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.

PEPPERS AND ONIONS

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.

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Print Recipe

Pulled BBQ Chicken Fajita Sandwiches

Slow roasted crockpot chicken in bbq sauce, spices, onions, and chipotle chilis until tender served with sauteed onions and peppers in a toasted ciabatta bun with buffalo ranch sauce.

Prep Time30 minutes mins

Cook Time4 hours hrs

Course: Weeknight Dinners

Cuisine: canadian

Keyword: bbq chicken, crockpot, fajitas, ice cream sandwiches, slow roasted, weeknight dinner

Ingredients

• 4-6 chicken breast, boneless and skinless
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 1 tsp chicken seasoning, knorr
• kosher salt and pepper to season
• 1 medium yellow onion, diced
• 1 tbsp Worcestershire sauce
• 1 tbsp honey
• 500g bbq sauce of choice
• 2 tbsp chipotle peppers in adobo
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 large yellow onion, thinly sliced
• swiss cheese to serve
• ciabatta bread
• buffalo ranch sauce see notes

Instructions

• In the bowl of the crockpot, add the chicken breast. Season with all the spices rubbing in on both sides. Add the diced onion, worcestershire, honey, chipotle peppers and bbq sauce. Stir until combine and chicken is completely submerged. Cook on low for 6 hours or on high for 3 hours. Check about half way ensuring to flip the chicken.
• Once the chicken is fork tender, shred completely and return to the crockpot for 20 minutes to soak up the sauce.
• In the meantime, Sautéed the fajita vegetables in a large skillet. Start by adding the onions in the hot pan with some oil. Cook for 3 minutes before adding the peppers. Cook stirring occasionally until completely soft and tender. About 12 minutes. Season in the pan with salt, pepper, garlic powder, onion powder, paprika, and cumin.
• On a griddle, heat a serving of the shredded chicken and top with a slice of swiss cheese. Cook until the cheese is melted.
• To assemble: on a toasted ciabatta, layer the pulled chicken and cheese, top with w generous amount of cooked onions and peppers, finish with a drizzle of buffalo ranch. Enjoy!

Notes

Buffalo Ranch: melt 2 tbsp of butter in a sauce pan, stir in 1/3 cup of Frank's hot sauce and simmer for 6 minutes stirring occasionally. Stir in 1/2 tsp of cayenne pepper and season with salt and pepper. Let cool slightly, combine with 1/3 cup of Ranch dressing until desired consistency is reached.