Pulled Chicken Slaw Sandwich (Printable Version)

Tender chicken in barbecue sauce piled on soft buns with crisp, tangy slaw for a satisfying meal.

# Ingredient List:

→ For the Pulled Chicken

01 - 2 large boneless skinless chicken breasts (about 1.1 lbs)
02 - 1 cup low-sodium chicken broth
03 - 1 cup barbecue sauce
04 - 1 tbsp olive oil
05 - 1 small onion finely chopped
06 - 2 cloves garlic minced
07 - 1/2 tsp smoked paprika
08 - 1/4 tsp ground black pepper
09 - 1/2 tsp salt

→ For the Slaw

10 - 2 cups shredded green cabbage (about 5 oz)
11 - 1 cup 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 freshly ground black pepper to taste

→ For Assembly

18 - 4 soft sandwich buns
19 - 1 tbsp butter or olive oil (optional for toasting buns)

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until softened. Add garlic and cook for 1 minute more.
02 - Add chicken breasts, smoked paprika, salt, and pepper to the skillet. Pour in chicken broth. Cover and simmer over low heat for 20–25 minutes, or until the chicken is cooked through and tender.
03 - Remove the chicken from the skillet and shred using two forks. Return shredded chicken to the pan, add barbecue sauce, and stir to coat. Simmer uncovered for 5 minutes, allowing the sauce to thicken and flavors to meld. Remove from heat.
04 - In a large bowl, combine green and red cabbage, grated carrot, mayonnaise, apple cider vinegar, Dijon mustard, and sugar. Season with salt and pepper, then toss well. Refrigerate until ready to serve.
05 - Lightly butter or oil the inside of each bun and toast in a skillet or under the broiler until golden.
06 - Pile pulled chicken onto the bottom half of each bun. Top generously with slaw, then finish with the top bun. Serve immediately.

# Expert Tips:

01 -
  • The combination of tender barbecue chicken and crisp slaw hits every texture and flavor craving in one bite
  • It comes together in under an hour but tastes like something from a proper barbecue joint
  • The slaw cuts through the richness perfectly, so each sandwich feels balanced and satisfying
02 -
  • Let the chicken rest in the broth for a few minutes before shredding, it makes the meat more tender and easier to pull apart
  • The slaw needs at least 15 minutes in the refrigerator to let the flavors meld and the cabbage soften slightly
  • Toasting the buns is not optional in my book, un-toasted bread turns soggy within minutes from all that sauce
03 -
  • If you are really pressed for time, use a rotisserie chicken and skip straight to shredding and heating with barbecue sauce
  • Let the chicken cool slightly in the cooking liquid before shredding, it retains moisture better that way

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