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
Scale
- 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.