A great barbecue sandwich needs two things: really tender meat and a whole lot of sauce. Swapping pork for chicken makes these BBQ Shredded Chicken Sandwiches with Coleslaw perfect for a quick weeknight meal. Chicken breasts are braised in barbecue sauce until they are fall apart tender, then piled with a shredded cool crunch slaw on toasted buns.

BBQ shredded chicken on a toasted bun topped coleslaw and dripping with barbecue sauce.

Table of Contents

Why You’ll Love These BBQ Shredded Chicken Sandwiches with Coleslaw

  • High Protein, Big Flavor: Using lean chicken breasts gives you a high-protein meal without sacrificing that rich, comforting barbecue taste.
  • Fast Comfort Food: Cooking chicken takes a fraction of the time compared to traditional pulled pork sandwich, making it an easy weeknight option.
  • The Perfect Texture Combo: Hot, tender, sweet BBQ chicken paired with cold, crunchy slaw on a toasted bun offers the ultimate bite.

Key Ingredients for the Best Pulled Chicken & Slaw

  • Boneless, Skinless Chicken Breasts: Cooks fast and shreds effortlessly right in the sauce.
  • Barbecue Sauce & Stock: Combining your favorite store bought or Homemade BBQ Sauce with chicken broth keeps the meat ultra-juicy while braising.
  • Coleslaw Base: Shredded green cabbage and carrots bring essential crunch to balance the rich chicken.
  • Tangy Slaw Dressing: Mayo, a splash of vinegar, and a hint of sugar deliver that classic sweet-and-sour contrast.
  • Toasted Buns: Soft brioche or classic burger buns hold up best against the juicy meat and crisp slaw without getting soggy.
Crunchy vegetable coleslaw with vibrant orange carrot shreds and green scallions in a bowl

The Secret to Keeping Chicken Breasts Juicy

The key to keeping BBQ chicken sandwiches moist comes down to the cooking liquid. Because lean boneless skinless chicken breasts can tend to dry out, braising them in chicken stock mixed with barbecue sauce keeps the meat tender and juicy as it roasts.

Any of your favorite sauces will work fine here – whether you prefer a tangy Carolina style or a thick, sweet Kansas City sauce, they can be homemade or store-bought.

Using Chicken Thighs vs. Chicken Breasts

Boneless, skinless chicken thighs are a fantastic swap for breasts. Because thighs have a bit more natural fat, they stay incredibly juicy and become even more tender as they braise.

If you use thighs, you can drop the roasting time slightly – about 40 to 45 minutes – until they easily pull apart with a fork. 

Drizzling extra barbecue sauce over pulled chicken sandwich

How to Make BBQ Shredded Chicken Sandwiches Step-by-Step

1. Braise the Chicken

Place chicken breasts in a baking dish. Mix your favorite barbecue sauce with chicken stock and pour it over the top. Cover tightly and bake at 375°F (190°C) for about 1 hour until tender.

2. Mix the Coleslaw

While the chicken cooks, toss shredded cabbage and carrots with your favorite dressing. Chill the slaw in the fridge so the flavors meld and stay cold and crisp.

3. Shred & Toss

Remove the cooked chicken from the dish and shred. Toss the meat back into the warm pan juices and extra sauce to coat every piece.

4. Toast & Assemble

Pile a generous portion of warm chicken onto toasted buns, top with a big spoonful of store bought or Homemade Coleslaw, and serve immediately.

Tips for Serving and Storage

  • Toast the Buns: Buttering and toasting your buns creates a barrier so the sauce and slaw do not make the bread soggy.
  • Make the Slaw Ahead: Making  an hour in advance gives the vegetables time to soften slightly while staying crunchy.
  • Meal Prep Friendly: The shredded chicken stores exceptionally well for up to 4 days in the fridge, making it a great high-protein option for quick weekday lunches.
Can I make this in the Instant Pot?

Yes! Cook on high pressure for 8 minutes with a 10-minute natural release.

A side view of pulled chicken piled onto a bun and topped with coleslaw
5 from 10 reviews

BBQ Shredded Chicken Sandwich with Coleslaw

Janette
Spice rubbed chicken breasts braised in smoky-sweet barbecue sauce and shredded to perfection. Piled high on toasted buns and topped with a cold, creamy coleslaw. Delivering big flavor in under an hour.
Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Servings: 4 servings
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Ingredients
 

  • 1 tablespoon (7 grams) smoked paprika
  • 1 teaspoon (3 grams)  mustard powder
  • 1 teaspoon (3 grams)  onion powder
  • 1 teaspoon (3 grams) garlic powder
  • ½ teaspoon (2.5 grams) salt, plus more to taste
  • Small pinch freshly ground black pepper
  • 1 pound (453 grams)  skinless boneless chicken breast
  • 1 ½ cup (354 ml) barbecue sauce, plus more for serving
  • ⅓ cup (78 ml) chicken stock
  • 4 buns
  • Coleslaw

Instructions
 

Make The Spice Rub and Marinate:

  • In a small bowl, mix the smoked paprika, mustard powder, onion powder, garlic powder, salt, and black pepper. Use your hands to rub it evenly on all sides of the chicken until completely coated.
  • Cover and refrigerate for 1 hour at room temperature. Or up to overnight refrigerated. (If chilling, remove chicken 30 to 60 minutes before cooking to bring to room temperature).
  • Preheat oven to 375°F (190°C). 

Prep the Sauce Base and Cook The Chicken:

  • Whisk ⅓ of the bbq sauce with the chicken stock and pour into the bottom of a baking dish. Nestled the seasoned chicken inside and cover tightly with foil.

Oven Method:

  • Roast covered for 20-25 minutes. Time will depend on how thick they are. Always use a meat thermometer to check for doneness – 165°F/74°C.
  • Remove the chicken from the dish. Whisk the remaining bbq sauce directly into the pan juices.
  • Add the chicken back to the roasting pan and use two forks to shred the chicken in the sauce. Serve warm on toasted buns topped with coleslaw.

Slow Cooker Method:

  • Preheat slow cooker on low. Whisk ⅓  of the bbq sauce with the chicken stock and pour into the bottom of the slow cooker. Add the chicken and turn to coat on all sides. Cover and cook on low 3 to 4 hours (depending on thickness). At the 3-hour mark, test with two forks – if it doesn't pull apart easily, continue cooking.
  • Once tender, remove the chicken from the dish. Whisk the remaining 1 cup of bbq sauce directly into the pan juices to create a rich sauce. Add the chicken back into the slow cooker and shred with two forks until well coated. Serve warm on toasted buns topped with coleslaw.

Glass Bowl Air Fryer Method:

  • Place your spice-rubbed chicken into the air fryer glass dish.
  • Whisk ⅔ of the bbq sauce with the chicken stock. Pour the liquid into the dish until it reaches halfway up the chicken breasts, turning the meat to coat both sides.
  • Air fry at 300°F (150°C) for 25 to 30 minutes, flipping halfway through. Keep an eye on the liquid so it doesn't dry out. If it doesn't pull apart easily with two forks, cook for an extra 5 minutes. Time will depend on how thick they are. Always use a meat thermometer to check for doneness – 165°F/74°C.
  • Remove the chicken from the dish. Whisk the remaining  bbq sauce directly into the warm pan juices. Return the chicken to the dish, shred with two forks, and toss to coat. Serve warm on toasted buns topped with coleslaw.
Serving: 1, Calories: 525kcal, Carbohydrates: 42g, Protein: 32g, Fat: 11g, Sodium: 678mg, Sugar: 1g
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