BBQ Shredded Chicken Sandwiches with Coleslaw

April 13, 2022

A great barbecue sandwich needs two things: really tender meat and a whole lot of sauce. Swapping pork for chicken makes theseBBQ Shredded Chicken Sandwiches with Coleslaw perfectfor a quick weeknight meal. Chicken breasts are braised inbarbecue sauceuntil they are fall apart tender, then piled with a shredded cool crunch slaw on toasted buns.

BBQ shredded chicken on a toasted bun topped coleslaw and dripping with barbecue sauce.

Why You’ll Love These BBQ Shredded Chicken Sandwiches with Coleslaw

  • HighProtein, BigFlavor:Using lean chicken breasts gives you a high-proteinmeal without sacrificing that rich, comforting barbecuetaste.
  • Fast Comfort Food:Cooking chicken takes a fraction of the time compared to traditional pulledpork sandwich, making it an easy weeknight option.
  • The PerfectTextureCombo:Hot, tender,sweetBBQ chicken paired with cold, crunchyslawon a toastedbunoffers the ultimate bite.

KeyIngredientsfor the Best Pulled Chicken &Slaw

  • Boneless, Skinless Chicken Breasts: Cooks fast and shreds effortlessly right in the sauce.
  • Barbecue Sauce & Stock: Combining your favorite store bought or Homemade BBQ Sauce with chicken broth keeps the meat ultra-juicy while braising.
  • Coleslaw Base: Shredded green cabbage and carrots bring essential crunch to balance the rich chicken.
  • Tangy Slaw Dressing: Mayo, a splash of vinegar, and a hint of sugar deliver that classic sweet-and-sour contrast.
  • Toasted Buns: Soft brioche or classic burger buns hold up best against the juicy meat and crisp slaw without getting soggy.
Crunchy vegetable coleslaw with vibrant orange carrot shreds and green scallions in a bowl

The Secret to Keeping Chicken Breasts Juicy

The key to keepingBBQ chicken sandwichesmoist comes down to the cooking liquid. Because leanboneless skinless chicken breastscan tend to dry out, braising them in chicken stock mixed withbarbecue saucekeeps the meat tender and juicy as it roasts.

Any of your favorite sauces will work fine here – whether you prefer a tangy Carolina style or a thick,sweetKansas City sauce, they can be homemade orstore-bought.

Using Chicken Thighs vs. Chicken Breasts

Boneless, skinlesschicken thighsare a fantastic swap for breasts. Because thighs have a bit more natural fat, they stay incredibly juicy and become even more tender as they braise.

If you use thighs, you can drop the roasting time slightly – about 40 to 45 minutes – until they easily pull apart with afork.

Drizzling extra barbecue sauce over pulled chicken sandwich

How to Make BBQShredded ChickenSandwiches Step-by-Step

1. Braise the Chicken

Place chicken breasts in a baking dish. Mix your favoritebarbecue saucewith chicken stock and pour it over the top. Cover tightly and bake at 375°F (190°C) for about 1 hour until tender.

2. Mix the Coleslaw

While thechicken cooks,tossshredded cabbage andcarrotswith your favorite dressing. Chill theslawin thefridgeso theflavorsmeld and stay cold and crisp.

3. Shred &Toss

Remove the cooked chicken from the dish and shred.Tossthe meat back into the warm pan juices and extra sauce to coat every piece.

4. Toast & Assemble

Pile a generous portion of warm chicken onto toastedbuns, top with a big spoonful ofstore bought or Homemade Coleslaw, and serve immediately.

Tips for Serving and Storage

  • Toast theBuns:Buttering and toasting yourbunscreates a barrier so the sauce andslawdo not make the bread soggy.
  • Make theSlawAhead:Making an hour in advance gives the vegetables time to soften slightly while staying crunchy.
  • Meal PrepFriendly:Theshredded chickenstores exceptionally well for up to 4 days in thefridge, making it a great high-proteinoption for quick weekday lunches.
Can I make this in the Instant Pot?

Yes! Cook on high pressure for 8 minutes with a 10-minute natural release.

A side view of pulled chicken piled onto a bun and topped with coleslaw

BBQ Shredded Chicken Sandwich with Coleslaw

Janette

Spice rubbed chicken breasts braised in smoky-sweetbarbecue sauceand shredded to perfection. Piled high on toastedbunsand topped with a cold,creamy coleslaw. Delivering bigflavorin under an hour.

Prep Time: 1 hour

Cook Time: 1 hour 30 minutes

Total Time: 2 hours 30 minutes

Servings: 4 servings

Make The Spice Rub and Marinate:

  • In a small bowl, mix the smokedpaprika,mustardpowder,onionpowder,garlic powder,salt, and blackpepper. Use your hands to rub it evenly on all sides of the chicken until completely coated.

  • Cover and refrigerate for 1 hour at room temperature. Or up to overnight refrigerated. (If chilling, remove chicken 30 to 60 minutes before cooking to bring to room temperature).

  • Preheat oven to 375°F (190°C).

Prep the Sauce Base and Cook The Chicken:

Oven Method:

  • Roast covered for 20-25 minutes. Time will depend on how thick they are. Always use a meat thermometer to check for doneness – 165°F/74°C.

  • Remove the chicken from the dish. Whisk the remainingbbq saucedirectly into the pan juices.

  • Add the chicken back to the roasting pan and use twoforksto shred the chicken in the sauce. Serve warm on toastedbunstopped with coleslaw.

Slow Cooker Method:

  • Preheat slow cooker on low. Whisk ⅓ ofthe bbq saucewith the chicken stock and pour into thebottom of the slow cooker. Add the chicken and turn to coat on all sides. Cover and cook on low 3 to 4 hours (depending on thickness). At the 3-hour mark, test with twoforks– if it doesn’t pull apart easily, continue cooking.

  • Once tender, remove the chicken from the dish. Whisk the remaining 1 cup ofbbq saucedirectly into the pan juices to create a rich sauce. Add the chicken back into the slow cooker and shred with twoforksuntil well coated. Serve warm on toastedbunstopped with coleslaw.

Glass Bowl Air Fryer Method:

  • Place your spice-rubbed chicken into the air fryer glass dish.

  • Whisk ⅔ of the bbq sauce with the chicken stock. Pour the liquid into the dish until it reaches halfway up the chicken breasts, turning the meat to coat both sides.

  • Air fry at 300°F (150°C) for 25 to 30 minutes, flipping halfway through. Keep an eye on the liquid so it doesn’t dry out. If it doesn’t pull apart easily with twoforks, cook for an extra 5 minutes.Time will depend on how thick they are. Always use a meat thermometer to check for doneness – 165°F/74°C.

  • Remove the chicken from the dish. Whisk the remaining bbq saucedirectly into the warm pan juices. Return the chicken to the dish, shred with twoforks, andtossto coat. Serve warm on toastedbunstopped with coleslaw.

Serving: 1, Calories: 525kcal, Carbohydrates: 42g, Protein: 32g, Fat: 11g, Sodium: 678mg, Sugar: 1g

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