Description
BBQ Pulled Chicken Sandwiches feature tender shredded chicken slow-cooked in a smoky, tangy barbecue sauce and piled high on soft toasted buns. These sandwiches are easy to prepare, packed with flavor, and perfect for casual family dinners or summer gatherings.
Ingredients
Chicken and Sauce
- 2 lbs (900 g) boneless, skinless chicken breasts or thighs
- 1 1/2 cups BBQ sauce
- 1/2 cup chicken broth
- 1 small onion, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
To Serve
- 6 hamburger buns
- Coleslaw, for serving
- Pickles, for serving
Instructions
- Prepare the chicken and sauce: Place the chicken breasts or thighs in a slow cooker or large pot. Add the sliced onion, minced garlic, BBQ sauce, chicken broth, brown sugar, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and black pepper over the chicken.
- Cook the chicken: Cook the mixture in a slow cooker on LOW heat for 5 to 6 hours or on HIGH for 2 1/2 to 3 hours, until the chicken is fully cooked and tender enough to shred easily with forks.
- Shred the chicken: Remove the cooked chicken from the slow cooker and shred it using two forks, breaking it apart into bite-sized pieces.
- Combine chicken with sauce: Return the shredded chicken to the slow cooker and stir well to coat the chicken thoroughly with the barbecue sauce. Let it cook for an additional 10 to 15 minutes so the chicken absorbs more of the sauce’s flavor.
- Toast the buns: While the chicken finishes cooking, toast the hamburger buns if desired for added texture and warmth.
- Assemble the sandwiches: Fill each toasted bun generously with the pulled chicken. Top each sandwich with fresh coleslaw and pickles to add crunch and tanginess.
- Serve warm: Serve the sandwiches warm immediately as a hearty main course.
Notes
- Using chicken thighs instead of breasts gives a richer, juicier texture.
- Add hot sauce or cayenne pepper if you prefer a spicy variation of the sandwiches.
- Serve alongside coleslaw, potato salad, corn, or baked beans for a complete meal.
- Leftover pulled chicken can be refrigerated for up to 3 days and reheated.
- If you don’t have a slow cooker, you can cook the chicken covered in an oven at 325°F (165°C) until tender, approximately 2 to 3 hours.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course, Sandwich
- Method: Slow Cooking
- Cuisine: American
