Save to Pinterest There was this Sunday afternoon when I had a fridge full of chicken breasts and zero motivation to do anything fancy. I remembered a pulled chicken sandwich I'd tried at a food truck once, smoky and messy in the best way. That memory nudged me into the kitchen, and within an hour I had something that tasted like I'd been slow-cooking all day. The house smelled like a backyard cookout, and I didn't even need to light a grill.
I made these sandwiches for a small gathering once, and people kept wandering back into the kitchen for seconds. One friend asked if I'd been cooking since morning. I just smiled and said the oven did most of the work. It felt good to serve something that looked impressive but didn't steal my entire day.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Boneless, skinless chicken breasts: They stay tender when baked with a little broth, and shred easily without drying out.
- Barbecue sauce: Pick your favorite style, whether smoky, sweet, or spicy, because it really defines the flavor here.
- Chicken broth: Keeps everything moist during baking and adds a subtle savory depth.
- Smoked paprika: This is the secret to that backyard barbecue aroma without firing up a smoker.
- Garlic powder and onion powder: They build a savory base that makes the chicken taste seasoned all the way through.
- Green and red cabbage: The mix gives the slaw color and a slightly different texture in every bite.
- Grated carrot: Adds a hint of sweetness and makes the slaw look more vibrant.
- Mayonnaise: Creates that creamy coating that holds the slaw together.
- Apple cider vinegar: Brightens everything up and cuts through the richness of the mayo.
- Dijon mustard: Adds a little sharpness that wakes up the slaw.
- Honey: Balances the vinegar with just enough sweetness.
- Brioche buns: Soft and slightly sweet, they soak up the barbecue sauce without falling apart.
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Get the oven ready:
- Preheat your oven to 350°F (175°C) so it's at the right temperature when the chicken goes in.
- Season the chicken:
- Place the chicken breasts in a baking dish, drizzle with olive oil, and sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper. Pour the chicken broth into the dish, cover tightly with foil, and bake for 25 to 30 minutes until the chicken is cooked through and tender.
- Make the slaw:
- While the chicken bakes, toss the green cabbage, red cabbage, and grated carrot in a large bowl. In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper, then pour over the vegetables and toss until everything is coated. Refrigerate until you're ready to assemble.
- Shred and coat the chicken:
- Remove the chicken from the oven and use two forks to shred it, discarding any excess liquid. Mix the shredded chicken with barbecue sauce until well coated, then return it to the oven uncovered for 8 to 10 minutes to heat through and let the flavors intensify.
- Toast the buns:
- If you like a little crunch, butter the brioche buns and toast them lightly in a skillet or under the broiler.
- Build your sandwich:
- Pile the pulled barbecue chicken onto the bottom half of each bun, top generously with slaw, and add the bun tops. Serve immediately while everything is still warm.
Save to Pinterest One evening I served these at a casual dinner, and my neighbor said it reminded her of summer cookouts from her childhood. We ended up talking about food memories for half the meal. It was one of those moments when a simple sandwich became an excuse to connect over something bigger than just eating.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Choosing Your Barbecue Sauce
The sauce you pick really sets the tone for the whole sandwich. I've used tangy vinegar-based sauces when I wanted something sharp, and thick, molasses-heavy ones when I craved sweetness. If you're not sure, start with a classic tomato-based barbecue sauce and adjust with hot sauce or brown sugar to match your mood. Sometimes I'll mix two different sauces together just to see what happens.
Making the Slaw Work for You
The slaw isn't just a topping, it's what keeps the sandwich from being one-note. I've tried it with jalapeños mixed in when I wanted heat, and with a handful of chopped cilantro when I wanted freshness. If you're not a mayo fan, swap half of it for Greek yogurt or sour cream. The key is balancing the creaminess with enough acid so it still cuts through the barbecue chicken.
Serving and Storing
These sandwiches are best eaten right away, but the pulled chicken keeps in the fridge for up to three days. I reheat it gently on the stovetop with a splash of water or broth to bring back the moisture. The slaw holds up for a day or two, though it gets a little softer as it sits. If you're meal prepping, store the chicken, slaw, and buns separately and assemble just before eating.
- Warm the chicken slowly to avoid drying it out.
- Toast the buns fresh each time for the best texture.
- Add a dash of hot sauce or pickles for extra punch.
Save to Pinterest This sandwich has become my go-to when I want something satisfying without the fuss. It's the kind of meal that feels like a treat but doesn't ask much of you in return.
Recipe FAQs
- → Can I use rotisserie chicken instead?
Yes, rotisserie chicken is a great shortcut. Simply shred the meat and mix with barbecue sauce, reducing your total time significantly.
- → How should I store leftovers?
Store pulled chicken and slaw separately in airtight containers. The chicken keeps refrigerated for 3 days, while slaw is best enjoyed within 1-2 days to maintain crunch.
- → Is this dairy-free?
The sandwich is dairy-free if you use dairy-free brioche buns and substitute mayonnaise with a plant-based version in the slaw dressing.
- → What sides pair well with this sandwich?
Sweet potato fries, coleslaw, pickles, or a simple green salad complement the pulled chicken beautifully and balance the richness of the barbecue sauce.
- → Can I add heat to this dish?
Absolutely. Mix a dash of hot sauce into the pulled chicken or slaw dressing for extra spice and depth of flavor.
- → How do I make this gluten-free?
Simply swap the brioche buns for gluten-free buns. All other ingredients are naturally gluten-free, making this easy to adapt.
