Dinner

Brown Sugar BBQ Chicken Sandwiches with Coleslaw Recipe

ByElena Hart July 18, 2026July 18, 2026

Introduction

Brown Sugar BBQ Chicken is a deliciously sweet and smoky dish that’s perfect for a casual family meal or a weekend gathering. Slow-cooked to tender perfection, this chicken pairs beautifully with soft buns and tangy coleslaw for an easy sandwich that everyone will love.

The image shows a black slow cooker filled with shredded chicken covered in a thick, dark orange sauce. The chicken is stringy and soft, evenly mixed with the sauce, making the dish look rich and juicy. A woman's hand is holding yellow tongs, lifting some of the chicken, with the white marbled surface around the slow cooker visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lb. boneless skinless chicken breasts
1 cup barbecue sauce, plus more for serving

1/2 cup packed light or brown sugar
1/4 cup bourbon

1/4 cup Italian dressing
2 tsp. garlic powder

1 tsp. paprika
Kosher salt
Freshly ground black pepper

6 potato buns
Coleslaw, for serving

Instructions

Step 1: In a slow cooker, combine chicken breasts, barbecue sauce, brown sugar, bourbon, Italian dressing, garlic powder, and paprika. Season generously with kosher salt and freshly ground black pepper.

Step 2: Toss the ingredients until the chicken is well coated. Cover and cook on high for 4 hours or on low for 6 hours, until the chicken is tender and easy to shred.
Step 3: Using two forks, shred the chicken directly in the slow cooker and stir to mix with the sauce.
Step 4: Serve the shredded chicken on potato buns with a drizzle of extra barbecue sauce and a spoonful of coleslaw for a tasty sandwich.

Tips & Variations

For a smoky flavor, add a teaspoon of smoked paprika or a dash of liquid smoke to the sauce mixture.
Substitute bourbon with apple juice or cider for a non-alcoholic version without compromising sweetness.
Leftover chicken can be used in wraps, salads, or tacos for versatile meals.

Storage

Store leftover BBQ chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through, adding a splash of water or barbecue sauce if it seems dry.

How to Serve

A pulled chicken sandwich sits on a white plate with a black rim, placed on a white marbled surface. The sandwich has a shiny golden brown bun on top, with a thick layer of saucy shredded chicken underneath, showing rich orange and reddish tones from the sauce. Above the chicken is a layer of creamy coleslaw with white and light purple shredded cabbage mixed with pale carrots, adding a soft texture. The sandwich bottom bun is a light tan color, soft but firm enough to hold the filling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and tend to stay juicier during slow cooking. Adjust cooking time if needed until the meat is tender.

Can I make this recipe on the stovetop?

Absolutely. Simmer the chicken and sauce in a covered pot over low heat for about 1 to 1.5 hours, until the chicken is cooked through and easy to shred.