Pulled Chicken Sandwich with Coleslaw
Enjoy the flavors of American barbecue without the long smoke with this easy, crowd-pleasing Pulled Chicken Sandwich. Chicken breasts and thighs are slow-cooked in a tangy, slightly sweet barbecue sauce until fork-tender and easy to shred. The pulled chicken is then piled high on a soft potato bun and topped with a classic, crisp, and creamy vinegar-based coleslaw. The combination of warm, saucy chicken and cool, crunchy slaw is textural perfection. This recipe is incredibly versatile—make it in a slow cooker, Instant Pot, or oven. It's perfect for game day, potlucks, or a simple family dinner, delivering all the comforting, familiar flavors of an American classic with minimal effort.
Equipment
Ingredients
Instructions
- 1Place chicken in a slow cooker. Whisk together BBQ sauce, broth, apple cider vinegar, brown sugar, and paprika. Pour over chicken. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- 2Shred the chicken with two forks directly in the cooker. Mix with the sauce.
- 3For the coleslaw, mix cabbage and carrot. In a separate bowl, whisk mayonnaise, white vinegar, sugar, salt, and pepper. Toss with cabbage just before serving.
- 4Pile pulled chicken onto the bottom half of each toasted bun. Top with a generous scoop of coleslaw and the bun top.
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RECIPE BY
Leckere Rezepte
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