Description
These Smoky BBQ Pulled Chicken Sandwiches are a delightful combination of tender, flavorful chicken and crunchy coleslaw. Perfect for gatherings or cozy nights in, this recipe is sure to become a family favorite.
Ingredients
Scale
- For the Pulled Chicken:
- 2 lbs boneless, skinless chicken breasts
- 1 cup BBQ sauce (homemade or store-bought)
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
- For the Coleslaw:
- 4 cups green cabbage, finely shredded
- 1 cup carrots, grated (about 2 medium carrots)
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- For Serving:
- 4–6 hamburger buns (preferably brioche or whole wheat)
- Sliced pickles (optional)
- Additional BBQ sauce for serving (optional)
Instructions
- Begin by seasoning the chicken breasts. In a large bowl, mix together 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of cayenne pepper (if using). Coat the chicken breasts evenly with the spice mix.
- In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is shimmering, add the seasoned chicken breasts. Sear for 4-5 minutes on each side until golden brown. This step is crucial for building flavor, so avoid overcrowding the pan.
- Pour in 1 cup of chicken broth and 1 cup of BBQ sauce, ensuring the chicken is submerged. Bring the mixture to a gentle simmer. Cover the skillet or Dutch oven with a lid, and reduce the heat to low. Let it cook for 45 minutes to 1 hour, or until the chicken is fork-tender and easily shreds apart. Check occasionally to ensure it doesn't dry out; add more broth if necessary.
- Once cooked, remove the chicken from the skillet. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the skillet and mix it with the remaining sauce, letting it simmer for an additional 5 minutes to absorb the flavors.
- While the chicken is simmering, prepare the coleslaw. In a large bowl, combine 4 cups of finely shredded green cabbage and 1 cup of grated carrots. In a separate bowl, whisk together 1/2 cup of mayonnaise, 1 tablespoon of apple cider vinegar, 1 tablespoon of sugar, 1 teaspoon of Dijon mustard, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper until smooth.
- Pour the dressing over the cabbage and carrot mixture. Toss well to combine, ensuring the vegetables are coated evenly. Set aside to allow the flavors to meld while you prepare the sandwiches.
- To assemble the sandwiches, toast 4-6 hamburger buns until golden brown. Pile on the BBQ pulled chicken, followed by a generous scoop of coleslaw on top. Optionally, add sliced pickles for an extra crunch. Serve immediately and enjoy!
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: Make sure you don’t skip the searing step! This caramelizes the chicken, enhancing the overall flavor of your dish. For the best pulled chicken texture, consider using a slow cooker. Cook on low for 6-8 hours, which allows the chicken to become incredibly tender and flavorful.