BBQ Pulled Chicken Sandwich With Slaw
4 h 20 min
|
easy
Recipe by Eunice
Introduction
Smoky-sweet BBQ pulled chicken piled on buttery toasted brioche with a crunchy, tangy slaw is the kind of sandwich that stops the table chatter and makes people pay attention.
It is weeknight easy and game day ready, seasoned properly with garlic and smoked paprika, brightened with apple cider vinegar, and balanced by a creamy slaw that brings the snap to all that sweet heat.
Ingredients (4 servings)
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Ingredients for the BBQ Pulled Chicken:
- 2 lb boneless, skinless chicken breast boneless, skinless chicken breast 2 lb
- 1½ cups barbecue sauce barbecue sauce 14.37 oz
- ½ cup chicken broth chicken broth 4 fl oz
- 1 Tbsp apple cider vinegar apple cider vinegar 0.5 fl oz
- 1 tsp smoked paprika smoked paprika 0.08 oz
- 1 tsp garlic powder garlic powder 0.1 oz
- ½ tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
Ingredients for the Slaw:
- 2 cups tri-color coleslaw tri-color coleslaw 0.25 lb
- 2 green onions, sliced green onions 0.29 bunch
- 1 Tbsp apple cider vinegar apple cider vinegar 0.5 fl oz
- 2 Tbsp mayonnaise mayonnaise 1 fl oz
- 1 tsp Dijon mustard Dijon mustard 0.19 oz
- 1 granulated sugar granulated sugar
- ½ tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
Ingredients for Serving:
- 4 brioche buns brioche buns 4 ct
- unsalted butter (for toasting buns, optional) unsalted butter 1 oz
How to Make BBQ Pulled Chicken Sandwich With Slaw
-
Make the slaw first
In a glass bowl whisk apple cider vinegar, mayonnaise, Dijon, 1 teaspoon sugar, salt, and pepper until smooth.
Toss in tri-color coleslaw and green onions until every strand glistens, then cover and chill so the flavors marry while the chicken cooks.
-
Stir together the cooking sauce
In the slow cooker insert, whisk barbecue sauce, chicken broth, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper until evenly combined.
-
Load the slow cooker
Nestle in the chicken breasts and turn them in the sauce so every surface is coated.
-
Slow-cook until shred-tender
Cook on Low for about 4 hours or on High for 2 to 3 hours until the chicken reaches 165 F and yields easily to two forks.
-
Shred and sauce
Transfer chicken to a wooden board and shred with two forks into bitey strands, then return it to the cooker and toss until it drinks up the sauce.
If you want thicker, glossier sauce, uncover and cook 10 to 15 minutes more or simmer the sauce in a saucepan until it lightly coats a spoon.
Taste and adjust with a pinch of salt, an extra splash of vinegar, or a spoon of barbecue sauce to balance sweet, smoky, and tangy.
-
Toast the buns
Brush cut sides of brioche with butter and toast in a hot skillet or on the grill until golden and crisp at the edges.
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Assemble and serve
Pile the juicy pulled chicken on the bottom bun, crown with a generous tangle of slaw, cap with the top bun, and serve immediately.
Substitutions
- Swap chicken breasts for boneless skinless thighs
- Thighs bring more intramuscular fat so the meat stays luscious and forgiving, and the extra richness stands up beautifully to smoky-sweet barbecue sauce.
- Use Greek yogurt instead of mayonnaise in the slaw
- Full-fat Greek yogurt keeps the slaw creamy with a light tang, giving you a brighter, fresher crunch without losing body.
- Replace brioche with soft potato rolls or toasted ciabatta
- Potato rolls stay pillowy and slightly sweet which plays nice with smoky chicken, while ciabatta gives a chewier bite that holds up to saucy fillings without sogging out.
Tips
- Season like you mean it
- Taste the sauce before it touches the chicken and make sure you can clearly taste salt, smoke, and tang so the flavors stay bold after dilution from chicken juices.
- Keep slaw crisp, not watery
- If your coleslaw mix looks super fresh and juicy, toss it with a pinch of salt and let it sit 10 minutes, then blot and dress so it stays crunchy on the sandwich.
- Crispy edges, diner-style
- After shredding, sizzle a portion of chicken in a hot cast-iron skillet for 1 to 2 minutes so you get caramelized bits that add texture and deep roasted flavor.
- Instant flavor boosters
- Stir 1 teaspoon chicken bouillon powder or 1 tablespoon sofrito into the cooker for savory depth that makes store-bought barbecue sauce taste homemade.
- Hold for a crowd without drying out
- Keep the chicken on Warm with the lid on and a small splash of broth stirred in every 30 minutes so it stays silky for summer barbecue, picnic, potluck, Father's Day, Memorial Day, or Fourth of July service.
- Toast like a pro
- Butter the buns edge to edge so they toast evenly, which creates a moisture barrier that keeps juices in the sandwich instead of on your plate.
Nutrition Facts *
| Energy | 1345 | kcal |
|---|---|---|
| Protein | 72 | g |
| Total Fat | 36 | g |
| Carbohydrates | 188 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My chicken turned out dry. What happened and how can I fix it?
- <p>Breasts can overcook fast on High, so use Low when you can and pull them the moment they hit 165 F and shred easily.</p><p>If it is already dry, fold in a splash of warm broth and a knob of butter, then let it sit in the sauce on Warm for 10 minutes to rehydrate.</p>
- The sauce is too thin after cooking. How do I thicken it without oversweetening?
- <p>Remove the chicken, simmer the sauce uncovered until it lightly coats a spoon, then return the chicken and toss.</p><p>Or whisk 1 teaspoon cornstarch with 1 tablespoon cold broth, stir into the simmering sauce, and cook 1 minute until glossy without adding sweetness.</p>
- My slaw went soggy before serving. How do I keep it crisp?
- <p>Dress the slaw right before serving or pre-salt and blot wet cabbage, and always chill it until assembly so the dressing clings instead of pooling.</p>
- No slow cooker available. What is the best stovetop or oven method?
- <p>For stovetop, simmer covered on low in a heavy pot for 35 to 45 minutes, flipping occasionally, then shred and reduce the sauce uncovered until silky.</p><p>For oven, cover and bake at 325 F for 45 to 60 minutes until tender, then shred and toss with reduced sauce.</p>
- Can I make this ahead and reheat without losing quality?
- <p>Yes, store chicken and slaw separately in glass containers, reheat the chicken gently with a splash of broth until just hot, and dress the slaw right before serving so textures stay on point.</p>
Serving Suggestions
Great with dill pickles and kettle chips, or go big-city and add charred jalapenos and a drizzle of hot honey for a sweet heat that plays off the smoky sauce.
If you are grilling, toast the buns on the Weber and give the shredded chicken a quick kiss of high heat for those crispy caramelized ends that make everyone think you have a secret pitmaster living in your kitchen.
More pairings:
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