Shredded BBQ Chicken Sandwiches are so quick and easy to make with my fast pulled chicken on the stovetop! Chicken breasts simmer to tender perfection in a mixture of bbq sauce, apple cider vinegar, brown sugar and bold seasonings. This dinner is requested by my family on a weekly basis!
Pulled Chicken on the Stovetop
Tender bbq chicken is so easy to make on your stovetop! On those days that I forget to plug in my slow cooker to make some Crockpot bbq chicken, this stovetop method is a real life saver. The best part? It only takes 15 minutes to prep! Then, the chicken just has to cook all the way through before shredding and serving.
When I make these sandwiches for game day and parties, I love to create a toppings bar with lots of red onions, coleslaw and pickles. That way, all of my guests can make their best bbq shredded chicken sandwich! I’ve also included an easy recipe for the slaw down in the recipe card.
What’s in bbq chicken sandwiches?
You’re going to love how budget friendly this recipe is! Here are a few key ingredients you’ll need:
- BBQ Sauce: Use your favorite brand that you already know you like the taste of. Feel free to use a spicy bottle for an extra kick!
- Chicken: Boneless, skinless breasts are what you’ll need. Trim off the fat as needed.
- Apple Cider Vinegar: This adds a good balance of sweet and tangy flavor to both the chicken and the slaw.
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How to Store and Reheat
You can keep your leftovers stored in an airtight container for about 3-4 days. I like to reheat individual portions of the bbq chicken in the microwave for 30 seconds at a time, stirring each time it stops, until warmed all the way through. Then I just assemble myself a sandwich and it’s just as good as the first time it was served!
How to Freeze
Freeze the cooked bbq chicken (without the buns, pickles, or any other sandwich elements) for up to 3 months in an airtight container. Let it defrost in the fridge for a few hours prior to reheating.
Notes and Tips
- Use a hand mixer to shred your chicken at a faster pace! It works like a charm.
- You can add pre-cooked chicken to the pot with the BBQ sauce mixture to make these at an even faster pace.
- Brioche buns are an excellent choice for these sandwiches. They have a light texture with a great taste that goes well with the BBQ chicken and slaw.
Top Reader Review
“Family loved this recipe! I had two cups shredded chicken that I added to the sauce. And substituted Cole slaw with finely cut lettuce. We would definitely have this again!” – Michelle
Shredded BBQ Chicken Sandwich Recipe
Ingredients
For the chicken:
- 1½ cups BBQ sauce
- ½ cup water
- ¼ cup apple cider vinegar
- 2 tablespoons brown sugar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 pounds boneless skinless chicken breasts
For the slaw:
- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 cups shredded cabbage
For serving:
- 6 hamburger buns toasted
- Bread and butter pickles
Instructions
- In a large pot, stir together the barbecue sauce, water, apple cider vinegar, brown sugar, onion powder, garlic powder, and bring to a simmer.1½ cups BBQ sauce, ½ cup water, ¼ cup apple cider vinegar, 2 tablespoons brown sugar, ½ teaspoon onion powder, ½ teaspoon garlic powder
- Add in the chicken breasts, cover, and simmer for 12-15 minutes or until the chicken reads 165°F.2 pounds boneless skinless chicken breasts
- Remove the chicken from the pot, leaving the sauce in the pot, and shred it with two forks into bite sized pieces. Transfer back to the pot and toss with the sauce.
- In a small bowl, whisk the mayonnaise, vinegar, salt, and pepper until smooth. Toss with the shredded cabbage in a large bowl. Refrigerate until ready to use.½ cup mayonnaise, 1 tablespoon apple cider vinegar, ½ teaspoon salt, ¼ teaspoon pepper, 4 cups shredded cabbage
- To assemble the sandwiches: Place a heaping pile of shredded BBQ chicken onto a bottom bun, top with coleslaw, pickles, and the top bun. Enjoy!6 hamburger buns, Bread and butter pickles
Notes
- Chicken cooking time will vary greatly depending on the size of your chicken breasts.
- Check often and cook until the thickest part of the chicken reads 165°F with a meat thermometer.
- Instead of shredded cabbage, you can also use the same amount of coleslaw mix.
How to Make Shredded BBQ Chicken Sandwiches Step by Step
Add the ingredients to a pot: In a large pot, stir together 1 1/2 cups barbecue sauce, 1/2 cup water, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, 1/2 tsp onion powder, 1/2 tsp garlic powder and bring to a simmer. Add 2 lbs chicken breasts.
Cook the chicken: Cover and simmer for 12-15 minutes or until the chicken reads 165°F.
Shred the chicken: Remove the chicken from the pot, leaving the sauce in the pot, and shred it with two forks into bite sized pieces. Transfer back to the pot and toss with the sauce.
Make the slaw: In a small bowl, whisk 1/2 cup mayonnaise, 1 tbsp vinegar, 1/2 tsp salt, and 1/4 tsp pepper until smooth. Toss with 4 cups shredded cabbage in a large bowl. Refrigerate until ready to use.
Family loved this recipe! I had two cups shredded chicken that I added to the sauce. And substituted Cole slaw with finely cut lettuce. We would definitely have this again!
That’s great!
Yummy in my tummy! Just the way I’ll make it for now on. Thanks a bunch.
Glad you enjoyed it, Amanda!
We love and use your recipes all the time. We just made BBQ Chicken Sandwiches and it is great. It says to “simmer for 12-15 minutes or until the chicken reads 165 degrees.”
None of our chickens know how to read so we had our turkey read to the chicken and it turned out delicious. Cooking is suppose to be fun, and as you can tell we do have fun.
I’m so glad you enjoyed this recipe (and found a little humor in it!)!!