Pulled Chicken Sandwiches Slaw (Print Version)
Juicy pulled chicken in rich barbecue sauce layered with crisp cabbage slaw on soft buns.
# What You'll Need:
→ Pulled Chicken
01 - 2 large boneless skinless chicken breasts (about 1.1 lbs)
02 - 1 cup low-sodium chicken broth
03 - 1 cup barbecue sauce
04 - 1 tbsp olive oil
05 - 1 small onion finely chopped
06 - 2 cloves garlic minced
07 - 1/2 tsp smoked paprika
08 - 1/4 tsp ground black pepper
09 - 1/2 tsp salt
→ Slaw
10 - 2 cups shredded green cabbage (about 5.3 oz)
11 - 1 cup shredded red cabbage (about 2.5 oz)
12 - 1 medium carrot grated
13 - 2 tbsp mayonnaise
14 - 1 tbsp apple cider vinegar
15 - 1 tsp Dijon mustard
16 - 1/2 tsp sugar
17 - Salt and freshly ground black pepper to taste
→ Assembly
18 - 4 soft sandwich buns
19 - 1 tbsp butter or olive oil for toasting buns optional
# Steps:
01 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until softened. Add garlic and cook for 1 minute more until fragrant.
02 - Add chicken breasts, smoked paprika, salt, and pepper to the skillet. Pour in chicken broth. Cover and simmer over low heat for 20 to 25 minutes until chicken is cooked through and tender.
03 - Remove chicken from skillet and shred using two forks. Return shredded chicken to pan, add barbecue sauce, and stir to coat. Simmer uncovered for 5 minutes, allowing sauce to thicken and flavors to meld. Remove from heat.
04 - In a large bowl, combine green and red cabbage, grated carrot, mayonnaise, apple cider vinegar, Dijon mustard, and sugar. Season with salt and pepper, toss well to coat. Refrigerate until ready to serve.
05 - Lightly butter or oil the inside of each bun and toast in a skillet or under broiler until golden brown and crispy.
06 - Pile pulled chicken onto bottom half of each bun. Top generously with slaw, then finish with top bun. Serve immediately while buns are warm.
# Expert Tips:
01 -
- The contrast between warm, saucy chicken and crisp, cold slaw is absolutely irresistible
- Everything comes together in under an hour with minimal hands on time
02 -
- Let the chicken rest in the broth for a few minutes before shredding it will absorb more moisture and stay juicier
- Squeeze excess liquid from the slaw before piling it on or your bottom bun will get soggy within minutes
03 -
- A splash of apple cider vinegar in the barbecue sauce brightens the whole sandwich
- Toast the buns even if you do not butter them the structural integrity makes a huge difference