Pulled BBQ Chicken Sandwich
An easy weeknight win with big BBQ flavour and very little effort.
Tender shredded chicken gets simmered with Cherry Street Bar-B-Que Sauce until saucy, juicy, and ready to pile onto soft buns.
Use leftover chicken, rotisserie chicken, or cook it fresh using whatever method works best for you.
INGREDIENTS [Serves 4]
3 to 4 cups of cooked shredded chicken
1 can Cherry Street Bar-B-Que Sauce Original
4 sandwich buns
Optional:
1 to 2 tbsp butter, for toasting buns
Coleslaw & pickles, for garnish
INSTRUCTIONS
1) Cook the chicken. Cook the chicken using your preferred method, then shred with two forks.
Slow cooker: Add chicken breast or thighs to a slow cooker with a splash of water or broth. Cook on low for 4 to 6 hours, or until tender and fully cooked.
Oven: Place chicken in a baking dish with a splash of water or broth. Cover and bake at 375°F until fully cooked and easy to shread.
Stovetop: Simmer chicken in a covered pan with a little water or broth until fully cooked and tender.
Shortcut: Use rotisserie chicken or leftover cooked chicken to make this recipe even faster.
2) Shred the chicken. Transfer cooked chicken to a bowl or cutting board. Shred using two forks until it is pulled into bite-sized pieces.
3) Add the sauce. Place shredded chicken in a pan over medium-low heat. Crack open Cherry Street Bar-B-Que Sauce Original and stir until the chicken is well coated.
4) Simmer. Let the chicken simmer for 5 to 10 minutes, stirring occasionally, until the sauce has warmed through and fully incoporated into the chicken. Add a splash of water if you prefer a thinner, saucier texture.
5) Toast the buns. For extra flavour, lightly butter the buns and toast them in a pan or under the broiler until golden.
6) Build the Sandwiches. Pile the saucy pulled chicken onto the buns. Top with coleslaw and pickels, if using.
7) Serve. Serve warm with fries, chips, salad, corn, or whatever weeknight side you have on hand.