Description
This BBQ Chicken Sloppy Joes recipe offers a smoky, tangy twist on the classic sloppy joe using ground chicken, bold Kansas City-style BBQ sauce, and a fresh, crunchy slaw. Cooked on the stovetop, it combines tender chicken in a rich tomato and chili powder sauce with a vibrant cabbage-carrot slaw, all served on toasted brioche buns for a satisfying and flavorful sandwich perfect for any casual meal.
Ingredients
Scale
- 2 Tbsp. neutral oil, divided
- 1 medium yellow onion, finely chopped
- Kosher salt
- 1/2 red bell pepper, seeds and ribs removed, finely chopped
- 1 jalapeño, finely chopped
- 3 garlic cloves, finely chopped
- 1 lb. ground chicken
- 1 1/4 cups canned crushed tomatoes
- 1 1/2 tsp. chili powder
- Freshly ground black pepper
- 1/2 cup Kansas City-style BBQ sauce
- 1/2 head of green or purple cabbage, shredded
- 1 medium carrot, peeled, grated
- 1 scallion, thinly sliced
- 6 Tbsp. mayonnaise
- 1/3 cup coarsely chopped fresh cilantro
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. sugar
- 3/4 tsp. kosher salt
- 4 brioche or white hamburger buns, toasted
- Dill pickle slices, for serving
Instructions
- In a large cast-iron or stainless steel skillet over medium heat, heat 1 tablespoon of oil. Add the finely chopped onion and season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onion starts to soften, about 6 minutes. Add the chopped red bell pepper and jalapeño; continue to cook, stirring occasionally, until they begin to soften, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Push the onion mixture to the edges of the pan. Pour in the remaining 1 tablespoon of oil, then add the ground chicken, seasoning it with 1 teaspoon kosher salt. Break the chicken into small pieces and cook until browned, approximately 5 minutes. Add the canned crushed tomatoes, chili powder, and freshly ground black pepper to taste. Increase the heat to high and bring to a simmer. Cook, stirring occasionally, until the sauce slightly thickens, about 3 to 4 minutes.
- Lower the heat to medium and stir in the Kansas City-style BBQ sauce. Bring the mixture back to a simmer and cook, stirring occasionally, until the sauce thickens, about 5 minutes. Taste and adjust seasoning with salt and pepper if necessary. Remove from heat.
- In a large bowl, combine shredded cabbage, grated carrot, sliced scallion, mayonnaise, chopped fresh cilantro, apple cider vinegar, sugar, and 3/4 teaspoon kosher salt. Toss everything together thoroughly to create a creamy, tangy slaw.
- Spoon the warm BBQ chicken mixture onto the cut sides of the bottom toasted buns. Top generously with the prepared slaw and add dill pickle slices. Close sandwiches with the top buns and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American