Tender Pulled Barbecue Chicken Sandwich

The kitchen smelled like smoke and sweetness the afternoon I finally nailed this sandwich. I'd been experimenting with pulled chicken for weeks, trying to get that fall-apart texture without drying it out. My neighbor wandered over, drawn by the scent drifting through the open window, and ended up taste-testing three different versions before we agreed this one was it. The slaw was her idea, actually—she said the crunch and tang would cut through all that barbecue richness, and she was absolutely right.

I brought these sandwiches to a backyard gathering once, stacked high on a platter with extra slaw on the side. People kept coming back, asking what made the chicken so tender and why it tasted like I'd spent all day tending a barbecue pit. The truth is, the oven does most of the work while you toss together a simple slaw. Watching everyone go quiet mid-bite, then reach for seconds, was all the validation I needed.

Ingredients

• Boneless, skinless chicken breasts: These stay moist when baked with broth and covered tightly, making them easy to shred into tender strands.
• Barbecue sauce: Use your favorite variety—sweet, smoky, or tangy—since it becomes the soul of the sandwich.
• Chicken broth: Low-sodium keeps the chicken juicy without oversalting, and a little steam works magic under that foil.
• Smoked paprika: Adds a subtle smokiness that tricks people into thinking you fired up a grill.
• Garlic powder and onion powder: These build savory depth without extra chopping or prep time.
• Green and red cabbage: The mix of colors makes the slaw look vibrant, and the crunch is essential for texture contrast.
• Carrot: Grated carrot adds a hint of sweetness and a pop of color that brightens every bite.
• Mayonnaise: Creamy base for the slaw dressing that clings to every shred of cabbage.
• Apple cider vinegar: Brings tangy brightness that cuts through the richness of both the mayo and the barbecue sauce.
• Dijon mustard: A little sharpness rounds out the slaw dressing and keeps it from tasting flat.
• Honey: Balances the vinegar with just enough sweetness to make the slaw sing.
• Brioche buns: Soft, slightly sweet, and sturdy enough to hold all that saucy chicken and slaw without falling apart.

Instructions

Season and Prep the Chicken:

Preheat your oven to 350°F, then arrange the chicken breasts in a baking dish. Drizzle with olive oil, sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper, then pour the chicken broth around them and cover tightly with foil.

Bake Until Tender:

Slide the covered dish into the oven and bake for 25 to 30 minutes, until the chicken is cooked through and so tender it practically shreds itself. The foil traps steam, keeping everything moist and flavorful.

Make the Slaw:

While the chicken bakes, toss the green cabbage, red cabbage, and grated carrot together in a large bowl. In a small bowl, whisk the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth, then pour it over the vegetables and toss until everything is coated.

Shred and Sauce the Chicken:

Remove the chicken from the oven, shred it with two forks right in the dish, and discard any excess liquid. Stir in the barbecue sauce until every strand is coated, then return the dish to the oven uncovered for 8 to 10 minutes to let the sauce caramelize slightly.

Toast the Buns:

If you like a little crunch, butter the cut sides of the brioche buns and toast them in a skillet or under the broiler until golden. It only takes a minute or two and makes a big difference.

Assemble and Serve:

Pile the pulled barbecue chicken onto the bottom half of each toasted bun, top generously with the cold, crunchy slaw, and cap with the bun tops. Serve immediately while the chicken is warm and the slaw is still crisp.

Save to Pinterest

One evening, I made these sandwiches for my brother, who swore he didn't like coleslaw. He picked at the slaw on top, intending to set it aside, then took a bite with everything together and paused. He finished the whole sandwich without saying a word, then reached for another. Sometimes the magic is in how the pieces work together, not any single ingredient on its own.

Choosing Your Barbecue Sauce

The sauce you choose shapes the entire sandwich, so pick one that matches your mood. I've used sweet and smoky varieties when I want comfort, tangy vinegar-based sauces when I'm craving brightness, and spicy versions when I need a little kick. If you're unsure, start with a classic tomato-based barbecue sauce—it's versatile and almost always a crowd-pleaser. Don't be afraid to mix in a dash of hot sauce or a squeeze of lime juice to make it your own.

Making It Ahead

This is one of those recipes that actually benefits from a little advance work. You can bake and shred the chicken the night before, then toss it with the barbecue sauce and reheat it gently when you're ready to eat. The slaw keeps beautifully in the fridge for up to two days, and the flavors get even better as they sit. Just wait to toast the buns and assemble the sandwiches until the last minute so everything stays fresh and textured.

Serving Suggestions and Sides

These sandwiches are hearty enough to stand alone, but they shine next to a few simple sides. I usually serve them with sweet potato fries, which pick up any extra barbecue sauce that drips onto the plate. A crisp green salad with a tangy vinaigrette balances the richness, and pickles or pickled jalapeños on the side add a sharp, briny contrast. If you're feeding a crowd, set out extra slaw and sauce so people can customize their sandwiches to taste.

• Sweet potato fries or regular fries for a classic pairing.
• A simple green salad with lemon vinaigrette to lighten things up.
• Pickles, pickled onions, or jalapeños for extra tang and crunch.

Save to Pinterest

This sandwich has become my go-to when I want something satisfying without a lot of fuss. It's the kind of meal that makes your kitchen smell amazing and leaves everyone at the table happy.

Recipe FAQs

→ Can I use boneless chicken thighs instead of breasts?

Yes, boneless chicken thighs work wonderfully and stay even more moist during cooking. You may need to add 5-10 minutes to the cooking time depending on thickness.

→ How long can I store the pulled chicken?

Store the pulled chicken in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Reheat gently in the oven with a splash of chicken broth to restore moisture.

→ Can I prepare the slaw ahead of time?

Absolutely. Make the slaw up to 2 hours before serving and refrigerate. The flavors actually improve as it sits, though it may become slightly softer.

→ What's the best barbecue sauce to use?

Use your favorite! Smoky varieties work best, but sweet, vinegar-based, or spicy sauces are all delicious. Homemade sauce will give you more control over sweetness and heat.

→ How do I make this dairy-free?

Use dairy-free brioche buns, replace mayonnaise with vegan mayo or Greek yogurt in the slaw, and skip the optional butter for toasting. The chicken itself is naturally dairy-free.

→ What sides pair well with this sandwich?

Sweet potato fries, crispy regular fries, coleslaw, corn on the cob, or a fresh green salad complement this beautifully. Pickles and jalapeños add nice extra tang.