Pulled Barbeque Chicken Sandwiches with Fresh Cabbage Slaw

Ok people are you ready for a knock your socks off super easy and ridiculously tasty recipe!

These easy pulled barbeque chicken sandwiches with fresh cabbage slaw are crazy good. I know it sounds like a lot of work but I figured out a way to turn it into a weeknight meal, 45 minutes start to finish!

I got the idea from Pioneer Woman; she posted a pulled chicken recipe a few weeks ago that made me drool. I wanted to make it but it seemed like such a long process, so I cheated a bit!

What you need,

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For the Slaw,

½ head of green cabbage, shredded or cut thinly

½ head of purple cabbage, shredded or cut thinly

3 green onions, chopped

½ cup fresh parsley, chopped

½ cup Greek yogurt

½ cup mayo

1 tsp. white vinegar

1 tbsp. sugar

¼ tsp. cayenne pepper

¼ tsp. celery salt

Salt and pepper to taste

In a small bowl combine the yogurt and mayo. Add in the vinegar, sugar, cayenne pepper, celery salt and salt and pepper to taste. You can add a few teaspoons of milk to thin out the dressing if you feel like it is too thick.

Stir everything to combine and adjust the seasoning to you taste.

In a large bowl combine the green and purple cabbage and the green onion. Spoon the dressing over the cabbage mixture and stir to coat. I used just enough dressing to coat but not drown it; I used about ¾ of the dressing I made.

Let the slaw sit in the fridge for at least 30 minutes while you make the sauce or if you have time 2 hours. Stir in the parsley right before serving.

For the chicken,

1 deli rotisserie chicken (you know the pre-cooked ones!)

1 tbsp. olive oil

1 medium onion, grated or diced very fine

1 bottle of your favorite BBQ sauce (I used Tony Roma’s Carolina Honey)

3 cloves garlic, minced

2 tbsp. red wine vinegar

2 tbsp. brown sugar

¼-1/2 tsp. red pepper flakes, to your taste

4-6 soft Hamburger buns

2 tbsp. of butter

Heat the oil in a medium sauce pan over medium high heat. Add in the onion and sauté for a minute or 2 until it begins to soften and turn translucent. Add in the garlic and cook 1 minute more until it is fragrant.

Pour in the bottle of barbeque sauce and stir to combine. Stir in the red wine vinegar, brown sugar and red pepper flakes. Bring mixture to a boil then reduce heat to low and simmer until mixture thickens a little and reduces by about a third.

In the meantime remove all the meat from the rotisserie chicken and shred it with a fork.

Add the shredded chicken to the sauce and stir to coat. Allow the chicken to warm up slowly, about 10 minutes.

Cut the hamburger buns and butter the inside. Heat a large pan over medium high heat and toast the buns buttered side down for 1-2 minutes until warmed and crisp.

To assemble, pile some of the shredded saucy chicken on the bottom of the toasted bun, top with a good spoonful of the slaw and put the toasted bun top on.

Get yourself a handful of napkins, you are gonna need them.

My in house taste tester and I couldn’t even speak to each other while we were eating; we were too busy shoving this tasty meal into our faces. 

After we were finished and the BBQ sauce was wiped off our chins we looked at each other and he said, that was one of the best meals you have ever made!

I agree fully!

Jen

Recipe inspiration Pioneer Woman