Ingredients:
For the Pulled Chicken:
- 4 boneless, skinless chicken breasts (or thighs for juicier chicken)
- 1 tablespoon olive oil (for cooking)
- Salt and freshly ground black pepper, to taste
- 1 cup barbecue sauce (store-bought or homemade)
- 1/2 cup chicken broth (or water for a lighter option)
- 1 tablespoon apple cider vinegar (optional, for a tangy kick)
- 1 teaspoon smoked paprika (optional, for extra smoky flavor)
- 1 teaspoon garlic powder (optional, for depth of flavor)
- 1 teaspoon onion powder (optional, for sweetness)
For the Coleslaw:
- 4 cups shredded cabbage (green or a mix of green and purple cabbage)
- 1/2 cup shredded carrots
- 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard (optional, for tanginess)
- 1 tablespoon honey (optional, for sweetness)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
For the Sandwiches:
- 8 soft sandwich buns (preferably brioche or potato buns for softness)
- Extra barbecue sauce, for drizzling on top
Instructions:
1. Prepare the Chicken:
Season the Chicken: Start by seasoning the chicken breasts (or thighs) with salt, pepper, smoked paprika, garlic powder, and onion powder. This adds layers of flavor to the chicken as it cooks.
Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes per side, until golden brown. This searing step helps lock in the juices and gives the chicken a nice crust. The chicken doesn’t need to be fully cooked through at this point, as it will finish cooking in the sauce.
2. Slow-Cook the Chicken:
Transfer to a Slow Cooker: Once the chicken is seared, transfer it to a slow cooker. Add 1 cup of barbecue sauce, 1/2 cup chicken broth (or water), and 1 tablespoon of apple cider vinegar (if using). Stir to combine, making sure the chicken is coated with the sauce mixture. If desired, you can also add a pinch more smoked paprika or garlic powder to intensify the flavor.
Cook the Chicken: Cover the slow cooker and cook on low for 4-6 hours, or high for 2-3 hours, until the chicken is fully cooked and easily shreds with a fork. The slow cooking process allows the chicken to absorb all the flavors of the barbecue sauce, making it incredibly tender.
Shred the Chicken: Once the chicken is cooked, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and mix it with the remaining sauce to keep it moist and flavorful.
3. Make the Coleslaw:
Prepare the Vegetables: While the chicken is cooking, prepare the coleslaw. In a large bowl, combine the shredded cabbage and carrots.
Make the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard (if using), honey, salt, and pepper. Adjust the seasoning to taste. If you prefer a sweeter coleslaw, add more honey, or if you like more tang, add extra vinegar.
Combine the Slaw: Pour the dressing over the cabbage and carrots, and toss until everything is well coated. You can make this coleslaw ahead of time and refrigerate it until ready to serve. The longer it sits, the more the flavors will develop.
4. Assemble the Sandwiches:
Prepare the Buns: While the chicken and coleslaw are ready, lightly toast the sandwich buns on a grill or in a skillet over medium heat for 2-3 minutes. This adds extra flavor and helps the buns hold up better when piled with the juicy pulled chicken and coleslaw.
Assemble the Sandwiches: Start by placing a generous portion of the pulled chicken on the bottom half of each toasted bun. Top with a heaping spoonful of coleslaw. For extra barbecue flavor, drizzle some more barbecue sauce on top of the chicken before adding the top bun.
5. Serve and Enjoy:
Serve Immediately: Once the sandwiches are assembled, serve them immediately while warm. These BBQ pulled chicken sandwiches are perfect for a casual meal, a family dinner, or a gathering with friends. Serve with your favorite sides, such as crispy fries, potato salad, or corn on the cob.
Serving Suggestions:
- With Fries or Sweet Potato Fries: Crispy French fries or sweet potato fries are classic accompaniments to BBQ pulled chicken sandwiches. Their crunch contrasts beautifully with the softness of the sandwich.
- With Pickles: Serve with pickles on the side or add them directly to the sandwich. The tangy crunch of pickles complements the richness of the pulled chicken and creamy coleslaw.
- With Corn on the Cob: Grilled or roasted corn on the cob adds a touch of sweetness and smokiness to balance the savory flavor of the sandwich. You can serve the corn with a little butter and seasoning for extra flavor.
- With a Side Salad: A simple green salad with a light vinaigrette provides a fresh, crisp contrast to the richness of the pulled chicken sandwich. A cabbage slaw can also pair well for a lighter alternative to the creamy coleslaw.
Tips for the Perfect BBQ Pulled Chicken Sandwiches:
- Use Bone-In Chicken for Extra Flavor: If you prefer more flavor and moisture, you can use bone-in, skinless chicken thighs. The bones will add extra richness to the sauce while the chicken cooks.
- Customize the BBQ Sauce: You can use your favorite store-bought BBQ sauce or make your own. For a homemade version, combine ketchup, vinegar, brown sugar, and your favorite spices like smoked paprika, mustard, and Worcestershire sauce.
- Grill the Chicken for Extra Smokiness: If you prefer a smoky flavor, grill the chicken instead of slow-cooking it. Sear the chicken on the grill and then shred it before mixing it with the barbecue sauce.
- Make it Spicy: Add some heat to your pulled chicken by incorporating hot sauce or chopped jalapeños into the barbecue sauce. You can also drizzle some spicy mayo or sriracha sauce on the sandwich for an extra kick.
- Use a Slow Cooker for Ease: Using a slow cooker is the easiest way to ensure tender, flavorful pulled chicken. If you don’t have a slow cooker, you can cook the chicken in the oven or stovetop, but be sure to monitor it closely to prevent it from drying out.
Storage and Reheating:
Storing Leftovers: Store any leftover pulled chicken and coleslaw separately in airtight containers in the refrigerator for up to 3 days. Keep the buns separate so they don’t get soggy.
Reheating: To reheat the pulled chicken, warm it gently in a saucepan over low heat, adding a splash of barbecue sauce or chicken broth to keep it moist. For the coleslaw, stir it before serving to refresh the flavors, as the dressing may settle. Toast fresh buns and assemble the sandwiches just before serving.
Variations and Customizations:
- Make it Vegetarian: For a vegetarian version, substitute the chicken with jackfruit or roasted portobello mushrooms. Both options have a meaty texture and will soak up the barbecue sauce beautifully.
- BBQ Pulled Chicken Wraps: If you prefer wraps, use large flour tortillas instead of buns. Fill the wraps with the pulled chicken, coleslaw, and extra sauce, then roll them up for an easy-to-eat meal.
- BBQ Chicken Sliders: For smaller portions, serve the pulled chicken and coleslaw on slider buns. These make perfect appetizers for a party or game day.
- Add Cheese: If you’re a fan of melted cheese, add a slice of cheddar or provolone to the sandwich before serving. You can melt the cheese under a broiler or on the grill.
Final Thoughts:
BBQ Pulled Chicken Sandwiches are the perfect combination of savory, smoky, and tangy flavors. Whether you’re hosting a backyard BBQ or looking for a simple, satisfying dinner, these sandwiches are always a hit. With tender, flavorful chicken cooked in a rich barbecue sauce and topped with creamy coleslaw, each bite is a burst of deliciousness. Easy to prepare and perfect for meal prep or gatherings, this recipe is sure to become a go-to favorite for any occasion. Enjoy!