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Pulled Chicken Sandwiches

Pulled chicken sandwiches made in a slow cooker with fork-tender chicken breasts that shred easily and soak up a smoky, tangy barbecue sauce. Finished with crunchy, chilled coleslaw and buttery toasted brioche buns for a saucy, hearty bite.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lb boneless, skinless chicken breasts
  • 1 cup barbecue sauce divided, use 1/2 cup in the slow cooker and 1/2 cup to coat after shredding
  • 0.5 cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp salt divided as written for the chicken
  • 0.25 tsp black pepper
For the Coleslaw
  • 2 cup green cabbage, shredded
  • 0.25 cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • 0.25 tsp salt
For Serving
  • 6 brioche buns, toasted
  • 2 tbsp butter, softened

Equipment

  • 1 Dutch oven

Method
 

Season and cook the chicken
  1. Sprinkle the chicken breasts with smoked paprika, garlic powder, salt, and black pepper in an even layer.
  2. Place the seasoned chicken in a slow cooker and cover.
  3. Pour 1/2 cup barbecue sauce, chicken broth, and Worcestershire sauce over the chicken.
  4. Cook on low for 6 hours (or high for 3–4 hours) until the chicken is fork-tender and shreds easily, keeping the lid on during cooking.
Shred and sauce
  1. Transfer the chicken to a bowl and shred with two forks until it breaks into strands.
  2. Return the shredded chicken to the slow cooker and stir in the remaining 1/2 cup barbecue sauce, coating evenly.
Make the coleslaw
  1. Whisk mayonnaise, apple cider vinegar, sugar, and salt together in a medium bowl until smooth.
  2. Toss the shredded cabbage with the dressing until well coated.
  3. Chill the coleslaw until ready to serve for a crisper texture.
Toast the buns and assemble
  1. Butter the cut sides of each brioche bun and toast in a skillet over medium heat for 1–2 minutes until golden.
  2. Pile shredded chicken onto the bottom buns, top with coleslaw, and close with the top buns to serve.

Notes

For best shredding, let the cooked chicken rest 5 minutes in the cooker before moving it so it stays juicy. Store leftover pulled chicken and sauce in the refrigerator up to 3–4 days; store coleslaw separately up to 2 days. Freezing: freeze chicken (without coleslaw) up to 2 months, then thaw and rewarm; assemble fresh. For a lighter option, use light mayonnaise in the coleslaw while keeping the same vinegar and sugar balance.