BBQ chicken sandwiches are so quick and easy to make with my fast pulled chicken on the stovetop! Juicy chicken breasts simmer to tender perfection in a mixture of bbq sauce, apple cider vinegar, brown sugar, and bold seasonings. My family requests these 5-star shredded chicken sandwiches on a weekly basis!
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BBQ Chicken Sandwich Recipe
This is my absolute favorite BBQ chicken sandwich recipe because it’s so versatile. Game day, potlucks, family gatherings, weeknight dinners…there’s never a bad time to make these barbecue sandwiches with shredded chicken.
When I make these 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 pulled chicken sandwich just the way they like it! Don’t worry, I’ve also included an easy recipe for the slaw down in the recipe card.
Pulled BBQ Chicken on the Stovetop
Tender bbq chicken is so easy to make on the stovetop! On those days that I forget to plug in my slow cooker to make my 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 for sandwiches.
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How to Store and Reheat
Store leftover pulled chicken in an airtight container in the refrigerator for 3-4 days. 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.
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Notes and Tips
- Use a hand mixer for easier shredding. It works like a charm!
- If you have some leftover chicken, add it to the pot with the BBQ sauce mixture and this stovetop pulled chicken will be ready even faster.
- 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
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BBQ Chicken Sandwich Recipe
Ingredients
For the Pulled 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 the Sandwiches:
- 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, 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 BBQ Chicken Sandwiches Step by Step
Add the Ingredients: In a large pot, stir together 1 ½ cups of your favorite barbecue sauce, ½ cup of water, ¼ cup of apple cider vinegar, 2 tablespoons of brown sugar, ½ teaspoon of onion powder, and ½ teaspoon of garlic powder; then bring to a simmer. Once simmering, add 2 pounds of boneless, skinless chicken breasts.
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Cook the BBQ Chicken: Cover and simmer for 12-15 minutes, or until the internal temp of the chicken reaches 165°F.
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Shred the Chicken: Remove the chicken from the pot, leaving the barbecue sauce in the pot, and shred it with two forks into bite sized pieces. Transfer back to the pot and toss with the sauce.
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Make the Slaw: In a small bowl, whisk together ½ cup of mayonnaise, 1 tablespoon of vinegar, ½ teaspoon of salt, and ¼ teaspoon of black pepper until smooth. Then toss with 4 cups of shredded cabbage in a large bowl. Refrigerate until ready to use.
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Make the Sandwiches: To assemble the bbq chicken sandwiches, place a heaping pile of shredded chicken onto a bottom bun, then top with coleslaw, pickles, and the top bun. This pulled chicken should be enough for about 6 sandwiches!
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!)!!