Carolina Style BBQ Shredded Chicken Sandwiches
Topped with crunchy coleslaw, these Carolina Style BBQ Shredded Chicken Sandwiches make for a tasty meal!
Servings: 8 servings
Calories: 190kcal
Ingredients
For the Cole Slaw
- 1 medium cabbage shredded (see note)
- 2 medium carrots shredded
- ½ cup mayonnaise
- ¼ cup granulated sugar
- ¼ cup buttermilk
- ¼ cup milk
- 1½ Tbsp lemon juice
- 1½ Tbsp white vinegar
- 1 tsp kosher salt
For the Carolina Style Shredded Chicken
- 1 cup water
- 2 cups apple cider vinegar
- 2 Tbsp brown sugar
- 1 tsp red pepper flakes
- 1 tsp kosher salt
- 1 tsp black pepper
- 2½-3 pounds boneless skinless chicken breasts
- hamburger buns for serving
Instructions
For the Coleslaw
- Using a large bowl, add all coleslaw ingredients; toss until well combined.
- Cover and refrigerate for at least 1 hour. (Tip: Refrigerating overnight will allow flavors to meld better.)
For the Carolina Style Shredded Chicken
- Using a medium bowl, add water, apple cider vinegar, brown sugar, red pepper flakes, salt and pepper; stir until well combined.
- Place chicken in a standard size crock pot. Pour vinegar mixture on top. Cover and cook on low for 4-5 hours, or until chicken can be easily shredded with 2 forks.
- Remove chicken and place on a large plate or cutting board; shred using 2 forks.
- Discard all but ½ cup of cooking liquid from slow cooker. Return shredded chicken to slow cooker and stir in reserved cooking liquid.
- To serve, place shredded chicken on buns and top with prepared coleslaw.
Notes
I often use ½ head of green cabbage and ½ head of red cabbage when making this coleslaw. However, you can use just green cabbage if desired, or you can also purchase a bag of shredded cabbage.
Nutrition
Calories: 190kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 722mg | Potassium: 310mg | Fiber: 3g | Sugar: 15g | Vitamin A: 2767IU | Vitamin C: 44mg | Calcium: 74mg | Iron: 1mg
