Smokey BBQ Pulled Chicken Sandwiches With Creamy Coleslaw #SundaySupper #McSkilletSauce

This post is sponsored by McCormick in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

I know we usually only do from scratch recipes it even says it in my title but this Sunday we are doing something a little bit different.

This weeks theme for Sunday Supper is quick and easy recipes using McCormick Skillet Sauces and I decided to make these Smokey BBQ Pulled Chicken Sandwiches with Creamy Coleslaw.

Let me tell you now not only are they done in under 30 minutes they are off the flavor chart! 

We have lots of nights where we need something quick and easy for dinner between the kids sports and school activities.

These are quick and easy enough Colt or I can fix dinner for the crew on a night we might have eaten out otherwise.

I was extremely impressed with how much flavor was packed into the pouch, the finished product came out tasting jut like the slow cooked Smokey BBQ Pulled Chicken Sandwiches that have been slow smoked all day on the grill but made in under 30 minutes.

We whipped together a quick and easy Creamy Coleslaw to go with these because it pairs perfectly with smokey sweet BBQ sauce.

In a large skillet with a lid add 1 tablespoon Extra Virgin Olive Oil and 1 whole Medium Sized Onion Sliced Thin.
Cook over medium-high heat until onion starts to caramelize.

Add 1 1/2 pounds Chicken Breast and McCormick Smokey Applewood BBQ Chicken With Bacon Skillet Sauce.

Mix until chicken is well coated. Bring to a simmer, cover and turn heat to low. Simmer chicken for about 20 minutes or until cooked through and easily shreds with 2 forks.

Meanwhile to make Creamy Coleslaw: Mix 1/3 cup Mayonnaise, 1/3 cup Plain Greek Yogurt, 3 tablespoons Sugar, 2 tablespoons White Balsamic Vinegar, 1/4 teaspoon Sea Salt or to taste and 1/4 teaspoon Pepper to taste.
Whisk until well combined.

In a large bowl combine 1 small head Finely Shredded Cabbage, 2 large Carrots Finely Shredded, 1/2 whole Finely Diced Red Onion.
Add dressing and mix until well combined.

Refrigerate Creamy Coleslaw until ready to use.

Use 2 forks to shred chicken.

Take a Hamburger Bun, top with Shredded Chicken and Creamy Coleslaw.
Chow down!

For more recipe ideas make sure to follow McCormicks Easy Skillet Dinners Pinterest Board! 

You can find out more great recipes ideas and information at:

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For more great McCormicks Skillet Dinner ideas make sure to check out the Sunday Supper links under the recipe! 

Smokey BBQ Pulled Chicken Sandwiches With Creamy Coleslaw

Recipe by Serena Bakes Simply From Scratch

Quick and easy Smokey BBQ Pulled Chicken Sandwiches With Creamy Coleslaw.

Prep time: PT15M
Cook time: PT20M
Total time: PT30M
Yield: 5 Servings
Ingredients

• 1 packet McCormick Smokey Applewood BBQ Chicken With Bacon Skillet Sauce
• 1 tablespoon Extra Virgin Olive Oil
• 1 whole Medium Sized Onion, Sliced Thin
• 1 1/2 pounds Chicken Breast, Boneless Skinless
• 1 whole Small Head Green Cabbage, Finely Shredded
• 2 whole Large Carrots, Grated
• 1/2 whole Small Red Onion, Diced Fine
• 1/3 cup Mayonnaise
• 1/3 cup Plain Greek Yogurt
• 3 tablespoons Sugar
• 2 tablespoons White Balsamic Vinegar
• 1/4 teaspoon Sea Salt
• 1/4 teaspoon Fresh Ground Pepper
• For Serving: Hamburger Buns

Cooking Directions

1. In a large skillet with a lid add olive oil and sliced onion. Saute until onion starts to caramelize. Add chicken breast and McCormick Smokey Applewood BBQ Chicken With Bacon Skillet Sauce. Bring to a simmer, cover and reduce heat to low.
2. Cook chicken for 20 minutes or until cooked through and easily shreds with 2 forks.
3. While chicken cooks assemble the coleslaw. In a large bowl combine cabbage, carrtos and red onion. Mix until well combined.
4. In a small bowl mix mayonnaise, greek yogurt, sugar, white balsamic vinegar, sea salt and pepper. Pour sauce over the top of cabbage mixture and stir until evenly coated. Refridgerate coleslaw until ready to use.
5. Use 2 forks to shred chicken in sauce.
6. Serve pulled chicken over hamburger buns with coleslaw on top or on the side.