Pulled Chicken Slaw Pickle (Print version)

Tender chicken piled on soft buns with crisp slaw and tangy pickles for a delicious handheld meal.

# What you need:

→ For the Pulled Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
02 - 1 cup chicken broth
03 - 1/2 cup barbecue sauce
04 - 1 tablespoon apple cider vinegar
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ For the Slaw

10 - 2 cups finely shredded green cabbage
11 - 1 cup finely shredded red cabbage
12 - 1 medium carrot, grated
13 - 2 tablespoons mayonnaise
14 - 1 tablespoon apple cider vinegar
15 - 1 teaspoon Dijon mustard
16 - 1/2 teaspoon sugar
17 - Salt and pepper to taste

→ For Assembly

18 - 4 soft sandwich buns or brioche rolls
19 - 8-12 dill pickle slices
20 - Extra barbecue sauce (optional)

# Directions:

01 - Combine chicken breasts, chicken broth, barbecue sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and pepper in a medium saucepan. Bring to a simmer over medium heat, cover, and cook for 20-25 minutes until chicken is cooked through and tender. Remove chicken from pan and shred with two forks. Return shredded chicken to the pan, stir to coat with sauce, and simmer uncovered for 5 minutes until slightly thickened.
02 - In a large bowl, combine green cabbage, red cabbage, and grated carrot. In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Pour dressing over vegetables and toss until evenly coated. Refrigerate until ready to use.
03 - Lightly toast the buns if desired. Pile pulled chicken onto bottom half of each bun. Top generously with slaw and pickle slices. Add extra barbecue sauce if preferred, then cap with top bun.

# Expert advice:

01 -
  • The chicken shreds effortlessly after simmering in its own flavorful bath
  • Crisp slaw and tangy pickles cut through the richness for perfect balance
  • Everything comes together in under an hour with minimal active cooking time
02 -
  • The chicken needs time to cool slightly before shredding or it will steam rather than pull apart cleanly
  • Simmering too aggressively will toughen the meat, so keep the bubbles small and gentle
  • The slaw can be made hours ahead but add the dressing just 30 minutes before serving to avoid wilting
03 -
  • Use Greek yogurt instead of mayonnaise in the slaw for a lighter, tangier version
  • Toast the buns until golden to create a barrier against the juicy filling

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