Crockpot Chicken Sloppy Joes

Yesterday I decided that I’d serve a houseful of great friends some crockpot barbecue chicken sloppy joes. I made a couple of mistakes and although it was good, it could have been better. I know what I did wrong though and the recipe reflects those changes so now you won’t have to make the same mistakes.  You’re welcome.

6 boneless skinless chicken breasts
barbecue sauce (see below)
Rolls of your choice
Make a barbecue sauce.  I did one almost exactly like this one, with a couple of minor changes.

3 T. Extra Virgin Olive Oil
3 small onions
4 cloves of garlic
1/2 c. unsulfured molasses
1/2 c. brown sugar
2 teaspoons chili powder
2 28 oz. cans of crushed tomatoes
3/4 c. cider vinegar
1/2 c. Worcestershire sauce
5 shakes of a bottle of liquid smoke, I guess about 1/2 tablespoon

(Next time I’ll add a chopped chipotle in adobe and a little sauce, or a 1/2 tablespoon of red pepper flakes – it could have used a little heat)

In a large sauce pan, saute the onions and garlic in the olive oil. When they’re glossy, add the brown sugar, molasses and chili powder.  Allow to cook down for about 5 minutes then add the tomatoes, Worcestershire sauce vinegar and smoke.  Stir to combine and then let cook, on med/high heat, stirring occasionally for about a half hour or until a good bit of the liquid has evaporated.

In another pan (or your crockpot insert if it’s stovetop safe), brown your chicken on both sides.

Add to crockpot insert, spoon the sauce over it and set the crock pot for 4 hours on high.  Edited:  Do not cook this on high for 4 hours.  Some of the flavors weren’t as intense as they need to be – the high heat was too much for it,  cook for 6-8 hours on low.

For the coleslaw, shred a head of green cabbage, dice an apple and julienne three carrots in a big bowl.
In a mixing bowl combine 1 cup mayo, 1/2 cup red wine vinegar, 1/2 cup sugar, 1 tablespoon of celery seed and whisk to combine.  Pour over the vegetables and using a pair of tongs toss and toss and toss and toss to combine.  Refrigerate.

When you’re ready to eat, remove the chicken from the sauce, shred the chicken breasts with two forks and then add back to the crock pot and stir to combine.  Spoon mixture onto rolls and serve with coleslaw.

I love bbq and coleslaw together, have you noticed?

As stated above it had a little less taste than I would like, the changes will fix that, but quite honestly, we poured a little sriracha on the meat and it was really good.

It is OK to use my photos or content provided a link back and proper crediting is given


  1. Melissa Kent says:

    I made this slaw tonight for my mom, hubby, and kids. It was a big hit. The apples in the slaw made a nice sweet, tang, and crunch combo. It tastes even better after sitting int he frisge for a few hours before serving. Thanks for the tip on that!!!!!
    I also love my new addition of celery seed to my spice rack!!!!

  2. Maria@PersonalizedSketches says:

    Oh my! This loooks yummy!!!! I can’t wait to try it for our next bible study get-together!
    Thanks for sharing and for the recipe with your changes through your trial and error :o)

    Blessings & Aloha!