Tender Pulled Barbecue Chicken Sandwich

The smell of barbecue sauce bubbling in the oven always brings people into the kitchen, asking what's for dinner. I started making these sandwiches on nights when I needed something satisfying without spending hours at the stove. The chicken comes out so tender you can shred it with barely any effort, and that tangy slaw cuts through the sweetness in a way that makes you reach for seconds. It's become my answer to weeknight cravings and weekend gatherings alike.

I made these for a small backyard gathering last summer, and three people asked for the recipe before the evening ended. One friend kept piling extra slaw onto his sandwich, saying it was the perfect balance he'd been looking for in barbecue. Watching everyone build their sandwiches exactly how they wanted them, adding more sauce or extra slaw, reminded me why I love recipes like this. They give people room to make it their own.

Ingredients

• Boneless, skinless chicken breasts (about 1.2 lbs): These become incredibly tender when baked in broth, and they shred easily without drying out.
• Barbecue sauce (1 cup): Use whatever variety you love most, whether it's smoky, sweet, or tangy, because this is where the main flavor comes from.
• Low-sodium chicken broth (1/2 cup): This keeps the chicken moist during baking and prevents it from becoming tough or dry.
• Olive oil (1 tbsp): A light coating helps the spices stick to the chicken and adds a bit of richness.
• Smoked paprika (1 tsp): This brings a subtle smokiness that deepens the barbecue flavor without overpowering it.
• Garlic powder (1/2 tsp) and onion powder (1/2 tsp): These add savory depth and round out the seasoning on the chicken.
• Salt and black pepper: Season to your taste, keeping in mind that the barbecue sauce will add its own saltiness.
• Shredded green cabbage (2 cups) and red cabbage (1 cup): The mix of colors makes the slaw visually appealing, and the crunch is essential for contrast.
• Grated carrot (1 medium): This adds a touch of sweetness and extra texture to the slaw.
• Mayonnaise (1/4 cup): It creates a creamy base that holds the slaw together and balances the vinegar.
• Apple cider vinegar (1 tbsp): This brings the tanginess that cuts through the richness of the chicken and mayo.
• Dijon mustard (1 tsp) and honey (1 tsp): These two work together to add complexity, with a bit of sharpness and sweetness.
• Brioche buns (4): Their soft, slightly sweet texture is perfect for soaking up the barbecue sauce without falling apart.
• Butter (1 tbsp, optional): Toasting the buns in butter adds a golden crust that holds up better under all the toppings.

Instructions

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Prepare the Chicken:

Preheat your oven to 350°F (175°C). Place the chicken breasts in a baking dish, drizzle them with olive oil, and sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper, then pour in the chicken broth and cover tightly with foil.

Bake Until Tender:

Slide the covered dish into the oven and bake for 25 to 30 minutes, until the chicken is cooked through and tender enough to shred easily. The broth keeps everything moist, so don't skip covering it with foil.

Make the Slaw:

While the chicken bakes, toss together the green cabbage, red cabbage, and grated carrot in a large bowl. In a smaller bowl, whisk the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper, then pour it over the vegetables and toss until everything is evenly coated.

Shred and Sauce the Chicken:

Remove the chicken from the oven and use two forks to shred it right in the baking dish, discarding any excess liquid. Stir in the barbecue sauce until every strand of chicken is coated, then return the dish to the oven uncovered for 8 to 10 minutes to let the flavors intensify.

Toast the Buns:

If you want a bit of extra texture, butter the cut sides of the brioche buns and toast them lightly in a skillet or under the broiler until golden. This step is optional but makes a noticeable difference.

Assemble and Serve:

Pile the pulled barbecue chicken onto the bottom half of each toasted bun, top generously with the tangy slaw, and finish with the bun tops. Serve immediately while everything is warm and the slaw is still crisp.

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There's something satisfying about setting out a platter of these sandwiches and watching people dig in without hesitation. The first bite always gets a reaction, usually a nod or a quiet 'mmm' as the smoky chicken and tangy slaw hit at the same time. It's the kind of meal that makes everyone around the table a little more relaxed, a little more talkative. Food like this doesn't need to be fancy to bring people together.

Choosing Your Barbecue Sauce

The sauce you pick will define the whole sandwich, so go with something you'd happily eat straight from the bottle. I've tried this with smoky Kansas City style, tangy Carolina mustard sauce, and even a spicy chipotle version, and each one changed the character of the dish. If you're unsure, start with a classic sweet and smoky sauce, then experiment once you know how the base recipe tastes. Keep in mind that some sauces are saltier or sweeter than others, so taste the chicken after mixing and adjust if needed.

Making It Ahead

You can cook and shred the chicken up to two days in advance, storing it in the fridge with the barbecue sauce mixed in. The slaw also holds up well for a day or two, though it will soften slightly as it sits. When you're ready to serve, just reheat the chicken gently in the oven or on the stovetop, then toast fresh buns and assemble. This makes it a great option for meal prep or for feeding a crowd without last minute stress.

Serving Suggestions

These sandwiches pair beautifully with anything that has a bit of sweetness or crunch to balance the barbecue. I usually serve them with sweet potato fries, which pick up any extra sauce that drips onto the plate, or a simple green salad with a light vinaigrette. Pickles on the side are always a good idea, and if you want to go all in, add a scoop of baked beans or corn on the cob.

• Add a dash of hot sauce to the chicken or slaw if you want a little heat.
• Swap in rotisserie chicken and skip the baking step for an even faster version.
• Use gluten free buns if needed, and double check your barbecue sauce for hidden allergens.

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This recipe has earned its place in my regular rotation because it delivers big flavor without demanding much from you. Whether it's a Tuesday night or a weekend with friends, these sandwiches show up ready to make people happy.

Recipe Questions

→ Can I use bone-in chicken for this?

Yes, bone-in, skin-on chicken thighs or breasts work wonderfully and may even add more flavor. Increase baking time to 35-40 minutes and ensure internal temperature reaches 165°F before shredding.

→ How long does the slaw stay fresh?

The slaw can be made up to 4 hours ahead and refrigerated in an airtight container. The longer it sits, the more the vegetables soften and flavors meld together, which some prefer.

→ What's the best way to shred the chicken?

Two forks work best—hold one fork steady and use the other to pull the chicken apart. For faster shredding, use a hand mixer on low speed or kitchen shears to cut it into smaller pieces.

→ Can I make this in a slow cooker?

Absolutely. Place seasoned chicken in the slow cooker with broth and cook on low for 6-7 hours or high for 3-4 hours. Shred and mix with barbecue sauce, then warm on low for 15-20 minutes before serving.

→ Is this truly dairy-free?

The pulled chicken and slaw dressing naturally contain dairy-free ingredients. For complete dairy-free sandwiches, use dairy-free brioche buns and replace mayonnaise with vegan mayo in the slaw dressing.

→ What sides pair well with this sandwich?

Sweet potato fries, crispy coleslaw chips, pickles, or a fresh green salad complement the richness beautifully. A cooling beverage like lemonade or iced tea balances the smoky barbecue flavors perfectly.