Pulled Chicken Sandwiches Slaw (Print version)

Tender chicken in barbecue sauce with crunchy slaw on soft buns, ideal for an easy lunch or dinner.

# What you need:

→ For the Pulled Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
02 - 1 cup low-sodium chicken broth
03 - 1 cup barbecue sauce
04 - 1 tbsp olive oil
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1/2 tsp smoked paprika
08 - 1/4 tsp ground black pepper
09 - 1/2 tsp salt

→ For the Slaw

10 - 2 cups shredded green cabbage (about 5 oz)
11 - 1 cup shredded red cabbage (about 2.5 oz)
12 - 1 medium carrot, grated
13 - 2 tbsp mayonnaise
14 - 1 tbsp apple cider vinegar
15 - 1 tsp Dijon mustard
16 - 1/2 tsp sugar
17 - Salt and freshly ground black pepper, to taste

→ For Assembly

18 - 4 soft sandwich buns
19 - 1 tbsp butter or olive oil (optional, for toasting buns)

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until softened. Add garlic and cook for 1 minute more until fragrant.
02 - Add chicken breasts, smoked paprika, salt, and pepper to the skillet. Pour in chicken broth. Cover and simmer over low heat for 20–25 minutes, or until the chicken is cooked through and tender.
03 - Remove the chicken from the skillet and shred using two forks. Return shredded chicken to the pan, add barbecue sauce, and stir to coat. Simmer uncovered for 5 minutes, allowing the sauce to thicken and flavors to meld. Remove from heat.
04 - While the chicken is cooking, prepare the slaw. In a large bowl, combine green and red cabbage, grated carrot, mayonnaise, apple cider vinegar, Dijon mustard, and sugar. Season with salt and pepper, then toss well. Refrigerate until ready to serve.
05 - Lightly butter or oil the inside of each bun and toast in a skillet or under the broiler until golden and crispy.
06 - Pile pulled chicken onto the bottom half of each bun. Top generously with slaw, then finish with the top bun. Serve immediately.

# Expert advice:

01 -
  • The chicken shreds effortlessly after simmering in broth, making it surprisingly simple despite the impressive result
  • That hot-cold contrast between warm saucy chicken and cold crunchy slaw keeps every bite interesting
  • Everything comes together in under an hour, but tastes like it simmered all afternoon
02 -
  • Don't rush shredding the chicken while it's still hot in the pan—letting it cool slightly for just 2 minutes makes it easier to handle and shred
  • The slaw tastes better after sitting for 10 minutes, so make it first and let it hang out while the chicken cooks
  • If your sauce seems too thick after the 5-minute simmer, splash in a tablespoon of water or extra broth
03 -
  • Pat the chicken dry with paper towels before adding it to the skillet—this helps it brown slightly and develop more flavor as it simmers
  • Toast your buns even if you're rushing, because the structural difference between toasted and untoasted buns is dramatic once that sauce hits them

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