These BBQ chicken sandwiches are so quick and easy to make with my stovetop pulled chicken! Juicy chicken breasts simmer in a mixture of BBQ sauce, apple cider vinegar, brown sugar, and bold seasonings until it’s tender enough to shred. My family requests these shredded chicken sandwiches on a weekly basis, and they’re always a crowd-pleaser at potlucks!
Top Reader Reviews
Yummy in my tummy! Just the way I’ll make it for now on. Thanks a bunch.
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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!
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BBQ Shredded Chicken Sandwich
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.
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Stovetop Pulled Chicken
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 lifesaver. Prep is quick, and the chicken cooks fast, then it’s ready to shred for sandwiches.
BBQ Pulled 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 kosher salt
- ¼ teaspoon ground black pepper
- 4 cups shredded cabbage (****)
For the Sandwiches:
- 6 hamburger buns (toasted)
- 24 bread and butter pickle slices
Instructions
Make the Pulled Chicken:
- In a large pot, stir together the barbecue sauce, water, apple cider vinegar, brown sugar, onion powder, garlic powder; and bring to a simmer over medium heat.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 reaches 165°F internally.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.
Make the Slaw:
- In a small bowl, whisk the mayonnaise, vinegar, salt, and pepper until smooth.½ cup mayonnaise, 1 tablespoon apple cider vinegar, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Toss with the shredded cabbage in a large bowl. Refrigerate until ready to use.4 cups shredded cabbage
Assemble the Sandwiches:
- Place a heaping pile of shredded BBQ chicken onto a bottom bun.6 hamburger buns
- Top with coleslaw, pickles, and the top bun. Enjoy!24 bread and butter pickle slices
Notes
- Chicken cooking time will vary depending on the size of your chicken breasts. Cook until the thickest part of the chicken reads 165°F with a meat thermometer.
- 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!
- Use a hand mixer for easier shredding. It works like a charm!
- 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.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Foolproof Tips
- Use thighs for extra juicy sandwiches. This recipe is quick and easy with any boneless pieces. Boneless thighs just need a few extra minutes of cooking, but the meat will be extra rich and juicy. I recommend cooking thighs to an internal temp of 175℉ to really make them tender!
- Simmer — don’t boil! Boiling the chicken over a higher heat will leave you with tough, rubbery meat. Instead, keep the liquid at a simmering level (gentle bubbling, like poaching chicken) over low-medium heat. This will give you wonderfully tender chicken that’s ready to pull apart!
- Shred while warm. The chicken will shred and pull apart easily while it’s still warm. Give it just a few minutes to rest after removing it from the pot, so it’s cool enough to handle. Then dig in with a couple of forks, or shred it in a stand mixer.
How to Make Pulled 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.
Cook the BBQ Chicken: Cover and simmer chicken on the stovetop for 12-15 minutes, or until the internal temp of the chicken reaches 165°F.
Pull the Chicken: Remove the chicken from the pot, but leave the barbecue sauce there. Give the chicken a couple of minutes to cool, then shred it into bite-sized pieces using two forks.
Coat in BBQ Sauce: Place the pulled chicken back in the pot of barbecue sauce, and toss/stir to fully coat.
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. You can do this while the chicken is cooking.
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!
How to Store, Freeze, and Reheat
Let pulled BBQ chicken cool before storing in an airtight container or resealable bag.
- Fridge: Keep in the refrigerator for 3-4 days.
- Freezer: Keep in the freezer for up to 3 months. Defrost in the fridge overnight before reheating.
- Reheat: Reheat individual portions in the microwave in 30-second intervals, stirring until warmed through. Or reheat on the stovetop over medium heat. Then assemble sandwiches with fresh buns and slaw, and it’s just as good as the first time it was served!
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