If you love BBQ pulled chicken sandwiches, you’ve got to try this tasty twist, BBQ Chicken Bowls! Imagine tender shredded chicken, crispy roasted potatoes, creamy coleslaw, and tangy pickles, all layered into one delicious bowl. This meal is full of flavor and perfect for those busy weeknights when you want something homemade but not too hard to make.
Method
Cook the BBQ Chicken
To start, you’ll want to get the BBQ chicken going in the crockpot, especially if you’re planning to cook it low and slow. Place 2 pounds of chicken breast into the crockpot, then pour in the entire 18-ounce bottle of Sweet Baby Ray’s barbecue sauce. Add your seasonings: 1 teaspoon each of garlic powder, onion powder, and smoked paprika, along with ½ teaspoon of salt and ½ teaspoon of black pepper. Give everything a gentle stir so the chicken is fully coated with the sauce and spices. Cover the crockpot with the lid and cook on high for 4 hours or low for 8 hours, depending on your schedule. Once the chicken is fully cooked, it should shred easily. Use two forks to pull the chicken apart right in the crockpot, allowing it to soak up all that sweet and smoky BBQ goodness.
Roast the Potatoes
About one hour before the chicken is ready, start working on the roasted potatoes. Dice 2 pounds of Yukon gold potatoes into bite-sized pieces. You can peel them if you like, but it’s not necessary. Spread the diced potatoes evenly across a baking sheet, making sure they’re in a single layer so they can roast properly. Drizzle them with 3 tablespoons of avocado oil, then sprinkle on the seasonings: 1 teaspoon of Johnny’s seasoning salt, ½ teaspoon of garlic salt, and 1 teaspoon each of garlic powder, onion powder, and paprika. Finish with ½ teaspoon of black pepper. Toss everything right on the pan to coat the potatoes evenly. Roast in a preheated oven at 425°F for 25 minutes, then take them out, flip them over using a spatula, and return them to the oven for another 15 to 20 minutes until they are golden brown and crispy on the outside while tender on the inside.
Make the Coleslaw
While the potatoes are roasting and the chicken is finishing up, it’s the perfect time to make your creamy coleslaw. In a large mixing bowl, combine a 14-ounce bag of tri-color coleslaw mix with ¼ of a small red onion, thinly sliced. For the dressing, grab a small bowl and mix together ½ cup mayonnaise, ½ tablespoon Dijon mustard, ½ tablespoon apple cider vinegar, and the juice from half a lemon. If you like a touch of sweetness, you can add ½ teaspoon of sugar, but that’s totally optional. Season the dressing with a pinch of salt and black pepper, then pour it over the coleslaw mix. Toss everything well until the cabbage and onions are fully coated. Give it a taste and adjust the seasoning as needed.
Build Your Bowl
Now comes the fun part assembling your BBQ chicken bowls! Start with a layer of the warm, crispy roasted potatoes at the bottom of your bowl. Next, add a generous scoop of the shredded BBQ chicken right on top. Then, pile on a spoonful of creamy coleslaw for that cool crunch. To finish things off, garnish with sliced dill pickles and a sprinkle of chopped green onions. The result? A comforting, colorful, and flavor-packed bowl that hits every note sweet, smoky, crispy, creamy, and tangy all in one bite.
Necessary Tools
- Crockpot or slow cooker
- Baking sheet
- Mixing bowls
- Cutting board and knife
- Measuring spoons
- Spoon or tongs for shredding chicken
- Spatula or flipper for potatoes
BBQ Chicken Bowls, The Ultimate Comfort in a Bowl!
Cuisine: AmericanDifficulty: Easy6
servings20
minutes4
hours4
hours20
minutesIngredients
BBQ Chicken
2 lbs chicken breast
18 oz Sweet Baby Ray’s BBQ sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp salt
½ tsp black pepper
Roasted Potatoes
2 lbs Yukon gold potatoes, diced
3 tbsp avocado oil
1 tsp Johnny’s seasoning salt
½ tsp garlic salt
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp black pepper
Coleslaw with Homemade Dressing
14 oz bag of tri-color coleslaw mix
¼ small red onion, thinly sliced
½ cup mayonnaise
½ tbsp Dijon mustard
½ tbsp apple cider vinegar
Juice from ½ lemon
½ tsp sugar (optional)
Salt and black pepper to taste
Extras
Sliced dill pickles
Chopped green onion
Directions
- Cook the BBQ Chicken
Add the chicken, BBQ sauce, and seasonings into your crockpot. Stir it all together. Cook on high for 4 hours or low for 8 hours. When it’s done, shred the chicken with two forks. It should be juicy and full of flavor! - Roast the Potatoes
About an hour before the chicken is done, dice your Yukon gold potatoes (peeling is optional!). Spread them on a baking sheet, drizzle with avocado oil, and sprinkle on all the seasonings. Toss well. Roast at 425°F for 25 minutes, flip them over, and roast for another 15–20 minutes until golden and crispy. - Make the Coleslaw
In a big bowl, add the coleslaw mix and red onion. In a separate small bowl, mix the mayo, Dijon mustard, vinegar, lemon juice, and sugar. Pour the dressing over the slaw and toss until everything is coated. Add salt and pepper to taste. - Build Your Bowl!
Layer roasted potatoes on the bottom, then add a scoop of that tender BBQ chicken, top with crunchy coleslaw, and finish with dill pickles and green onions. Yum!
Notes
- Don’t overcook the chicken it should shred easily but still be juicy.
- Spread the potatoes in a single layer on the baking sheet so they roast and don’t steam.
- Taste your coleslaw dressing before mixing it in. You can adjust the lemon, mustard, or sugar to your liking!
Serving Suggestions
- Serve in a bowl for a hearty, all-in-one meal.
- Try it in a wrap or pita for a BBQ chicken wrap!
- Add a fried egg on top for a breakfast-style twist.
- Make it spicy with some jalapeños or hot sauce if you like a kick!
Fun Fact
Did you know that BBQ sauce has been around since the 1600s? It started in the Caribbean and made its way to America, where we now have tons of tasty versions from sweet and smoky to hot and spicy!
Conclusion
These BBQ Chicken Bowls are one of my go-to meals when I want something cozy, filling, and totally delicious. They’re easy to make ahead, great for leftovers, and perfect for feeding a hungry crowd. Whether it’s a weeknight dinner or weekend treat, these bowls hit the spot every time.
