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Heat the oil in a medium-sized pot over medium heat. Add the garlic and cook for 1 minute. Add the chipotle peppers and cook for 1 more minute.
Add the orange juice, Worchestershire sauce, dijon mustard, and if using, the sugar to the pot and stir. (See notes) Put the chicken breasts into the pot and turn the heat to high. When it starts to boil, reduce the heat to a simmer and cover the pot. Simmer for 1 hour, or until the chicken is very tender.
Remove the chicken from the pot (save the liquid in the pot!) and shred it using 2 forks. Return the pot to high heat and boil, uncovered, until the liquid is as thick as BBQ sauce – it will thicken when it cools.
Pour half of the sauce over the chicken and gently mix. If you’d like it saucier, add a little more sauce.
Mix the coleslaw ingredients together in a medium-sized bowl.
Top the buns with the pulled chicken and coleslaw and eat right away!