BBQ Chicken Sandwich Recipe
An easy and delicious recipe for BBQ Chicken Sandwiches that is a great option for a simple weeknight dinner!
Ingredients
Shredded BBQ Chicken:
- 4 boneless, skinless chicken breasts skinless chicken breasts
- 1 ½ cups BBQ sauce divided (more, if desired)
Ranch Coleslaw:
- 16 ounces coleslaw mix
- ⅓ cup & 2 tablespoons ranch dressing
- ¼ cup green onions chopped
- 1 tablespoon white vinegar
- ½ teaspoon kosher salt
Other Sandwich Ingredients:
- hamburger buns of your choice
- romaine lettuce
- fresh cilantro chopped (optional)
Instructions
- Cook Chicken: Put 4 boneless, skinless chicken breasts and 1 cup of bbq sauce in a slow cooker. Cover and let cook on high for 3-4 hours or low for 6-8 hours.
- Make Coleslaw: While the chicken cooks, put 16 ounces coleslaw mix, ⅓ cup & 2 tablespoons ranch dressing, ¼ cup green onions, 1 tablespoon white vinegar, and ½ teaspoon kosher salt in a large bowl; toss to combine. Cover and set in the fridge until ready to serve.
- Shred + Sauce: Place cooked chicken on a plate and shred with two forks. Place the shredded chicken back in the crock pot with remaining ½ cup BBQ Sauce; toss to combine.
- Build Sandwiches: Lay down some lettuce on the bottom bun with some Ranch Coleslaw, drizzle on some more bbq sauce (if desired) and put the other half of your bun on top.
- Serve: Enjoy right away with your favorite side dishes!
Notes
- BBQ Sauce: feel free to make our homemade bbq sauce or pick-up your favorite store-bought sauce.
- Stove Top BBQ Chicken: Fill a large saucepan 3/4 of the way with water. Bring to a boil. Add chicken to boiling water and reduce temp to bring water to a simmer. Let simmer 15-20 minutes or until the internal temperature at the thickest part of the meat reaches 165 degrees F (use a meat thermometer). Remove chicken to shred and place in a large bowl. Toss with 1 cup bbq sauce.
- Instant Pot BBQ Chicken: place the chicken breasts in the bottom of the Instant Pot with 1 cup of chicken broth (no trivet needed). Seal and cook on high pressure for 8-10 minutes. Let it naturally release for 10 minutes and then quick release. Remove the chicken, shred, and return to the pot with 1 cup bbq sauce; toss to coat. Add more sauce, if desired.
Nutrition
Calories: 275kcal | Carbohydrates: 37g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 39mg | Sodium: 970mg | Potassium: 471mg | Fiber: 2g | Sugar: 22g | Vitamin A: 228IU | Vitamin C: 23mg | Calcium: 79mg | Iron: 2mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
