BBQ Pulled Chicken Sandwich With Slaw
4 h 20 min
|
easy
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 4 h | 4 h 20 min |
Introduction
These BBQ pulled chicken sandwiches are tender, saucy, and piled high with a cool, crunchy slaw for the perfect bite.
They are ideal for casual weeknight dinners, game day spreads, or easy backyard cookouts with friends.
Juicy slow-simmered chicken, smoky barbecue sauce, and buttery toasted brioche buns make this simple recipe feel extra special.
Ingredients (4 servings)
Ingredients for the BBQ Pulled Chicken:
Ingredients for the Slaw:
Ingredients for Serving:
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How to Make BBQ Pulled Chicken Sandwich With Slaw
-
Prep the slow cooker and season the chicken
Spray the slow cooker insert with nonstick spray or lightly grease it with oil to prevent sticking.
Place the chicken breasts in the slow cooker in a single layer, trimming any large fat pieces if needed.
Sprinkle the smoked paprika, garlic powder, salt, and pepper evenly over both sides of the chicken.
-
Add the sauce and slow-cook the chicken
In a bowl, whisk together the barbecue sauce, chicken broth, and apple cider vinegar until smooth and combined.
Pour the sauce mixture over the chicken, making sure the breasts are mostly submerged in the liquid.
Cover and cook on Low for 6 to 7 hours, or on High for 3 to 4 hours, until shreddable.
-
Mix the coleslaw
While the chicken cooks, add the tri-color coleslaw mix and sliced green onions to a large mixing bowl.
In a small bowl, whisk together the apple cider vinegar, mayonnaise, Dijon mustard, sugar, salt, and pepper.
Pour the dressing over the slaw, toss until everything is well coated, then cover and chill until serving.
-
Shred the chicken and coat with sauce
When the chicken is very tender, transfer the breasts to a large bowl and shred with two forks.
If the sauce in the slow cooker seems thin, switch to High and simmer uncovered for 10 to 15 minutes.
Return the shredded chicken to the slow cooker, stir to coat in the sauce, and keep warm on Low.
-
Toast the brioche buns
Slice the brioche buns and spread the cut sides lightly with softened butter, if using.
Toast the buns cut side down in a skillet over medium heat until golden brown.
Or place them cut side up under the broiler for 1 to 2 minutes, watching closely.
-
Assemble and serve the sandwiches
Pile a generous amount of warm BBQ pulled chicken onto each toasted bun bottom.
Top with a scoop of slaw, add the bun tops, and serve right away while still warm.
Substitutions
- Chicken breasts -> boneless skinless chicken thighs
- Use the same weight of boneless skinless thighs for richer, juicier meat that stays very tender during long slow-cooking.
- Brioche buns -> potato rolls or pretzel buns
- Swap in soft potato rolls for a classic feel or pretzel buns for a chewy, salty contrast that stands up to the saucy filling.
- Mayonnaise in slaw -> plain Greek yogurt
- Use equal parts Greek yogurt for a tangier, lighter slaw that still feels creamy but cuts the richness of the BBQ chicken nicely.
Tips
- Watch the sauce level in the slow cooker
- Make sure the chicken is mostly nestled in the sauce so it stays moist and absorbs flavor instead of drying out along the edges.
- Shred the chicken while it is hot
- Shred as soon as the chicken is cool enough to handle because hot meat pulls apart easily and gives softer strands for sandwiches.
- Use a stand mixer for super fast shredding
- Place warm cooked chicken in a mixer bowl and beat on low with the paddle for about thirty seconds for effortless shredding.
- Chill the slaw long enough to meld flavors
- Let the slaw rest at least thirty minutes so the cabbage softens slightly and the dressing tastes more balanced and bright.
- Great for parties and cookouts
- Keep the sauced chicken on Warm in the slow cooker and toast buns in batches for easy serving at potlucks and holiday gatherings.
Nutrition Facts *
| Energy | 811 | kcal |
|---|---|---|
| Protein | 56 | g |
| Total Fat | 33 | g |
| Carbohydrates | 76 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I know when the chicken is ready to shred?
- The chicken should register at least 165°F and pull apart easily with two forks, with no tough resistance in the thickest pieces.
- Can I make this on the stovetop or in the oven instead of a slow cooker?
- Yes, simmer covered in a heavy pot on low heat or bake covered at 325°F, checking often and adding a splash of broth if needed.
- Can I make this BBQ pulled chicken ahead for a potluck?
- Yes, cook and shred the chicken up to two days ahead, chill it in the sauce, then reheat gently on the stove or in the slow cooker with a splash of broth.
- What if my slaw turned watery before serving?
- Toss in a small handful of extra dry coleslaw mix or finely shredded cabbage and another spoon of mayonnaise to thicken the dressing.
- Can I use frozen chicken in the slow cooker for this recipe?
- For food safety, thaw the chicken fully in the refrigerator first, because starting from frozen can keep it at unsafe temperatures too long.
Serving Suggestions
This saucy BBQ pulled chicken sandwich with slaw brings classic cookout flavor to your own kitchen.
Pair with grilled corn, crisp pickles, and iced tea for an easy summer barbecue, Father’s Day feast, or Fourth of July meal.
Leftover chicken tastes great piled on baked potatoes or layered in quesadillas for quick weeknight dinners.
More pairings:
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