Tangy BBQ Pulled Chicken Sandwiches with Coleslaw
Indulge in these flavorful pulled chicken sandwiches topped with a creamy coleslaw. Perfect for a family dinner or a backyard barbecue!
Login to save, add to a plan, rate, or make a copy.
Ingredients
Yields 4 servings
- (1 lb) boneless, skinless chicken breasts
- (1 tbsp) olive oil
- (1/2 cups) BBQ sauce
- (1/4 cups) apple cider vinegar
- (1 tbsp) brown sugar
- (1 tbsp) Worcestershire sauce
- (1/2 tsp) garlic powder
- (1/2 tsp) onion powder
- (1/4 tsp) salt
- (1/4 tsp) black pepper
- (4) sandwich buns
- (2 cups) green cabbage, shredded
- (1 cup) carrots, shredded
- (1/4 cups) mayonnaise
- (1 tbsp) lemon juice
- (1 tbsp) sugar
- (1/4 tsp) salt
- (1/4 tsp) black pepper
Instructions
- 1
Heat (1 tbsp) olive oil in a large pot over medium heat.
- 2
Add the (1 lb) boneless, skinless chicken breasts, and sear for about 5 minutes on each side until golden brown.
- 3
In a bowl, mix (1/2 cup) BBQ sauce, (1/4 cup) apple cider vinegar, (1 tbsp) brown sugar, (1 tbsp) Worcestershire sauce, (1/2 tsp) garlic powder, (1/2 tsp) onion powder, (1/4 tsp) salt, and (1/4 tsp) black pepper together.
- 4
Pour the BBQ mixture over the chicken in the pot, cover, and let it simmer on low heat for about 30 minutes or until fully cooked and tender.
- 5
Once cooked, shred the chicken using two forks in the pot and stir to coat in the sauce. Keep warm.
- 6
For the coleslaw, combine (2 cups) shredded cabbage and (1 cup) shredded carrots in a bowl.
- 7
In a separate bowl, whisk together (1/4 cup) mayonnaise, (1 tbsp) lemon juice, (1 tbsp) sugar, (1/4 tsp) salt, and (1/4 tsp) black pepper.
- 8
Pour the dressing over the cabbage and carrots, and toss until well combined.
- 9
To serve, pile the pulled chicken onto each of the (4) sandwich buns and top with a generous amount of coleslaw.
Recipe actions