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Slow Cooker Chicken Sloppy Joes Recipe for Busy Weeknights

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Looking for an easy, crowd-pleasing weeknight meal? Crockpot Chicken Sloppy Joes deliver tender, juicy shredded chicken tossed in a tangy-sweet sauce and piled high on toasted brioche. Simple spices and pantry staples combine in the slow cooker to create a rich, comforting filling that the whole family will love. Follow this straightforward recipe and you’ll have irresistible sandwiches with minimal hands-on time.

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Two shredded chicken sandwiches on buns, topped with pickles and melted cheese, sit on a wire rack in front of a slow cooker. Some chicken filling spills out from the sandwiches.

Crock Pot Sloppy Joe Chicken Sandwich Recipe

Melissa Jo

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Ingredients

  

  • 3 chicken breasts
  • 1 sliced onion
  • 6 cloves chopped garlic
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1/2 cup ketchup
  • 1/4 cup yellow mustard
  • 1 heaping tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 3 tbsp butter sliced into pats
  • brioche buns
  • 1 cup freshly shredded cheddar cheese
  • 1 tsp butter per brioche bun
  • Pinch Lawry’s seasoning for each bun
  • two sweet and sour pickle chips per bun
  • shredded chicken from the crockpot

Instructions

 

  • Prepare the crockpot: Place the chicken breasts in the slow cooker along with the sliced onion, chopped garlic, paprika, garlic powder, chili powder, ketchup, yellow mustard, brown sugar, Worcestershire sauce, apple cider vinegar, honey, salt, pepper, and the butter pats.
  • Cook: Cover and cook on high for 3–4 hours, or until the chicken is very tender and pulls apart easily.
  • Shred the chicken: Remove the cooked chicken to a large bowl or leave it in the crockpot and shred with an electric mixer or two forks until fully shredded and combined with the sauce. Mix well so the juices coat the chicken.
  • Toast the buns: Lightly butter the brioche buns and sprinkle with a pinch of Lawry’s seasoning. Broil or toast until golden and crisp.
  • Assemble the sandwiches: Layer each bottom bun with a sprinkle of shredded cheddar, a generous scoop of the shredded chicken, more cheddar, and two sweet-and-sour pickle chips. Top with the toasted bun.
  • Serve and enjoy: Serve hot. These sandwiches pair well with coleslaw, potato chips, or a simple green salad.

Notes

  1. Customization: Adjust heat to taste — add more chili powder for spice or use less for a milder flavor. You can also swap paprika for smoked paprika for a deeper, smoky note.

  2. Make ahead: Prepare the chicken mixture in the crockpot ahead of time and refrigerate. Reheat gently before serving.

  3. Freezing: The shredded chicken freezes well. Portion and freeze for quick meals later.

  4. Serving ideas: For extra crunch, top sandwiches with coleslaw. The shredded chicken also works great over a bed of greens for a hearty salad.

  5. Protein swaps: If you prefer, substitute ground turkey or beef and adjust cooking method and time accordingly.

Tried this recipe?Let us know how it turned out!