Slow Cooker Pulled Jerk Chicken Sandwich

This pulled jerk chicken sandwich is spicy, saucy, and topped with sweet pineapple chutney. The chicken is slow-cooked in a jerk BBQ sauce until tender, then shredded and coated in that spicy-sweet sauce before piling it onto a French roll.

I love the combination of jerk and pineapple here. The sweetness of the pineapple chutney works really well with the heat from the jerk paste, while the French roll is sturdy enough to hold all that saucy chicken without falling apart.

And since the slow cooker does most of the work, this is an easy one to get started ahead of time. Once the chicken is tender, all you have to do is shred it, let it soak in that sauce for another 10 minutes, and build your sandwiches.

What is pulled jerk chicken?

Pulled jerk chicken is chicken seasoned with jerk seasoning paste and cooked until tender enough to shred. For this recipe, I slow-cook chicken breast in a sweet and spicy jerk BBQ sauce until tender, then shred it and toss it with the sauce before serving.

For the sandwich, I pile the pulled jerk chicken onto a French roll and top it with sweet pineapple chutney to balance the heat from the jerk seasoning.

Why you’ll love this jerk chicken sandwich

This is an easy, mostly hands-off recipe once the chicken goes into the slow cooker. It also works well for making the chicken ahead and assembling the sandwiches when you’re ready to eat.

You get a nice mix of spicy, sweet, and tangy flavors. The jerk seasoning brings the heat, the BBQ sauce adds sweetness, and the pineapple chutney gives the finished sandwich a fresh, fruity contrast.

Ingredients for pulled jerk chicken sandwiches

For the chicken

• Chicken breast: I use boneless chicken breast, which becomes tender enough to shred after slow cooking.
• Jerk seasoning paste: Used to season the chicken before it marinates. I use Grace jerk seasoning paste for this recipe.
• Onion: Chopped onion cooks along with the chicken and adds flavor to the sauce.

For the jerk BBQ sauce

• BBQ sauce: I like Sweet Baby Ray’s, but you can use your favorite BBQ sauce.
• Worcestershire sauce: Adds a little savory, tangy flavor to the sauce.
• Brown sugar: Adds sweetness to balance the heat from the jerk seasoning.
• Jerk seasoning paste: More jerk paste goes into the BBQ sauce, giving the pulled chicken another layer of jerk flavor.

For serving

• French rolls: I like these because they’re sturdy enough to hold the saucy pulled chicken. Sandwich buns also work.
• Pineapple chutney: The sweet and tangy chutney balances the spicy jerk chicken. You can use homemade pineapple chutney or store-bought.

How to make pulled jerk chicken sandwiches

Step 1: Season and marinate the chicken

Pat the chicken breasts dry, then season them with jerk seasoning paste and chopped onion. Cover and marinate in the refrigerator for at least 1 hour.

Step 2: Make the jerk BBQ sauce

Mix the BBQ sauce, Worcestershire sauce, brown sugar, and jerk seasoning paste until combined.

Step 3: Slow-cook the chicken

Place the marinated chicken in the slow cooker and pour the jerk BBQ sauce over it, turning the chicken to coat. Cover and cook on high for 3½ hours, or until the chicken is tender and has reached an internal temperature of 165°F.

Step 4: Shred the chicken

Remove the cooked chicken from the slow cooker and shred it with two forks. Return the shredded jerk chicken to the slow cooker, stir it into the sauce, and let it cook for another 10 minutes.

Step 5: Assemble the sandwiches

Slice the French rolls and fill them with the pulled jerk chicken. Top with pineapple chutney and serve.

Tips for the best pulled jerk chicken sandwich

• Choose your heat level: Jerk seasoning pastes vary in heat, so use a mild or hot version depending on how spicy you want the chicken.
• Don’t skip the last 10 minutes: Once the chicken is shredded, stir it back into the jerk BBQ sauce and let it cook for another 10 minutes. This gets the shredded chicken nicely coated with the sauce.
• Use a sturdy roll: French rolls work well because they can hold the saucy chicken and chutney without getting soggy too quickly. Kaiser rolls, ciabatta, or sturdy sandwich buns also work.
• Make the chicken ahead: You can prepare the pulled jerk chicken ahead of time and refrigerate it, then reheat it before assembling the sandwiches.

Toppings for jerk chicken sandwiches

I usually top mine with pineapple chutney because the sweet, tangy flavor works well with the spicy jerk chicken. But you can switch things up depending on what you have:

• Pineapple or mango chutney: Adds sweetness to balance the heat from the jerk seasoning.
• Coleslaw: Adds crunch and a cool, creamy contrast to the spicy chicken.
• Pikliz: A good option if you want something tangy, spicy, and crunchy.
• Lettuce and tomato: Keep things simple while adding some freshness and texture.

Storage and reheating

Store leftover pulled jerk chicken in an airtight container in the refrigerator for up to 3 days. Keep the chicken separate from the rolls and toppings so you can assemble the sandwiches when you’re ready to eat.

Reheat the chicken with some of its sauce until heated through, then add it to your roll and top with pineapple chutney.

You can also freeze the pulled jerk chicken for up to 3 months. Thaw it in the refrigerator before reheating.

More chicken recipes

• Jamaican Jerk Chicken Wings
• Sticky BBQ Jerk Chicken
• Jamaican Jerk Seasoning Paste

Frequently Asked Questions

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