These easy weeknight bbq chicken sandwiches come together in 20 minutes thanks to rotisserie chicken! Sweet, spicy, tangy, and totally delicious!
You guys. Wow, just wow. These were a HIT. Easy weeknight bbq chicken sandwiches came to me at the perfect time in my life because I’m about 4 days into a new role at work, and after a long day of learning I need comfort food that takes like 20 minutes or less. Other menu items this week have included things like creamy mac and cheese, sloppy joe’s, pork tacos, and pot roast. Lot’s of slow cooker, lot’s of easy childhood classics. Basically, a busy person’s weeknight salvation menu.
But can I just say, these sandwiches a perfect. Crispy brown bun, juicy chicken, your favorite sweet barbecue sauce, tangy and cool broccoli slaw, (hi, secret veggies!) and spicy jalapeños. It’s ALLLLLL the flavors, and prepare to eat 2-3 of these bad boys in one sitting. I’m a major fan of Stubb’s bbq sauces, and their sweet sauce was the perfect complement to the nose-running spice of the jalapeños. Obviously, you can nix the jalapeños for kiddos, but I suggest them for the flavor explosion as well as their metabolism-boosting properties. You’re gonna need it.
- 1 cup white vinegar
- ¼ cup sugar
- 12 oz. bag broccoli slaw
- 4 cups pulled, cooked rotisserie chicken, (about 2 rotisserie chicken's worth, or 2 lbs. boneless skinless chicken breast, boiled and shredded would work here too.)
- A bottle of your favorite, sweet-style barbecue sauce
- 8-pack of hamburger buns, (sesame or sweet Hawaiian work well here)
- 2 jalapeños, sliced
- In a small saucepan heated over medium-low heat, bring the vinegar and sugar to a boil to dissolve the sugar. You can remove the pot from the heat once it dissolves.
- Dump the bag of broccoli slaw in a heat-proof container. Pour the sugar-vinegar mixture of the slaw, season with ¼ tsp. salt, and stir. Cover and refrigerate for a minimum of an hour until it cools, but overnight or longer is preferred.
- When you're ready to eat, heat the pulled chicken and barbecue sauce up in a sauce pan until warm. To serve, toast the buns and top with pulled chicken, the chilled broccoli slaw, and sliced jalapeño.