Pulled BBQ Chicken Sandwiches (Print Version)

Tender chicken in barbecue sauce topped with slaw, piled onto soft buns for a flavorful and satisfying meal.

# What You'll Need:

→ Chicken

01 - 2 lbs boneless, skinless chicken breasts or thighs

→ Sauce

02 - 1 1/2 cups barbecue sauce
03 - 1/4 cup apple cider vinegar
04 - 2 tablespoons brown sugar
05 - 1 tablespoon Worcestershire sauce
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon black pepper
10 - 1/4 teaspoon cayenne pepper

→ Sandwich Assembly

11 - 6 sandwich buns (brioche, whole wheat, or gluten-free as desired)
12 - 1 1/2 cups coleslaw mix
13 - 3 tablespoons mayonnaise
14 - 1 tablespoon apple cider vinegar
15 - Salt and pepper, to taste

# How-To Steps:

01 - Arrange chicken breasts or thighs in an even layer at the base of the slow cooker.
02 - Mix barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper thoroughly in a bowl.
03 - Pour the prepared sauce over chicken, ensuring each piece is fully coated.
04 - Cover and cook on high for 4 hours or low for 6–7 hours, until chicken is tender and easily shredded.
05 - Transfer cooked chicken from slow cooker to a cutting board. Shred thoroughly with two forks, then return to slow cooker and stir to combine with sauce. Warm for an additional 10–15 minutes.
06 - In a mixing bowl, combine coleslaw mix, mayonnaise, apple cider vinegar, salt, and pepper. Toss until evenly coated.
07 - Spoon generous portions of pulled chicken onto the bottom half of each bun. Top with coleslaw and finish with the upper bun.
08 - Serve immediately for optimal flavor and texture.

# Expert Tips:

01 -
  • It's the kind of meal you can throw together and still impress every guest, even if you're running late.
  • The balance of tangy sauce and creamy coleslaw makes each bite a little party in your mouth.
02 -
  • If you rush the cooking or skip letting the shredded chicken soak in the sauce, your sandwiches can end up dry and bland.
  • Adding the coleslaw right before serving keeps it crisp—letting it sit too long makes it soggy and less exciting.
03 -
  • Shredding the chicken with two forks gives just the right texture—don’t overwork it.
  • Stirring the chicken back into the sauce and letting it sit ensures every bite is juicy and packed with flavor.
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