These pulled chicken sandwiches are super easy to make and full of flavor! With tender chicken, a tasty sauce, and soft buns, they’re sure to please everyone.
Who doesn’t love a good sandwich? I love piling on the toppings like coleslaw or pickles—it’s like a party in every bite! Perfect for game day or a cozy dinner.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect, but thighs can offer more flavor. If you’re in a hurry, rotisserie chicken is also a great shortcut.
Barbecue Sauce: Use your favorite sauce for the best taste. If you’re looking for a healthier option, try a low-sugar BBQ sauce, or make your own with ketchup, vinegar, and spices.
Buns: Brioche buns are nice and soft, but you can substitute with whole wheat or gluten-free buns if needed. Just choose something sturdy enough to hold all that delicious filling!
Coleslaw: You can switch it up by using pre-packaged slaw mix or adding apples for a sweet crunch. If you want a lighter version, greek yogurt can replace mayonnaise.
How Do I Shred Chicken Perfectly?
Shredding chicken can be tricky, but here’s a simple approach. After cooking, let the chicken cool slightly for safety. Use two forks to pull apart the meat gently. It helps to hold the chicken steady with one fork while pulling with the other.
- For even easier shredding, use a stand mixer with a paddle attachment—just place the cooked chicken in and mix on low!
- Shred it into bite-sized pieces for better texture in your sandwiches.
What’s the Best Way to Toast Buns?
Toasting enhances flavor and keeps the bun sturdy against the fillings. You can toast them in a skillet with a little butter for a rich taste or in an oven to get them perfectly golden.
- Preheat your skillet to medium heat. Add a touch of butter, then place the buns cut-side down for a few minutes until golden.
- For the oven, preheat to 350°F (175°C) and toast for about 5-7 minutes, watching closely so they don’t burn.
Enjoy creating these pulled chicken sandwiches! They are filling, fun to make, and can most definitely impress your friends and family!
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 kind)
- 1/2 cup chicken broth or water
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
For the Sandwiches:
- 6 soft sandwich buns (brioche buns recommended)
- 1 cup coleslaw (mix of shredded cabbage and carrots)
- 1/4 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp honey or sugar
- Dill pickle slices, for topping
- Fresh chopped chives or parsley (optional, for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time, followed by cooking time of either 6-7 hours on low or 3-4 hours on high in a slow cooker, or about 30 minutes in an Instant Pot. Once cooked, adding the coleslaw and assembling the sandwiches takes just another 10 minutes. Make sure to factor in chilling time for the coleslaw if desired!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by placing the chicken breasts in your slow cooker or Instant Pot. Add the chicken broth, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. For those using a slow cooker, cook the chicken on low for 6-7 hours or on high for 3-4 hours. If you’re in a hurry, set the Instant Pot to high pressure for 15 minutes and then let it naturally release. This makes the chicken super tender!
2. Shred the Chicken:
Once the chicken is cooked, carefully remove it using tongs or a slotted spoon. Place it on a cutting board and shred it with two forks. Don’t be shy; it should easily fall apart! Return the shredded chicken to the pot and mix it with your barbecue sauce, ensuring the chicken is fully coated. Keep it warm while you prepare the rest.
3. Make the Coleslaw:
In a separate bowl, mix together the mayonnaise, apple cider vinegar, honey (or sugar), salt, and pepper. Add in your shredded cabbage and carrots and toss until everything is coated. If you’d like, let it chill in the fridge until you’re ready to serve.
4. Toast the Buns:
Toasting the buns adds a lovely crunch! You can do this in a skillet over medium heat with a bit of butter or pop them in the oven at 350°F (175°C) until they’re golden, which should take around 5-7 minutes. Keep an eye on them to avoid burning!
5. Assemble the Sandwiches:
Grab your toasted bottom buns and pile on a generous amount of the pulled BBQ chicken. Add a few dill pickle slices and then a hefty spoonful of the coleslaw on top. Cap it off with the top bun.
6. Serve Immediately:
Your pulled chicken sandwiches are ready to be enjoyed! Garnish with chopped chives or parsley if you like, and serve with extra pickles or your favorite chips on the side for a complete meal.
Enjoy your delicious, saucy pulled chicken sandwiches with fresh, crunchy coleslaw—it’s comfort food at its best!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but you will need to adjust the cooking time. For the Instant Pot, cook on high pressure for about 20-25 minutes. In a slow cooker, add an extra hour to your cooking time. Always ensure the chicken reaches a safe internal temperature of 165°F (75°C) when done.
Can I Prepare the Coleslaw in Advance?
Absolutely! You can make the coleslaw up to a day ahead of time. Just keep it in an airtight container in the fridge to maintain its freshness. This also allows the flavors to meld beautifully before serving!
How Do I Store Leftovers?
Store any leftover pulled chicken and coleslaw separately in airtight containers in the refrigerator. The chicken will keep for up to 4 days, while the coleslaw is best eaten within 2-3 days. Reheat the chicken in the microwave or on the stovetop when you’re ready to enjoy it again!
Can I Use Alternative Buns?
Of course! If you’re looking for a healthier option, whole grain or gluten-free buns work well. You can also use lettuce wraps for a low-carb alternative. Just make sure whatever you choose can hold the juicy chicken and toppings!
