Pulled Chicken Slaw Pickles (Printable Version)
Shredded chicken paired with tangy slaw and crunchy pickles on soft buns for a savory bite.
# Ingredient List:
→ For the Pulled Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
02 - 1 cup chicken broth
03 - 1/2 cup barbecue sauce
04 - 1 tbsp apple cider vinegar
05 - 1 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ For the Slaw
10 - 2 cups finely shredded green cabbage (about 5 oz)
11 - 1 cup finely shredded red cabbage (about 2.5 oz)
12 - 1 medium carrot, grated
13 - 2 tbsp mayonnaise
14 - 1 tbsp apple cider vinegar
15 - 1 tsp Dijon mustard
16 - 1/2 tsp sugar
17 - Salt and pepper, to taste
→ For Assembly
18 - 4 soft sandwich buns or brioche rolls
19 - 8–12 dill pickle slices
20 - Optional: extra barbecue sauce
# Directions:
01 - Place chicken breasts, chicken broth, barbecue sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and pepper in a medium saucepan. Bring to a simmer over medium heat, cover, and cook for 20–25 minutes until chicken is cooked through and tender.
02 - Remove the chicken from the pan and shred with two forks. Return shredded chicken to the pan, stir to coat with sauce, and simmer uncovered for 5 minutes until slightly thickened.
03 - In a large bowl, combine green cabbage, red cabbage, and grated carrot. In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Pour dressing over the vegetables; toss until evenly coated. Chill until ready to use.
04 - Lightly toast the buns, if desired. Pile pulled chicken onto the bottom half of each bun. Top generously with slaw and pickle slices. Add extra barbecue sauce if desired, then cap with the top bun.
# Expert Tips:
01 -
- The contrast between warm, smoky chicken and cold, crisp slaw hits every satisfaction button at once
- It comes together faster than delivery would arrive, but tastes like you spent all day on it
02 -
- The chicken needs that final simmer uncovered. Without reducing the sauce, everything gets soggy and the flavor dilutes instead of concentrating
- Salt the slaw dressing before tossing. A pinch of salt transforms the cabbage from raw to slightly wilted, making it tender-crisp instead of tough
03 -
- Use two forks held back to back for the quickest shredding method
- Warm your barbecue sauce slightly before mixing if it is cold from the fridge