Mohamed Shili Pioneer Woman Shredded Chicken Sandwiches are made with whole chicken, green and purple cabbage, mayonnaise, barbecue sauce, and Kaiser rolls. This hearty Shredded Chicken Sandwiches recipe creates a satisfying dinner that takes about 2 hours to prepare and can serve up to 8 people.
Pioneer Woman Shredded Chicken Sandwiches Ingredients
- 1 whole chicken, cut into pieces
- Salt and black pepper, to taste
- 2 tablespoons canola oil
- 1 large bottle of barbecue sauce
- 1 onion, sliced
- 8 cloves of garlic (more if desired), peeled
For the Slaw:
- 1/2 head of green cabbage, thinly sliced
- 1/2 head of purple cabbage, thinly sliced
- 1/2 cup whole milk
- 1/2 cup mayonnaise
- 1 teaspoon white vinegar
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 bunch of cilantro, roughly chopped
How To Make Pioneer Woman Shredded Chicken Sandwiches
- Prepare the slaw: In a large mixing bowl, combine both types of cabbage. In a separate bowl, create the dressing by whisking together milk, mayonnaise, vinegar, sugar, salt, and cayenne pepper. Pour over the cabbage and mix well. Refrigerate covered for at least two hours.
- Season and sear the chicken: Season chicken pieces with salt and pepper. Heat canola oil in a large pot over medium-high heat and sear the chicken until golden brown on all sides, approximately 5 minutes per side. Remove chicken and set aside.
- Saute aromatics: Reduce heat to medium. In the same pot, sauté the sliced onion and garlic cloves for about 2 minutes or until the onions are translucent.
- Add chicken and sauce: Return the seared chicken to the pot. Pour the barbecue sauce over the chicken and stir to coat the pieces evenly.
- Slow cook: Cover the pot and transfer it to a preheated 300°F (150°C) oven. Let it cook for 1.5 hours, or until the chicken is tender and easily pulls apart.
- Shred the chicken: Remove the pot from the oven. Take the chicken out of the sauce and let it cool enough to handle. Shred the meat using two forks, discarding any bones.
- Finish the sauce: Skim off any excess fat from the sauce remaining in the pot. Return the shredded chicken to the pot and stir it into the sauce. Heat through over low heat to combine flavors.
- Assemble and serve: Lightly butter Kaiser rolls and toast them until golden. Pile a generous amount of shredded chicken on the bottom half of each roll. Add a layer of slaw and a few roasted garlic cloves. Top with the other half of the roll and serve immediately.
Recipe Tips
- Optimize Chicken Flavor: Enhance your chicken by marinating it in barbecue sauce overnight before cooking to deepen the smoky flavor.
- Slaw Crunch Factor: For an extra crunch in your slaw, mix in thinly sliced red bell peppers or carrots right before serving.
- Bun Selection: Choose potato rolls or brioche buns instead of Kaiser rolls for a sweeter, softer contrast to the tangy chicken.
- Sauce Variation: Mix a tablespoon of honey or brown sugar into your barbecue sauce to add a sweet twist that complements the savory chicken.
- Garlic Twist: Roast the garlic cloves before adding them to the pot to mellow their flavor and add a caramelized note to your sandwich.
What To Serve Shredded Chicken Sandwiches
Serve your Shredded Chicken Sandwiches with coleslaw, baked sweet potato fries, a crisp apple celery salad, corn on the cob, and pickled vegetables for a delightful meal.
You can also pair these sandwiches with jalapeno cheddar cornbread or a fresh watermelon feta salad to keep things interesting and flavorful.
How To Store Shredded Chicken Sandwiches Leftovers
Refrigerate: Store leftover shredded chicken in an airtight container. It keeps well in the refrigerator for up to three days. Ensure the chicken is cooled before storing it to maintain freshness.
Freeze: Freezing is not recommended for this dish. The slaw and sauces may separate and lose their texture, resulting in a less appetizing meal upon reheating.
How To Reheat Shredded Chicken Sandwiches Leftovers
In The Oven: Preheat your oven to 350°F. Place the shredded chicken on a baking tray, lightly covered with foil. Heat for about 10-15 minutes, or until hot throughout.
In The Microwave: Transfer the chicken to a microwave-safe dish and cover lightly. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. Use a microwave-safe cover to trap steam and keep the chicken tender.
In The Air Fryer: Set your air fryer to 350°F. Spread the chicken in the fryer basket in a single layer. Reheat for about 3-4 minutes.
Pioneer Woman Shredded Chicken Sandwiches Nutrition Facts
Amount Per Serving
- Calories 368
- Total Fat 7.2g
- Saturated Fat 1.6g
- Cholesterol 73mg
- Sodium 1058mg
- Potassium 514mg
- Total Carbohydrate 51g
- Dietary Fiber 1.3g
- Sugars 28g
- Protein 25g
- Vitamin A 2.9%
- Vitamin C 2.4%
- Calcium 8.1%
- Iron 13%
Frequently Asked Questions
Can I Use Boneless Chicken Instead of a Whole Chicken?
Yes, you can use boneless chicken breasts or thighs if you prefer a quicker preparation time. Boneless pieces will cook faster and can still be shredded effectively for the sandwiches.
What Type of Barbecue Sauce Works Best for This Recipe?
Opt for a thick, smoky barbecue sauce to complement the savory flavors of the shredded chicken. A sauce with a base of molasses or brown sugar adds depth and balances the spices.
How Can I Make the Sandwiches Less Spicy?
To make the sandwiches less spicy, you can omit the cayenne pepper from the slaw and choose a mild barbecue sauce. Adjusting these components will reduce the heat without compromising the overall flavor.
Try More Pioneer Woman Recipe:
Pioneer Woman Shredded Chicken Sandwiches
Description
Pioneer Woman Shredded Chicken Sandwiches are made with whole chicken, green and purple cabbage, mayonnaise, barbecue sauce, and Kaiser rolls. This hearty Shredded Chicken Sandwiches recipe creates a satisfying dinner that takes about 2 hours to prepare and can serve up to 8 people.
Ingredients
For the Slaw:
Instructions
- Prepare the slaw: In a large mixing bowl, combine both types of cabbage. In a separate bowl, create the dressing by whisking together milk, mayonnaise, vinegar, sugar, salt, and cayenne pepper. Pour over the cabbage and mix well. Refrigerate covered for at least two hours.
- Season and sear the chicken: Season chicken pieces with salt and pepper. Heat canola oil in a large pot over medium-high heat and sear the chicken until golden brown on all sides, approximately 5 minutes per side. Remove chicken and set aside.
- Saute aromatics: Reduce heat to medium. In the same pot, sauté the sliced onion and garlic cloves for about 2 minutes or until the onions are translucent.
- Add chicken and sauce: Return the seared chicken to the pot. Pour the barbecue sauce over the chicken and stir to coat the pieces evenly.
- Slow cook: Cover the pot and transfer it to a preheated 300°F (150°C) oven. Let it cook for 1.5 hours, or until the chicken is tender and easily pulls apart.
- Shred the chicken: Remove the pot from the oven. Take the chicken out of the sauce and let it cool enough to handle. Shred the meat using two forks, discarding any bones.
- Finish the sauce: Skim off any excess fat from the sauce remaining in the pot. Return the shredded chicken to the pot and stir it into the sauce. Heat through over low heat to combine flavors.
- Assemble and serve: Lightly butter Kaiser rolls and toast them until golden. Pile a generous amount of shredded chicken on the bottom half of each roll. Add a layer of slaw and a few roasted garlic cloves. Top with the other half of the roll and serve immediately.
