Save to Pinterest There was a Sunday afternoon when I had half a bottle of barbecue sauce sitting in the fridge and chicken breasts that needed using. I wasn't planning anything special, just something easy that would fill the kitchen with good smells. What I ended up with was this pulled chicken situation that my neighbor could smell from her yard, and she appeared at my door within twenty minutes. That's how I knew I'd stumbled onto something worth keeping.
I made these sandwiches for a casual backyard thing once, and people kept wandering back to the kitchen for seconds. One friend scraped the bottom of the dish with a bun and looked genuinely disappointed there wasn't more. It's become my go-to when I want something that feels like I tried hard but actually didn't.
Ingredients
- Boneless, skinless chicken breasts: They shred beautifully after baking in broth, staying moist without any fussing or flipping.
- Barbecue sauce: Use whatever brand makes you happy, smoky or sweet, it all works here and defines the whole vibe of the sandwich.
- Low-sodium chicken broth: This keeps the meat tender while it bakes and prevents it from drying out, which I learned the hard way once.
- Smoked paprika: Adds a gentle smokiness that makes people think you spent way more time on this than you did.
- Garlic powder and onion powder: They build a savory base that supports the barbecue sauce without fighting it.
- Green and red cabbage: The mix gives you color and a sturdy crunch that holds up against the saucy chicken.
- Grated carrot: It adds a touch of sweetness and makes the slaw look like you actually care about presentation.
- Mayonnaise: The creamy backbone of the slaw that ties everything together.
- Apple cider vinegar: Brings tang and brightness, cutting through the richness so it doesn't feel heavy.
- Dijon mustard: A little sharpness that wakes up the slaw and keeps it interesting.
- Honey: Balances the vinegar with just enough sweetness.
- Brioche buns: Soft, slightly sweet, and sturdy enough to hold all that saucy chicken and slaw without falling apart in your hands.
- Butter: Optional, but toasting the buns in a little butter makes them golden and gives a subtle richness that's worth the extra minute.
Instructions
- Get the oven ready:
- Preheat your oven to 350°F so it's hot and waiting when the chicken goes in.
- Season the chicken:
- Lay the chicken breasts in a baking dish, drizzle them with olive oil, and sprinkle on the smoked paprika, garlic powder, onion powder, salt, and pepper. Pour the chicken broth around them, cover tightly with foil, and slide it into the oven for 25 to 30 minutes until they're cooked through and tender.
- Make the slaw:
- While the chicken bakes, toss the shredded green cabbage, red cabbage, and grated carrot into a big bowl. In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper, then pour it over the vegetables and toss until everything is coated. Pop it in the fridge until you're ready to build the sandwiches.
- Shred and sauce the chicken:
- Pull the chicken out of the oven and use two forks to shred it right in the dish, discarding any extra liquid. Mix in the barbecue sauce until every shred is coated, then return it to the oven uncovered for 8 to 10 minutes so the flavors meld and the sauce gets a little sticky.
- Toast the buns:
- If you want, butter the cut sides of the brioche buns and toast them in a skillet or under the broiler until they're golden and slightly crisp.
- Build the sandwiches:
- Pile the pulled barbecue chicken onto the bottom half of each bun, top it generously with the tangy slaw, and add the top bun. Serve them right away while everything is warm and the textures are at their best.
Save to Pinterest One evening I served these to my brother who usually turns his nose up at anything I make, and he ate two without a single complaint. He even asked if there was more chicken left, which in his language is basically a standing ovation. That's when I realized this recipe had some quiet power to it.
Making It Your Own
You can swap in rotisserie chicken if you're short on time, just shred it and toss it with the barbecue sauce and a splash of broth before warming it through. I've added a few shakes of hot sauce to the chicken when I wanted a little heat, and it worked perfectly. If you're not into brioche, any soft bun or even a sturdy roll will do the job, just make sure it can handle the sauciness without falling apart in your hands.
What to Serve Alongside
These sandwiches are rich and satisfying, so I usually keep the sides simple. Sweet potato fries are a favorite because they add a little sweetness that plays well with the tangy slaw. A plain green salad with a light vinaigrette works too, or even some crispy dill pickles on the side for extra crunch. Once I served them with corn on the cob and it felt like a backyard barbecue even though we were indoors.
Storing and Reheating
The pulled chicken keeps well in the fridge for up to three days in an airtight container, and you can reheat it gently in a skillet or the microwave with a splash of broth to keep it moist. The slaw is best fresh, but it'll last a day or two if you don't mind it getting a bit softer. I've even frozen the chicken on its own and thawed it later for quick lunches, and it held up better than I expected.
- Store the chicken and slaw separately so the buns don't get soggy if you're packing leftovers.
- Reheat only what you plan to eat so the chicken doesn't dry out from multiple heatings.
- If freezing, leave out the slaw and make it fresh when you're ready to serve.
Save to Pinterest This sandwich has earned a permanent spot in my weeknight rotation, and I hope it does the same for you. It's the kind of meal that makes people happy without making you tired, and that's a win in my book.
Recipe FAQs
- → Can I make this ahead of time?
Yes! Prepare the slaw up to one day in advance and store it in the refrigerator. Shred and sauce the chicken a few hours ahead, then reheat gently in the oven before assembling. Toast the buns just before serving for best results.
- → What's the best way to shred the chicken?
Use two forks to pull the cooked chicken apart while it's still warm. Hold the chicken steady with one fork while pulling it into shreds with the other. This method gives you ideal texture without requiring special tools.
- → How do I prevent soggy buns?
Toast the brioche buns lightly in a skillet with butter or under the broiler to create a protective barrier. Alternatively, let the slaw drain well before piling it on, and assemble sandwiches just before serving.
- → Can I use rotisserie chicken instead?
Absolutely. Rotisserie chicken is a convenient shortcut that works beautifully here. Simply shred the meat and warm it in the barbecue sauce for 5-10 minutes, reducing your total time to about 30 minutes.
- → What sides pair well with this sandwich?
Sweet potato fries are a classic pairing, offering a slightly sweet contrast to the savory sandwich. A simple green salad or coleslaw on the side also complements the dish nicely. Corn on the cob or baked beans are other delicious options.
- → How can I make this dairy-free?
Use dairy-free brioche buns and substitute mayonnaise in the slaw with a plant-based alternative. Most barbecue sauces and other ingredients are naturally dairy-free, making this adaptation straightforward.