Barbecue Pulled Chicken Sandwiches

White meat chicken is slowly simmered in a homemade brown sugar barbecue sauce with sliced onions then sandwiched on a soft bun with sharp cheddar cheese. It’s ridiculously easy to prepare using the convenience of a crockpot and works magic on the chicken, causing it to fall apart to the touch. It has an incredible tenderness that just about melts in your mouth.

Succulent, sweet and tangy, the barbecue sauce has a perfect balance of flavors. The base of the sauce is ketchup with brown sugar, molasses, vinegar and spices like chile powder and smoked paprika to spice it up. It’s meaty, messy and finger-licking good. Everyone will love it.

Don’t fret if you don’t own a crock pot! I have included another version using store-bought rotisserie chicken. And have also included my go-to cole slaw recipe, for those of you who like the sensation of cool and crunchy cole slaw on your barbecue sandwiches.

Barbecue Pulled Chicken Sandwiches
(Sauce adapted from Steven Raichlen via Serious Eats)

2 cups Ketchup (like Hunt’s No High Fructose Corn Syrup)
1/4 cup Cider Vinegar
2 tablespoons Worcestershire Sauce
3/4 cup packed Brown Sugar + 2 tablespoons
1 tablespoon Molasses
1 tablespoon Yellow Mustard
1 tablespoon Chile Powder
1 teaspoon Smoked Paprika
1 teaspoon Onion Powder
1 teaspoon Salt
1/2 teaspoon Black Pepper
1 tablespoon Tabasco sauce1 large onion, thinly sliced in half moons
3-4 boneless, skinless chicken breast, cut in half
1 + 1/2 cup extra sharp cheddar cheese, shredded
4-5 hamburger buns or soft rolls (whole wheat or whole grain)

1. In a medium mixing bowl  whisk, ketchup, vinegar, Worcestershire, brown sugar, molasses, mustard, chile powder, salt, pepper and Tabasco together until well combined.

2. Pour into crock pot, add onions and chicken breasts. Cook on low 4 hours or high 2 hours.
Remove chicken to a large plate or cutting board and cool to the touch. Keep barbecue sauce warm in crock pot. When chicken is cool enough to handle shred it by pulling it apart by hand. Return to crock pot and mix with sauce or add to a medium bowl and mix in additional sauce.

3. Serve on toasted buns with cheddar cheese.

Easy version: Use a rotiserrie chicken. Simmer the barbecue sauce in a saucepan for about 20 minutes while you ‘shred’ the chicken. Add the shredded chicken to the sauce, heat through and serve.

Cole Slaw
(by Reeni)

1/2 cup Mayonnaise (like Hellmann’s)
1 tablespoon Vinegar
2 teaspoons Honey
1 teaspoon Dijon Mustard
1 teaspoon Thyme
Pinch or two of Celery Seed
1/4 teaspoon Sea or Kosher Salt
Fresh Black Pepper, a couple of cracks
4-5 cups of Cole Slaw mix (like Dole) or shredded cabbage/carrot mix

1. In a large mixing bowl whisk together everything but the cabbage. 

2. Start by mixing in four cups of cabbage and adding more if needed.

3. Refrigerate until serving.

Printable Recipe

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