BBQ Shredded Chicken Sandwich with Coleslaw
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.
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.
Video
Nutrition
Serving: 1 | Calories: 525kcal | Carbohydrates: 42g | Protein: 32g | Fat: 11g | Sodium: 678mg | Sugar: 1g