BBQ Chicken Sandwich Recipe

shredded bbq chicken sandwich with pickles on serving tray

4.71 from 34 votes

Make this quick and easy shredded BBQ chicken on the stovetop, then use it to make pulled chicken sandwiches with homemade slaw.

Prep Time15

Cook Time25

Total Time40

Course: Main Course, Sandwiches

Cuisine: American

Servings: sandwiches

Calories: 574kcal

Author: Becky Hardin

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 BBQ 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

Video

Notes

*Use your favorite barbecue sauce to get your ideal flavor: sweet, smoky, tangy, or spicy. I love to use Stubb's Original.

**White wine vinegar or rice wine vinegar can be substituted.

***Boneless breasts or thighs can be used to make pulled chicken. If using thighs, they will need to cook a few minutes longer.

****Instead of shredded cabbage, you can use the same amount of coleslaw mix.

Tips:

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.

Storage: Store pulled 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.

Nutrition