These pulled chicken sandwiches are all about easy comfort food! Tender chicken is slow-cooked until it’s juicy and falls apart, mixed with your favorite barbecue sauce for that sweet zing!
Honestly, the gooey mess of sauce and chicken is what makes them fun. I often make extra for lunch the next day—nothing beats a delicious sandwich reheated! 😋
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this recipe because they cook down easily. If you’re looking for a twist, you can use thighs for richer flavor or even tofu for a vegetarian option.
Barbecue Sauce: Use your favorite brand for convenience, but homemade tastes amazing! You can substitute with hot sauce or a sweet chili sauce if you prefer something different.
Coleslaw: Coleslaw adds a crunchy texture. If you want a lighter version, chopped lettuce or a quick pickle can work well too. You can also make a creamy slaw with yogurt instead of mayo.
How Do You Achieve Perfectly Shredded Chicken?
Shredding chicken can seem tricky, but it’s easy once you know the right method. After slow cooking, let the chicken rest for a few minutes to cool slightly, but it should still be warm to make shredding easier.
- Use two forks or your hands (if you’re okay with getting a bit messy) to pull the chicken apart in opposite directions.
- For an even better texture, shred it while it’s still soaking in the barbecue sauce—this helps keep it juicy!
By following these tips and techniques, you’ll create pulled chicken sandwiches that are not only tasty but also easy to make! Enjoy!
How to Make Pulled Chicken Sandwiches
Ingredients You’ll Need:
For the Pulled 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 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Sandwiches:
- 4 sandwich buns (e.g., brioche or kaiser rolls)
- 1 cup coleslaw (store-bought or homemade)
- 2 cups shredded cabbage (green and purple)
- 1/4 cup shredded carrot
- 2 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
- Fresh basil or other herbs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, and then you’ll need to let it cook for either 4-5 hours on low or 2-3 hours on high if you’re using a slow cooker. Overall, you’re looking at about 5-6 hours before you can dig into these delicious sandwiches!
Step-by-Step Instructions:
1. Prepare the Chicken:
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this seasoning evenly over the chicken breasts, making sure to coat all sides well. This will give your chicken a fantastic flavor!
2. Cook the Chicken:
In a large skillet or the slow cooker insert, heat the olive oil over medium heat. If using a skillet, sear the chicken on each side for about 3-4 minutes until it’s golden brown. If you’re using a slow cooker, you can skip this step and just add the chicken directly to it.
3. Slow Cook:
Transfer the chicken to your slow cooker (if seared). Pour in the chicken broth or water, and add the barbecue sauce. Cover the slow cooker and cook the chicken on low for 4-5 hours or on high for 2-3 hours, until it’s super tender and easy to shred.
4. Shred the Chicken:
Once the chicken is cooked, carefully remove it from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back to the slow cooker and mix it with the cooking juices and barbecue sauce to help soak in all those delicious flavors.
5. Prepare Coleslaw:
If you’re making homemade coleslaw, in a bowl, combine the shredded cabbage and carrots. In a separate small bowl, mix together the mayonnaise, apple cider vinegar, salt, and pepper. Pour the dressing over the cabbage mixture and toss until everything is well coated. Set this aside.
6. Assemble the Sandwiches:
Take your sandwich buns and split them in half. Lightly toast them if you like a bit of crunch. Pile generous amounts of the pulled chicken onto the bottom half of each bun, and then top it with a scoop of coleslaw. If you fancy it, add some fresh basil or herbs on top for an extra burst of flavor!
7. Serve:
Place the top half of the bun on your assembled sandwich and serve immediately. These pulled chicken sandwiches are delicious on their own, but they pair wonderfully with pickles or crispy chips on the side. Enjoy your hearty meal!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to fully thaw it before cooking. The best way is to thaw it in the refrigerator overnight, or you can place it in a sealed plastic bag and submerge it in cold water for quicker thawing.
Can I Make Pulled Chicken Ahead of Time?
Absolutely! You can cook the chicken in advance and store it in the refrigerator for up to 3 days. Simply reheat it in the microwave or on the stovetop, adding a little extra barbecue sauce if needed to keep it moist.
What If I Don’t Have a Slow Cooker?
If you don’t have a slow cooker, you can use a stovetop method. After seasoning, add the chicken, barbecue sauce, and broth to a pot, cover it, and simmer on low heat for about 45 minutes to an hour, until the chicken is cooked through and tender enough to shred.
How to Store Leftover Pulled Chicken?
Store any leftover pulled chicken in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just make sure to thaw it in the refrigerator before reheating for best results!