Print

Easy Crockpot Hawaiian BBQ Chicken Sandwiches Recipe with Pineapple Slaw for Perfect Summer Meals

Easy Crockpot Hawaiian BBQ Chicken Sandwiches - featured image
Print Recipe

Juicy slow-cooked Hawaiian BBQ chicken paired with a crisp, tangy pineapple slaw makes these sandwiches a perfect, fuss-free summer meal.

Ingredients

Scale
  • 3–4 boneless, skinless chicken breasts (about 2 pounds / 900g)
  • 1 cup Hawaiian BBQ sauce (e.g., Sweet Baby Ray’s Hawaiian)
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 cups shredded green cabbage (about half a small head)
  • 1 cup shredded carrot
  • 1 cup fresh pineapple, finely chopped (or canned, drained)
  • 2 green onions, thinly sliced
  • 1/4 cup mayonnaise (light or avocado mayo optional)
  • 1 tablespoon honey or agave syrup
  • 1 tablespoon fresh lime juice
  • Salt and pepper to taste
  • 8 soft sandwich buns, Hawaiian rolls preferred
  • Optional: sliced jalapeños or pickled red onions

Instructions

  1. Pat the chicken breasts dry with paper towels.
  2. In a small bowl, mix BBQ sauce, soy sauce, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper until combined.
  3. Place chicken breasts in the crockpot and pour the BBQ sauce mixture over them, coating each piece.
  4. Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender and easy to shred.
  5. While chicken cooks, combine shredded cabbage, shredded carrot, chopped pineapple, and green onions in a large bowl.
  6. In a separate small bowl, whisk together mayonnaise, honey, lime juice, salt, and pepper.
  7. Pour dressing over slaw and toss to coat evenly. Refrigerate until ready to serve.
  8. Remove cooked chicken from crockpot and shred using two forks or a stand mixer on low.
  9. Return shredded chicken to crockpot and stir to coat with sauce.
  10. If sauce is too thin, simmer uncovered on high for 15-20 minutes until thickened.
  11. Toast sandwich buns lightly if desired.
  12. Assemble sandwiches by piling BBQ chicken on bottom bun, topping with pineapple slaw, adding optional jalapeños or pickled onions, then capping with top bun.
  13. Serve immediately.

Notes

Use fresh pineapple for best slaw texture; canned pineapple works if drained well. For gluten-free, substitute buns with gluten-free rolls or lettuce wraps. A stand mixer can speed up shredding. If sauce is thin after shredding, simmer to thicken. Adjust spice by adding jalapeños or hot sauce. Use chicken breasts for lighter sandwiches or thighs for richer flavor, adjusting cooking time accordingly.

Nutrition

Keywords: crockpot, slow cooker, Hawaiian BBQ chicken, pineapple slaw, summer meals, easy sandwiches, BBQ chicken sandwiches

Find it online: https://yumnode.com/easy-crockpot-hawaiian-bbq-chicken-sandwiches-recipe-with-pineapple-slaw-for-perfect-summer-meals/