Pulled Chicken Sandwich
Tender, slow-cooked chicken shredded and tossed in tangy barbecue sauce, served on a soft bun with coleslaw. A classic comfort food sandwich that's easy to make and absolutely satisfying.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 cup chicken broth
- 1.5 cups barbecue sauce
- 1 medium onion, quartered
- 3 cloves garlic cloves, minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 buns soft hamburger buns
- 2 cups coleslaw mix or shredded cabbage
- ¼ cup mayonnaise
- ½ cup pickle slices
Instructions
- 1
Pat chicken breasts dry and season with salt, pepper, and smoked paprika on both sides.
- 2
Prepare coleslaw by combining cabbage, mayonnaise, and a pinch of salt in a bowl. Refrigerate until ready to serve.
- 3
Heat a large skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side until golden.
- 4
Add chicken broth, minced garlic, and quartered onion to the skillet. Reduce heat to medium-low.
- 5
Cover and simmer for 20-25 minutes until chicken is cooked through and tender (internal temperature 165°F).
- 6
Remove chicken from skillet and transfer to a cutting board. Discard cooking liquid and onion.
- 7
Using two forks, shred the chicken into bite-sized pieces.
- 8
Return shredded chicken to the skillet. Add barbecue sauce, apple cider vinegar, and brown sugar. Stir well.
- 9
Simmer for 5 minutes, stirring occasionally, until sauce coats the chicken and flavors meld.
- 10
Lightly toast the hamburger buns if desired.
- 11
Spoon pulled chicken onto each bun. Top with coleslaw and pickle slices.
- 12
Serve immediately while warm.
Tools you’ll need
- 12-inch skillet
- cutting board
- two forks
- medium mixing bowl
- meat thermometer
- measuring spoons
- measuring cups
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