BBQ Pulled Chicken with Sauteed Vidalia Onions

We love pulled pork sandwiches.  Since I normally use pork I wanted to try something different and made it with chicken instead.  The result is tender, juicy pulled chicken.  Top the sandwiches with sauteed vidalia onion and serve on a toasted bun and dinner is served.

These sandwiches are so easy to make and perfect for a weeknight dinner.  As we approach football season (Go Bills) this is great dish to serve for a football party.  Guests will be pleasantly surprised when they see this dish expecting it to be pulled pork, but is chicken instead.  Instead of serving chicken wings at your football party, try these pulled chicken sandwiches, and they can topped with Blue Cheese dressing.  Wow!  Sounds good doesn’t it?   

The chicken is cooked in the crock pot.  When the chicken is done it is so tender that it will just fall apart as you are shredding it.  My method for shredding the chicken is using two forks.  One to hold the chicken and the other fork used to shred the chicken apart.

After the chicken is shredded, stir in just a little more barbecue sauce.  You don’t want it to be overly saucy.  I like to serve it with just enough but not dripping with barbecue sauce.  If you like additional sauce, serve it on the side.  Turn the slow cooker off or on warm and saute some sweet vidalia onions to top these yummy sandwiches.  The sweetness of the vidalia onion works great with this sandwiches.  Once the onions are sauteed, using the same skillet the onions were cooked in, toast up some buns.   

I always know when dinner was a hit when my husband keeps asking if there is anymore.  

BBQ Pulled Chicken with Sauteed Vidalia Onions
Print recipe

Serves:  8

3 ½ pounds chicken breast, washed (about 6 medium breasts)
1 ½ cups barbecue sauce
1 tablespoon brown sugar
2 medium vidalia onions, sliced
1 tablespoon olive oil
8 sandwich rolls
Salt and pepper to taste

Place chicken breasts in a crock pot and sprinkle with salt and pepper.  Add in 1 cup barbecue sauce and brown sugar and mix well.  Cook on low for 8-10 hours or on high for 4-5 hours until chicken is tender and cooked thoroughly and the internal temperature of chicken is 165-170 degrees.  

Turn off crock pot and using two forks, shred chicken.  Add another ½ cup of barbecue sauce to shredded chicken and stir.  
In a large skillet add in olive oil on medium heat.  Add in onions and sautee until onions are tender and brown, about 10 minutes.  
Place sauteed onions in bowl and using same skillet toast desired amount of rolls. 

Add desired amount of chicken and onion to toasted rolls and serve.  

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  1. This was an amazing recipe. I don’t normally make dishes like this one, but I figured why not so I went for it. It was not only good for me but my family loved it as well. I was afraid it might be too much for me to make, but it wasn’t too bad.

  2. Thank you for posting this! It not only looks good but your directions also look very clear and precise! The photos you have are awesome!! That makes it look sooo good and allows me to look at the entire process of the recipe! Thanks for sharing!

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