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Close-up of a pulled BBQ chicken sandwich with creamy coleslaw and pickles on a toasted bun

Pulled BBQ Chicken Sandwiches

Tender shredded chicken simmered in smoky BBQ sauce, piled on toasted buns with creamy homemade coleslaw and tangy pickles. Ready in 40 minutes on the stovetop.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 sandwiches
Course: Dinner, Main Course
Cuisine: American
Calories: 574
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cup BBQ sauce smoky hickory variety recommended
  • 0.5 cup water
  • 0.25 cup apple cider vinegar for the chicken sauce
  • 2 tbsp brown sugar
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 2 lbs boneless skinless chicken breasts
  • 0.5 cup mayonnaise full-fat recommended
  • 1 tbsp apple cider vinegar for the slaw
  • 0.5 tsp kosher salt
  • 0.25 tsp ground black pepper
  • 4 cup shredded cabbage pre-shredded works great
  • 6 hamburger buns toasted
  • 24 bread and butter pickle slices 4 per sandwich

Equipment

  • Large pot with lid
  • Two forks for shredding
  • Large mixing bowl
  • Meat thermometer
  • Cutting board

Method
 

  1. In a large pot, stir together the BBQ sauce, water, apple cider vinegar, brown sugar, onion powder, and garlic powder. Place over medium heat and bring to a gentle simmer, stirring until the sugar dissolves and the sauce is fragrant.
  2. Add the chicken breasts to the pot, pressing down so they are mostly submerged in the sauce. Cover and simmer gently for 12 to 15 minutes, or until the thickest part reaches an internal temperature of 165 degrees F. Keep the heat at a gentle simmer, not a rolling boil.
  3. Using tongs, transfer the cooked chicken to a cutting board. Leave all sauce in the pot. Let chicken rest 2 minutes, then shred into bite-sized pieces using two forks. Avoid over-shredding.
  4. Return the shredded chicken to the pot and stir to fully coat in the warm sauce. Let it sit over low heat for 2 to 3 minutes. Add a small splash of water if the sauce is too thick.
  5. In a small bowl, whisk together the mayonnaise, apple cider vinegar, salt, and black pepper until smooth. Toss with the shredded cabbage in a large bowl until fully coated. Refrigerate until ready to assemble.
  6. To assemble, place a generous scoop of pulled BBQ chicken on each toasted bottom bun. Top with a big spoonful of cold slaw and 4 pickle slices. Cap with the top bun and serve immediately.

Notes

Store leftover pulled chicken in an airtight container in the fridge for up to 4 days. Store slaw separately. Reheat chicken on the stovetop with a splash of water or extra BBQ sauce. Pulled chicken also freezes well for up to 2 months. Use leftovers in tacos, over baked potatoes, or inside quesadillas.