Ground chicken sloppy Joes make a delicious lighter alternative to the classic beef version. These sandwiches deliver the same tangy, slightly sweet flavor and are easy to make with just a few simple ingredients.
If you have ground chicken on hand or want to switch from beef, this ground chicken sloppy Joes recipe is a quick, satisfying option. The chicken lightens the dish while still holding onto the bold, tangy-sweet profile that makes sloppy Joes so comforting.
With minimal prep and simple pantry staples—ketchup, mustard, Worcestershire sauce, smoked paprika, and a bit of water—you can have these on the table in about 20 minutes.
Recipe ingredients
Ingredient notes
- Ground chicken: I prefer 92% lean ground chicken for better flavor and a more tender texture, but 99% lean will also work if you prefer it leaner.
- Onion: A sweet onion adds a mellow sweetness that pairs nicely with the sauce. A yellow onion is a fine substitute if that’s what you have.
Step by step photos
Step 1
Heat oil in a skillet and add the ground chicken. Use a spatula or wooden spoon to break the meat into very small pieces as it browns. This creates more surface area for the sauce and yields a tender, saucy filling. Once partially browned, add the finely diced onion and cook until the chicken is no longer pink and the onion is translucent.
Pro tip
Break it up!
Continuously break the ground chicken into very small pieces while it cooks. Smaller pieces allow the sauce to cling better, producing moister, more flavorful sloppy Joes.
Step 2
Stir in the ketchup, yellow mustard, Worcestershire sauce, water, and smoked paprika. Mix everything until well combined and bring to a gentle simmer.
Step 3
Reduce the heat and simmer the mixture, stirring occasionally, until the sauce thickens to your desired consistency. Taste and adjust seasoning with salt and pepper, or a splash of vinegar if you want more brightness.
Step 4
Optionally toast the buns while the filling simmers. Spoon the sloppy Joe mixture onto the buns and serve immediately.
Tips and tricks
- Substitutions: Ground turkey or pork work well if you don’t have ground chicken.
- Yield: The recipe makes about 4–6 sandwiches depending on portion size—enough for a family meal or a small gathering.
- Adjusting flavor: If the filling is too sweet, add a little more mustard or a splash of vinegar. For a thicker, richer sauce, add more ketchup or simmer a few extra minutes to reduce it.
Recipe FAQs
Yes. Make the filling 2–3 days ahead and refrigerate in a covered container. Reheat in a skillet over medium-low heat, adding a splash of water if the sauce needs loosening. Assemble on fresh buns just before serving to keep them from getting soggy.
Sloppy Joes pair well with a simple green salad, roasted or steamed vegetables, or classic sides like chips or fries. Pick a crisp salad or seasonal veg to balance the richness of the sandwich.
Related recipes
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Sloppy Joe Sliders
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Stove Top Tuna Casserole
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Garlic Bread Sloppy Joes
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Stuffed Italian Sausage
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📖 Recipe
Ground Chicken Sloppy Joes
Easy, flavorful ground chicken sloppy Joes that come together in about 20 minutes—perfect for a fast weeknight dinner.
- Author: Kate
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Dinner
- Method: stove top
- Cuisine: American
- Diet: Dairy-Free
Ingredients
- 16 ounces (454 g) ground chicken (92% lean preferred)
- 1 tablespoon oil
- 1 medium sweet or yellow onion, finely diced
- ¾ cup (204 g) ketchup
- ½ cup (118 ml) water
- 2 tablespoons (30 ml) Worcestershire sauce
- 1 tablespoon yellow mustard
- 1½ teaspoons smoked paprika (or regular/chili powder)
- Salt and pepper, to taste
- 4–6 hamburger buns
Instructions
- Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add the ground chicken and break it into very small pieces with a wooden spoon as it browns, about 2–3 minutes.
- Add the diced onion and cook 4–5 minutes more, until the chicken is no longer pink and the onion is translucent. Season with salt and pepper.
- Stir in ketchup, Worcestershire sauce, mustard, water, and smoked paprika. Bring to a simmer, then reduce heat to maintain a gentle simmer. Cook 4–5 minutes, stirring occasionally, until the sauce thickens. Adjust seasoning if needed.
- Optional: toast the buns while the filling simmers.
- Divide the filling among the buns and serve immediately.
Notes
- Both 92% and 99% lean ground chicken work; 92% tends to be more flavorful and tender.
- Yield depends on how generously you fill the buns; plan for 4–6 servings.
Storage and reheating:
- Store cooled leftovers in a covered container in the refrigerator for up to 3 days.
- To freeze, place cooled filling in an airtight bag for 2–3 months.
- Reheat on the stovetop over medium-low until hot, adding a splash of water if needed, or microwave covered until heated through.
Nutrition information is an estimate and will vary depending on ingredient brands and amounts used.
Nutrition
- Serving Size: ¼ recipe
- Calories: 309
- Sugar: 9.6 g
- Sodium: 764 mg
- Fat: 7 g
- Saturated Fat: 0.9 g
- Carbohydrates: 30 g
- Fiber: 1.6 g
- Protein: 31 g
- Cholesterol: 65 mg