MVP Pulled Chicken Sandwich (Print Version)
Savory shredded chicken with tangy barbecue sauce and crunchy slaw on soft sandwich buns.
# What You Need:
→ For the Pulled Chicken
01 - 1.5 lbs boneless, skinless chicken breasts or thighs
02 - 1 cup low-sodium chicken broth
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon black pepper
→ For the Barbecue Sauce
08 - 1 cup barbecue sauce (store-bought or homemade)
09 - 2 tablespoons apple cider vinegar
10 - 1 tablespoon brown sugar
11 - 1 teaspoon Worcestershire sauce
12 - 1/2 teaspoon hot sauce
→ For the Slaw
13 - 2 cups shredded green cabbage
14 - 1 cup shredded carrots
15 - 1/4 cup mayonnaise
16 - 1 tablespoon apple cider vinegar
17 - 1 teaspoon Dijon mustard
18 - 1/2 teaspoon sugar
19 - Salt and pepper to taste
→ For Assembly
20 - 6 soft sandwich buns or brioche rolls
21 - Pickle slices
# How to Prepare:
01 - Place chicken in a large saucepan or Dutch oven. Add broth, smoked paprika, garlic powder, onion powder, salt, and pepper. Bring to a simmer over medium heat, then cover and cook for 20-25 minutes until chicken is cooked through and tender.
02 - Transfer cooked chicken to a plate and let cool slightly. Use two forks to shred the meat into bite-sized pieces.
03 - Discard excess liquid from the pot. Return shredded chicken to the pot. Add barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, and hot sauce. Stir well to coat evenly and simmer on low heat for 5-10 minutes until heated through.
04 - While chicken simmers, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper in a large bowl. Add shredded cabbage and carrots; toss until thoroughly combined.
05 - Lightly toast sandwich buns if desired for added texture and to prevent sogginess.
06 - Pile the sauced pulled chicken onto the bottom half of each bun. Top generously with slaw and add pickle slices if using. Cover with the top bun and serve immediately.
# Expert Advice:
01 -
- The tender chicken practically falls apart, making each bite incredibly satisfying
- The homemade slaw adds the perfect crunch and cuts through the rich sauce beautifully
02 -
- Let the chicken cool just enough to handle comfortably before shredding to avoid burning your fingers
- The slaw can become soggy if dressed too early, so wait until the chicken is almost done
03 -
- Toast your buns in butter for extra flavor and to prevent them from getting soggy
- Let the finished chicken rest in the sauce for at least ten minutes before serving for deeper flavor