Introduction: Craving a Hearty, Flavorful Sandwich?
Looking for a quick, delicious meal that’s perfect for weeknight dinners, casual gatherings, or a satisfying lunch? Barbecue Chicken Sandwiches are the ultimate recipe! These stovetop sandwiches feature tender, shredded chicken simmered in a tangy, sweet, and slightly spicy homemade barbecue sauce, served on toasted hamburger buns with optional dill pickle slices for extra crunch. Ready to create a crowd-pleasing, comfort-food classic? Let’s dive into this tasty recipe!
Overview: Why Barbecue Chicken Sandwiches Are Special
Barbecue Chicken Sandwiches are a savory, comforting dish that delivers bold flavors with minimal effort. The stovetop method makes them stand out. Here’s why they’re so special:
- Time Requirement: About 10 minutes prep, 15-20 minutes cooking, for a total of about 25-30 minutes.
- Difficulty Level: Easy! Simple chopping, sautéing, and simmering make it ideal for beginners or busy cooks.
- Why It’s Unique: The homemade barbecue sauce, made with salsa, ketchup, and spices, adds a unique tangy-spicy kick that pairs perfectly with shredded chicken. Using pre-cooked chicken (like rotisserie) makes this a fast, versatile meal. This recipe serves 6, ideal for small families or gatherings, and the optional pickles add a classic barbecue touch.
This recipe is tangy, versatile, and perfect for sandwich lovers or fans of barbecue flavors. Let’s get cooking!
Essential Ingredients
This recipe serves 6 (1 sandwich per serving) and uses pantry staples for a flavorful dish. Here’s what you’ll need for the original (1x) recipe:
- For the Barbecue Chicken:
- 1/2 cup chopped onion
- 1/2 cup diced celery
- 1 garlic clove, minced
- 1 tablespoon butter
- 1/2 cup salsa (mild, medium, or hot)
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups shredded cooked chicken (e.g., rotisserie or leftover)
- For Assembly:
- 6 hamburger buns, split and toasted
- Dill pickle slices, optional
Why These Ingredients Matter
- Chicken: Pre-cooked and shredded, it’s a time-saver that soaks up the sauce.
- Onion, Celery, Garlic: Form a savory, aromatic base.
- Butter: Adds richness to the sautéed veggies.
- Salsa: Brings a tangy, slightly spicy twist to the sauce.
- Ketchup, Brown Sugar: Create a sweet, sticky barbecue base.
- Cider Vinegar, Worcestershire: Add tangy, umami depth.
- Chili Powder, Salt, Pepper: Enhance flavor with mild heat and seasoning.
- Hamburger Buns: Soft, sturdy base for the filling.
- Pickles: Optional topping for a crunchy, tangy contrast.
Substitutions and Variations
- Chicken: Swap with shredded turkey, pork, or 2 cups canned chicken (drained).
- Salsa: Use tomato sauce plus 1/4 teaspoon cumin for a milder flavor.
- Ketchup: Replace with tomato paste plus 1 tablespoon sugar and 1 teaspoon water.
- Brown Sugar: Swap with honey, molasses, or maple syrup.
- Cider Vinegar: Use white vinegar or lemon juice.
- Worcestershire: Replace with soy sauce or omit for a lighter taste.
- Chili Powder: Swap with smoked paprika or 1/4 teaspoon cayenne for more heat.
- Buns: Use brioche buns, slider rolls, or gluten-free buns.
- Gluten-Free: Use gluten-free buns, Worcestershire sauce, and ensure salsa is gluten-free.
- Spicy Version: Add 1/4 teaspoon red pepper flakes or use hot salsa.
- Slow-Cooker Option: Sauté veggies, then combine all ingredients except buns and pickles in a 3-quart slow cooker; cook on Low for 2-3 hours.
Step-by-Step Instructions
Making Barbecue Chicken Sandwiches is quick and straightforward, with a stovetop simmer for maximum flavor. Follow these steps for a perfect dish!
Step 1: Prep Your Ingredients
- Chop 1/2 cup onion and 1/2 cup celery.
- Mince 1 garlic clove.
- Measure 1/2 cup salsa, 1/2 cup ketchup, 2 tablespoons brown sugar, 2 tablespoons cider vinegar, 1 tablespoon Worcestershire sauce, 1/2 teaspoon chili powder, 1/4 teaspoon salt, 1/8 teaspoon pepper.
- Shred 2 cups cooked chicken (e.g., rotisserie, boiled, or leftover).
- Split and toast 6 hamburger buns (toast in a 350°F oven for 5-7 minutes or use a toaster).
- Prepare optional dill pickle slices.
Tip: Chop veggies finely for even cooking; shred chicken into small pieces for better sauce absorption.
Step 2: Sauté the Vegetables
- Melt Butter: In a large saucepan over medium heat, melt 1 tablespoon butter.
- Cook Veggies: Add 1/2 cup chopped onion, 1/2 cup diced celery, and 1 minced garlic clove. Sauté until tender, about 5-7 minutes, stirring occasionally.
Tip: Stir frequently to prevent garlic from burning; veggies should be soft and fragrant.
Step 3: Make the Barbecue Sauce
- Add Sauce Ingredients: Stir in 1/2 cup salsa, 1/2 cup ketchup, 2 tablespoons brown sugar, 2 tablespoons cider vinegar, 1 tablespoon Worcestershire sauce, 1/2 teaspoon chili powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mix until well combined.
Tip: Stir thoroughly to dissolve sugar and blend flavors; taste and adjust seasoning if needed.
Step 4: Add Chicken and Simmer
- Add Chicken: Stir in 2 cups shredded cooked chicken, coating it evenly with the sauce.
- Boil and Simmer: Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally, until flavors meld and sauce thickens slightly.
Tip: Stir every 5 minutes to prevent sticking; if sauce is too thick, add 1-2 tablespoons water.
Step 5: Assemble and Serve
- Prep Buns: Place toasted bun bottoms on plates.
- Add Filling: Spoon about 1/3 cup chicken mixture onto each bun bottom.
- Add Pickles: Top with dill pickle slices if desired.
- Finish and Serve: Place bun tops on sandwiches and serve immediately.
Tip: Use a slotted spoon to avoid excess sauce on buns; serve extra sauce on the side for dipping if desired.
Assembly: Building the Perfect Barbecue Chicken Sandwiches
Assembling Barbecue Chicken Sandwiches is all about creating a saucy, tender filling with a crunchy topping. Here’s how to put it together:
- Sauté Veggies: Cook onion, celery, and garlic for a savory base.
- Make Sauce: Add salsa, ketchup, and spices for a tangy barbecue flavor.
- Add Chicken: Mix in shredded chicken and simmer to meld flavors.
- Assemble: Pile on toasted buns with optional pickles for crunch.
- Serve: Enjoy hot for a classic barbecue experience.
Presentation Tips:
- Serve on a rustic platter with pickles peeking out for a diner-style look.
- Garnish with a sprinkle of parsley or extra salsa for color.
- Pair with coleslaw, potato chips, or baked beans for a barbecue vibe.
- Use a white or wooden tray to highlight the golden buns and saucy filling.
Serving Suggestions
Barbecue Chicken Sandwiches are versatile and perfect for a variety of occasions. Here are some ideas to enjoy them:
- Family Dinner: Serve with mac and cheese or a green salad for a hearty meal.
- Game-Day Snack: Offer with sliders, wings, or veggie sticks for a party spread.
- Picnic Lunch: Wrap in foil for a portable, outdoor-friendly meal.
- Casual Gathering: Set up a sandwich bar with extra toppings like coleslaw or jalapeños.
- With Extras: Add a slice of cheddar cheese or bacon for richness.
Storage and Make-Ahead Tips
These sandwiches are best fresh but can be prepped or stored for later. Here’s how to keep them fresh:
- Storing Leftovers:
- Store chicken mixture in an airtight container in the fridge for up to 4 days. Keep buns and pickles separate.
- Reheating: Reheat chicken in a saucepan over medium heat with a splash of water, about 5-7 minutes, or microwave for 1-2 minutes. Toast fresh buns before assembling.
- Make-Ahead Tips:
- Chicken: Prepare chicken mixture up to 2 days ahead; refrigerate. Reheat before serving.
- Veggies: Chop onion and celery up to 1 day ahead; store in airtight containers.
- Freezing: Freeze chicken mixture (without buns or pickles) for up to 2 months. Thaw in the fridge, reheat, and assemble with fresh buns and pickles.
Tip: Assemble sandwiches just before serving to keep buns from getting soggy; store extra sauce separately.
Recipe Variations
Barbecue Chicken Sandwiches are versatile and easy to customize. Here are some fun twists to try:
- Spicy Kick: Use hot salsa or add 1/4 teaspoon cayenne to the sauce.
- Gluten-Free: Use gluten-free buns and Worcestershire sauce; ensure salsa is gluten-free.
- Low-Sugar: Use low-sugar ketchup and reduce brown sugar to 1 tablespoon.
- Pulled Pork Style: Swap chicken for 2 cups shredded cooked pork shoulder.
- Southwest Twist: Add 1/2 cup corn and 1/4 cup black beans to the sauce.
- Cheesy Sandwiches: Top with 1/4 cup shredded cheddar before adding bun tops.
- Slow-Cooker Option: Sauté veggies, then cook all ingredients except buns and pickles in a 3-quart slow cooker on Low for 2-3 hours.
Tip: Keep the barbecue-chicken-bun base for the classic sandwich vibe.
Conclusion: Savor Your Barbecue Chicken Sandwiches!
You’ve just made Barbecue Chicken Sandwiches—a tangy, hearty, and flavorful dish that’s perfect for any occasion! This stovetop recipe is quick, versatile, and so delicious it’ll become a go-to for dinners, lunches, or gatherings. Whether you add pickles or pair it with coleslaw, these sandwiches are sure to impress. Grab a sandwich, bite into the saucy goodness, and enjoy the barbecue magic. What’s your favorite sandwich topping? Share your ideas in the comments, and happy cooking!
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Barbecue Chicken Sandwich
Description
Looking for a quick, delicious meal that’s perfect for weeknight dinners, casual gatherings, or a satisfying lunch? Barbecue Chicken Sandwiches are the ultimate recipe! These stovetop sandwiches feature tender, shredded chicken simmered in a tangy, sweet, and slightly spicy homemade barbecue sauce, served on toasted hamburger buns with optional dill pickle slices for extra crunch
Ingredients
- For the Barbecue Chicken:
- 1/2 cup chopped onion
- 1/2 cup diced celery
- 1 garlic clove, minced
- 1 tablespoon butter
- 1/2 cup salsa (mild, medium, or hot)
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups shredded cooked chicken (e.g., rotisserie or leftover)
- For Assembly:
- 6 hamburger buns, split and toasted
- Dill pickle slices, optional
Why These Ingredients Matter
- Chicken: Pre-cooked and shredded, it’s a time-saver that soaks up the sauce.
- Onion, Celery, Garlic: Form a savory, aromatic base.
- Butter: Adds richness to the sautéed veggies.
- Salsa: Brings a tangy, slightly spicy twist to the sauce.
- Ketchup, Brown Sugar: Create a sweet, sticky barbecue base.
- Cider Vinegar, Worcestershire: Add tangy, umami depth.
- Chili Powder, Salt, Pepper: Enhance flavor with mild heat and seasoning.
- Hamburger Buns: Soft, sturdy base for the filling.
- Pickles: Optional topping for a crunchy, tangy contrast.
Substitutions and Variations
- Chicken: Swap with shredded turkey, pork, or 2 cups canned chicken (drained).
- Salsa: Use tomato sauce plus 1/4 teaspoon cumin for a milder flavor.
- Ketchup: Replace with tomato paste plus 1 tablespoon sugar and 1 teaspoon water.
- Brown Sugar: Swap with honey, molasses, or maple syrup.
- Cider Vinegar: Use white vinegar or lemon juice.
- Worcestershire: Replace with soy sauce or omit for a lighter taste.
- Chili Powder: Swap with smoked paprika or 1/4 teaspoon cayenne for more heat.
- Buns: Use brioche buns, slider rolls, or gluten-free buns.
- Gluten-Free: Use gluten-free buns, Worcestershire sauce, and ensure salsa is gluten-free.
- Spicy Version: Add 1/4 teaspoon red pepper flakes or use hot salsa.
- Slow-Cooker Option: Sauté veggies, then combine all ingredients except buns and pickles in a 3-quart slow cooker; cook on Low for 2-3 hours.
Instructions
Step 1: Prep Your Ingredients
- Chop 1/2 cup onion and 1/2 cup celery.
- Mince 1 garlic clove.
- Measure 1/2 cup salsa, 1/2 cup ketchup, 2 tablespoons brown sugar, 2 tablespoons cider vinegar, 1 tablespoon Worcestershire sauce, 1/2 teaspoon chili powder, 1/4 teaspoon salt, 1/8 teaspoon pepper.
- Shred 2 cups cooked chicken (e.g., rotisserie, boiled, or leftover).
- Split and toast 6 hamburger buns (toast in a 350°F oven for 5-7 minutes or use a toaster).
- Prepare optional dill pickle slices.
Tip: Chop veggies finely for even cooking; shred chicken into small pieces for better sauce absorption.
Step 2: Sauté the Vegetables
- Melt Butter: In a large saucepan over medium heat, melt 1 tablespoon butter.
- Cook Veggies: Add 1/2 cup chopped onion, 1/2 cup diced celery, and 1 minced garlic clove. Sauté until tender, about 5-7 minutes, stirring occasionally.
Tip: Stir frequently to prevent garlic from burning; veggies should be soft and fragrant.
Step 3: Make the Barbecue Sauce
- Add Sauce Ingredients: Stir in 1/2 cup salsa, 1/2 cup ketchup, 2 tablespoons brown sugar, 2 tablespoons cider vinegar, 1 tablespoon Worcestershire sauce, 1/2 teaspoon chili powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mix until well combined.
Tip: Stir thoroughly to dissolve sugar and blend flavors; taste and adjust seasoning if needed.
Step 4: Add Chicken and Simmer
- Add Chicken: Stir in 2 cups shredded cooked chicken, coating it evenly with the sauce.
- Boil and Simmer: Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally, until flavors meld and sauce thickens slightly.
Tip: Stir every 5 minutes to prevent sticking; if sauce is too thick, add 1-2 tablespoons water.
Step 5: Assemble and Serve
- Prep Buns: Place toasted bun bottoms on plates.
- Add Filling: Spoon about 1/3 cup chicken mixture onto each bun bottom.
- Add Pickles: Top with dill pickle slices if desired.
- Finish and Serve: Place bun tops on sandwiches and serve immediately.
Tip: Use a slotted spoon to avoid excess sauce on buns; serve extra sauce on the side for dipping if desired.
FAQs
Q: Are Barbecue Chicken Sandwiches healthy?
A: Chicken is lean, and veggies add nutrients, but the sauce is high in sugar. Use low-sugar ketchup, reduce brown sugar to 1 tablespoon, or pair with a side salad for a lighter meal.
Q: Can I use raw chicken?
A: Yes, but cook and shred it first. Simmer 1-1/2 pounds raw chicken breasts in water for 15-20 minutes, then shred and use as directed.
Q: Why is my sauce too thin?
A: Insufficient simmering can cause this. Simmer uncovered for an extra 5 minutes to thicken, or add 1 teaspoon cornstarch mixed with 1 tablespoon water.
Q: Can I make this in a slow cooker?
A: Yes, sauté veggies, then combine all ingredients except buns and pickles in a 3-quart slow cooker; cook on Low for 2-3 hours.
Q: Can I skip the salsa?
A: Yes, replace with 1/2 cup diced tomatoes plus 1/4 teaspoon cumin for similar flavor.
Q: Can I freeze the chicken mixture?
A: Yes! Freeze the cooked chicken mixture (without buns or pickles) for up to 2 months. Thaw, reheat, and assemble with fresh buns and pickles.