Amazing Hot Honey BBQ Pulled Chicken Sandwiches - Slow cooked pull-apart tender hot honey barbecue chicken piled high on toasty buns with pickles and mayonnaise. These sandwiches make for a super easy dinner recipe!
You are going to love this super easy crockpot chicken dinner recipe! This recipe makes six chicken sandwiches. If you are cooking for a smaller crowd, feel free to cut this recipe in half. You can also double the recipe if you are cooking for a large crowd.
Serve Hot Honey BBQ Chicken Sandwiches with your favorite side dishes like french fries, potato salad, macaroni salad and more. I will link a few of my favorite side dishes to serve with these sandwiches for you below.
Ingredients You Need To Make Hot Honey BBQ Chicken Sandwiches:
Buns - Six of your favorite hamburger buns. We use brioche buns in this recipe because we love the buttery sweetness of these buns.
Pickles - Sliced dill pickles add a delicious flavor to this sandwich. You can also use sweet pickles.
Mayonnaise - We use mayonnaise on the buns.
Chicken - You can use boneless, skinless chicken thighs or breasts. We use chicken thighs in this recipe.
Barbecue Sauce - Use your favorite barbecue sauce!
Franks Red Hot Sauce - I highly recommend using the classic Franks Red Hot Sauce in this recipe. It adds a very delicious slightly spicy flavor.
Honey - Use your favorite regular unflavored honey!
Tools to have on hand for this recipe:
Instant Pot or Crockpot - To slow cook the chicken in.
Measuring Cups - To properly measure your ingredients.
Toaster - To lightly toast your buns.
How To Make Hot Honey BBQ Pulled Chicken Sandwiches:
Mix barbecue sauce, Franks red hot sauce, and honey in a small bowl. Reserve half of the sauce in an airtight container in the fridge.
Add chicken to the slow cooker and pour hot honey barbecue sauce mixture over the chicken. Cook on low for 6 hours or on high for about 3 hours until chicken is fork tender and cooked through to at least 165 degrees.
Shred chicken with two forks and mix in remaining sauce from the fridge.
Lightly toast your buns. Spread mayonnaise on buns and top with pulled chicken and sliced pickles. Enjoy!
More Favorite Sandwich Recipes:
The Best Patty Melt Ever - Made with rye bread, a mustard grilled hamburger patty, caramelized onions, burger sauce, muenster and cheddar cheese.
Bacon Western Cheeseburgers - Juicy quarter pound burger layered with melted sharp cheddar cheese, bacon, onion rings, barbecue sauce and mayonnaise on a toasty sesame brioche bun.
Fried Chicken Sliders - The most delicious baked fried chicken sliders served on toasted Hawaiian rolls with dill pickle chips, shredded lettuce and sriracha aioli. These chicken sliders are so amazingly good!
Meatball Subs - Mouthwatering baked homemade meatballs in marinara sauce served on toasty french rolls with mozzarella and parmesan cheese. Serve with potato chips or french fries.
Sandwich Side Dishes:
Shoestring Fries - Thin and crispy baked shoestring french fries make for a delicious side dish or appetizer! Serve with your favorite fry sauces.
Classic Creamy Macaroni Salad - Made with fresh peppers, onions, celery and pickle in a sweet creamy sauce.
Classic American Potato Salad is the perfect side dish for your upcoming summer BBQ's! Made with hard boiled eggs, this classic potato salad is creamy and delicious!
Baked Potato Wedges - Seasoned potato wedges baked to golden perfection are the perfect appetizer or side dish. Serve with your favorite dipping sauces!
Hot Honey BBQ Chicken Sandwiches
Ingredients
- 2 lbs Chicken Thighs or Breasts boneless, skinless
- ½ cup Barbecue Sauce
- ¼ cup Franks Red Hot Sauce
- 3 tablespoon Honey
- 6 Brioche Buns
- ¼ cup Mayonnaise
- 2-3 Dill Pickles sliced
Instructions
- Mix barbecue sauce, Franks red hot sauce, and honey in a small bowl. Reserve half of the sauce in an airtight container in the fridge.
- Add chicken to the slow cooker and pour hot honey barbecue sauce mixture over the chicken. Cook on low for 6 hours or on high for about 3 hours until chicken is fork tender and cooked through to at least 165 degrees.
- Shred chicken with two forks and mix in remaining sauce from the fridge.
- Lightly toast your buns. Spread mayonnaise on buns and top with pulled chicken and sliced pickles.
Nutrition
Neil
I love these chicken sandwiches. I’ve made them three weeks in a row. So good!