With tender shreds of chicken, a sweet-tangy sauce, and a crunchy slaw, these weeknight barbecue sandwiches aren’t just achievable, they’re awesome! And better yet—using store-bought rotisserie chicken cuts hours off the cooking time.
Quick Pulled Chicken Sandwiches With Red Cabbage Slaw
Note: Coleslaw mix can be used in place of the red cabbage, if desired.Serves 4
- 2 cups thinly sliced red cabbage
- 1/2 cup sour cream
- 2 tablespoons bread-and-butter pickle juice, plus 1/4 cup bread-and-butter pickles
- 1 teaspoon table salt, divided
- 1/2 teaspoon pepper
- 1 cup cider vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 teaspoon red pepper flakes
- 1 (2 1/2-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
- 4 hamburger buns
Bring vinegar, water, sugar, pepper flakes, and remaining 1/2 teaspoon salt to boil in a medium saucepan over high heat. Cook until reduced by half, 8 to 10 minutes. Stir in chicken and cook until warmed through, about 1 minute. Remove saucepan from heat.
Divide chicken evenly among bun bottoms. Top with 1/2 cup cabbage mixture, then divide pickles evenly over cabbage. Cover with bun tops. Serve.
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