These pulled chicken sandwiches are a tasty treat! With tender, juicy chicken cooked in flavor-packed sauce, they are perfect for lunch or dinner. Easy to make, they bring smiles to the table!
Honestly, who can resist a sandwich that’s messy but oh-so-delicious? I love piling on extra slaw for that crunchy kick—it’s the best part of the meal! 🥪
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless breasts are great for pulling apart easily. If you want a richer flavor, consider using chicken thighs instead—they tend to be juicier!
Barbecue Sauce: Use your favorite brand or make your own for a personal touch. If you’re looking for a healthier option, try a low-sugar barbecue sauce or a vinegar-based sauce for a tangy twist.
Chicken Broth: If you’re out of chicken broth, water works in a pinch, but broth adds extra flavor for a richer taste.
Cabbage: Green and red cabbage add great color and crunch to your slaw. If you’re in a hurry, pre-packaged coleslaw mix can save time. You can also use shredded carrots or kale as alternatives.
How Do I Get My Chicken Super Tender for Pulling?
For perfectly tender pulled chicken, slow-cooking is key! This method allows the chicken to absorb all the flavors. As a tip, make sure you don’t rush the cooking time; cooking low and slow helps break down the fibers in the meat.
- Start by browning the chicken so it has a nice sear, which adds flavor.
- Cook it in your sauce (either in a slow cooker or a covered pot). If using the stove, keep the heat low and monitor it.
- Once it’s fork-tender, shred it and mix it back into the sauce for maximum flavor.
Enjoy making these scrumptious pulled chicken sandwiches! Each step contributes to a delicious and satisfying meal your family and friends will love.
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 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 sandwich buns (brioche or soft hamburger buns)
- Dill pickle slices, for topping
For the Slaw:
- 2 cups shredded green cabbage
- 1/2 cup shredded red cabbage
- 1/4 cup thinly sliced green onions
- 1/4 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- Salt and pepper to taste
- Fresh cilantro leaves (optional), for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prep the ingredients and about 4-5 hours to slow-cook or 1-1.5 hours to bake. Just mix, cook, and assemble; it’s that simple!
Step-by-Step Instructions:
1. Prepare the Chicken:
In a small bowl, mix together smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Rub this seasoning mix evenly over the chicken breasts to coat them well.
2. Cook the Chicken:
Next, heat olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken breasts and brown them on both sides, which takes about 3-4 minutes per side. This step adds great flavor!
3. Slow Cook (Optional):
If you’re using a slow cooker, transfer the browned chicken to it. Pour in the barbecue sauce and chicken broth, cover it up, and cook on low for 4-5 hours until it’s incredibly tender. If you’re short on time, you can cook on high for 2-3 hours.
If you don’t have a slow cooker, don’t worry! You can simmer the chicken in a covered pot over low heat or bake it covered in a 350°F (175°C) oven until tender, usually about 1 to 1.5 hours.
4. Make the Coleslaw:
While the chicken is cooking, grab a bowl and combine the shredded green cabbage, red cabbage, and green onions. In a different small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour this dressing over the cabbage mixture and toss well. Pop it in the fridge to keep it cool until you’re ready to serve.
5. Shred the Chicken:
Once the chicken is fully cooked and fork-tender, remove it from the slow cooker or pot. Use two forks to shred the meat into bite-sized pieces, then mix the chicken back into the sauce to soak up all that flavor.
6. Assemble the Sandwiches:
If you like, toast the sandwich buns lightly. Load a generous amount of the pulled chicken onto the bottom half of each bun. Add a big scoop of coleslaw and a few dill pickle slices. If you love cilantro, toss on some fresh leaves before placing the top bun on.
7. Serve:
Enjoy your sandwiches warm! These flavorful pulled chicken sandwiches are sure to be a hit, so feel free to pair them with your favorite sides like fries or chips!
This recipe makes about 6 delicious sandwiches. With smoky pulled chicken paired with creamy slaw and crunchy pickles, they’re a total crowd-pleaser. Enjoy!
Can I Use Frozen Chicken in This Recipe?
Yes! If you’re using frozen chicken breasts, make sure they are completely thawed before cooking. You can thaw them overnight in the fridge or quickly using the cold water method by placing the sealed chicken in a bowl of cold water for about an hour.
How Can I Make This Recipe Gluten-Free?
To make the pulled chicken sandwiches gluten-free, simply use gluten-free barbecue sauce and choose gluten-free buns. Many stores offer options specifically marketed as gluten-free, or you can use lettuce wraps for a lighter alternative.
Can I Make the Slaw Ahead of Time?
Absolutely! You can prepare the slaw a day in advance. Just store it in an airtight container in the refrigerator to keep it fresh. Give it a quick stir before serving to mix in any dressing that may have settled.
What’s the Best Way to Store Leftovers?
Leftover pulled chicken can be stored in an airtight container in the fridge for up to 3-4 days. You can reheat it on the stovetop or in the microwave. The slaw should be kept separate and can last about 2-3 days. Just toss it again before serving to refresh it!
