Quick BBQ Pulled-Chicken Sandwiches

Quick BBQ Pulled-Chicken Sandwiches

There are days when you just need something quick, delicious, and not too fancy. Enter the BBQ Pulled-Chicken Sandwich – easy, comforting, and perfect for when you're trying to impress (or just avoid cooking all day). This recipe is simple, yet it hits all the right notes: tender pulled chicken, tangy slaw, and the ultimate combination of sweet and spicy BBQ sauce. It’s comfort food without the commitment. These sandwiches are like your favorite comfort food meets a quick fix. They’re saucy, crunchy, and just the right amount of spicy – perfect for busy weeknights or weekend chill-outs. And, hey, if you’re feeling fancy, just tell people you “slow-cooked” the chicken – no one will be the wiser. For a fun and simple side, serve these sandwiches with crispy fries or sweet potato fries (because fries never let you down). For the drink? Iced tea or a cold beer will hit the spot. cooks note - Don’t forget to grab your pickles – they’re the real MVP of this sandwich. And when it comes to hot sauce, feel free to dial it up or down depending on how brave your taste buds are.

Ingredients

Slaw

  • ½ cup mayonnaise or vegan mayonnaise (I like Sir Kensington’s Fabanaise)

  • ¼ cup Greek yogurt or sour cream

  • 2 tbsp. apple cider vinegar

  • 1 ½ tsp. sugar

  • 1 ½ tsp. yellow mustard

  • 1 tsp. celery seed

  • ½ tsp. granulated garlic

  • Salt and pepper

  • 4 cups coleslaw mix or shredded green or savoy cabbage

  • 1 small red onion, grated or finely chopped

Sandwiches

  • 2 tbsp. vegetable or olive oil

  • 1 small onion, finely chopped

  • 1 large clove garlic, finely chopped

  • About /14 cup chicken stock, plus more if needed

  • ¼ cup tomato sauce or puree

  • 1 tbsp. apple cider vinegar

  • 3 tbsp. (packed) light brown sugar

  • 1 to 2 tbsp. hot sauce (I like Frank’s RedHot)

  • 1 tbsp. yellow mustard

  • 2 tsp. Worcestershire sauce

  • 1 rotisserie chicken

  • 4 soft rolls

  • Bread-and-butter pickles

Directions

  • Step 1

    For the slaw, in a large bowl, whisk the mayo, yogurt, vinegar, sugar, mustard, celery seed, and granulated garlic; season with salt and pepper. Mix in the coleslaw mix and onion.

  • Step 2

    For the chicken, in a large skillet, heat the oil, two turns of the pan, over medium. Add the onion and garlic. Cook, stirring often, until softened, about 5 minutes. Add about 1/4 cup stock, the tomato sauce, vinegar, brown sugar, hot sauce, mustard, and Worcestershire. Let the sauce simmer at a low bubble, stirring occasionally. While the sauce simmers, pull the meat from the chicken. Mix the chicken into the sauce. (Add more stock if the sauce is too thick.) Stir until heated through, about 2 minutes.

  • Step 3

    Serve the chicken on the rolls. Top with some pickles and the slaw.