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Barbecued Chicken Sandwiches

 Barbecued Chicken Sandwiches
These sandwiches are great for large gatherings. The chicken can be cooked ahead of time, then added to the homemade barbecue sauce for simmering hours before guests arrive. —Roberta Brown, Waupaca, Wisconsin
8-10 ServingsPrep: 5 min. Cook: 6 hours


  • 2 broiler/fryer chicken (3 to 3-1/2 pounds each), cooked and shredded
  • 1 large onion, chopped
  • 2 cups water
  • 1-1/4 cups ketchup
  • 1/4 cup packed brown sugar
  • 1/4 cup Worcestershire sauce
  • 1/4 cup red wine vinegar
  • 1 teaspoon each salt, celery seed and chili powder
  • 1/4 teaspoon hot pepper sauce
  • Hamburger buns


  • In a 3-qt. slow cooker or Dutch oven, combine all ingredients except
  • buns. Cover and cook on low for 6-8 hours in the slow cooker or
  • simmer for 1-1/2 hours on the stovetop. Serve on buns. Yield: 8-10
  • servings.
Editor's Note: 6 cups diced cooked chicken may be used instead of the shredded chicken.
Nutritional Facts: 1 serving (1 each) equals 213 calories, 9 g fat (2 g saturated fat), 53 mg cholesterol, 710 mg sodium, 17 g carbohydrate, 1 g fiber, 17 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a

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Barbecued Chicken Sandwiches (continued)

Wine (continued)
full-bodied white wine such as Chardonnay or Viognier.