Slow Cooker BBQ Ranch Chicken Sandwiches Are a Weeknight Favorite

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Slow cooker BBQ ranch chicken sandwiches are the answer when you want a tasty, easy, and budget-friendly dinner. Tender, juicy chicken is infused with smoky BBQ and creamy ranch flavor, and the dinner practically cooks itself.

Forget your basic BBQ chicken—this recipe surprises you with the addition of creamy ranch. The flavors combine to make a sweet, smoky, and satisfying sandwich.

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And this isn’t some fancy, complicated recipe. The slow cooker does all the work. Just toss everything in, let it work its magic, and return to a delicious dinner.

At my house, we like to pile this BBQ ranch chicken onto soft burger buns and top it off with coleslaw. I include a simple ranch coleslaw recipe so you can enjoy it, too!

So keep reading for all my tips and tricks and the step-by-step instructions for making the perfect BBQ Ranch Chicken Sandwiches. Your family will be begging for these on the regular!

Looking for more easy slow cooker sandwich recipes? Try Buffalo chicken sloppy joes, Italian beef sandwich or BBQ beef sandwiches.

🥘Ingredient Notes

For exact amounts needed see the recipe card below

  • Boneless skinless chicken breasts: Chicken thighs work, too.
  • BBQ sauce
  • Envelope dry ranch mix 
  • Garlic powder
  • Onion powder
  • Smoked paprika
  • Coleslaw mix
  • Mayonnaise 
  • Apple cider vinegar
  • Sugar 
  • Ranch dressing
Ingredients on a white countertop: boneless skinless chicken breasts, mayonnaise, coleslaw mix, BBQ sauce, ranch dressing, apple cider vinegar, envelope dry ranch mix, spices, sugar.

🥣How to Make BBQ Ranch Chicken Sandwiches

  1. Put the chicken breasts in the bottom of your slow cooker. Then, sprinkle on the garlic powder, onion powder, smoked paprika, and one envelope of ranch seasoning.
  2. Next, pour the BBQ sauce all over the chicken. 
  3. Now, set your slow cooker to low and let it work for 6 hours (or 4 hours on high if you’re in a rush).
  4. When the time is up, remove the chicken from the slow cooker and shred it with a couple of forks. It should be so tender that it practically falls apart.
  5. Toss the shredded chicken back into the slow cooker and stir so it’s all coated in the sauce.
  6. While the chicken is cooling down a bit, make the coleslaw. Whisk the mayo and the other packet of ranch seasoning, apple cider vinegar, and sugar in a big bowl. Then, toss in the coleslaw mix and stir until it’s all coated.
  7. Grab a soft hamburger bun, pile some of that shredded chicken, drizzle on a little extra ranch dressing, and top it off with a spoonful of coleslaw.
Two seasoned raw chicken breasts in a black slow cooker pot on a marble surface.
Season the chicken breast.
Chicken breasts covered in barbecue sauce inside a slow cooker, ready for cooking.
Pour the BBQ sauce.
A clear glass bowl filled with shredded cabbage, including green, purple, and orange pieces, atop a white surface.
Make the coleslaw mix.
Shredded barbecue chicken topped with drizzles of white sauce.
Shred the chicken and toss the sauce,

🍴Serving Ideas

The classic way to serve these sandwiches is on a bun with a drizzle of ranch and a scoop of coleslaw. I like to serve them with sweet potato fries or a simple green salad.

If you’re watching your carbs, try serving the chicken over a bed of lettuce for a tasty salad. Add some cherry tomatoes, cucumbers, and a sprinkle of shredded cheddar cheese for a real burst of flavor.

Or, if you’re in the mood for something a little heartier, try piling the chicken onto a baked potato. The combination of tender chicken, creamy ranch, and fluffy potato is out of this world.

A hand holding a burger with a poppy seed bun, filled with shredded meat, coleslaw, and sauce.

💭How to Store

If you have any extra, keep it in an airtight container in the fridge. It should last for up to 3 days. If you want to make a big batch to freeze for later, that’s totally doable, too. 

Let the chicken cool completely, then transfer it to a freezer-safe container or bag. It should keep in the freezer for up to three months.

When you’re ready to eat it, thaw it in the fridge overnight and reheat it in the microwave or stove. You may need to add a little extra BBQ sauce or ranch.

Remember that coleslaw is best eaten fresh, so I wouldn’t recommend freezing it. But that’s okay—it’s so easy to whip up a new batch whenever needed.

A pulled pork sandwich topped with coleslaw on a seeded bun, served with French fries and a pickle spear on a white plate, accompanied by small bowls of coleslaw and sauce in the background.

⭐Tips

Be sure to check out the step by step instructions

  • If you want to use frozen chicken breasts, thaw them completley before putting them in the slow cooker.
  • When shredding the chicken, using two forks works best. It is so tender it doesn’t take much to shred it.
  • Get creative with your toppings! I love adding a slice of crispy bacon or some pickled jalapenos to my sandwiches for extra flavor and texture.

⭐Did You Make This? Leave a Star Rating!

A barbecue chicken sandwich with coleslaw on a seeded bun, served with a side of fries and pickle spear on a white plate.
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Slow Cooker BBQ Ranch Chicken Sandwiches Are a Weeknight Favorite

Published By Anne
This slow cooker BBQ ranch chicken sandwich recipe is bursting with flavor, thanks to the genius combo of BBQ and ranch.
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Servings: 4
Print Save Rate Pin

Ingredients
 

  • 2-3 chicken breasts boneless skinless
  • 1 ½ cups BBQ sauce
  • 2 envelopes dry ranch mix 1 ounce each
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 3 cups coleslaw mix
  • 1 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar
  • Ranch dressing for drizzling

Instructions

  • Place your chicken breasts in the bottom of your slow cooker.
    2-3 chicken breasts
  • Sprinkle the chicken with garlic powder, onion powder, smoked paprika, and one envelope of ranch seasoning.
    1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 2 envelopes dry ranch mix
  • Next, pour the BBQ sauce all over the chicken breasts.
    1 ½ cups BBQ sauce
  • Cook on low for 6 hours or high for 4 hours.
  • Remove the chicken from the slow cooker and shred.
  • Add the shredded chicken to the slow cooker and toss with the sauce.
  • For the coleslaw, combine the mayonnaise, 1 packet of dry ranch mix, apple cider vinegar, and sugar.
    3 cups coleslaw mix, 1 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 tablespoon sugar
  • Toss the coleslaw mix into the dressing.
  • Assemble your sandwiches by piling the chicken onto soft hamburger buns, adding a drizzle of ranch dressing and a spoonful of coleslaw.
    Ranch dressing for drizzling

Notes

  • If you want to use frozen chicken breasts thaw them completely before putting them in the slow cooker.
  • When shredding the chicken, using two forks works best. It is so tender it doesn’t take much to shred it.
  • Get creative with your toppings! I love adding a slice of crispy bacon or some pickled jalapenos to my sandwiches for extra flavor and texture.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Calories: 764kcal | Carbohydrates: 59g | Protein: 26g | Fat: 46g | Saturated Fat: 7g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 2652mg | Potassium: 795mg | Fiber: 3g | Sugar: 41g | Vitamin A: 608IU | Vitamin C: 21mg | Calcium: 70mg | Iron: 2mg

Nutrition facts are estimates.

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A plate with a pulled pork burger topped with coleslaw, accompanied by French fries and a pickle slice. In the background are side dishes of coleslaw and barbecue sauce.
anne

Hi, I’m Anne!

I love to cook and I want to share my recipes with you. I believe cooking should be approachable and fun, not a chore. I want to make simple recipes using everyday ingredients that you can make again and again, whether it is for a busy weeknight, a summer cookout or a special dessert. Read more...

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