Slow Cooker Chicken Sloppy Joes
Tender shredded chicken in a tangy-sweet tomato sauce with warm spices, cooked hands-off in a slow cooker. This version uses tomato paste and sauce for deep flavor without canned condensed soup, making it a lighter take on the classic. Paprika and cumin add warmth while vinegar and brown sugar balance the sauce. Serve on toasted whole wheat buns for a comforting weeknight dinner or casual gathering.
Ingredients
- 1 pound boneless skinless chicken breast, whole
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 small yellow onion, diced
- 6 ounce tomato paste, canned
- 15 ounce tomato sauce, canned, no added salt
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- ¼ teaspoon chili powder
- 1 tablespoon packed light brown sugar
- 2 tablespoons red wine vinegar
- 4 whole whole wheat hamburger buns
Instructions
- 1
Season chicken breasts with salt and pepper.
- 2
Place seasoned chicken in slow cooker.
- 3
Combine onion, tomato paste, tomato sauce, garlic, mustard, paprika, cumin, chili powder, brown sugar, and vinegar in a bowl. Whisk until smooth.
- 4
Pour sauce over chicken.
- 5
Cook on high 4 hours or low 8 hours until chicken is tender.
- 6
Remove chicken to cutting board. Shred with two forks.
- 7
Return shredded chicken to slow cooker and stir into sauce.
- 8
Serve on toasted buns.
Tips
For deeper flavor, toast the buns under a broiler before serving. The crispy exterior contrasts nicely with the juicy filling.
Make ahead and freeze the cooked sauce (without buns) up to 3 months. Thaw overnight and reheat gently on stovetop with shredded chicken.
Adjust spice level by reducing chili powder to 1/8 teaspoon for milder heat, or add cayenne for more kick.
Good to Know
Refrigerate covered up to 4 days. Freeze cooked sauce (separate from buns) up to 3 months.
Combine all sauce ingredients the morning of and refrigerate. Add to slow cooker with chicken when ready to cook. Or cook fully and refrigerate; reheat on stovetop over medium heat.
Serve warm on toasted buns with coleslaw, pickles, or a side salad. Pairs well with potato chips or roasted sweet potato wedges.
Common Mistakes
Cook chicken on high more than 4 hours to avoid it becoming stringy and tough.
Skip whisking the sauce to prevent lumpy tomato paste.
Don't skip the red wine vinegar to avoid a one-note sweet tomato flavor.
Substitutions
Gluten-Free Swaps
whole grain vs white bread
General Alternatives
FAQ
Can I use frozen chicken breasts?
Yes, but add 1-2 hours to cooking time on low. Thaw overnight in the refrigerator for even cooking.
What if I don't have a slow cooker?
Brown chicken in a Dutch oven, add sauce, cover, and bake at 325F for 1.5 to 2 hours until cooked through. Shred and stir before serving.
How long can I keep leftover sloppy joes in the fridge?
Store the cooked chicken and sauce together covered for up to 4 days. Freeze the sauce alone (without buns) for up to 3 months.