Pulled Chicken Sandwiches Slaw

The first time I made these sandwiches, it was supposed to be a quick Sunday lunch but ended up being the thing my friends started requesting every single time they came over. Something about that mess of tangy chicken against the cool crunch of slaw just hits different on a lazy afternoon.

Last summer I served these at a backyard get together and watched my usually picky eater cousin go back for thirds. There is something universally comforting about barbecue chicken sandwiches that just makes people relax and settle in.

Ingredients

• 2 large boneless skinless chicken breasts: poaching them in broth keeps the meat incredibly tender before shredding
• 1 cup low sodium chicken broth: creates a flavorful cooking liquid and prevents the chicken from drying out
• 1 cup barbecue sauce: choose one you love because it will define the final flavor profile
• 1 tbsp olive oil: creates the foundation for building flavor in the pan
• 1 small onion finely chopped: sweetens as it cooks and adds depth to the sauce
• 2 cloves garlic minced: aromatic base that blooms in the hot oil
• 1/2 tsp smoked paprika: lends that subtle smoky backbone that mimics slow cooked barbecue
• 2 cups shredded green cabbage and 1 cup shredded red cabbage: the dual colors make the slaw beautiful while providing texture and crunch
• 1 medium carrot grated: adds sweetness and color contrast to the slaw
• 2 tbsp mayonnaise: creates the creamy dressing that binds the slaw together
• 1 tbsp apple cider vinegar: cuts through the richness and brightens the entire sandwich
• 4 soft sandwich buns: sturdy enough to hold everything together without falling apart

Instructions

Build the flavor base:

Warm olive oil in your large skillet over medium heat and cook the onion until it softens and turns translucent, about 3 minutes. Add garlic and let it become fragrant, just 1 minute so it does not burn.

Poach the chicken:

Season both sides of the chicken breasts with smoked paprika, salt, and pepper, then nestle them into the skillet. Pour in the broth, cover with a lid, and reduce heat to low. Let it gently simmer for 20 to 25 minutes until the chicken is cooked through and tender enough to shred easily.

Shred and sauce:

Transfer the cooked chicken to a cutting board and use two forks to pull it apart into bite sized pieces. Return the shredded chicken to the skillet, pour in the barbecue sauce, and stir until everything is well coated. Simmer uncovered for 5 minutes to let the sauce thicken slightly and cling to the chicken.

Mix the slaw:

While the chicken simmers, toss both cabbages and the grated carrot in a large bowl. Whisk together mayonnaise, apple cider vinegar, Dijon mustard, and sugar, then pour over the vegetables. Season with salt and pepper, toss thoroughly, and chill until you are ready to assemble.

Toast the buns:

Lightly butter the cut sides of each bun and toast them in a skillet or under the broiler until golden and crisp. This step keeps the bottom bun from getting soggy too quickly.

Assemble and serve:

Pile the saucy pulled chicken onto the bottom half of each bun, then generously top with the cold slaw. Crown with the top bun and serve immediately while everything is still warm and crunchy.

Pin It

These sandwiches have become my go to when I need to feed a crowd without spending all day in the kitchen. There is something deeply satisfying about watching people bite into that first messy, perfect combination of flavors.

Making It Ahead

The pulled chicken reheats beautifully and actually tastes better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator for up to 4 days, and keep the slaw separate to maintain its crunch.

Perfect Pairings

Sweet potato fries or a simple green salad with a vinaigrette cuts through the richness of the sandwich. A cold beer or sparkling cider works wonderfully alongside.

Shortcut Options

Rotisserie chicken shreds easily and works perfectly here if you need to get dinner on the table faster. Just warm it with the barbecue sauce until heated through.

• Use pre shredded coleslaw mix to skip the vegetable prep entirely
• Try Greek yogurt instead of mayonnaise for a lighter slaw dressing
• Leftover chicken works great so double the recipe and freeze half

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These sandwiches embody everything I love about casual cooking. They are messy, satisfying, and guaranteed to disappear fast.

Recipe FAQs

→ How do I get tender pulled chicken?

Simmer chicken breasts gently in broth and barbecue sauce until fully cooked, then shred with forks for tender, juicy pieces.

→ Can I prepare the slaw in advance?

Yes, the cabbage slaw can be prepared ahead and refrigerated to allow flavors to meld for a crisp, refreshing topping.

→ What types of buns work best?

Soft sandwich buns that can hold the filling without falling apart are ideal; toasting adds a nice texture contrast.

→ How to add extra flavor to the barbecue sauce?

Stir in smoked paprika, garlic, or a touch of honey to enhance the sauce’s smoky and sweet profile.

→ Are there alternatives to mayonnaise in the slaw dressing?

Greek yogurt can be used instead of mayonnaise for a lighter, tangier dressing without sacrificing creaminess.