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BBQ chicken sandwich being assembled.

BBQ Chicken Sandwiches

You're going to love these BBQ chicken sandwiches with tangy shredded BBQ chicken and crunchy coleslaw on a toasted bun. 
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 482kcal
Author Tracy


BBQ Shredded Chicken

  • 1 cup barbecue sauce
  • ¼ cup apple cider vinegar *
  • ¼ cup water
  • 1½ to 2 pounds boneless skinless chicken breasts about 4 small or 2 large*
  • Salt and pepper
  • 3 tablespoons (42g) butter salted or unsalted is fine


  • 3 cups pre-shredded bagged coleslaw mix or 2½ cups shredded cabbage and ½ cup grated carrots
  • ¼ cup mayonnaise
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons granulated sugar
  • Salt and pepper


  • 6 hamburger buns
  • 6 tablespoons mayonnaise


BBQ Shredded Chicken

  • In a medium bowl, whisk together barbecue sauce, apple cider vinegar, and water. Set aside.
  • Pat chicken breasts dry and lightly salt and pepper both sides. Heat a large skillet with a lid over medium-high heat and melt butter.
  • Add chicken breasts to the pan and cook until lightly browned. Flip the chicken breasts and pour barbecue sauce mixture over the top.
  • Bring sauce to a simmer and reduce heat to medium-low, keeping the sauce at just a simmer. Cover and cook for 5 minutes. Flip the chicken, re-cover, and continue to cook until an instant-read thermometer inserted into the thickest part of the meat reads 165°F, usually around 3 to 6 minutes more.


  • While the chicken simmers, in a medium bowl, stir together all the coleslaw ingredients. Taste and add more sugar/salt/vinegar if needed.

Finish Chicken and Assemble Sandwiches

  • Transfer the chicken to a cutting board and allow it to rest for 5 to 10 minutes. Allow the sauce to continue simmering uncovered, stirring occasionally, until it thickens.
  • Shred chicken breasts and return shredded chicken to the pan of sauce. Stir until well-coated.
  • Turn your broiler on high. Open up the buns and place them on a baking sheet. Toast the buns under your broiler for 1 to 3 minutes until they are heated through and lightly toasted. Don’t walk away from your buns while they’re under the broiler as they can burn very quickly.
  • Top the toasted buns with mayonnaise, shredded chicken, and coleslaw. Serve and enjoy!


*If starting with large chicken breasts, cut each piece of meat into 2 even cutlets by placing your hand on top of the chicken breast and running a sharp knife horizontally through the center of the breast, slicing the top and bottom into two thin, even pieces.


Calories: 482kcal