Tender Pulled Barbecue Chicken Sandwich

The smell of barbecue sauce bubbling in the oven always takes me straight back to summer weekends, even when it's gray outside. I started making pulled chicken sandwiches on a Tuesday night when I had leftover brioche buns and no plan for dinner. The chicken shredded so easily, soaking up all that smoky, tangy sauce, and the slaw added just enough crunch to make every bite feel complete. It became one of those recipes I turn to when I want something hearty without spending hours in the kitchen. Now it's on rotation at least twice a month.

I made these sandwiches for a small backyard gathering last spring, and they disappeared faster than I expected. One friend asked if I'd smoked the chicken myself because the flavor was so deep and layered. I laughed and told her it was just oven-baked with a little paprika magic. Everyone went back for seconds, and I realized this recipe had officially earned its place in my entertaining lineup.

Ingredients

• Boneless, skinless chicken breasts: These are the foundation of the sandwich, and baking them in broth keeps them moist and easy to shred.
• Barbecue sauce: Use your favorite variety, whether smoky, sweet, or spicy, since it defines the flavor of the whole dish.
• Low-sodium chicken broth: This creates steam in the oven and infuses the chicken with moisture, preventing it from drying out.
• Smoked paprika: Adds a subtle smoky depth that makes the chicken taste more complex than it actually is.
• Garlic powder and onion powder: These two work together to build a savory base without needing to chop anything.
• Shredded green and red cabbage: The mix of colors makes the slaw look vibrant, and the cabbage stays crunchy even after being dressed.
• Grated carrot: Adds a touch of sweetness and a pop of color that balances the sharpness of the cabbage.
• Mayonnaise: Creates a creamy base for the slaw dressing that clings to every shred of vegetable.
• Apple cider vinegar: Brings acidity and brightness, cutting through the richness of the mayo and barbecue sauce.
• Dijon mustard: Adds a subtle tang and a hint of spice that elevates the slaw from basic to memorable.
• Honey: Balances the vinegar with just enough sweetness, rounding out the dressing perfectly.
• Brioche buns: Their soft, slightly sweet texture contrasts beautifully with the tangy slaw and smoky chicken.
• Butter: Optional for toasting the buns, but it adds a golden, crispy edge that makes the sandwich feel more special.

Instructions

Prep the chicken:

Preheat your oven to 350°F (175°C) and arrange the chicken breasts in a baking dish. Drizzle them with olive oil, then season with smoked paprika, garlic powder, onion powder, salt, and pepper, making sure every piece is coated.

Bake with broth:

Pour the chicken broth into the dish, cover tightly with foil, and bake for 25 to 30 minutes until the chicken is tender and cooked through. The steam from the broth keeps everything juicy.

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 evenly coated.

Shred and coat:

Remove the chicken from the oven and use two forks to shred it into bite-sized pieces. Discard any excess liquid, then mix the shredded chicken with the barbecue sauce until it's completely coated.

Finish in the oven:

Return the sauced chicken to the oven, uncovered, for 8 to 10 minutes so the flavors meld and the sauce gets a little sticky. This step makes all the difference in flavor intensity.

Toast the buns:

If you want a little extra texture, 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.

Assemble and serve:

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

Save

One evening, I served these sandwiches to my brother, who's notoriously picky about anything that isn't grilled outside. He took one bite, paused, and said it tasted like a backyard cookout without the hassle. That comment stuck with me because it's exactly what this recipe is: all the comfort and flavor of barbecue without the smoke or the wait. It's become my go-to when I want to feel like I'm hosting something special, even if it's just a Wednesday.

Choosing Your Barbecue Sauce

The barbecue sauce you pick will shape the whole personality of the sandwich. I've used sweet and tangy sauces when I want something kid-friendly, and smoky or spicy versions when I'm cooking for adults who like a little heat. If you're unsure, go with a sauce you'd happily eat straight from the bottle. I once tried a mustard-based sauce from a farmers market, and it gave the chicken a sharp, Carolina-style tang that was completely different but just as good.

Making It Ahead

You can cook and shred the chicken a day in advance, then store it in the fridge with the barbecue sauce already mixed in. When you're ready to eat, just reheat it in the oven or on the stovetop while you make the slaw. The slaw also holds up well for a few hours in the fridge, though I prefer to dress it right before serving so it stays extra crisp. This makes it a great option for meal prep or when you're expecting guests and want to minimize last-minute stress.

Serving Suggestions

These sandwiches pair beautifully with sweet potato fries, regular fries, or even a simple green salad if you want to keep things lighter. I've also served them alongside baked beans or corn on the cob for a full summer spread. If you're feeding a crowd, set up a sandwich bar with extra slaw, pickles, and hot sauce so everyone can customize their own.

• Add a dash of hot sauce to the chicken or slaw for extra heat.
• Use rotisserie chicken to cut the cooking time down to 20 minutes.
• Try gluten-free buns if needed, and double-check your barbecue sauce for hidden allergens.

Save

This pulled chicken sandwich has become more than just a meal in my house, it's a reminder that comfort food doesn't have to be complicated. Whether you're feeding a crowd or just yourself on a quiet night, it delivers every time.

Recipe FAQs

→ Can I use bone-in chicken instead of boneless breasts?

Yes, bone-in chicken thighs or breasts work well. Increase baking time to 35-40 minutes and ensure internal temperature reaches 165°F (74°C) before shredding.

→ How far in advance can I prepare the slaw?

Make the slaw up to 4 hours ahead. The cabbage will soften slightly, but flavors deepen. Store in the refrigerator in an airtight container until assembly.

→ What's the best way to shred the chicken?

Use two forks: place one fork on top of the chicken to hold it steady, and use the other fork to pull the meat apart in opposite directions. Work while chicken is still warm for easier shredding.

→ Can this be made dairy-free?

Yes. Use dairy-free brioche buns and substitute mayonnaise with dairy-free mayo in the slaw. Omit butter for toasting buns or use olive oil instead. Verify barbecue sauce contains no dairy.

→ How do I prevent soggy buns?

Toast the brioche buns lightly to create a barrier against moisture. Don't load the chicken too high, and add slaw just before serving. For a sturdier option, use thicker buns.

→ Can I make this in a slow cooker?

Absolutely. Place seasoned chicken breasts in a slow cooker with broth and cook on low for 6-8 hours or high for 3-4 hours. Shred and mix with barbecue sauce, then warm briefly before serving.