Pulled Chicken Sandwiches
These Pulled Chicken Sandwiches are bursting with smoky, tangy flavor and topped with creamy coleslaw for the perfect comfort meal!
Equipment
- Large Skillet
- Mixing Bowl
- Forks
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup barbecue sauce
- 1 tablespoon olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 hamburger buns
- 1 cup coleslaw mix (shredded cabbage and carrots)
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
Instructions
Prepare the Chicken
- Start by patting the chicken breasts dry with paper towels. In a small bowl, combine the garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this spice mixture evenly over both sides of the chicken breasts. This dry rub will build layers of flavor as the chicken cooks.
Cook the Chicken
- Heat olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and sear them for about 4-5 minutes on each side until golden brown. Reduce the heat to low, cover the skillet, and let the chicken cook through for another 8-10 minutes. Alternatively, you can cook the chicken in a slow cooker on low for 4 hours or use an Instant Pot to speed up the process.
Shred the Chicken
- Once cooked, transfer the chicken breasts to a large bowl and use two forks to shred the meat finely. The chicken should be tender and pull apart easily. Mix in the barbecue sauce until the shredded chicken is evenly coated.
Make the Coleslaw
- In a separate bowl, combine the coleslaw mix with mayonnaise, apple cider vinegar, and sugar. Stir well to create a creamy, tangy slaw. Adjust the seasoning with salt and pepper if needed.
Assemble the Sandwiches
- Toast the hamburger buns lightly until golden and warm. Pile a generous amount of the pulled chicken onto the bottom half of each bun. Top with a scoop of coleslaw, then place the top bun on the sandwich. Serve immediately for the best flavor and texture.
Notes
- Store shredded chicken and coleslaw separately in airtight containers for up to 3 days in the refrigerator.
- Use gluten-free buns or lettuce wraps to accommodate dietary preferences.
- Prepare coleslaw dressing separately and toss with cabbage just before serving to keep it crisp.