Easy BBQ Chicken Sandwiches
Sweet, tangy, and easy to make, these are a brilliant weeknight dinner or casual party meal. With tender slow-cooked chicken, flavorful BBQ sauce, and crisp cabbage slaw piled on toasted buns, this is a meal we enjoy again and again.
Ingredients
For the Chicken:
- 1 cup barbecue sauce
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 2 tablespoons brown sugar
- 1 teaspoon sea salt see note
- 1/2 teaspoon garlic powder
- 1 and 1/2 pounds boneless skinless chicken breasts
For the Coleslaw:
- 2 Tablespoons mayonnaise
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon honey
- 1/2 teaspoon celery seed
- 1/2 teaspoon Dijon mustard
- pinch of sea salt
- 1/4 teaspoon black pepper
- 2 cups shredded coleslaw mix
- 1/4 cup sliced green onion
To Assemble:
- brioche buns
- pickles or other toppings as desired
Instructions
- To make the chicken: In the bottom of a slow cooker, combine barbecue sauce, apple cider vinegar, water, brown sugar, sea salt, and garlic powder. Stir well to combine.
- Nestle the chicken breasts into the sauce, turning to be sure they are fully coated. Cook on high for 2-3 hours or low for 4-6 hours, until the chicken is very tender and easy to pull apart with two forks.
- Shred chicken. You can do this either inside the crockpot, or by removing the chicken to a cutting board. Return shredded chicken to the crockpot and stir well to coat in the sauce; serve right away, or leave on the slow cooker’s keep warm setting for up to 2-3 hours.
- To make the coleslaw: In a large bowl, combine the mayonnaise, apple cider vinegar, honey, celery seed, Dijon mustard, salt, and pepper. Whisk to combine.
- Add shredded coleslaw mix and green onion to the bowl. Toss well to coat with the dressing. Sample and add more salt as desired. Enjoy right away, or store in the refrigerator for up to 4 hours.
- To assemble: If desired, toast the buns by turning the oven to 250 degrees F and laying the flat interior sides of each bun face down directly on a middle oven rack for 4-5 minutes.
- Fill each bun with a generous pile of BBQ chicken, extra BBQ sauce if desired, and a layer of coleslaw. Enjoy!
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Notes
- Salt: If you’re using regular table salt in the chicken, only use 1/2 teaspoon.
- Instant Pot Instructions: In the bottom of your insert, combine barbecue sauce, apple cider vinegar, water, brown sugar, sea salt, and garlic powder. Stir well to combine. Nestle the chicken breasts into the sauce, turning to be sure they are fully coated. Cook on the Instant Pot’s poultry setting for 12 minutes, then do a quick release of the pressure. Shred chicken, return to the pot, and mix well. Leave on the keep warm setting for up to 1 hour.
Nutrition Estimate
Calories: 390 kcal, Carbohydrates: 40 g, Protein: 23 g, Fat: 15 g, Saturated Fat: 6 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 1 g, Trans Fat: 0.02 g, Cholesterol: 128 mg, Sodium: 980 mg, Potassium: 446 mg, Fiber: 1 g, Sugar: 18 g, Vitamin A: 486 IU, Vitamin C: 8 mg, Calcium: 54 mg, Iron: 1 mg