Pulled chicken sandwiches are a delicious, easy-to-make dish that’s perfect for feeding a crowd or for a comforting dinner at home. Tender, juicy chicken slow-cooked or simmered to perfection is shredded and tossed in a flavorful sauce. Served on a soft bun, it’s a meal that’s hard to resist. Whether you’re preparing them for a family dinner, a BBQ gathering, or simply craving a satisfying sandwich, pulled chicken sandwiches will undoubtedly become one of your go-to recipes.
The beauty of pulled chicken lies in its versatility. You can make it with store-bought BBQ sauce, homemade sauce, or even with a spicier flavor profile if you love some heat. Whether you top them with coleslaw, pickles, or even avocado, these sandwiches are sure to hit the spot.
Ingredients:
For the Pulled Chicken:
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth (or water)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
For the BBQ Sauce (optional if you’re making your own):
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Sandwiches:
- 6 soft sandwich buns (brioche or potato rolls are ideal)
- 1 cup coleslaw (optional, but recommended for added crunch and creaminess)
- Pickles or jalapeños (optional, for extra flavor and tang)
Instructions:
Step 1: Preparing the Chicken
- Searing the Chicken: Begin by heating 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. While the oil is heating, season the chicken breasts with salt, pepper, cumin, smoked paprika, chili powder, onion powder, and crushed red pepper flakes (if using). Sear the chicken breasts in the pot for 2-3 minutes on each side, until they develop a nice golden-brown color. Searing the chicken helps to lock in the flavor and creates a nice texture. After searing, remove the chicken from the pot and set it aside.
- Cooking the Aromatics: Add the sliced onions and minced garlic into the same pot. Stir occasionally for about 2-3 minutes until the onions soften and become fragrant. The garlic should not burn, so be sure to keep an eye on it. This step will add more depth to the flavor of your pulled chicken.
- Simmering the Chicken: Add 1 cup of chicken broth to the pot, scraping up any browned bits from the bottom of the pot. These bits are packed with flavor and will contribute to the richness of the sauce. Place the seared chicken breasts back into the pot, ensuring they are submerged in the broth and onions. Cover the pot with a lid, reduce the heat to low, and simmer for 25-30 minutes. You want the chicken to be tender and fully cooked, with an internal temperature of 165°F (75°C).
Step 2: Shredding the Chicken
- Shred the Chicken: Once the chicken is fully cooked, remove it from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. The chicken should shred easily due to the simmering process, which makes it tender and juicy.
- Simmer the Shredded Chicken: Return the shredded chicken to the pot with the broth and onions. Stir everything together and let it simmer for another 5-10 minutes to allow the chicken to absorb more of the flavors. If you feel the chicken is too dry, you can add a bit more chicken broth or water to achieve your desired consistency.
Step 3: Preparing the BBQ Sauce (Optional)
- Making the Sauce: If you’re making your own BBQ sauce, whisk together the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, salt, and pepper in a small saucepan. Bring the mixture to a simmer over medium heat and let it cook for 5-7 minutes, stirring occasionally. The sauce will thicken slightly and take on a deep, tangy flavor.
- Combine with the Chicken: Pour the homemade BBQ sauce over the shredded chicken and stir to coat evenly. The sauce should cover the chicken thoroughly, adding a rich and smoky flavor. Let the chicken and sauce simmer together for another 5 minutes to marry the flavors.
Step 4: Assembling the Sandwiches
- Prepare the Buns: While the chicken is simmering with the BBQ sauce, toast the sandwich buns. You can toast them in a toaster, on a skillet, or in the oven. Toasting the buns adds a slight crunch and prevents them from getting soggy once you pile on the pulled chicken. If desired, you can spread a little butter on the buns before toasting them to enhance flavor.
- Assemble the Sandwiches: Once the buns are toasted, scoop a generous amount of pulled chicken onto the bottom half of each bun. Add a dollop of creamy coleslaw for a crunchy and tangy contrast. Coleslaw balances out the smoky BBQ flavors, and its creaminess complements the spiciness of the chicken. If you prefer, add pickles or even sliced jalapeños on top of the chicken for an extra zing. The pickles add a refreshing crunch that contrasts perfectly with the savory chicken.
- Top the Sandwiches: Place the top bun on each sandwich. Press down gently to help the ingredients meld together. If desired, you can secure the sandwich with a toothpick or sandwich pick for easier serving.
Step 5: Serve and Enjoy!
Serve the pulled chicken sandwiches immediately while they’re warm. Pair them with crispy fries, onion rings, or a fresh salad to round out the meal. These sandwiches are perfect for family dinners, tailgates, or picnics, and they’re always a hit with guests. Enjoy the tender chicken, smoky BBQ sauce, and tangy coleslaw in every bite!
Tips for Perfect Pulled Chicken Sandwiches
- Chicken Options: For a juicier version of this recipe, try using bone-in, skin-on chicken thighs instead of breasts. Thighs are higher in fat and remain tender and flavorful, making them perfect for pulled chicken. If you prefer a quicker method, chicken breasts will still work wonderfully.
- Slow Cooker Method: If you prefer a hands-off approach, you can make the pulled chicken in a slow cooker. Simply place the chicken breasts, onions, garlic, and chicken broth in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Once cooked, shred the chicken and add the BBQ sauce to the slow cooker to mix it all together.
- Add Heat: If you enjoy spicier pulled chicken, feel free to add some hot sauce or crushed red pepper flakes to the BBQ sauce or directly to the chicken mixture.
- Coleslaw Variations: While the classic coleslaw is perfect for these sandwiches, you can experiment with different variations. Try adding green apples for a sweet crunch or use a vinegar-based slaw for a tangy, lighter option. You can also add fresh herbs like cilantro or dill for a unique twist.
- Serving Suggestions: These sandwiches are delicious when served with classic sides like French fries, potato chips, or roasted vegetables. If you want to keep it light, pair them with a crisp green salad or baked sweet potato fries.
Conclusion:
Pulled chicken sandwiches are an incredibly versatile and delicious meal that can be made in a variety of ways to suit your taste. From the tender, juicy chicken to the smoky BBQ sauce and crunchy coleslaw, every bite is packed with flavor. Whether you’re making them for a casual weeknight dinner or for a party, these sandwiches are sure to be a hit. So, grab your ingredients, get cooking, and enjoy the perfect pulled chicken sandwich!