BBQ Pulled Chicken Sandwiches
Messy-good BBQ pulled chicken sandwiches on toasted buns with creamy slaw—weeknight-easy game-day main that feeds a crowd. Chicken cooks to 165°F+ then shreds into tangy sauce.
🛒Ingredients
- 2 1/2 pounds boneless skinless chicken thighs (or breasts)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 cup chicken broth
- 1 1/2 cups BBQ sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
- 8 soft hamburger buns, toasted
- 2 cups coleslaw (bagged mix + dressing, or homemade)
- Pickle slices optional
🔧Kitchen Tools Needed
- Dutch oven
- Two forks
- Instant-read thermometer
- Toaster or skillet for buns
📝Instructions
- 1
Season chicken with salt, pepper, and paprika. Place in a Dutch oven or deep skillet with broth. Bring to a simmer, cover, and cook on medium-low 25–30 minutes until chicken reaches at least 165°F.
- 2
Transfer chicken to a board; shred with two forks. Discard all but 1/2 cup cooking liquid.
- 3
Return shredded chicken to the pot with reserved liquid, BBQ sauce, vinegar, brown sugar, and Worcestershire. Simmer 8–10 minutes until saucy and steaming hot (165°F).
- 4
Pile onto toasted buns; top with coleslaw and pickles.
- 5
Refrigerate leftover meat within 2 hours up to 4 days; reheat to 165°F. Assemble sandwiches fresh so buns don’t sog.
🥗Nutrition Information
⚡Calories per serving: 420
🏷️Recipe Tags
❓Frequently Asked Questions
Slow cooker?
Low 4–5 hours with broth and spices; shred, stir in BBQ sauce, cook on high 20 minutes.
Instant Pot?
High pressure 10 minutes with broth; natural release 5 minutes; shred and sauce on sauté.
Too saucy?
Simmer uncovered longer or add less broth back.
Make the slaw?
Toss shredded cabbage with mayo, vinegar, sugar, salt, and pepper; chill 20 minutes.
Food safety?
Poultry to 165°F; leftovers to 165°F; 2-hour refrigeration rule.
