Tender Pulled Barbecue Chicken Sandwich

There's something about the smell of barbecue sauce warming in the oven that makes the whole house feel alive. I started making these sandwiches on weeknights when I needed something that felt indulgent but didn't chain me to the stove for hours. The chicken comes out so tender you barely need to tug with the forks, and that slaw cuts through all the sweetness with just the right bite. It's become the kind of meal I crave when I want comfort without the fuss.

I made these for a small backyard gathering last summer, and people kept going back for seconds even though we had three other dishes on the table. One friend stood by the kitchen counter, bun in hand, and said it tasted like the sandwiches from a barbecue joint she used to love in college. That's when I realized this recipe had crossed over from weeknight dinner into something worth sharing.

Ingredients

• Boneless, skinless chicken breasts: They bake up tender and shred beautifully without drying out, especially when you keep them covered with foil and a bit of broth.
• Barbecue sauce: Use whatever brand makes you happy, whether it's smoky, spicy, or sweet, this is where your personality shows up in the sandwich.
• Chicken broth: Low sodium gives you control over the saltiness and keeps the chicken moist while it cooks.
• Smoked paprika: Adds a hint of that outdoor grill flavor even though you're using the oven.
• Green and red cabbage: The mix of colors makes the slaw look vibrant, and the red cabbage adds a little extra crunch and earthiness.
• Apple cider vinegar: Brightens up the slaw and balances the richness of the mayo with a clean, sharp tang.
• Dijon mustard: A small spoonful brings depth and a tiny kick that makes the slaw more than just creamy.
• Honey: Softens the acidity and ties the slaw dressing together with a hint of sweetness.
• Brioche buns: Soft, slightly sweet, and sturdy enough to hold all that chicken and slaw without falling apart in your hands.

Instructions

Season and bake the chicken:

Drizzle olive oil over the chicken breasts in a baking dish, then sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper. Pour in the broth, cover tightly with foil, and bake at 350°F for 25 to 30 minutes until the chicken is tender and cooked through.

Make the slaw:

Toss the shredded cabbages and grated carrot in a large bowl. Whisk together mayo, apple cider vinegar, Dijon, honey, salt, and pepper in a small bowl, then pour it over the vegetables and mix until everything is coated.

Shred and sauce the chicken:

Remove the chicken from the oven and use two forks to pull it into shreds, discarding any extra liquid. Mix in the barbecue sauce until every strand is coated, then return it to the oven uncovered for 8 to 10 minutes so the sauce gets sticky and caramelized.

Toast the buns:

Butter the cut sides of the brioche buns if you like and toast them in a skillet or under the broiler until golden. This step is optional but adds a nice buttery crunch.

Assemble the sandwiches:

Pile the saucy pulled chicken onto the bottom buns, top with a generous handful of slaw, and cap with the top buns. Serve right away while everything is warm and the textures are at their best.

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One evening, my neighbor stopped by just as I was pulling these out of the oven, and I handed her a sandwich wrapped in a napkin. She texted me an hour later asking for the recipe and said her kids had already requested it for dinner that weekend. It's funny how a simple sandwich can become someone else's new tradition.

Shortcuts and Swaps

If you're short on time, grab a rotisserie chicken from the store and just shred the breast meat, then toss it with the barbecue sauce and warm it in a skillet. You can swap the brioche for potato rolls, pretzel buns, or even sturdy slider buns if you're feeding a crowd. For a spicier kick, stir a teaspoon of hot sauce into the barbecue chicken or add a pinch of cayenne to the slaw dressing.

Storing and Reheating

Keep the pulled chicken and slaw in separate 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. I like to make a double batch of the chicken and use it throughout the week on salads, in wraps, or even stirred into mac and cheese for a quick dinner remix.

Serving Suggestions

These sandwiches are hearty enough to stand on their own, but they shine even brighter with a side of crispy sweet potato fries, a scoop of baked beans, or a simple arugula salad dressed with lemon and olive oil. If you're serving a group, set out extra slaw, pickles, and a few different hot sauces so everyone can customize their sandwich.

• Try serving with a cold beer or iced tea for that full summer barbecue vibe.
• Add a handful of crispy fried onions on top of the slaw for extra crunch and richness.
• If you have leftover chicken, toss it into a quesadilla with cheese and jalapeños the next day.

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This sandwich has earned its spot in my regular rotation because it delivers big flavor without demanding much from me. I hope it becomes one of those recipes you turn to when you want something satisfying, shareable, and just a little bit special.

Recipe FAQs

→ Can I use a slow cooker instead of the oven?

Yes, place seasoned chicken breasts and broth in a slow cooker on low for 6-8 hours or high for 3-4 hours. Shred the chicken and mix with barbecue sauce before serving.

→ How far ahead can I prepare the slaw?

Prepare the slaw dressing up to 2 days ahead. Toss with vegetables no more than 4 hours before serving to maintain crispness and prevent excessive sogginess.

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

Use two forks to pull the cooked chicken apart while it's still warm. Insert forks into the meat from opposite directions and pull apart gently until shredded to your desired texture.

→ Can I make this without mayonnaise in the slaw?

Absolutely. Replace mayonnaise with Greek yogurt, sour cream, or use a vinegar-based dressing with olive oil for a dairy-free or lighter alternative.

→ What side dishes pair well with this sandwich?

Sweet potato fries, regular french fries, coleslaw chips, or a crisp green salad complement this sandwich beautifully. Pickles and corn on the cob also work wonderfully.

→ How do I store leftovers?

Store shredded chicken and slaw separately in airtight containers for up to three days. Reheat chicken gently in the oven at 325°F. Keep buns separate and assemble when ready to eat.