Traditional recipes

BBQ Chicken Sandwiches

BBQ Chicken Sandwiches

Combine remaining 1 tablespoon oil, remaining ¼ cup onion, remaining 2 tablespoons vinegar, remaining 1½ teaspoons sugar, remaining ¼ teaspoon salt, remaining ¼ teaspoon pepper, and coleslaw. Top bottom halves of buns evenly with chicken mixture, slaw, and top halves of buns, or serve slaw on the side.


  • 2 pounds skinless, boneless chicken breast halves
  • 1 small onion, roughly chopped
  • 5 cloves garlic
  • 1 ½ cups barbeque sauce (such as KC Masterpiece® Original)
  • ½ cup apple cider vinegar
  • salt and ground black pepper to taste
  • 8 large sesame seed sandwich buns
  • 8 slices mozzarella cheese

Place chicken into the bottom of a slow cooker and cover with water. Cook on High until it is no longer pink in the center and falls apart when pulled, about 4 hours.

Puree onion and garlic in the bowl of a food processor until finely minced.

Remove chicken from the slow cooker and shred meat with 2 forks. Discard cooking water.

Return chicken to the slow cooker. Add pureed onion-garlic mixture, barbeque sauce, vinegar, salt, and pepper. Mix well and cook on High until heated through, about 10 minutes.


BBQ Pulled Chicken Sandwiches

Published on September 29, 2020 - Updated on April 24, 2021 by Chef Rodney - Leave a Comment - This post may contain affiliate links.

These BBQ Pulled Chicken Sandwiches are incredibly easy to make thanks to the rotisserie chicken. The Ranch Slaw gives them a nice crunch.

Whenever I have leftover rotisserie chicken, I like to make these BBQ Pulled Chicken Sandwiches. So easy to make and taste the delicious! Especially with the Ranch Slaw topping.

For the BBQ Sauce, you can make your own or use the store-bought variety. The flavor is also up to you. Pick your favorite and have at it. Oh and the ½ cup quantity is simply a suggestion. Use more or less BBQ Sauce to get the desired consistency.

Personally, I like to use a Brioche Bun when making these sandwiches but you can use whatever you have on hand. Hamburger Buns, Pretzel Buns or just plain toasted bread. Just keep in mind that this sandwich will be wet so make sure you select your bread carefully.

The Ranch Slaw I include with this recipe is totally optional as well. I just really like this slaw, especially on my Turkey Burgers. For variation, you could top with a slice of cheese or maybe some Bread & Butter Pickles or even some Pickled Jalapeños.

For more great recipes like this one, I suggest you check these recipes out:


Making BBQ sandwiches

CHICKEN. Rub 2 tablespoons of the dry rub onto both sides of the filleted chicken breasts. Grill or cook in a greased skillet until cooked throughout (or until the chicken reaches an internal temperature of 165 degrees).

SAUCE. In a small mixing bowl, whisk together the remaining dry rub and the pineapple juice, mix until a thick sauce forms. Brush generously over the cooked chicken.

ASSEMBLE. To assemble the sandwiches, place half of the lettuce on the bottom half of the bun, then add the chicken, followed by the pineapple, red onion, remaining lettuce and the top of the bun. Enjoy hot.


Ratings & Reviews

Barbecued Chicken Sandwiches

Amazingly easy. Even faster if you skip celery and onion. Kids and adults love the flavor. We make this one often.

Delicious and Quick

This was a great simple recipe that my family enjoyed. Thanks so much for bringing wholesome dishes to life through your recipes.

Ok, um .

1/2 cup of BBQ sauce would be way too little for this. Your family or friends would be hacking their heads off.

A keeper in my home

This was fantastic and easy to make. I made this today and there are no left overs! My husband loved this. I want to add that this recipe easy on your budget and will be used again.

Barbecued Chicken Sandwiches

This is very easy and fast to put together. It makes for a great Saturday afternoon lunch. Best part, it's absolutely delicious. I have made it several times and it is easy to change up by using a dif ferent vegetable or flavor of bbq sauce.

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BBQ Chicken Sandwich

A BBQ chicken sandwich made with left-over chicken is a no brainer, adding a few embellishments makes it a treat.

Ingredients

  • 4 - 5 cups cooked chicken, shredded (or pulled as it is sometimes called)
  • 1/2 cup or more of your favorite BBQ sauce, or homemade Lindys Favorite BBQ Sauce)
  • 6 kaiser rolls, split, or hamburger buns, or onion buns, toasted if desired
  • 1 can French's French fried onions or caramelize your own
  • Optional Ingredients
  • 6 slices cheese, cheddar, Swiss, American or blue
  • Cooked sliced bacon

Instructions

Step 1

Put the chicken in a saute pan, add the BBQ sauce heat.

Toast the buns under the broiler, if desired.

Top buns with chicken mixture and pile a mound of french fried onions on top.

Add one, or more of the optional ingredients

Nutrition Information:

Yield:

Serving Size:

Nutritional dates is WITHOUT optional ingredients and may not be 100% accurate


Cook's Notes

Crisped chicken skin makes these sandwiches even more crowd-pleasing. To make cracklings, arrange reserved chicken skins from step 4 in a single layer on a parchment-lined rimmed baking sheet top with another piece of parchment. Weigh down with another rimmed baking sheet. Bake in a 350-degree oven 15 minutes, then flip, re-cover, and bake until crisp and caramelized, another 10 to 15 minutes. Transfer cracklings to a paper towel-lined plate to crisp. Layer on sandwiches when serving.


Slow Cooker BBQ Chicken Sandwich

This easy Slow Cooker BBQ Chicken Sandwich is the perfect meal for those busy weeknights.

This bbq chicken sandwich recipe is super easy, just toss it all in the slow cooker, set it and forget it. It comes out tender and juicy every time

I usually use soft hamburger buns, and I always toast them to prevent the sauce from making the buns to soggy. But Ciabatta rolls are also fantastic.

I guarantee this slow cooker bbq chicken recipe is so easy, you be making it all year long! If you have any leftover, it freezer nicely to use for another meal. We LOVE it piled on baked potatoes.

This creamy chipotle cole slaw is SOOO GOOD! It adds the perfect creamy texture to the bbq sandwich with just a touch of heat.


Sweet & Spicy Pulled BBQ Chicken Sandwiches

Guess who’s moving this week?? Woop whoop!! Me….again. I think I have really set a record for how many times a broad can move in a years span. Unlike the other few moves, I’m actually really excited about this one since it involves Divas Can Cook getting it’s own studio and a lot of other cool changes. More on that later. Today it’s all about easy pulled BBQ chicken sandwiches.

Needless to say I’ve been super busy with moving and a ton of other projects so dinner in my house lately has consisted of easy dishes like this one.

The name of this BBQ sauce sums it up pretty darn well, sweet and spicy! But it’s also very vinegary thanks to the apple cider vinegar and mustard. It’s almost right up there with Carolina style BBQ sauce which I LOVE but my hubby hates. How are you gonna be from the Carolinas and not like the classic Carolina mustard based BBQ sauce? Huh hubby, huh? I digress…

This BBQ sauce satisfies us both. It’s plenty of sweet and spicy which it what he lives for ( I mean, helloooo he married me!) and it’s smokey and vinegary which is one of my favorite flavor combinations.

Oh and let me just state this right off the bat, you MUST MUST MUST serve these pulled BBQ chicken sandwiches topped with some good ol southern coleslaw. It’s a must ya hear me! The coleslaw really calms this sauce down to the right level. Serve it on some buttered and toasted potato buns with a a side of zesty fries and corn on the cob and you are in for one easy, quick and flavorful meal!

The flavors only magnify if you let this sauce simmer for a few minutes or if you let it sit overnight, which my grandmother says is mandatory. Whenever I make pulled BBQ chicken sandwiches though it’s usually because I need a fast homemade dinner and so I never take the extra time to fool around with the BBQ sauce. I just mix it up, stir it in and eat.


BBQ Chicken Sandwiches

To create depth of flavor for these shredded chicken sandwiches, sweet grated apple is cooked until irresistibly tender, then used as a topping alongside briny pickle chips. It’s all served alongside a tangy, crunchy slaw of cabbage and carrots.

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Title

Pat the chicken dry with paper towels season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Loosely cover the pan with foil and cook 6 to 7 minutes, or until browned. Flip and cook 5 minutes. Add the demi-glace (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, frequently spooning the liquid over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through. Transfer to a large bowl (including any remaining liquid). Wipe out the pan. When cool enough to handle, using two forks, shred the cooked chicken into bite-sized pieces. Add the barbecue sauce stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

While the chicken cooks, wash and dry the fresh produce. Grate the apple on the large side of a box grater, discarding the core. In a small pot, combine the grated apple, brown sugar, a pinch of salt, and 1/2 cup of water. Cook on medium-high, stirring frequently, 13 to 15 minutes, or until the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

While the apple cooks, cut out and discard the core of the cabbage thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Combine in a large bowl. Halve the buns.

While the apple continues to cook, to the bowl of prepared cabbage and carrots, add the vinegar, half the mayonnaise, and 2 teaspoons of olive oil. Season with salt and pepper stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Working in batches if necessary, add the buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the sandwiches using the toasted buns, remaining mayonnaise, dressed chicken, glazed apple, and pickles. Serve the sandwiches with the slaw. Enjoy!

Tips from Home Chefs

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Pat the chicken dry with paper towels season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Loosely cover the pan with foil and cook 6 to 7 minutes, or until browned. Flip and cook 5 minutes. Add the demi-glace (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, frequently spooning the liquid over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through. Transfer to a large bowl (including any remaining liquid). Wipe out the pan. When cool enough to handle, using two forks, shred the cooked chicken into bite-sized pieces. Add the barbecue sauce stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

While the chicken cooks, wash and dry the fresh produce. Grate the apple on the large side of a box grater, discarding the core. In a small pot, combine the grated apple, brown sugar, a pinch of salt, and 1/2 cup of water. Cook on medium-high, stirring frequently, 13 to 15 minutes, or until the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

While the apple cooks, cut out and discard the core of the cabbage thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Combine in a large bowl. Halve the buns.

While the apple continues to cook, to the bowl of prepared cabbage and carrots, add the vinegar, half the mayonnaise, and 2 teaspoons of olive oil. Season with salt and pepper stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Working in batches if necessary, add the buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the sandwiches using the toasted buns, remaining mayonnaise, dressed chicken, glazed apple, and pickles. Serve the sandwiches with the slaw. Enjoy!