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Shredded BBQ Chicken Sandwiches

Tender, saucy BBQ shredded chicken, piled high on a nice soft roll, drizzled with more BBQ sauce and my easy coleslaw.




This super duper easy, one-pot recipe makes literally THE BEST shredded chicken you will ever have! This chicken does all the work right on the stove top. It turns out so tender it practically shreds itself right in the pot, absorbing all of the extra juices, creating the most perfectly moist, flavorful, self-saucing BBQ style chicken.



This chicken is ultra saucy and tender, with a hint of tangy, salty, sweetness and the super easy, crisp, creamy coleslaw, makes it the perfect summer meal.



It's great for serving at any summer BBQ, picnic or family gathering. This is a perfect recipe for beginner cooks and comes out perfect every time! Give it a try and let me know what you think. Hopefully this simple dish will become a staple in your house too :)



You can double the recipe as needed, perfect for serving a crowd. Or whip up a small batch, for a special family dinner. Either way, it is such an easy, classic chicken recipe you will be happy to add to your go-to collection.




Shredded BBQ Chicken Sandwiches

Yield: 6 servings

Ingredients

Coleslaw:

  • 6T mayo + 2T buttermilk ranch or sour cream
  • 2T cider vinegar
  • 2T sugar
  • 1/2t salt
  • 1/4t pepper
  • 1 (16 ounce) bag shredded cabbage & carrots/coleslaw mix

BBQ Chicken:
  • 2 lbs boneless, skinless chicken breasts (about 3-4 breasts)
  • 1/4t salt
  • 1/4t pepper
  • 1 large onion, chopped
  • 4-6 minced garlic cloves
  • 1 (14.5oz) can chicken broth
  • 1 18oz bottle of barbecue sauce
  • 1/3 cup zesty Italian dressing
  • 1T Worcestershire sauce

  • Soft rolls
  • Extra BBQ sauce, for serving


Directions
Coleslaw:
In a mixing bowl, whisk all of ingredients together, except the cabbage mix. Gradually add cabbage mix, tossing to coat. Refrigerate at least 1-2 hours before serving.

BBQ Chicken:
Bring everything to a boil over medium heat in a large pot. Reduce heat, cover, and simmer for 90 minutes, flipping chicken and scraping the bottom of the pot occasionally. 

Shred chicken in the pot by poking at it with a wooden spoon or using 2 forks, allowing it to absorb the remaining liquid in the pot.

Place a serving of chicken on a toll, top with BBQ sauce and coleslaw. Enjoy!