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
Video
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.
Storage: Store shredded BBQ chicken in an airtight container in the refrigerator for 3-4 days, or freeze up to 3 months. Store coleslaw in an airtight container in the refrigerator for 2 days.