Crockpot Sandwiches: 12 Shredded Fillings That Cook All Day and Pile High on a Bun

Crockpot sandwiches are the easiest way to feed a hungry family: put the roast in before work, and by 6 o’clock all you do is split the rolls and melt the cheese. It is Crocktober on Instagram right now, with home cooks sharing a slow cooker recipe every day, and the sandwich nights are some of the most shared. A crockpot French dip video passed 750,000 views. The best cuts are cheap and tough: beef chuck, pork shoulder and chicken thighs. Low and slow turns them tender enough to shred with a fork. One more rule: always toast the rolls so they do not get soggy. Below you will find 11 hot fillings, from French dip to Cuban pork, with simple steps. Which bun will you fill first..

Crockpot Sandwiches Start With the French Dip

This is the sandwich that kicked off sandwich night for so many families this fall. A beef chuck roast cooks all day in beef broth with onions, garlic and a splash of soy sauce and Worcestershire. At dinner you slice or shred the beef, pile it on toasted rolls with melted provolone and dunk every bite in the warm cooking juices. It tastes like a deli sandwich that took hours, because it did, but you only worked for ten minutes. Do you dip a little or soak the whole bite..

You will need: 3 lb beef chuck roast, 1 onion sliced, 4 cloves garlic, 2 cups beef broth, 2 tbsp soy sauce, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, salt and pepper, 6 hoagie rolls, 12 slices provolone, butter.

How to make it: 1. Season the roast and set it on the onions in the slow cooker. 2. Add the garlic, broth, soy sauce, Worcestershire and thyme. 3. Cook on low 8 to 9 hours until very tender. 4. Shred or slice the beef and strain the juices. 5. Butter and toast the rolls, then fill with beef and provolone and broil 2 minutes. 6. Serve with small bowls of the juice for dipping.

Crockpot Sandwiches From Chicago: Italian Beef

Chicago’s famous sandwich is built for the slow cooker. Thin beef soaks in a garlicky, herby broth, then gets piled on a long roll and topped with hot giardiniera, the spicy pickled vegetables, or sweet peppers. Locals order it dipped, which means the whole sandwich gets a quick bath in the juice. It is messy in the best way, so grab extra napkins. Of all crockpot sandwiches, this is the one Chicago is proudest of.

You will need: 3 lb beef chuck roast, 3 cups beef broth, 1 packet Italian dressing mix, 1 tsp oregano, 1 tsp garlic powder, 1/2 tsp red pepper flakes, 1 jar hot giardiniera, 6 Italian or hoagie rolls, sweet peppers (optional).

How to make it: 1. Put the roast in the slow cooker. 2. Add the broth, dressing mix, oregano, garlic powder and pepper flakes. 3. Cook on low 8 hours. 4. Shred the beef thin and return it to the juice. 5. Pile onto split rolls. 6. Top with giardiniera and spoon over extra juice.

Birria-Style Beef Dip Sandwiches

Birria tacos took over the internet, and this is the sandwich version. Beef cooks in a sauce of dried chiles, tomato, garlic and warm spices until it falls apart. Pile it on toasted rolls with melted cheese, then dip each bite in the rich red broth. A shortcut birria video passed 600,000 views this month. It is the newest of the crockpot sandwiches here. Would you try it as a sandwich or a taco?

You will need: 3 lb beef chuck in chunks, 4 dried guajillo chiles, 2 dried ancho chiles (stems and seeds removed), 1 can (14 oz) diced tomatoes, 1 onion, 5 cloves garlic, 1 tsp cumin, 1 tsp oregano, 1/2 tsp cinnamon, 2 cups beef broth, 6 bolillo rolls, Oaxaca or mozzarella cheese, onion, cilantro, lime.

How to make it: 1. Soak the chiles in hot water 15 minutes. 2. Blend the chiles, tomatoes, onion, garlic, spices and 1 cup broth. 3. Pour over the beef in the slow cooker with the rest of the broth. 4. Cook on low 8 hours and shred. 5. Toast the rolls, add beef and cheese and broil until melted. 6. Serve with the broth, onion, cilantro and lime.

Slow Cooker Pulled Pork With Crunchy Slaw

Pulled pork is the king of crockpot sandwiches. A pork shoulder gets a sweet and smoky rub, then cooks all day with a little vinegar and onion until it shreds with a fork. Stir in your favorite barbecue sauce and top every sandwich with cool, crunchy coleslaw. Leftovers freeze well for another quick night. For more ideas, watch this crockpot dinners video from Justine’s Kitchen. Sweet sauce or tangy vinegar sauce?

You will need: 4 lb boneless pork shoulder, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp salt, 1 onion sliced, 1/2 cup apple cider vinegar, 1 1/2 cups barbecue sauce, 8 buns, coleslaw.

How to make it: 1. Mix the sugar and spices and rub over the pork. 2. Put the onion in the slow cooker and set the pork on top. 3. Pour the vinegar around it. 4. Cook on low 9 to 10 hours. 5. Shred, drain some liquid and stir in the sauce. 6. Pile on toasted buns and top with slaw.

Mississippi Pot Roast Sandwiches

Mississippi pot roast became famous for a reason: just a few packets and a stick of butter make an incredibly tender, tangy roast. The pepperoncini peppers add a little heat and brightness. On a toasted roll with a slice of melted cheese, it might be the best sandwich on this list. Spoon some of the juice over the meat before you close the bun. Few crockpot sandwiches are this easy.

You will need: 3 lb beef chuck roast, 1 packet ranch seasoning, 1 packet au jus gravy mix, 4 tbsp butter, 8 pepperoncini peppers plus 2 tbsp of the brine, 6 kaiser rolls, 6 slices provolone or Swiss.

How to make it: 1. Put the roast in the slow cooker. 2. Sprinkle the ranch and au jus mixes over the top. 3. Set the butter and peppers on top and add the brine. 4. Cook on low 8 hours without opening the lid. 5. Shred the beef in the juices. 6. Pile onto toasted rolls with cheese.

Crockpot Sandwiches Kids Love: BBQ Pulled Chicken

Chicken thighs are cheaper than breasts and stay much juicier in the slow cooker. They need only four hours and a bottle of barbecue sauce with a few extras like honey and garlic. Shred and pile onto soft buns with pickles. It is one of the easiest crockpot sandwiches for busy weeknights, and kids love it. What is your favorite pickle on a sandwich?

You will need: 2 1/2 lb boneless chicken thighs, 1 1/2 cups barbecue sauce, 2 tbsp honey, 1 tbsp apple cider vinegar, 1 tsp garlic powder, 1 tsp smoked paprika, 8 soft buns, pickles, sliced red onion.

How to make it: 1. Put the chicken in the slow cooker. 2. Mix the sauce, honey, vinegar and spices and pour over. 3. Cook on low 4 hours or high 2 1/2 hours. 4. Shred the chicken in the sauce. 5. Cook 15 minutes more uncovered to thicken. 6. Serve on toasted buns with pickles and onion.

Cuban-Style Mojo Pork Sandwiches

Cuban mojo pork cooks in orange and lime juice with lots of garlic and oregano, and the slow cooker makes it melt in your mouth. Pile it on Cuban or French bread with ham, Swiss cheese, pickles and mustard, then press it in a hot skillet until crisp. It is a Florida favorite that is perfect for a game day crowd. For more set-and-forget ideas, see our slow cooker dump dinners that need zero browning.

You will need: 3 lb pork shoulder, 1/2 cup orange juice, 1/4 cup lime juice, 8 cloves garlic minced, 2 tsp oregano, 1 tsp cumin, 1 tsp salt, 1 loaf Cuban or French bread, sliced ham, Swiss cheese, dill pickles, yellow mustard, butter.

How to make it: 1. Mix the juices, garlic, oregano, cumin and salt. 2. Pour over the pork in the slow cooker. 3. Cook on low 8 to 9 hours and shred. 4. Spread the bread with mustard and layer pork, ham, cheese and pickles. 5. Butter the outside. 6. Press in a hot skillet with a heavy pan on top until golden on both sides.

Carnitas Tortas

Carnitas are Mexican braised pork, and the slow cooker makes them easy. The pork cooks with orange, garlic and spices until soft, then you crisp the shredded meat under the broiler for golden edges. Pile it into a toasted roll with beans, avocado, pickled onions and jalapenos for a torta. It is filling, cheap and full of flavor, and one of the most budget-friendly crockpot sandwiches.

You will need: 3 lb pork shoulder in chunks, 1 orange, 1 onion, 5 cloves garlic, 2 tsp cumin, 2 tsp oregano, 2 tsp salt, 1 cup broth, 6 telera or bolillo rolls, refried beans, avocado, pickled red onions, jalapenos, lettuce.

How to make it: 1. Put the pork, onion and garlic in the slow cooker. 2. Squeeze in the orange, add the peel, spices, salt and broth. 3. Cook on low 8 hours and shred. 4. Spread on a pan and broil 5 minutes until crisp. 5. Toast the rolls and spread with beans. 6. Fill with pork, avocado, onions, jalapenos and lettuce.

Hot Ham and Swiss for a Crowd

This is a great way to use a holiday ham or deli ham. Thin ham warms slowly in a buttery, tangy sauce of brown sugar, mustard and a splash of pineapple juice. Pile it on rolls with Swiss cheese, and it feeds a whole team or a big family gathering with almost no work. It also holds well on the warm setting for hours, which makes it one of the best crockpot sandwiches for parties.

You will need: 3 lb thin sliced deli ham, 1/2 cup pineapple juice, 1/4 cup brown sugar, 2 tbsp Dijon mustard, 2 tbsp butter, 1 tsp poppy seeds, 12 slider or sandwich rolls, 12 slices Swiss cheese.

How to make it: 1. Whisk the juice, sugar, mustard, melted butter and poppy seeds. 2. Loosely pile the ham in the slow cooker. 3. Pour the sauce over and toss. 4. Cook on low 3 to 4 hours, stirring once. 5. Switch to warm. 6. Serve on rolls with Swiss cheese.

Slow Cooker Meatball Subs

Meatball subs might be the easiest sandwich on this list. Frozen meatballs and a jar of marinara go into the slow cooker in the morning. At dinner, scoop them onto toasted rolls, cover with mozzarella and broil until bubbly. It is perfect for teenagers, sleepovers and game day. Crockpot sandwiches do not get much simpler than this. Do you add Parmesan on top?

You will need: 2 lb frozen cooked meatballs, 1 jar (24 oz) marinara, 1 can (15 oz) crushed tomatoes, 1 tsp Italian seasoning, 1/2 tsp garlic powder, 6 hoagie rolls, 2 cups shredded mozzarella, Parmesan, basil.

How to make it: 1. Put the meatballs in the slow cooker. 2. Pour in the marinara, tomatoes and seasonings and stir. 3. Cook on low 4 to 5 hours. 4. Split and toast the rolls. 5. Fill with meatballs and sauce and top with mozzarella. 6. Broil 2 minutes and add Parmesan and basil.

Game Day Crockpot Sandwiches: Buffalo Chicken

If you love wings, this is your sandwich. Chicken cooks in buffalo hot sauce with a little butter and ranch seasoning, then gets shredded and piled on buns. Top with crunchy celery slaw, blue cheese or ranch to cool things down. It is a game day favorite that you can keep warm in the crock all afternoon. How spicy do you like it?

You will need: 2 1/2 lb boneless chicken breasts or thighs, 1 cup buffalo hot sauce, 3 tbsp butter, 1 packet ranch seasoning, 8 buns, blue cheese crumbles or ranch dressing, celery and carrots shredded for slaw.

How to make it: 1. Put the chicken in the slow cooker. 2. Add the hot sauce, butter and ranch seasoning. 3. Cook on low 4 hours. 4. Shred the chicken in the sauce. 5. Toss the celery and carrots with a little ranch. 6. Pile chicken on buns and top with slaw and blue cheese.

Holiday Crockpot Sandwiches: Turkey, Stuffing and Cranberry

This is the holiday crock that tastes like Thanksgiving on a bun. Turkey breast cooks in broth with butter, sage and onion, then gets shredded into its own gravy. Pile it on soft rolls with a scoop of stuffing and cranberry sauce. To keep a party going, leave the crock on warm, put rolls and toppings beside it and let guests build their own. Which of these crockpot sandwiches will you make first?

You will need: 3 lb boneless turkey breast, 1 cup chicken broth, 4 tbsp butter, 1 onion diced, 1 tsp sage, 1 tsp thyme, 1 packet turkey gravy mix, 8 soft rolls, 2 cups prepared stuffing, 1 cup cranberry sauce.

How to make it: 1. Put the onion and turkey in the slow cooker. 2. Whisk the broth with the gravy mix and herbs and pour over. 3. Top with the butter and cook on low 6 hours. 4. Shred the turkey in the gravy. 5. Keep on warm, at 140 F or above, for serving. 6. Fill rolls with turkey, stuffing and cranberry sauce.