Pulled Chicken Sandwich with Crunchy Slaw

This pulled chicken sandwich recipe is made by simmering chicken breasts in a simple sauce with BBQ flavors until the chicken is fall-apart tender. The sauce is then thickened and poured over the pulled chicken, and the dish is served on soft, toasted buns with crunchy slaw. It’s delicious!

Sink your teeth into a warm, soft brioche bun piled high with tender pulled chicken, all smothered in a sweet and tangy, BBQ-style sauce and finished with just the right amount of crunchy coleslaw. It’s messy in the best way and completely irresistible.

I love making pulled chicken sandwiches for easy dinners and make-ahead lunches. They pack up beautifully, too — I keep the chicken in one container and the coleslaw in another, then bring everything along to the park, the beach, or a friend’s backyard. It’s one of those recipes that always feels like a good idea.

For a different twist, try my BBQ pulled pork sandwich.

A few serving ideas

Here are some of my favorite things to serve with pulled chicken sandwiches:

• Potato salad: Creamy, tangy, and perfect alongside that sweet and saucy chicken.
• Corn on the cob: Especially good in the summer, brushed with butter and a little salt.
• Baked beans: Warm, cozy, and a natural match for anything BBQ-inspired.
• Crispy potatoes or fries: Whether they’re oven-baked or air-fried, they’re always a hit.
• Simple green salad: Something fresh and crunchy to balance out the richness of the sandwich.

If I’m serving these for a crowd, I’ll often set everything out buffet-style and let everyone build their own plate. It keeps things relaxed and makes the whole meal feel extra fun.

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Pulled Chicken Sandwich Recipe

Prep: 15 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 15 minutes mins

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This pulled chicken sandwich recipe is made by simmering chicken breasts in a simple sauce with BBQ flavors until the chicken is fall-apart tender. The sauce is then thickened and poured over the pulled chicken and served on soft, toasted buns with crunchy slaw. It's delicious! 

4

Ingredients

The Pulled Chicken

• ▢ 1 teaspoon cooking oil
• ▢ 6 cloves garlic (minced)
• ▢ 2-6 chipotle peppers in adobo sauce (finely minced – see notes)
• ▢ 2 cups orange juice
• ▢ ¼ cup Worcestershire sauce
• ▢ 1 tablespoon Dijon mustard
• ▢ Optional: 2 tablespoons brown or coconut sugar (see notes)
• ▢ 2 boneless skinless chicken breasts

The Coleslaw

• ▢ 2 cups finely shredded cabbage (we like a mix of purple and green cabbage)
• ▢ ¼ cup chopped cilantro
• ▢ 1 medium carrot (grated)
• ▢ 1 tablespoon lime juice
• ▢ 2 teaspoons honey
• ▢ Pinch salt and pepper

The Buns

• ▢ 4 brioche buns (preferably toasted with a little butter)

Instructions 

• Heat the oil in a medium-sized pot over medium heat. Add the garlic and cook for 1 minute. Add the chipotle peppers and cook for 1 more minute.
  1 teaspoon cooking oil, 6 cloves garlic, 2-6 chipotle peppers in adobo sauce
• Add the orange juice, Worchestershire sauce, dijon mustard, and if using, the sugar to the pot and stir – see notes. Put the chicken breasts into the pot and turn the heat to high. When it starts to boil, reduce the heat to a simmer and cover the pot. Simmer for 1 hour, or until the chicken is very tender.
  2 cups orange juice, ¼ cup Worcestershire sauce, 1 tablespoon Dijon mustard, Optional: 2 tablespoons brown or coconut sugar, 2 boneless skinless chicken breasts
• Remove the chicken from the pot (save the liquid in the pot!) and shred it using 2 forks. Return the pot to high heat and boil, uncovered, until the liquid is as thick as BBQ sauce – it will thicken when it cools.
• Pour half of the sauce over the chicken and gently mix. If you'd like it saucier, add a little more sauce.
• Mix the coleslaw ingredients together in a medium-sized bowl.
  2 cups finely shredded cabbage, ¼ cup chopped cilantro, 1 medium carrot, 1 tablespoon lime juice, 2 teaspoons honey, Pinch salt and pepper
• Top the buns with the pulled chicken and coleslaw and eat right away!
  4 brioche buns

Video

Notes

Chipotle peppers: 6 chipotle peppers pack quite a punch. If you don’t love spicy food, opt for fewer peppers. 

Sugar: We usually skip the optional sugar, as the orange juice provides plenty of sweetness. If you prefer a sweeter BBQ sauce, you may want to add it. 

Smoothness: Depending on how finely you mince the chipotle peppers, the sauce may be slightly chunky. It won’t affect the taste, but you can use a blender or an immersion blender if you want the sauce completely smooth.

Nutrition

Serving: 1 sandwich (¼ of the recipe), Calories: 544kcal (27%), Carbohydrates: 64g (21%), Protein: 24g (48%), Fat: 22g (34%), Saturated Fat: 11g (69%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 180mg (60%), Sodium: 775mg (34%), Potassium: 737mg (21%), Fiber: 3g (13%), Sugar: 18g (20%), Vitamin A: 4028IU (81%), Vitamin C: 81mg (98%), Calcium: 114mg (11%), Iron: 3mg (17%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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