Easy Cajun Chicken Sloppy Joes That Bring the Heat

If you love sloppy joes but you’re bored of the usual sweet-and-ketchupy vibe, this is your upgrade. These Easy Cajun Chicken Sloppy Joes are spicy, saucy, and just messy enough to feel like a treat—without taking your whole night.

It’s a one-pan situation with lean ground chicken, Cajun seasoning, peppers, and a quick simmered sauce that hits smoky, savory, and spicy all at once. Weeknight-friendly, game-day-ready, and basically guaranteed to disappear.

Why You’ll Love This

These sloppy joes bring big Cajun flavor with minimal effort: quick cook time, pantry-friendly sauce ingredients, and just enough heat to keep things interesting (but easy to adjust for your crowd).

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2–3 celery ribs, finely diced
• 3 cloves garlic, minced
• 1 lb ground chicken
• 2 tbsp Cajun seasoning (store-bought or homemade), plus more to taste
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 1 tbsp tomato paste
• 1 (8 oz) can tomato sauce
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp hot sauce (optional, but recommended)
• 1 tsp brown sugar or honey (balances the heat)
• 1/3 cup chicken broth (plus a splash more as needed)
• Salt and black pepper, to taste
• 4–6 burger buns, toasted
• Optional toppings: sliced pickles, coleslaw, shredded cheddar, green onions

How to Make It

1. Heat olive oil in a large skillet over medium-high heat. Add onion, bell pepper, and celery and cook 4–5 minutes until softened.
2. Add garlic and cook 30 seconds, just until fragrant.
3. Add ground chicken and break it up with a spoon. Cook 5–7 minutes until no longer pink and most moisture has cooked off.
4. Sprinkle in Cajun seasoning, smoked paprika, thyme, and cayenne (if using). Stir well and let the spices toast for about 30 seconds for deeper flavor.
5. Stir in tomato paste and cook 1 minute, coating everything so it doesn’t taste raw.
6. Add tomato sauce, ketchup, Worcestershire, hot sauce (if using), brown sugar/honey, and chicken broth. Stir and bring to a gentle simmer.
7. Lower heat to medium-low and simmer 6–10 minutes, stirring occasionally, until thick and scoopable. If it gets too thick, add a splash of broth; if it’s too loose, simmer a few minutes longer.
8. Taste and adjust: more Cajun seasoning for intensity, a pinch of salt for pop, or a touch more brown sugar if you want it less sharp.
9. Spoon onto toasted buns and add your toppings. Serve immediately while it’s hot and gloriously messy.

Tips for the Best Results

• Toast the buns. Even a quick toast helps them hold up to the sauce (aka less soggy situation).
• Drain only if needed. Ground chicken can release liquid; cook it off before adding sauce so the filling thickens faster.
• Control the heat. Cajun seasoning blends vary a lot in salt and spice. Start with 1 1/2 tbsp if you’re unsure, then build.
• Simmer for texture. That final simmer is what takes it from “saucy chicken” to real sloppy joe filling.
• Balance with something cool. Pickles, a creamy slaw, or even a little mayo on the bun makes the spice feel extra craveable.
• Use a wide skillet. More surface area = faster thickening and better flavor.

Variations

• Extra-spicy “bring the heat” version: Add diced jalapeño with the veggies and finish with an extra dash of hot sauce.
• Creamy Cajun sloppy joes: Stir in 2–3 tbsp cream cheese at the end for a richer, slightly mellow heat.
• Turkey swap: Ground turkey works the same way and stays lean.
• Veggie-loaded: Add finely chopped mushrooms or shredded zucchini with the peppers (they blend right in and add moisture).
• Low-carb: Serve in lettuce wraps or over roasted sweet potatoes.
• Cheesy: Melt provolone or cheddar on top of the filling, then pile it onto the bun.

Storage & Reheating

Store the filling (not the buns) in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium-low with a splash of broth to loosen, or microwave in 30-second bursts, stirring in between, until hot. The flavor gets even better the next day.

FAQ

How spicy are these Cajun chicken sloppy joes?

Medium by default, but it depends heavily on your Cajun seasoning. For mild, skip cayenne and use less hot sauce. For hot, add cayenne, extra seasoning, and a spicier hot sauce.

My sloppy joe filling is too runny—how do I thicken it?

Keep simmering uncovered for a few more minutes and stir often. If it still won’t thicken, mix 1 tsp cornstarch with 1 tbsp cold water and stir it in, then simmer 1–2 minutes until glossy and thick.

Can I make this ahead for a party?

Yes. Make the filling up to 2 days ahead and reheat it slowly on the stove with a splash of broth. Keep it warm in a slow cooker on “low,” and toast buns right before serving.

What buns work best for Cajun chicken sloppy joes?

Soft brioche buns are great if you like a little sweetness against the spice. Potato rolls hold up well, too. If you want maximum sturdiness, use toasted hamburger buns or small hoagie rolls.

Can I freeze the filling?

Absolutely. Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in a skillet with a splash of broth to bring it back to the perfect saucy consistency.