Savory Pulled BBQ Chicken Sandwiches Recipe with Easy Crisp Slaw
Tender pulled chicken soaked in rich BBQ sauce paired with a bright, tangy crisp slaw, served on soft buns for a nostalgic and satisfying sandwich perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 3 to 6 hours (slow cooker) or 25 minutes (Instant Pot including release)
- Total Time: 3 hours 15 minutes to 6 hours 15 minutes (slow cooker) or 40 minutes (Instant Pot)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs (chicken breasts can be used)
- 1 cup BBQ sauce (smoky, slightly sweet)
- 1/2 cup chicken broth
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 3 cups shredded green cabbage
- 1 cup shredded carrot
- 1/4 cup mayonnaise (or Greek yogurt for lighter option)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper, to taste
- 6 soft sandwich buns or brioche buns
- Optional: pickles or sliced jalapeños
Instructions
- Season the chicken thighs with smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spices evenly over each piece.
- Place the seasoned chicken thighs in a slow cooker or Instant Pot. Pour in the chicken broth and BBQ sauce, reserving a few tablespoons of sauce for later.
- If using a slow cooker, cook on low for 6 hours or high for 3-4 hours. For the Instant Pot, use the poultry setting or manual high pressure for 15 minutes, then natural release for 10 minutes.
- While the chicken cooks, combine shredded cabbage and shredded carrot in a mixing bowl.
- In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour the dressing over the cabbage mixture and toss gently until evenly coated. Chill until ready to serve.
- Once the chicken is cooked, remove it and shred with two forks into bite-sized pieces.
- Return the shredded chicken to the cooker and stir in the reserved BBQ sauce. Adjust seasoning if needed.
- Toast the sandwich buns lightly if desired.
- Assemble sandwiches by piling pulled BBQ chicken on the bottom half of each bun, topping with a spoonful of crisp slaw, then finishing with the top bun. Add pickles or jalapeños if desired.
Notes
Use chicken thighs for juiciness. Don’t skip smoked paprika and garlic powder for authentic BBQ flavor. Shred chicken while warm for best texture. Chill slaw for at least 15 minutes but avoid overdressing to keep crunch. Toast buns to prevent sogginess. Can substitute gluten-free buns and dairy-free mayo for dietary needs.
Nutrition
- Serving Size: 1 sandwich
- Calories: 475
- Fat: 12
- Carbohydrates: 40
- Fiber: 4
- Protein: 35
Keywords: pulled chicken, BBQ chicken, chicken sandwiches, pulled BBQ chicken, crisp slaw, easy dinner, slow cooker chicken, Instant Pot chicken, family meal