Pulled Chicken BBQ Sandwich (Printable Version)
Tender shredded chicken in barbecue sauce, topped with crisp slaw on soft buns for a delicious handheld meal.
# What You'll Need:
→ For the Pulled Chicken
01 - 1.5 lbs boneless, skinless chicken breasts or thighs
02 - 1 cup low-sodium chicken broth
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon black pepper
→ For the Barbecue Sauce
08 - 1 cup barbecue sauce (store-bought or homemade)
09 - 2 tablespoons apple cider vinegar
10 - 1 tablespoon brown sugar
11 - 1 teaspoon Worcestershire sauce
12 - 1/2 teaspoon hot sauce (optional)
→ For the Slaw
13 - 2 cups shredded green cabbage
14 - 1 cup shredded carrots
15 - 1/4 cup mayonnaise
16 - 1 tablespoon apple cider vinegar
17 - 1 teaspoon Dijon mustard
18 - 1/2 teaspoon sugar
19 - Salt and pepper to taste
→ For Assembly
20 - 6 soft sandwich buns or brioche rolls
21 - Pickle slices (optional)
# How to Make It:
01 - Place chicken breasts or thighs in a large saucepan or Dutch oven. Add chicken broth, smoked paprika, garlic powder, onion powder, salt, and black pepper.
02 - Bring to a simmer over medium heat. Cover and cook for 20-25 minutes, or until the chicken is cooked through and tender.
03 - Transfer the chicken to a plate and let cool slightly. Shred with two forks.
04 - In the same pot, discard any excess liquid, then add the shredded chicken back. Pour in the barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, and hot sauce (if using). Stir well to coat. Simmer on low heat for 5-10 minutes until heated through.
05 - While the chicken simmers, make the slaw: In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Add the cabbage and carrots; toss to combine.
06 - Toast the sandwich buns lightly, if desired.
07 - To assemble, pile the pulled chicken onto the bottom half of each bun, top with slaw and pickle slices (if using), then cover with the top bun.
08 - Serve immediately.
# Expert Tips:
01 -
- The chicken shreds like butter after simmering in that spiced broth, and honestly, its the kind of hands-off cooking that lets you actually enjoy your own party.
- That slaw cuts through the richness with just enough crunch and tang, and Ive watched skeptics convert after one bite.
02 -
- Dont rush the shredding part—pulling the chicken while its still warm helps it absorb all that sauce better.
- The slaw needs at least 15 minutes in the fridge to let the flavors meld, so make it first.
03 -
- If you use rotisserie chicken, skip the simmering step and just toss the shredded meat in the sauce on low heat until warmed through.
- A light toast on the buns keeps them from getting soggy, especially if the sandwiches sit for a bit before serving.