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BBQ Chicken Waffle Sandwiches – Updated Chicken & Waffles

The best simple and easy chicken and waffles recipe - BBQ Chicken Waffle Sandwiches. This healthy homemade sandwich recipe uses BBQ sauce to make spicy sliders. Boneless skinless chicken can be made in the Crock Pot or on the stove. Savory dish is great for breakfast, brunch, lunch, or dinner.

It's a Week of Waffles at Feels Like Home! Being that I'm a Chief Waffle Officer, I'll be posting waffle recipes featuring Eggo Waffles all week – from April 1 to April 7. I'll share some breakfast, lunch, dinner, snack, and dessert recipes, so make sure you come back each day for my most recent creation! (In the interest of disclosure – Eggo Waffles are not gluten-free. In most cases, my family enjoyed my waffle treat while I ate a gluten-free version of the recipe.)

I knew I wanted to try some variation of chicken and waffles during our Week of Waffles, but I didn't want to go a fried chicken route.

If we're going to add a meal into our rotation, I want it to be healthier than chicken fried in oil.

These BBQ chicken waffle sandwiches made for a super simple and quick dinner on Saturday evening.

We'd been grocery shopping and Easter egg dyeing and cleaning up for company almost all day.

By the time we realized, it was almost bedtime. Because we had leftover shredded BBQ chicken in the refrigerator, we were able to put these sandwiches together in less than ten minutes.

If you had to prepare the chicken at the time, it would take closer to 50 minutes. These sandwiches were way better than the ones we had when the chicken was fresh!  

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BBQ Chicken Waffle Sandwiches - Updated Chicken & Waffles
BBQ Chicken Waffle Sandwhices
Cuisine American
Servings
Ingredients
Cuisine American
Servings
Ingredients
BBQ Chicken Waffle Sandwhices
Instructions
  1. Place the chicken breasts in a medium saucepan (3-quarts is a good size). Cover with water with an inch or two of water, and bring to a boil. Boil them or until they are cooked through, 160 degrees at the thickest point. If the breasts are frozen, it will take 30-40 minutes. If they're fresh, it may take 15-20. Use a meat thermometer to be safe.
  2. While the chicken is cooking, prepare bacon using your preferred method. We fry ours - put it in a dry pan, heat over medium heat, and cook until it's just beginning to get crispy. While it's cooking, fold a couple of paper towels on a plate. When you remove the bacon from the pan, lay them on the paper towel to draw away more of the fat.
  3. When the chicken is done, shred it with two forks - use one to hold it and the other to shred the meat. Put the meat in a sauté pan, cover with BBQ sauce, and heat until the sauce is bubbly.
  4. While the chicken is rewarming, toast your waffles. You can either do it 2 at a time in the toaster or you can place all 8 on a baking sheet in the oven.
  5. Now you're ready to assemble your sandwiches - place a warm waffle on the plate, cover it with chicken, add a piece of cheese (so it melts atop the hot chicken), then a few slices of bacon, a leaf or two of lettuce, and a slice of tomato. Top with another waffle, and you have a hot and hearty sandwich, great for a quick dinner!
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In keeping with our quick dinner, I tossed some coleslaw with my dressing (courtesy of my friend Tina's recipe), and we were ready to eat.

BBQ Chicken Waffle Sandwhices

Great Eggo Waffle Off

Are you inspired to create your own waffle recipe? Go to Eggo's Facebook page to enter your recipe in the Great Eggo Waffle Off. You might win $5,000! While you're on the Eggo Facebook page, make sure you check out the fun recipe ideas – things like Waffle Turtles, a Waffle Bee, and a Waffle Lion.

Need Suggestions

Do you have an event coming up – snack day at preschool, a birthday party, or a picnic? I'd love to help with your menu! Submit a suggestion in the comments, and I'll choose one for a recipe later in the week.

This post is part of a project called a Week of Waffles from Eggo, sponsored by Kellogg.I have been compensated for creating and sharing recipes using Eggo Waffles.

© 2013 – 2018, Tara Ziegmont. All rights reserved.

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