Barbecue Pulled Chicken Sandwich

It’s time for the 4th of July, and we’re getting in the spirit with fantastic deals on things grilling! Bring home everything you need to make the 4th fun, and jump feet first into summer with Oliver’s! Pulled pork who? We we don’t know her – we’re all about the pulled chicken! Made with Rosie Organic Chicken Breasts that have been braised in DIY barbecue sauce, these delicious sandwiches are best served while enjoying a fireworks display. Dish it up alongside Oliver’s Own Potato Salad for a bite of barbecue heaven!


  • Serves: 6-8 servings
  • Prep Time: 15 minutes
  • Cook Time: 45-60 minutes


  • 2 lb. Rosie Organic Boneless Skinless Chicken Breasts
  • 1 large Yellow Onions, thinly sliced
  • 4 Garlic Cloves, smashed
  • 1 c. Chicken Stock
  • 2 tbsp. Brown Sugar, packed
  • 1/4 c. Ketchup
  • 1/2 c. Apple Cider Vinegar
  • 1 tbsp. Chili Powder
  • 2 tsp. Smoked Paprika
  • 1 tsp. Dried Mustard Powder
  • 1/2 tsp. Cayenne Pepper
  • 1 tsp. Ground Black Pepper
  • 2 tsp. Worcestershire Sauce
  • 2 tsp. Kosher Salt
  • 1 tbsp. Vegetable Oil
  • 4-6 Brioche Buns, toasted
  • Cole Slaw, Cheddar Cheese, Sliced Tomato (for serving)


  1. Heat vegetable oil on medium heat in an oven-safe Dutch oven or large pot; when hot, add onions and smashed garlic to pan. Cook until onion is softened slightly and garlic is fragrant, then stir in chicken stock, brown sugar, Ketchup, Worcestershire sauce, vinegar, salt, pepper, and spices.

  2. Bring mixture to a boil, then wedge chicken breasts into liquid. Reduce heat to low and cover; simmer breasts for 20 to 30 minutes or until temperature reads 160 degrees. Remove from sauce and rest for 10 to 15 minutes.

  3. Raise heat to medium high, and bring sauce to a boil. While chicken rests, reduce sauce until thickened slightly, stirring frequently. Season with additional salt and pepper, if desired. Shred rested chicken and stir back into sauce. To serve, pile pulled chicken on toasted bun with desired toppings.

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