Tailgate Pulled Chicken Sandwiches (Printable)

Smoky pulled chicken layered on soft buns with tangy slaw for a satisfying handheld meal.

# What You'll Need:

→ Chicken

01 - 2 lbs boneless, skinless chicken breasts or thighs
02 - 1 cup low-sodium chicken broth

→ Barbecue Sauce

03 - 1 1/4 cups barbecue sauce
04 - 2 tbsp brown sugar
05 - 1 tbsp apple cider vinegar
06 - 1 tsp smoked paprika
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/2 tsp freshly ground black pepper

→ Sandwich Assembly

10 - 6 sandwich buns or brioche rolls
11 - 1 1/2 cups coleslaw mix
12 - 1/3 cup mayonnaise
13 - 1 tbsp apple cider vinegar
14 - Salt and pepper to taste
15 - Pickle slices (optional)

# How to Make It:

01 - Place chicken breasts and broth in a large saucepan or Dutch oven. Bring to a simmer over medium heat, cover, and cook for 18–20 minutes until chicken is cooked through and shreds easily.
02 - Remove chicken from the pan and shred using two forks. Drain any excess liquid from the pan.
03 - In the same pan, combine barbecue sauce, brown sugar, apple cider vinegar, smoked paprika, garlic powder, onion powder, and black pepper. Stir and heat over medium-low until bubbling.
04 - Add shredded chicken back to the pan. Toss to coat evenly in sauce and simmer for 10–15 minutes, stirring occasionally, until sauce thickens and flavors meld.
05 - In a mixing bowl, combine coleslaw mix, mayonnaise, apple cider vinegar, salt, and pepper. Toss until vegetables are evenly coated.
06 - Lightly toast sandwich buns for added texture and to prevent sogginess.
07 - Pile pulled chicken onto toasted buns, top with a generous scoop of coleslaw, and add pickle slices if desired. Serve immediately while warm.

# Expert Suggestions:

01 -
  • The chicken becomes impossibly tender without any fancy equipment or hours of monitoring
  • That homemade sauce strikes the perfect balance between sweet and smoky, better than anything from a bottle
  • Everything can be made ahead and kept warm, leaving you free to actually enjoy the party
02 -
  • The sauce needs those final 10 minutes of simmering uncovered to thicken properly, otherwise you will end up with soggy sandwiches
  • Let the chicken rest in the sauce off the heat for at least 5 minutes before serving—this is when the flavors really marry together
03 -
  • A stand mixer with the paddle attachment shreds chicken in seconds without tiring your arms
  • Line your serving tray with parchment paper for easier cleanup when sauce inevitably escapes

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