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With tender shreds of chicken, a sweet-tangy sauce, and a crunchy slaw, these weeknight barbecue sandwiches aren’t just achievable, they’re awesome! And better yet — using store-bought rotisserie chicken cuts hours off the cooking time.

Quick Pulled Chicken Sandwiches with Red Cabbage Slaw

Serves 4

Note: Coleslaw mix can be used in place of the red cabbage, if desired.

2 cups thinly sliced red cabbage

1/2 cup sour cream

2 tablespoons bread-and-butter pickle juice, plus 1/4 cup bread-and-butter pickles

1 teaspoon table salt, divided

1/2 teaspoon pepper

1 cup cider vinegar

1/2 cup water

1/4 cup sugar

1 teaspoon red pepper flakes

1 (2 1/2-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)

4 hamburger buns

1. Combine cabbage, sour cream, pickle juice, 1/2 teaspoon salt, and pepper in a bowl; set aside.

2. Bring vinegar, water, sugar, pepper flakes, and remaining 1/2 teaspoon salt to boil in a medium saucepan over high heat. Cook until reduced by half, 8 to 10 minutes. Stir in chicken and cook until warmed through, about 1 minute. Remove saucepan from heat.

3. Divide chicken evenly among bun bottoms. Top with 1/2 cup cabbage mixture, then divide pickles evenly over cabbage. Cover with bun tops. Serve.

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