Chicken Biscuit Sandwiches Recipe


While this chicken biscuit sandwich isn't like the ones you'll see at Chick-fil-a, it tastes great on a Sunday. We've shredded the chicken here so the creamy white barbecue sauce really covers every piece. Top off this Chicken Biscuit Sandwich with a little tangy red cabbage and a few pickles, and you're all set. If you're looking for a tasty sandwich for lunch or dinner, this recipe makes 8 sandwiches so you'll have plenty to go around.

Chicken Biscuit Sandwiches
Photo: Victor Protasio; Food Styling: Torie Cox; Prop Styling: Kay E. Clarke
Active Time:
30 mins
Slow Cook Time:
3 hrs 30 mins
Total Time:
4 hrs 5 mins
4 (serving size: 2 sandwiches)


  • 8 teaspoons olive oil, divided

  • 1 tablespoon plus 1/4 tsp. kosher salt, divided

  • 1 1/2 teaspoons paprika

  • 1 1/2 teaspoons chopped fresh thyme

  • 1 1/2 teaspoons black pepper, divided

  • 1/4 teaspoon cayenne pepper

  • 1 (4 1/2-lb.) whole chicken

  • 1 lemon, halved

  • 4 garlic cloves

  • 4 small yellow onions (about 1 lb.), quartered

  • 2 large carrots, cut into 2-inch pieces

  • 2 celery stalks, cut into 2-inch pieces

  • 1/4 cup water

  • 1/4 cup mayonnaise

  • 1 1/2 tablespoons apple cider vinegar

  • 1/4 teaspoon hot sauce

  • 1/4 teaspoon Worcestershire sauce

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon granulated sugar

  • 1 cup shredded red cabbage

  • 2 tablespoons chopped scallions

  • 8 2-inch buttermilk biscuits, split and toasted

  • 24 sweet-hot pickle slices


  1. Stir together 2 tablespoons olive oil, 1 tablespoon salt, paprika, thyme, 1 teaspoon black pepper, and cayenne in a small bowl. Rub mixture on outside and under skin of chicken. Stuff cavity with lemon, garlic cloves, and 4 onion quarters.

  2. Place 2 inverted shallow ramekins in a 6-quart slow cooker. Place carrots, celery, and remaining onion quarters around ramekins; pour water over vegetables. Place chicken, breast side up, on top of ramekins. Cover and cook on HIGH until a thermometer inserted into thickest portion of breast registers 165°F, about 3 1/2 hours. Transfer chicken to a cutting board, and let rest 15 minutes.

  3. Preheat broiler to HIGH with oven rack 6 inches from heat. Remove ramekins, and pour stock mixture through a wire-mesh strainer into a bowl; discard solids. Reserve stock for later use. Cut chicken into 6 pieces, and place, skin side up, on an aluminum foil-lined rimmed baking sheet. Broil until skin is golden brown and crispy, 4 to 6 minutes. Set chicken aside

  4. Whisk together mayonnaise, apple cider vinegar, 1/2 teaspoon black pepper, hot sauce, Worcestershire sauce, 1/4 teaspoon salt, garlic powder, and sugar in a large bowl. Add 12 oz. shredded, skinless Chicken; toss to coat.

  5. Combine red cabbage, scallions, 2 teaspoon olive oil, and 1/4 teaspoon kosher salt. Top bottom halves of biscuits evenly with chicken mixture and red cabbage mixture. Top each with 3 sweet-hot pickle slices, and cover with biscuit tops.

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