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Barbecued Chicken Sandwiches Recipe

Barbecued Chicken Sandwiches Recipe

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
TOTAL TIME: Prep: 5 min. Cook: 6 hours YIELD:8-10 servings


  • 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


  • 1. 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.

Nutritional Facts

1 each: 213 calories, 9g fat (2g saturated fat), 53mg cholesterol, 710mg sodium, 17g carbohydrate (10g sugars, 1g fiber), 17g protein .

Reviews for Barbecued Chicken Sandwiches

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Reviewed Jul. 25, 2016

"It's easy to let one bad apple (in this case a review) spoil everything, but I went ahead and tried this because taste of home recipes are usually great. This. Was. FANTASTIC! followed the recipe except for cutting the water in half like other reviews said (good call) AND I added a teaspoon of liquid smoke--YUM! I highly recommend! Next time I might sub in cider vinegar."

Reviewed Jan. 4, 2016

"I love making this recipe in my slow cooker. It is so good and very easy to make!"

Reviewed Nov. 11, 2014 Edited Sep. 26, 2015

"Love this recipe. I cut the water down to 1 cup and used boneless chicken instead, to cut the fat."

Reviewed Nov. 17, 2013

"I cut the water in half after reading the comments. My family loved the recipe and I will definitely make it again. The recipe does need to be revise though, with 1/2 the amount of water."

Donalie Guin
Reviewed Jan. 30, 2013

"The recipe was easy to follow. I thought the ratio to liquid was fine. I felt as if it lacked the flavor I was expecting. While eating I realized I'd made it before and felt the same way. It's at least equal to the barbecued chicken you can purchase in the warehouse stores."

Reviewed Feb. 8, 2012

"If I could give this negative stars I would. what a waste of a chicken... followed recipe exactly as written against my better judgement. All that was tasted was the vinegar, it was bitter and sour and gross. i tried to get my husband to try it a second time the next night after trying to fix it and it was still inedible. don't waste your chicken!"

Reviewed Oct. 6, 2011

"A little too much water, needed a little more hot sauce."

Reviewed Apr. 22, 2011

"This is a very easy recipe and very tasty. Even my picky toddlers ate them!"

Reviewed Nov. 25, 2010

"This recipe is a hit at potlucks. Is very good made with grocery store rorisserie chicken and is a great slow-cooker Friday or Saturday night meal. I serve with a salad or with cole-slaw and corn on the cob"

Reviewed Jan. 20, 2010

"Sauce is way to watery, IF I was going to make this again, I would cut the water in half, if not more. Sauce flavor is ok, nothing great."

Reviewed Nov. 11, 2009

"I love this recipe and have been making it for years, ever since I found it in the cookbook. To speed things up I sometimes use the large cans of canned chunk chicken breast that is packed in water, Drain the water and measure out the 6 cups of chicken, then just cook it on the stove according to the directions. It is always a hit when I serve it."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.