BBQ Chicken Sloppy

Looking for a fun, flavorful twist on a classic comfort food? These BBQ Chicken Sloppy Joes take everything you love about smoky barbecue and pack it into a warm, saucy sandwich that’s messy in the best way possible. Juicy ground chicken simmers in tangy BBQ sauce with peppers, onions, and a hint of spice — all topped with a creamy, crunchy slaw that balances every bite. Whether it’s a weeknight dinner or a backyard gathering, this recipe promises bold flavor and big smiles around the table.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 30 minutes with simple, everyday ingredients.
• Healthier Twist: Uses lean ground chicken for a lighter take on the classic Sloppy Joe.
• Flavor-Packed: Sweet, smoky, and a little spicy — the perfect flavor balance.
• Crowd-Pleaser: Great for family dinners, tailgates, or casual get-togethers.
• Messy (in a good way!): Saucy, satisfying, and fun to eat — just grab some napkins!

Unlike traditional beef Sloppy Joes, this version keeps things fresh with a zesty homemade slaw and that irresistible BBQ kick.

Ingredients Needed

For the BBQ Chicken Filling

• 2 tablespoons neutral oil, divided (like canola or vegetable oil)
• 1 medium yellow onion, finely chopped
• Kosher salt, to taste
• ½ red bell pepper, finely chopped (remove seeds and ribs)
• 1 jalapeño, finely chopped (for a mild version, remove seeds)
• 3 garlic cloves, minced
• 1 pound ground chicken
• 1¼ cups canned crushed tomatoes
• 1½ teaspoons chili powder
• Freshly ground black pepper, to taste
• ½ cup Kansas City–style BBQ sauce

For the Coleslaw

• ½ head of green or purple cabbage, shredded
• 1 medium carrot, peeled and grated
• 1 scallion, thinly sliced
• 6 tablespoons mayonnaise
• ⅓ cup fresh cilantro, coarsely chopped
• 1 tablespoon apple cider vinegar
• 1 tablespoon sugar
• ¾ teaspoon kosher salt

For Serving

• 4 brioche or white hamburger buns, toasted
• Dill pickle slices, for garnish

How to Make BBQ Chicken Sloppy

Step 1: Build the Flavor Base

In a large skillet (cast iron or stainless steel) over medium heat, warm 1 tablespoon of oil.
Add the chopped onion and a pinch of salt. Sauté for about 5–6 minutes, stirring often, until the onions turn soft and translucent — this step adds depth and sweetness to your sauce.
Stir in the bell pepper and jalapeño, and cook for another 4–5 minutes, until they soften. Add garlic and cook for one more minute until fragrant.

Step 2: Cook the Chicken

Push the vegetables to the edges of the pan. Drizzle in the remaining tablespoon of oil and add the ground chicken. Season with 1 teaspoon of salt.
Break the chicken into small crumbles with a spoon and cook until browned, about 5 minutes. Browning helps lock in flavor and gives the dish a rich texture.

Step 3: Make the Sauce

Stir in the crushed tomatoes and chili powder, then season with black pepper.
Raise the heat to high and bring the mixture to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until the sauce slightly thickens. You’ll know it’s ready when it coats the back of your spoon.
Reduce heat to medium and pour in the BBQ sauce. Simmer for another 5 minutes, stirring occasionally, until the mixture is glossy and thick. Taste and adjust salt and pepper if needed.

Step 4: Toss the Slaw

In a large mixing bowl, combine the cabbage, carrot, scallion, mayonnaise, cilantro, vinegar, sugar, and salt.
Toss well until everything is coated evenly. The slaw should be creamy yet crisp — this adds a refreshing crunch to your sandwich.

Step 5: Assemble the Sandwiches

Spoon a generous layer of the BBQ chicken mixture onto the bottom halves of your toasted buns.
Top with a scoop of the creamy slaw and a few dill pickle slices for a tangy bite.
Close with the top bun, press gently, and get ready for that perfect messy bite!

Serving and Storage Tips

To Serve:

• Pair these sandwiches with sweet potato fries, coleslaw, or corn on the cob for a full BBQ-style meal.
• For a party, keep the chicken mixture warm in a slow cooker so everyone can build their own sandwiches.

To Store:

• Store leftover chicken mixture in an airtight container in the fridge for up to 3 days.
• The slaw is best eaten fresh but can be stored separately for 1–2 days.
• Reheat the chicken gently on the stovetop or in the microwave before serving. Toast fresh buns for the best texture.

Helpful Notes

• Spice Level: Want it milder? Skip the jalapeño. Craving heat? Add a dash of cayenne or hot sauce.
• BBQ Sauce Choice: A smoky or honey-style BBQ sauce works great here — choose your favorite brand or make your own.
• Make It Ahead: Both the chicken filling and slaw can be prepared a few hours ahead of time for stress-free entertaining.
• Gluten-Free Option: Serve on gluten-free buns or over rice for a bunless version.

Conclusion

These BBQ Chicken Sloppy Joes are the ultimate comfort food — saucy, sweet, and just the right amount of spicy. They bring together the heartiness of barbecue and the playful messiness of a Sloppy Joe, making every bite satisfying. Perfect for weeknights, game days, or summer cookouts, this recipe is guaranteed to win hearts and empty plates.

If you give this recipe a try, leave a comment and star rating below — I’d love to hear how yours turned out!
And don’t forget to share your BBQ creations on Pinterest or Facebook — what toppings did you try? Maybe a slice of cheese or extra pickles? Let’s chat in the comments!

Frequently Asked Questions (FAQ)

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works just as well — it has a similar texture and mild flavor that pairs perfectly with BBQ sauce.

How can I make this recipe gluten-free?

Use gluten-free BBQ sauce and swap out the brioche buns for your favorite gluten-free option.

Is this recipe freezer-friendly?

Yes! You can freeze the cooked chicken mixture (without the slaw) for up to 2 months. Just thaw overnight and reheat before serving.

What if my sauce turns too thin?

Let it simmer a bit longer until it thickens. You can also add a tablespoon of tomato paste for extra body.

Can I make this in a slow cooker?

Yes! Brown the chicken and sauté the veggies first, then transfer everything to a slow cooker. Add the sauce and cook on low for about 2–3 hours.