BBQ Pulled Chicken Sandwiches are a great appetizer for game day parties, BBQ outings, and any other time when you’re feeling in the mood for BBQ chicken.

You can’t go wrong with these Kansas City BBQ Pulled Chicken Sandwiches, which are topped with coleslaw and bacon.

Kansas City BBQ Pulled Chicken Sandwiches

We are puttin’ our foot in this one! What do you know about pulled chicken sandwiches?

We got beside ourselves with this one, but can you blame us?

Because when it comes to food, and especially just about any food you can put barbecue sauce on, we kind of lose our minds just a little’ bit.

Take our Kansas City Pulled Chicken Sandwiches, for instance.

Why Kansas City BBQ?

The Mrs. ventured to Kansas City for a travel junket, and if you know a thing or two about Cowtown, then you also know that when it comes to the BBQ, them folks don’t play.

BBQ, not barbecue, the unwashed and unfamiliar say the latter, and the true practitioners of the BBQ craft use the former.

It’s a religion judged on flavor, a method of cooking, and a type of sauce. And the sauce is just as crucial as the meat. In regards to Kansas City BBQ, the meat game and the sauce game are two sides of the same coin.

Can you dig it? I can dig my hat to Kansas City BBQ.

Kansas City BBQ Seasonings

The Lady of The House brought back a lot of Kansas City favs like American Stockyard BBQ Sauce, Krizman’s Sausage BBQ Rub, and my favorite Twisted Q Wicked Sweet Bourbon Seasoning.

With the Instant Pot, we will have our Kansas City Pulled Chicken Sandwiches done in under thirty minutes, giving me plenty of time to whip up everything else.

Throwing thick-cut bacon on almost anything is often all about making your next move your best move.

I believe I did just that with this sandwich, but you be the judge. Got it?

Yes, you can have delicious, tender, and packed with flavor chicken in twelve (12) minutes. Hello Instant Pot!

When it is all said and done, you will quickly realize that cooking this good this fast is a game changer!

So, let’s make a sandwich. First, toast the onion bun and slather on lots of Kansas City BBQ sauce.

Let’s pile on the BBQ-pulled chicken at least a mile high, maybe even a bit higher! Why not?

Pile on mounds of freshly grated cave-aged Gruyère cheese, Red Cabbage, and Red Onion Slaw, and get ready for a certified OMYUM moment.

These Instant Pot Pulled Chicken Sandwiches are that good!

It is hard to believe how so many great flavors can come together so quickly to make one very good sandwich.

I am giving you everything you need to know to pull off these little bundles of edible happiness.

But a word of warning: once you make these sandwiches, there’s no going back.

These will become your new normal.

So, are you ready to have your sock knocked clean off of your feet? If so, read on.

Kansas City Pulled Chicken Sandwiches

Serving Size: 4

Ingredients:

3 chicken breasts
2 tablespoons extra virgin olive oil
1 1/2 tablespoons Twisted Q Wicked Sweet Bourbon Seasoning
2-3 tablespoons of pineapple juice
2-3 tablespoons of white Balsamic vinegar
1 cup American Stockyard Smoky Sweet BBQ Sauce
Season to taste with pepper and salt

Directions:

Rinse and pat dry the chicken breasts, and place them in a medium bowl.
Add two to three tablespoons of Balsamic white vinegar and two to three tablespoons of pineapple juice.
Scatter one and a half tablespoons of Twisted Q Wicked Sweet Bourbon Seasoning.
Allow the chicken to marinade for fifteen (15) minutes. Tip: you might get more flavor by marinating longer, especially with chicken breasts, which can absorb flavors well.
Add two tablespoons of extra virgin olive oil to the Instant Pot and select the Saute function.
When the oil is hot, add the chicken breasts, place the lid on the Instant Pot and turn to lock.
Make sure the venting knob is in the correct position.
Select the rice options (12 minutes) and allow the chicken to cook.
When the time has expired, vent off the steam and disengage the lid.
Pour out any excess juices, and use two forks to pull apart the chicken breasts.
Add a cup of your favorite Kansas City BBQ sauce. (We used the American Stockyard Smoky Sweet BBQ Sauce).
Thoroughly mix the BBQ sauce into the meat.
Serve with thick-cut bacon and our quick Red Cabbage & Red Onion Slaw recipe shared below.

Tip:

Make the bacon in the oven

Cook the thick-cut bacon in the oven. Preheat the oven to 400 degrees.

Line a baking sheet with parchment paper and place the bacon in rows.

Place another sheet of parchment paper on top and bake for twenty minutes or until the bacon is crispy.

You may never cook bacon in a skillet again, and with this method, there is no splattering grease. That sounds like the way to go to me.

Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts.

You must thaw the chicken first or cook it from frozen in an Instant Pot.

You can grill or bake the chicken breasts if you don’t have an Instant Pot.

Can I make the Pulled Chicken ahead of time?

Yes, you can make the shredded chicken recipe ahead of time, which is convenient for meal planning, parties, or simply saving time on busy days.

Follow the recipe and marinate and cook the chicken in the Instant Pot.

After cooking the chicken and shredding it, mix it with the BBQ sauce.

Transfer the shredded chicken to an airtight container and refrigerate until ready to use. It can be kept for 3-4 days.

When you’re ready to use the shredded chicken mix, reheat the chicken gently to maintain its moisture. You can use the microwave, stovetop, or oven.

Add a little extra BBQ sauce or a splash of water if it seems dry.

Can I freeze the shredded chicken?

If you want to store the chicken for a longer period, you can freeze it.

Place the cooled, shredded chicken in a freezer-safe bag or container, removing as much air as possible.

It can be frozen for up to 3 months.

Thaw overnight in the refrigerator before reheating.

How to store leftovers?

How to make Quick Red Cabbage & Red Onion Slaw

Serving size: 4-6

2 cups shredded red cabbage
1/2 cup sliced red onion
1/3 cup shredded carrots
1/2 tablespoons celery seeds
3 tablespoons mayonnaise

Directions:

Add shredded red cabbage, sliced red onion, carrots, celery seeds, and three tablespoons of mayonnaise in a large bowl.
Mix the ingredients until everything is well combined.
Serve immediately or store in the fridge until ready to use.

Tip: Taste the slaw after mixing and adjust the seasoning as needed.

Can I make the slaw ahead of time?

You can make it a few hours or overnight in the refrigerator to help enhance the flavors.

It’s usually best to serve the slaw within 24-48 hours of making it.

Can I substitute the mayo for a healthier or vegan option?

If you prefer a healthier option, you can use Greek yogurt.

For a vegan option, go for a vegan mayo.

Can I store this slaw as leftovers in the fridge?

Store the slaw in an airtight container in the refrigerator. It should last 3-5 days.

So, grab the ingredients and everything you need to make our BBQ Pulled Chicken Sandwiches with a Kansas City inspiration.

More Recipes:

Pulled Pork Recipes

BBQ Pulled Chicken Street Tacos

Pulled Pork Sandwiches

Kansas City BBQ Pulled Chicken

Get ready for game day with this mouth-watering Instant Pot Shredded Chicken recipe! Marinated in a mix of sweet bourbon seasoning, pineapple juice, and white Balsamic vinegar, then cooked to perfection and smothered in smoky sweet BBQ sauce, it's a guaranteed crowd-pleaser.

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Course: Appetizer, Main Course

Cuisine: American

Servings:

Calories: 1020kcal

Equipment

Instant Pot

Ingredients

3 chicken breasts
2 tablespoons extra virgin olive oil
1 1/2 tablespoons Twisted Q Wicked Sweet Bourbon Seasoning
2-3 tablespoons of pineapple juice
2-3 tablespoons of white Balsamic vinegar
1 cup American Stockyard Smoky Sweet BBQ Sauce
Season to taste with pepper and salt

Instructions

Rinse and pat dry the chicken breasts, and place them in a medium bowl.
Add two to three tablespoons of Balsamic white vinegar and two to three tablespoons of pineapple juice.
Scatter one and a half tablespoons of Twisted Q Wicked Sweet Bourbon Seasoning.
Allow the chicken to marinade for fifteen (15) minutes.
Add two tablespoons of extra virgin olive oil to the Instant Pot and select the Saute function.
When the oil is hot, add the chicken breasts, place the lid on the Instant Pot and turn to lock.
Make sure the venting knob is in the correct position.
Select the rice options (12 minutes) and allow the chicken to cook.
When the time has expired, vent off the steam and disengage the lid.
Pour out any excess juices, and use two forks to pull apart the chicken breasts.
Add a cup of your favorite Kansas City BBQ sauce. (We used the American Stockyard Smoky Sweet BBQ Sauce).
Thoroughly mix the BBQ sauce into the meat.
Serve with thick-cut bacon and our quick Red Cabbage & Red Onion Slaw recipe shared below.

Notes

How to make Quick Red Cabbage & Red Onion Slaw

Serving size: 4-6

2 cups shredded red cabbage
1/2 cup sliced red onion
1/3 cup shredded carrots
1/2 tablespoons celery seeds
3 tablespoons mayonnaise

Directions:

Add shredded red cabbage, sliced red onion, carrots, celery seeds, and three tablespoons of mayonnaise in a large bowl.
Mix the ingredients until everything is well combined.
Serve immediately or store in the fridge until ready to use.

Nutrition

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Kansas City BBQ Pulled Chicken Sandwiches

Kansas City BBQ Pulled Chicken Sandwiches