Recipe details
Lunch
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Pulled Chicken Sandwiches
1h
6 servings
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These Pulled Chicken Sandwiches feature tender, slow-cooked chicken shredded and tossed in a tangy, slightly sweet barbecue sauce. Piled high on soft brioche buns and topped with a creamy coleslaw, they offer the perfect balance of flavors and textures. This crowd-pleasing comfort food is easier and lighter than traditional pulled pork but delivers equally satisfying results for a weeknight dinner or casual gathering.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
3 g
12 g
Allergen Content
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Eggs
Milk
Mustard
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Ingredients
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Steps
Read instructions and get ready to cook
Prepare the chicken
Pat the chicken breasts dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper on both sides.
Prepare the aromatics
Peel and finely dice the yellow onion. Peel and mince the garlic cloves.
Sauté the aromatics
Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 4-5 minutes.
Add garlic and spices
Add minced garlic, paprika, chili powder, and cumin to the pot. Cook for 1 minute until fragrant, stirring constantly.
Add sauce ingredients
Stir in tomato paste and cook for 1 minute. Add brown sugar, apple cider vinegar, and Worcestershire sauce.
Add chicken and broth
Pour in chicken broth and stir to combine. Add the seasoned chicken breasts to the pot.
Cook the chicken
Bring to a simmer, then reduce heat to low. Cover and cook for 25-30 minutes until chicken reaches 165°F internally.
Prepare coleslaw vegetables
Thinly slice or shred the cabbage. Peel and grate the carrots.
Make coleslaw dressing
In a large bowl, whisk together mayonnaise, Dijon mustard, and honey. Cut lemon in half and squeeze to get 1 tablespoon juice; add to dressing. Add remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Combine coleslaw
Add shredded cabbage and grated carrots to the dressing. Toss until evenly coated and refrigerate until serving.
Shred the chicken
Remove chicken from the pot and place on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
Finish the sauce
Increase heat to medium-high and simmer the sauce for 5-7 minutes until slightly thickened.
Combine chicken and sauce
Return the shredded chicken to the pot. Stir to coat the chicken evenly with the sauce. Simmer for 2-3 minutes to allow flavors to meld.
Toast the buns
Slice brioche buns in half. Toast lightly in a dry skillet or toaster until golden brown.
Assemble sandwiches
Place a generous portion of pulled chicken on each bottom bun. Top with a spoonful of coleslaw. Add the top bun and serve immediately.
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