Save My neighbor showed up one Saturday with a craving she couldn't shake and a pack of chicken breasts she didn't know what to do with. We stood in my kitchen brainstorming, and I remembered a pulled chicken sandwich I'd had at a food truck years ago. We improvised with what I had, shredding the chicken by hand and piling it onto whatever buns were in the bread drawer. The slaw was a last-minute idea that turned into the best part.
I made these sandwiches for a casual backyard dinner once, and people kept asking if I'd smoked the chicken myself. The smoked paprika does that trick beautifully. Someone went back for seconds before they'd even finished their first sandwich, and I took that as the highest compliment. It's become my go-to whenever I want something hearty without spending the whole day cooking.
Ingredients
- Boneless, skinless chicken breasts: These cook quickly and shred easily, and baking them in broth keeps them from drying out.
- Barbecue sauce: Use your favorite brand or homemade variety, the flavor of the whole sandwich hinges on this so pick one you actually enjoy eating.
- Low-sodium chicken broth: This creates steam in the oven and keeps the chicken moist while it cooks.
- Smoked paprika: Adds a deep, smoky flavor that makes people think you spent hours over a grill.
- Garlic powder and onion powder: Simple seasonings that build a savory base before the barbecue sauce goes on.
- Green and red cabbage: The mix of colors makes the slaw look vibrant, and the crunch is essential.
- Grated carrot: Adds a touch of sweetness and more texture to the slaw.
- Mayonnaise: The creamy base for the slaw dressing, it clings to the vegetables and balances the vinegar.
- Apple cider vinegar: Brings tanginess and brightness, cutting through the richness of the mayo and barbecue sauce.
- Dijon mustard: A little sharpness that makes the slaw dressing more interesting.
- Honey: Just a hint to round out the acidity and add a subtle sweetness.
- Brioche buns: Soft, slightly sweet, and sturdy enough to hold all the chicken and slaw without falling apart.
- Butter: Optional, but toasting the buns in butter makes them golden and adds another layer of flavor.
Instructions
- Prep the Chicken:
- Preheat your oven to 350°F (175°C). Place the chicken breasts in a baking dish, drizzle with olive oil, and sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper. Pour the chicken broth into the dish, cover tightly with foil, and bake for 25 to 30 minutes until the chicken is cooked through and tender.
- Make the Slaw:
- While the chicken bakes, combine the green cabbage, red cabbage, and grated carrot in a large bowl. In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper, then pour over the vegetables and toss until everything is coated. Refrigerate the slaw until you're ready to assemble the sandwiches.
- Shred and Sauce the Chicken:
- Remove the chicken from the oven and use two forks to shred it into bite-sized pieces, discarding any excess liquid. Mix the shredded chicken with barbecue sauce until it's well coated, then return it to the oven uncovered for 8 to 10 minutes to heat through and let the flavors intensify.
- Toast the Buns:
- If you want a little extra richness, butter the brioche buns and toast them lightly in a skillet or under the broiler until they're golden on the cut sides.
- Assemble the Sandwiches:
- Pile the pulled barbecue chicken onto the bottom half of each bun, top generously with slaw, and add the bun tops. Serve immediately while the chicken is warm and the slaw is cold and crunchy.
Save The first time I served these at a potluck, I watched someone take a bite and pause mid-chew with this look of surprise. She said it reminded her of summer cookouts as a kid, even though we were eating indoors in the middle of March. That's when I realized this sandwich carries a kind of comfort that goes beyond the actual ingredients.
How to Store and Reheat
Store the pulled chicken and slaw separately in airtight containers in the fridge for up to three days. The chicken reheats beautifully in the microwave or on the stovetop with a splash of broth to keep it moist. The slaw stays crunchy if you keep it chilled and only add it to the sandwich right before eating. I don't recommend freezing the slaw, but the chicken freezes well for up to two months.
Shortcuts and Swaps
If you're short on time, grab a rotisserie chicken from the store and shred it instead of baking your own. You can use bagged coleslaw mix in place of shredding the cabbage and carrot yourself. For a spicier version, add hot sauce to the barbecue chicken or mix cayenne into the slaw dressing. Swap the brioche for potato rolls or even sturdy sandwich bread if that's what you have on hand.
Serving Suggestions
These sandwiches pair perfectly with sweet potato fries, regular fries, or a simple green salad with a light vinaigrette. I've also served them with pickles, kettle chips, and corn on the cob for a full barbecue spread. If you're feeding a crowd, set up a sandwich bar with extra slaw, pickles, jalapeños, and hot sauce so people can customize their own.
- Add sliced pickles or pickled jalapeños for extra tang and crunch.
- Serve with baked beans or mac and cheese for a classic comfort food pairing.
- Offer extra barbecue sauce on the side for anyone who wants more.
Save There's something about pulling apart tender chicken, piling it high, and adding that cold, crunchy slaw that feels like pure satisfaction. I hope this becomes one of those recipes you reach for on busy nights when you want something that feels special without the fuss.
Recipe Questions & Answers
- → Can I use rotisserie chicken for this sandwich?
Yes, rotisserie chicken is an excellent time-saving substitute. Simply shred the meat and warm it with the barbecue sauce for 5-8 minutes. This reduces your total cooking time to approximately 20 minutes.
- → How should I store leftover pulled chicken and slaw?
Store the pulled chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. The slaw stays crunchier when kept separate from the chicken. Reheat the chicken gently before serving.
- → What are good side dishes to serve with this sandwich?
Sweet potato fries, classic french fries, coleslaw chips, or a crisp green salad pair beautifully. Pickles, corn on the cob, or baked beans also complement the smoky, tangy flavors of the pulled chicken.
- → Can I make this gluten-free?
Absolutely. Simply substitute gluten-free brioche buns or any gluten-free bread of your choice. Verify that your barbecue sauce is gluten-free, as some brands contain hidden gluten. Most other ingredients are naturally gluten-free.
- → How can I add more heat to this dish?
Mix hot sauce, sriracha, or cayenne pepper into the barbecue sauce before coating the chicken. You can also add jalapeños or habanero to the slaw, or serve with spicy condiments on the side.
- → Is this sandwich dairy-free?
The chicken itself is dairy-free, but the slaw traditionally contains mayonnaise. Use dairy-free mayo and ensure your brioche buns are dairy-free to make the entire sandwich dairy-free.