Southern-Style BBQ Pulled Chicken Sandwiches

Indulge in the quintessential taste of American comfort food with our Southern-Style BBQ Pulled Chicken Sandwiches. This dish combines perfectly seasoned, tender chicken with a tangy homemade coleslaw and a toasted bun to create a sandwich that’s both satisfying and flavorful. Ideal for any day you’re craving something hearty yet deliciously simple.

“A true Southern BBQ experience in every bite: smoky, savory, and utterly irresistible.”

Highlights

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Servings: 6 sandwiches
• Calories: 450 kcal per sandwich

Ingredients

For the Chicken:

• 3 pounds boneless, skinless chicken thighs
• 1 cup BBQ sauce (your favorite brand or homemade)
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Coleslaw:

• 4 cups shredded green cabbage
• 1 large carrot, grated
• 1/2 red onion, finely sliced
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• Salt and pepper, to taste

For Assembly:

• 6 hamburger buns, toasted
• Pickles or additional BBQ sauce (optional)

Instructions

1. Prepare the Chicken: Preheat your oven to 325°F (163°C). Season the chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Brown the chicken on both sides for about 3 minutes per side.

2. Slow Cook the Chicken: Transfer the browned chicken into a slow cooker. Pour BBQ sauce over the chicken, ensuring each piece is well-coated. Cover and cook on low for 6-8 hours or until the meat shreds easily with a fork.

3. Shred the Chicken: Once cooked through, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the sauce in the slow cooker, stirring to combine. Let it simmer for an additional 10 minutes on low heat.

4. Make the Coleslaw: In a large bowl, mix together cabbage, carrot, and onion. In another small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour the dressing over the vegetables and toss until evenly coated. Refrigerate for at least 30 minutes before serving.

5. Assemble the Sandwiches: Toast your hamburger buns. Spread a generous amount of pulled chicken onto each bun bottom. Top with coleslaw and add pickles or extra BBQ sauce if desired. Close with the top half of the bun.

Nutrition

Estimated nutrition for this recipe, keep in mind that it may vary based on ingredients selected or substituted:

• Serving: 1 sandwich
• Calories: 450 kcal
• Carbohydrates: 40g
• Protein: 35g
• Fat: 20g (with saturated fat at 5g)
• Cholesterol: 85mg
• Sodium: 900mg
• Fiber: 3g
• Sugar: 15g

These Southern-Style BBQ Pulled Chicken Sandwiches are a delightful treat for any occasion. The savory chicken, combined with the fresh crunch of coleslaw and the soft texture of the toasted bun, makes for an unforgettable lunchtime treat.