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–+ servings
A pulled chicken sandwich on a plate with potato chips.

Pulled Chicken Sandwich with Crunchy Slaw

Yield: 4 sandwiches
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Tender pulled chicken simmered in a smoky, tangy chipotle-orange sauce, piled onto toasted brioche buns with a crisp, no-mayo cilantro-lime slaw. They're easy to make, adjustable for any spice level, and perfect for dinners, lunches, and picnics.

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

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
    A hand stirs minced garlic and red chili paste in a white pan on a stovetop.
  • 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
    Tongs placing raw chicken breasts into a pot of seasoned broth on a stovetop.
  • 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.
    Two hands use a fork and knife to shred cooked chicken breast on a white cutting board.
  • Pour half of the sauce over the chicken and gently mix. If you'd like it saucier, add a little more sauce.
    Shredded chicken in a glass bowl with a thick brown sauce being poured over it.
  • 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
    A glass bowl of shredded red cabbage, carrots, and herbs is being mixed with tongs on a marble surface.
  • Top the buns with the pulled chicken and coleslaw and eat right away!
    4 brioche buns
    Two hands hold a sandwich with shredded meat and purple cabbage above a beige plate with ridged potato chips on a white marble surface.

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.
Serving: 1 sandwich (¼ of the recipe), Calories: 544kcal, Carbohydrates: 64g, Protein: 24g, Fat: 22g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 180mg, Sodium: 775mg, Potassium: 737mg, Fiber: 3g, Sugar: 18g, Vitamin A: 4028IU, Vitamin C: 81mg, Calcium: 114mg, Iron: 3mg