Pulled Barbecue Chicken and Coleslaw Sandwiches

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.

Yield: Serves 10 (serving size: 1 sandwich)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 11 Minutes
Total: 42 Minutes

Nutritional Information

Amount per serving
  • Calories: 296
  • Calories from fat: 0.0%
  • Fat: 4.4g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 1.3g
  • Protein: 21.2g
  • Carbohydrate: 41.6g
  • Fiber: 1.7g
  • Cholesterol: 40mg
  • Iron: 2.7mg
  • Sodium: 686mg
  • Calcium: 103mg

Ingredients

  • 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
  • 2 1/2 cups Crunchy, Creamy Coleslaw
  • Hot pepper sauce (optional)

Preparation

  1. 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. 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. 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.
  4. 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.
  5. Tip: You can make the chicken up to two days in advance on the stove or in a slow cooker.
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