Dinner

Brown Sugar BBQ Chicken Sandwiches with Coleslaw Recipe

ByClara Bennett August 10, 2026August 10, 2026

Introduction

Brown Sugar BBQ Chicken is a deliciously sweet and smoky dish that’s perfect for an easy weeknight dinner or a casual get-together. Tender chicken slow-cooked in a flavorful mixture of barbecue sauce, bourbon, and spices makes every bite irresistible.

A close-up of shredded chicken mixed with a rich, reddish-brown sauce fills a black slow cooker dish, showing the fibrous texture of the tender meat covered evenly in sauce; the slow cooker sits on a white marbled surface, and a woman's hand is holding yellow-handled tongs that are partially visible at the bottom right corner, touching the chicken inside the cooker. 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 the 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 everything 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 easily shredded.
Step 3: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the sauce and stir to combine.
Step 4: Serve the shredded chicken on potato buns, drizzling with extra barbecue sauce and topping with a spoonful of coleslaw for added crunch and flavor.

Tips & Variations

For a smokier flavor, add a teaspoon of smoked paprika instead of regular paprika.
Try using chicken thighs instead of breasts for juicier, more flavorful meat.
If bourbon is not preferred, substitute with apple cider or omit it for a milder taste.
Serve with pickles or sliced jalapeños to add a spicy bite.

Storage

Store leftover shredded chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat, adding a splash of water or extra barbecue sauce to keep it moist. This chicken also freezes well for up to 3 months; thaw overnight before reheating.

How to Serve

A close-up of a pulled chicken sandwich on a shiny, toasted golden top bun. The sandwich has two main layers: the bottom thick layer of juicy, saucy shredded chicken with a rich reddish-brown barbecue sauce dripping slightly onto a white plate, and on top of the chicken a creamy white coleslaw with visible bits of shredded cabbage and carrot adding texture and a touch of purple and orange. The sandwich sits on a white plate with a faint speckled pattern, all set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can cook the chicken in a covered baking dish in a 325°F oven for about 1.5 to 2 hours until tender, or simmer the ingredients on the stovetop in a large pot on low heat until the chicken shreds easily.

What type of barbecue sauce works best?

A thick, sweet, and tangy barbecue sauce pairs well with the brown sugar and bourbon in this recipe. Feel free to use your favorite brand or homemade BBQ sauce to customize the flavor.