Homemade Pulled Chicken Sandwich

Barbecue Pulled Chicken with Homemade Coleslaw

I have discovered over the years that “barbecue” has varying definitions depending on where you live. Where I live in Colorado anything cooked on an outdoor grill qualifies.

Homemade Pulled Chicken Sandwich

We barbecue burgers, fish and steaks, fresh vegetables, slices of pineapple—even pizza dough. However, if you live in the south you know “barbecue” is defined by these two words: Long and slow. And trust me, you’d better have proof that the brisket or rack of ribs was on the grill for the better part of a couple of days if you dare to call it barbecue!

Knowing there is a bit of regional controversy over what constitutes right and proper barbecue, I was intrigued to receive a recipe from Laura Koontz of Ohio for Slow Cooker Barbecue Chicken, with a resounding endorsement from her husband Bill, “You’ve just got to try this!” And so I have. Again and again and again.

Best pulled chicken barbecue

If you love good pulled chicken (pork, beef) barbecue sandwiches, this recipe is going to knock your socks off. It’s tender, moist, and perfectly seasoned—a great solution for any busy cook who longs to serve authentic barbecue.

To make shredded barbecue chicken you will need a slow cooker and these ingredients (full recipe below):

  • boneless, skinless chicken breasts
  • Worcestershire sauce
  • vinegar
  • cumin
  • bottled barbecue sauce

Laura sent along with the recipe a bottle of Montgomery Inn Barbecue Sauce and it is fabulous. However, any barbecue sauce will work so experiment with your favorite. Feeling adventurous? Substitute pork or beef for the chicken. Yum.

By the way, the Montgomery Inn located in Cincinnati, Ohio, is world-famous for its ribs and barbecue sauce. The exact recipe, however, is a closely guarded secret known only to proprietor Ted’s wife, Matula, and daughters.

Montgomery Inn barbecue sauce is fat-free and made with all-natural ingredients is a heavenly blend of tomatoes, garlic, onions, molasses, and secret spices.

I only know all of this because after trying this recipe the first time I knew I had to find a way to get my hands on more sauce.

Great news! Montgomery Inn ships. I know this because I harbor a precious stash of Montgomery Inn Barbecue Sauce in my pantry. Suddenly I have become famous with family and friends for amazing Chicken Barbecue Sandwiches, the recipe for which shall remain a closely guarded secret known only to me. And now you.

Thanks, Laura.

Slow Cooker Shredded Barbecue Chicken

Homemade Pulled Chicken Sandwich

Slow Cooker Shredded Barbecue Chicken

If you love a good pulled chicken barbecue sandwich, this recipe is going to knock your socks off! It’s tender, moist, and perfectly seasoned—a great solution for any busy cook who longs to serve authentic, pulled chicken (pork or beef) barbecue.
5 from 1 vote
Print Pin Rate
Course: Sandwiches
Cuisine: American
Prep Time: 10 minutes
Slow Cooking: 7 hours
Total Time: 7 hours 10 minutes
Servings: 10
Calories: 349kcal
Cost: $15


  • Slow cooker


  • 4 lbs chicken breasts boneless, skinless (NOTE 1)
  • ¼ cup water
  • 3 tbsp Worcestershire sauce
  • 3 tbsp vinegar any type
  • 1 tspn cumin
  • 28 oz. bottled barbecue sauce


  • Place chicken, water, Worcestershire sauce, vinegar and cumin in slow cooker set on “Low.” 
  • Cook for 6 hours.
  • Drain juices. 
  • Shred chicken right in the slow cooker using two forks to pull it all apart.
  • Pour in barbecue sauce, stir to combine.
  • Cook on “Low” for an additional hour. 
  • Serving Suggestion: Serve on buns with coleslaw. Serves 8-10.


  1. Can substitute boneless pork or beef.
  2. Use any bottled barbecue sauce of your choosing.
  3. Refrigerate leftovers in a tightly closed container for up to a week.


Calories: 349kcal | Carbohydrates: 33g | Protein: 39g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 116mg | Sodium: 1076mg | Potassium: 896mg | Fiber: 1g | Sugar: 27g | Vitamin A: 232IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg
Tried this recipe?Mention @EverydayCheapskate or tag #EverydayCheapskate!

Creamy Coleslaw


Creamy Coleslaw

Here’s the coleslaw recipe you want to accompany grilled meats, chicken, or fish. Just to be on the safe side you might want to double the recipe. That’s how good it is.
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 10 minutes
Chill in refrigerator: 2 hours
Total Time: 2 hours 10 minutes
Servings: 8
Calories: 239kcal
Cost: $5


  • 1 lb fresh cabbage, shredded OR a 16-oz bag coleslaw mix
  • 2 tbsp diced onion
  • cup mayonnaise
  • 3 tbsp vegetable oil
  • ½ cup granulated, white sugar
  • 1 tbsp white vinegar
  • ¼ tspn salt
  • ½ tspn poppy seeds


  • Combine the shredded cabbage (or coleslaw mix) and onion in a large bowl.
  • Whisk together the mayonnaise, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. 
  • Pour dressing mixture over cabbage (or coleslaw mix) and toss to coat. 
  • Chill at least 2 hours before serving. 


Calories: 239kcal | Carbohydrates: 16g | Protein: 1g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 8mg | Sodium: 141mg | Potassium: 102mg | Fiber: 1g | Sugar: 15g | Vitamin A: 68IU | Vitamin C: 21mg | Calcium: 24mg | Iron: 1mg
Tried this recipe?Mention @EverydayCheapskate or tag #EverydayCheapskate!

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3 replies
  1. Kim N says:

    This sounds good, can’t wait to try it. Won’t use the Montgomery Inn recipe as it has high fructose corn syrup so it’s not all natural. But I have great substitutes!


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