For the slaw:
1/2 cup shredded carrots
1/2 cup shredded red cabbage
1/4 cup chopped cilantro
1 tablespoon apple cider vinegar
1/2 tablespoon toasted sesame oil
1 teaspoon pure maple syrup
Freshly ground salt and pepper
For serving:
4 whole grain or gluten free seedy hamburger buns

Steps:

  • Add ketchup, bbq sauce, water, worcestershire, apple cider vinegar, yellow mustard, cumin and cayenne pepper to the slow cooker and stir to combine.
  • Place chicken thighs on top and flip over to coat the chicken thighs with the sauce. Cook on low for 6 to 7 hours or on high for 3 hours.
  • Once done, shred chicken and place back in the slow cooker and stir with the sauce. Serve immediately or turn slow cooker to the warm setting and serve later.
  • Make the slaw while the chicken is cooking: In a medium bowl combine carrots, cabbage, cilantro, apple cider vinegar, maple syrup, sesame oil and salt and pepper. Set aside to marinate until you are ready to serve.
  • Once ready to serve, use a slotted spoon to add chicken to bun, top with slaw and remaining bun. You can also serve these with sliced cheese if you prefer. Serves 4.

Nutrition Facts : ServingSize 1 sandwich (with whole grain bun), Calories 392 kcal, Carbohydrate 35.7 g, Protein 28.4 g, Fat 13.9 g, SaturatedFat 3.8 g, Fiber 1.6 g, Sugar 13.1 g

SLOW-COOKER HOT HONEY CHICKEN SANDWICHES



Slow-Cooker Hot Honey Chicken Sandwiches image

These simple sandwiches are reminiscent of a lazy summer cookout - but doable on a weeknight. Though slow cookers are often associated with winter, they're great in hot weather because they don't heat up the kitchen like ovens do. For this recipe, there is no need to add liquid to the pot before cooking, because the chicken will release moisture as it cooks. If you have a lot of liquid remaining when the chicken is done, that's absolutely fine; just incorporate it into the shredded chicken. But if you have a little extra time, before you shred the chicken or add the honey, remove the chicken to a bowl with tongs, pour the juices into a small saucepan, and simmer until the juices are reduced by half to intensify flavor and thicken the sauce. After that, simply pick the recipe back up at Step 3.

Provided by Sarah DiGregorio

Categories     dinner, poultry, main course

Time 4h20m

Yield 4 servings

Number Of Ingredients 16

2 pounds boneless, skinless chicken thighs
1 tablespoon vegetable oil
2 teaspoons red-pepper flakes, plus more to taste
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground sweet paprika
1/4 teaspoon ground smoked paprika
Kosher salt and black pepper
1/4 cup honey
2 teaspoons cider vinegar, plus more to taste
2 heaping cups shredded green cabbage (about 8 ounces or ¼ medium green cabbage)
1/4 cup mayonnaise, plus more for the buns
3 scallions, sliced
1 tablespoon lemon juice
4 rolls or buns (preferably onion rolls)
Vinegary hot sauce, for serving

Steps:

  • In a 6- to 8-quart slow cooker, combine the chicken, oil, 1 teaspoon red-pepper flakes, 1 teaspoon garlic powder, the onion powder, sweet paprika and smoked paprikas. Season with 1 1/2 teaspoons kosher salt and several generous grinds of black pepper. Stir well to combine all ingredients. Cover and cook on low until the chicken is very tender, 4 to 5 hours. (The chicken will keep well on warm for another 3 hours.)
  • At any time before serving, combine the honey with the remaining 1 teaspoon red-pepper flakes and 1/2 teaspoon garlic powder in a liquid measuring cup or a small bowl. Cover and reserve at room temperature until the chicken is done.
  • Using two forks, finely shred the chicken with its cooking liquid. Pour in the spiced honey and the cider vinegar and toss to coat. Taste; it may need a little more salt, to sharpen the flavor. Also add more red-pepper flakes and vinegar, if you like.
  • In a medium bowl, combine the cabbage, mayonnaise, scallions and lemon juice; season the slaw to taste with salt and pepper.
  • Toast the buns, then spread with mayonnaise and a few shakes of hot sauce. Mound the chicken on the bottom buns and top with the slaw.

SLOW COOKER ITALIAN CHICKEN SANDWICHES



Slow Cooker Italian Chicken Sandwiches image

These Slow Cooker Italian Chicken Sandwiches have a fresh tomato flavor even when tomatoes aren't in season. Slow cooked Italian-flavored chicken is piled high on toasty garlic bread with melted Provolone cheese and fresh chopped basil.

Provided by Foodtastic Mom

Categories     Main Course

Time 6h10m

Number Of Ingredients 10

1 1/2 lbs boneless, skinless chicken breasts
1/2 cup good Italian dressing (I used Newman's Own brand)
2 tbsp tomato paste
1 tsp sugar
1/2 tsp salt
1/4 tsp red pepper flakes
1 15 oz can petite cut diced tomatoes (drained)
1/4 cup fresh basil (chopped)
4 slices Provolone cheese
8 slices frozen garlic bread

Steps:

  • Place the chicken breasts in a 6-quart slow cooker. Pour the drained tomatoes on top of the chicken.
  • In a small bowl, whisk together the Italian dressing, tomato paste, sugar, salt and red pepper flakes. Pour the mixture over the chicken and tomatoes.
  • Put the lid on and cook on LOW for 6 hours. Shred the chicken and turn the slow cooker to WARM.
  • Bake the garlic bread according to package directions. Place one piece of provolone cheese on each of four slices of bread during the last minute of baking time so the cheese can melt.
  • Stir the fresh chopped basil into the shredded Italian chicken. Pile the chicken on top of the cheesy garlic bread slices. Top with the remaining garlic bread slices to make four sandwiches and serve.

Nutrition Facts : Calories 764 kcal, ServingSize 1 serving

SLOW COOKER HAWAIIAN CHICKEN SANDWICHES



Slow Cooker Hawaiian Chicken Sandwiches image

Yield 6

Number Of Ingredients 14

6 boneless skinless chicken breasts
1 Tablespoon Worcestershire sauce
1 cup bbq sauce
1/2 cup Teriyaki sauce
1/4 cup lemon juice
1/2 teaspoon garlic salt
1/2 teaspoon minced garlic
1 cup mayonnaise
1/4 cup apple cider vinegar
1/3 cup sugar
1 teaspoon mustard
1/2 teaspoon pepper
3 cups shredded cabbage
6 hamburger buns

Steps:

  • Spray your slow cooker with non stick cooking spray.
  • Place your chicken breasts in the slow cooker.
  • In a bowl, combine your Worcestershire sauce, bbq sauce, teriyaki sauce, lemon juice, garlic salt and minced garlic, until well combined.
  • Pour the mixture over your chicken breasts.
  • Cook on low for 6 hours.
  • After 6 hours, shred your chicken, and place back in the slow cooker to keep warm while you prepare your Cole slaw.
  • To make Cole slaw, combine your mayonnaise, apple cider vinegar, sugar, mustard, and pepper, in a large bowl.
  • Add your shredded cabbage.
  • Place a scoop of the chicken on your bun and top with a scoop of Cole slaw.
  • Top with extra barbecue sauce or teriyaki sauce if desired, and serve.

Nutrition Facts : Servingsize 1 serving, Calories 3034 kcal, Fat 185 g, SaturatedFat 30 g, Cholesterol 437 mg, Sodium 8759 mg, Carbohydrate 198 g, Sugar 110 g, Protein 137 mg

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