Print

BBQ Chicken Sandwich with Homemade Slaw

BBQ chicken sandwich with creamy coleslaw and bread and butter pickles on a toasted brioche bun
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Stovetop shredded BBQ chicken breast simmered in a tangy homemade BBQ sauce, piled onto toasted brioche buns with creamy coleslaw and sweet bread and butter pickles. Easy one-pot method ready in 40 minutes.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts (or thighs – add a few extra minutes of cook time)
  • 1 1/2 cups BBQ sauce (sweet, smoky, tangy, or spicy)
  • 1/2 cup water
  • 1/4 cup apple cider vinegar (or white wine or rice wine vinegar)
  • 2 tablespoons brown sugar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 4 cups shredded cabbage (or pre-made coleslaw mix)
  • 1/2 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 6 hamburger buns, toasted (brioche strongly recommended)
  • 24 bread and butter pickle slices (4 per sandwich)

Instructions

  1. In a large pot, stir together BBQ sauce, water, apple cider vinegar, brown sugar, onion powder, and garlic powder. Bring to a simmer over medium heat, stirring for 3 to 4 minutes until sugar dissolves and sauce is smooth.
  2. Add chicken breasts to the pot. Cover and simmer over medium heat for 15 to 20 minutes until the thickest part reaches 165 degrees F on an instant-read thermometer. Time will vary based on breast size.
  3. Remove chicken from the pot, leaving all sauce behind. Shred using two forks or a hand mixer on low speed until pulled into bite-sized pieces.
  4. Return shredded chicken to the pot and toss thoroughly with the BBQ sauce. Simmer uncovered for 2 to 3 more minutes until sauce thickens and clings to the chicken.
  5. In a small bowl, whisk together mayonnaise, apple cider vinegar, kosher salt, and black pepper until smooth.
  6. Add shredded cabbage to a large bowl. Pour dressing over and toss until fully coated. Refrigerate for at least 15 minutes before serving.
  7. Toast hamburger buns until golden and lightly crisp to prevent sogginess.
  8. Pile shredded BBQ chicken onto the bottom bun. Top with a generous scoop of coleslaw and 4 pickle slices. Cap with top bun and serve immediately.

Notes

  • Always use a meat thermometer to confirm 165 degrees F. Chicken breast size varies significantly and timing alone is not reliable.
  • A hand mixer on low speed shreds the chicken in under 30 seconds and produces perfectly even pulled chicken.
  • Store pulled chicken in an airtight container in the fridge for 3 to 4 days or freeze for up to 3 months.
  • Store chicken, slaw, and buns separately. Assemble fresh each time to keep buns from going soggy.
  • Shortcut option: Use shredded rotisserie chicken and add directly to the simmering sauce in Step 4. Skip Steps 1 through 3 entirely.

Nutrition

Find it online: https://www.benefitiany.com/bbq-chicken-sandwich/