MVP Pulled Chicken Sandwiches (Printable)

Tender shredded chicken in barbecue sauce with crisp slaw on soft buns delivers bold, savory flavors in every bite.

# What You'll Need:

→ For the Pulled Chicken

01 - 1.5 lbs boneless, skinless chicken breasts or thighs
02 - 1 cup low-sodium chicken broth
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon black pepper

→ For the Barbecue Sauce

08 - 1 cup barbecue sauce (store-bought or homemade)
09 - 2 tablespoons apple cider vinegar
10 - 1 tablespoon brown sugar
11 - 1 teaspoon Worcestershire sauce
12 - 1/2 teaspoon hot sauce (optional)

→ For the Slaw

13 - 2 cups shredded green cabbage
14 - 1 cup shredded carrots
15 - 1/4 cup mayonnaise
16 - 1 tablespoon apple cider vinegar
17 - 1 teaspoon Dijon mustard
18 - 1/2 teaspoon sugar
19 - Salt and pepper, to taste

→ For Assembly

20 - 6 soft sandwich buns or brioche rolls
21 - Pickle slices (optional)

# How-To Steps:

01 - Place the chicken breasts or thighs in a large saucepan or Dutch oven. Add chicken broth, smoked paprika, garlic powder, onion powder, salt, and black pepper.
02 - Bring to a simmer over medium heat. Cover and cook for 20–25 minutes, or until the chicken is cooked through and tender.
03 - Transfer the chicken to a plate and let cool slightly. Shred with two forks.
04 - In the same pot, discard any excess liquid, then add the shredded chicken back. Pour in the barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, and hot sauce (if using). Stir well to coat. Simmer on low heat for 5–10 minutes until heated through.
05 - While the chicken simmers, make the slaw: In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Add the cabbage and carrots; toss to combine.
06 - Toast the sandwich buns lightly, if desired.
07 - To assemble, pile the pulled chicken onto the bottom half of each bun, top with slaw and pickle slices (if using), then cover with the top bun.
08 - Serve immediately.

# Expert Advice:

01 -
  • The chicken shreds beautifully after a quick simmer, giving you that classic pulled texture in under an hour instead of all day
  • The homemade slaw cuts through the rich barbecue sauce with just the right amount of crunch and tang
  • You can easily feed a hungry crowd without tying up your oven or smoker all afternoon
02 -
  • Attempting to shred chicken while it is still piping hot will burn your fingers and result in uneven, stringy pieces
  • The slaw needs at least 15 minutes in the refrigerator to let the flavors meld and the cabbage to soften slightly
  • Skip the toasting step if you are serving these immediately, as untoasted buns soak up more sauce without becoming soggy too quickly
03 -
  • Using an instant-read thermometer to check that the chicken reaches 165°F ensures perfectly cooked meat every time
  • A splash of liquid smoke in the sauce mimics hours of smoker time without any special equipment

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