Pulled BBQ Chicken Fajita Sandwiches are perfect to enjoy for lunch or dinner. Slow roasted in the crockpot until tender, the chicken is coated in a mix of fajita seasoning, Worcestershire sauce, bbq sauce and some chipotle peppers. Served with sautéed bell peppers and onions, melted swiss cheese and a creamy buffalo ranch sauce on a toasted bun.
This sandwich is super fun. Everything in it is served hot. Each bite has some soft tender peppers and onions, a good amount of pulled chicken and some cheese which helps keep it together. Its made to be a little messy but fun to dig in to. I love pouring overtop some buffalo ranch to bring it up a notch with some creaminess and balance out all those savoury ingredients.
I love to make a big batch of the BBQ chicken so that I intentionally have leftovers the next day. Whether to make more sandwiches or to serve over some rice, its still just as delicious and that way I don’t have to worry about making dinner for a hungry household.
There’s just something about throwing everything into a pot and letting everything cook together slowly. Crockpots, Dutch ovens or instant pots It all feels very similar. Its about the minimal effort and big reward at the end. I love when the cooking aromas slowly fills the house. It give me that sense of pure bliss and aaaawwh! The anticipation builds up inside because you know you’re in for something good.
When chopping up your veggies, I think its import to make sure that you are cutting the peppers quite thin. Not like traditional fajitas where you keep them a bit bigger. Since their going in a sandwich you want to ensure that you can load them on. Same with the onions, I always slice them pretty thinly just as you would prep for caramelized onions. They really make the sandwich so the cut is important here. I like to cook them longer to ensure they are super soft and tender. I don’t want any crunch in the peppers. You can season them with extra fajita seasoning while they cook if desired.
Once the chicken is ready and the onions and peppers are all done, its time to build your sandwiches. Nothing too complicated or fancy, layer on the pulled chicken onto a toasted bun. For these sandwiches I used a ciabatta bun. Top with cheese, you can torch it to melt it all little, finish with a heaping on peppers and onions and a drizzle of buffalo ranch. That’s it! The buffalo ranch is made with some buffalo sauce (butter, Frank’s, cayenne pepper) that’s combined with ranch dressing.
We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together.