These pulled chicken sandwiches are a tasty treat! Tender chicken is slow-cooked with delicious spices, making each bite juicy and flavorful. Perfect for casual meals!
Who can resist a soft bun overflowing with that mouthwatering chicken? I love serving these with some crunchy pickles on the side—they really complement the flavors!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this recipe as they stay moist when cooked slowly. If you want to save some time, you can use rotisserie chicken. Just shred it and add your barbecue sauce!
Barbecue Sauce: Feel free to use your favorite store-bought sauce, but homemade is super easy and delicious! You can find many simple recipes online. If you’re looking for a lighter option, try a vinegar-based sauce instead.
Coleslaw: The coleslaw adds crunch and freshness. You can mix the cabbage with other veggies like sliced bell peppers or even swap in a store-bought slaw mix to save time.
Buns: Brioche buns are my favorite for their softness and slight sweetness. However, feel free to use whole wheat or gluten-free buns if you’re looking for a healthier or allergy-friendly option!
How Do I Make Sure My Chicken Is Perfectly Shredded?
The key to tender, shreddable chicken lies in cooking it low and slow. Here’s what you can do:
- Use a slow cooker or a heavy pot on low heat. This ensures even cooking.
- Cook until the chicken is really tender—aim for an internal temperature of 165°F.
- Let the chicken rest for a few minutes after cooking before shredding to keep it juicy.
- Use two forks to shred the chicken easily, pulling it apart in both directions.
By following these tips, your chicken will turn out wonderfully shredded and flavorful, ready for the sandwiches!
How to Make Pulled Chicken Sandwiches
Ingredients You’ll Need:
For the Chicken:
- 2 lbs boneless, skinless chicken breasts
- 1 cup barbecue sauce (your favorite brand or homemade)
- 1/2 cup chicken broth or water
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 6 sandwich buns (brioche buns recommended)
For the Coleslaw:
- 2 cups shredded cabbage (mix of green and purple)
- 1/4 cup shredded carrot (optional)
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh chopped cilantro or parsley (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time, and then your shredded chicken will need about 6-7 hours in a slow cooker or 1.5-2 hours if simmering on the stove. Don’t forget to let it warm after shredding, so you’ll want to plan about 10-15 extra minutes for that!
Step-by-Step Instructions:
1. Season the Chicken:
Start by mixing the garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl. Rub this mix all over the chicken breasts, ensuring they’re coated evenly with the flavorful spices.
2. Cook the Chicken:
In your slow cooker or a large pot, heat the olive oil. If you’re using a pot, brown the chicken breasts lightly for extra flavor. Then, add the chicken broth (or water) and cover it up. If using a slow cooker, set it to low and cook for 6-7 hours. For stovetop cooking, simmer on low for about 1.5-2 hours until the chicken is super tender and easy to shred.
3. Shred the Chicken:
Once your chicken is fully cooked, carefully remove it from the pot or slow cooker. Use two forks to shred the chicken into bite-sized pieces. It’s so tender it should be easy!
4. Combine with Barbecue Sauce:
Return the shredded chicken to the pot or slow cooker and add your barbecue sauce. Stir it nicely to ensure all the chicken pieces are coated in that delicious sauce. Let it warm through for about 10-15 minutes.
5. Make the Coleslaw:
While the chicken is warming, prepare your coleslaw. In a good-sized bowl, mix the shredded cabbage, carrot (if using), mayonnaise, apple cider vinegar, sugar, and a pinch of salt and pepper. Toss together until everything is well combined. If you like, mix in some chopped cilantro or parsley for a fresh touch!
6. Toast the Buns:
If you love a little crunch, toast your sandwich buns lightly. This will make them even more delicious!
7. Assemble the Sandwiches:
It’s time to build your sandwiches! Start by piling a generous amount of pulled chicken on the bottom half of each bun. Then, top it off with a scoop of your homemade coleslaw. Finally, place the top bun over everything to complete your sandwich.
8. Serve and Enjoy:
These pulled chicken sandwiches are best served immediately! Pair them with pickles or your favorite side dish for a complete meal. Enjoy every bite of that juicy chicken and crunchy coleslaw!
Dig in and savor the flavors!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. Thawing overnight in the fridge is best, or you can use the water bath method. Just seal it in a plastic bag and submerge it in cold water for quicker results!
How to Store Leftovers?
Store any leftover pulled chicken in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of barbecue sauce if needed to keep it moist.
Can I Make the Coleslaw Ahead of Time?
Absolutely! You can prepare the coleslaw a day ahead; just store it in the refrigerator in an airtight container. Give it a good stir before serving, and it will taste fresh and crunchy!
What Can I Serve with Pulled Chicken Sandwiches?
These sandwiches pair wonderfully with sides like baked beans, coleslaw, sweet potato fries, or a fresh garden salad. Feel free to get creative with your favorite sides!
