BBQ Poached Chicken Sammies
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BBQ Poached Chicken Sammies

with Coleslaw

Southern barbecue is famous for its tangy, vinegar-based sauce, which is then tossed with juicy pulled chicken thast been poach in chicken stock!. This barbecue sauce will have you ditching the bottled kind. A little bit of slaw on the sammies adds the essential 'crunch'!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time10 minutes


serving amount

2 unit(s)

Chicken Breasts

2 unit(s)

Brioche Bun

(Contains Wheat, Egg May contain Soy)

1 tbsp

BBQ Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

4 tbsp

BBQ Sauce

(Contains Mustard May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)

170 g

Coleslaw Cabbage Mix

2 unit(s)

Green Onion

2 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

90 mL

Dill Pickle, sliced

Not included in your delivery

0.06 tsp


1 tsp


0.06 tsp



Nutrition Values

Calories690 kcal
Fat23 g
Saturated Fat5 g
Carbohydrate69 g
Sugar28 g
Dietary Fiber5 g
Protein59 g
Cholesterol150 mg
Sodium1580 mg
Trans Fat0.1 g
Potassium1000 mg
Calcium225 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Medium Bowl


  • Combine BBQ Seasoning, Campbells Chicken Broth Concentrate and half the BBQ sauce, in a medium pot.
  • Bring to a gentle boil over medium heat.
  • Meanwhile, pat chicken dry with paper towels.
  • Add chicken to the boiling poaching liquid. Cover and poach over medium heat until cooked through, 12-15 min.**
  • Drain, then roughly chop pickles.
  • Thinly slice green onion
  • Meanwhile, combine mayo, vinegar and 1 tsp (2 tsp) sugar in a medium bowl.
  • Add coleslaw cabbage mix, and green onions. Season with salt and pepper, them toss to coat.
  • When chicken is cooked through, using tongs, carefully transfer chicken to a cutting board or large bowl.
  • Keep poaching liquid simmering in the pot.
  • Using two forks, shred chicken into smaller pieces.
  • Continue simmering BBQ poaching liquid until liquid reduces by half, 4-5 min.
  • Add shredded chicken and remaining BBQ sauce to pot. Stir to combine.
  • Meanwhile, halve buns, then arrange on an unlined baking sheet, cut-side up.
  • Toast in the middle of the oven, until golden-brown, 1-2 min. (TIP: Keep your eye on buns so they don't burn!) 
  • Stack shredded chicken, and pickles bottom buns. Close with top buns.
  • Divide sandwiches and coleslaw between plates.
  • (TIP: for added crunch add some coleslaw to your sammies!)