Pulled Barbecue Chicken and Coleslaw Sandwiches

Pulled Barbecue Chicken and Coleslaw Sandwiches Recipe
Photo: Oxmoor House
Pulled pork is outstanding, but pulled chicken is a perfect substitute on a weeknight. Everyone will go nuts for this sandwich topped with Crunchy, Creamy Coleslaw and homemade barbecue sauce.


Serves 10 (serving size: 1 sandwich)
Total time: 42 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-on: 11 Minutes
Total: 42 Minutes

Nutritional Information

Calories 296
Caloriesfromfat 0.0 %
Fat 4.4 g
Satfat 1.2 g
Monofat 0.8 g
Polyfat 1.3 g
Protein 21.2 g
Carbohydrate 41.6 g
Fiber 1.7 g
Cholesterol 40 mg
Iron 2.7 mg
Sodium 686 mg
Calcium 103 mg


4 (6-ounce) skinless, boneless chicken breast halves
1 1/3 cups Barbecue Sauce
1 cup water
1/4 cup cider vinegar
1/4 teaspoon freshly ground black pepper
10 (1.9-ounce) hamburger buns
Hot pepper sauce (optional)


1. Combine first 5 ingredients in a 3-quart saucepan. Bring to a boil; cover, reduce heat, and simmer 18 to 20 minutes or until chicken is tender. Remove chicken from sauce, reserving sauce. Place chicken on a plate, and cool 15 minutes. Shred chicken with 2 forks.

2. While chicken cools, return sauce to heat. Bring to a boil; boil, uncovered, 15 minutes or until reduced by half. Stir chicken into sauce. Cook 1 to 2 minutes or until thoroughly heated.

3. Spoon 1/2 cup chicken mixture onto bottom half of each bun. Top each serving with 1/4 cup Crunchy, Creamy Coleslaw. Cover with bun tops. Serve with hot pepper sauce, if desired.

Kids Cqan Help: Kids can measure the ingredients for the barbecue sauce. Once the chicken has cooled, they can also shred the chicken and build the sandwiches.

Tip: You can make the chicken up to two days in advance on the stove or in a slow cooker.