Pulled Chicken Sandwich Recipe
If you’re craving a meal that’s big on flavor, easy to make, and sure to please a hungry crowd, you have to try this Pulled Chicken Sandwich. Tender chicken slow-cooked in a smoky, tangy barbecue sauce and piled high on soft buns makes every bite juicy and satisfying. This recipe is a staple in my kitchen for busy weeknights and relaxed weekends alike, and it’s endlessly customizable. Whether you’re hosting a backyard gathering or just looking for a comforting dinner, this Pulled Chicken Sandwich is a surefire hit.
Ingredients You’ll Need
Every ingredient in this recipe is hand-picked to maximize taste and texture without any fuss. These simple essentials work together to build layers of sweet, smoky, and savory flavors that make this sandwich so memorable.
- Boneless, skinless chicken breasts (2 pounds): The star of the show—these become beautifully tender and shred easily after cooking.
- Barbecue sauce (1 cup, plus more for serving): Use your favorite kind! It’s what brings sweet, tangy, and smoky notes to the chicken.
- Chicken broth or water (1/2 cup): Keeps the chicken juicy and helps blend all the flavors together.
- Brown sugar (1 tablespoon): Adds a touch of sweetness that balances the savory spices and barbecue sauce.
- Smoked paprika (1 teaspoon): Gives a gentle smoky depth that makes the chicken irresistible.
- Garlic powder (1/2 teaspoon): Delivers a subtle savory punch without overpowering the dish.
- Onion powder (1/2 teaspoon): Adds a mellow, rounded flavor that ties everything together.
- Black pepper (1/4 teaspoon): For a hint of warmth and a touch of bite.
- Sandwich buns (6): Soft, fluffy buns are perfect for soaking up all that saucy pulled chicken.
- Optional toppings (coleslaw, pickles, sliced onions): These add crunch, tang, and color—customize to your liking!
How to Make Pulled Chicken Sandwich
Step 1: Prepare the Chicken and Sauce
Start by placing your boneless, skinless chicken breasts straight into the slow cooker or a large pot if you’re cooking on the stove. In a separate bowl, whisk together the barbecue sauce, chicken broth or water, brown sugar, smoked paprika, garlic powder, onion powder, and black pepper. This mixture will be the flavor foundation for the pulled chicken, infusing every bite with sweet, smoky, and savory notes.
Step 2: Slow Cook the Chicken
Pour the barbecue sauce mixture over the chicken, making sure every piece is nicely coated. Pop on the lid and set your slow cooker to low for about 6–7 hours, or high for 3–4 hours. If you’re using a pot, cover and simmer gently until the chicken is cooked through and fork-tender. The slow cooking process is what makes the chicken so effortless to shred and deeply flavorful.
Step 3: Shred and Sauce the Chicken
Once the chicken is cooked and irresistibly tender, remove it from the cooker or pot and place it on a cutting board. Use two forks to gently pull the chicken apart into shreds—this part is actually pretty fun! Return the shredded chicken to the pot and stir it into the remaining barbecue sauce, making sure every strand gets coated for maximum juiciness and flavor.
Step 4: Assemble the Pulled Chicken Sandwich
Warm your sandwich buns (a quick toast in the oven or on a skillet works wonders), then generously pile the saucy pulled chicken onto each bun. Add any toppings you like—coleslaw for crunch, pickles for tang, or extra barbecue sauce for more zing. Serve your Pulled Chicken Sandwich hot and get ready for smiles all around.
How to Serve Pulled Chicken Sandwich
Garnishes
A Pulled Chicken Sandwich begs for a pop of color and texture on top. Classic creamy coleslaw adds a delightful crunch and a touch of coolness that balances the smoky chicken. Pickles bring acidity and brightness, while sliced onions add a crisp bite. Don’t forget an extra drizzle of barbecue sauce for that glossy, saucy finish!
Side Dishes
This sandwich pairs beautifully with a variety of sides. Try it with classic potato chips, sweet potato fries, or a fresh green salad to keep things light. For a picnic vibe, baked beans or corn on the cob are always a hit. The Pulled Chicken Sandwich is hearty enough to be the main event, but there’s always room for a few tasty sides.
Creative Ways to Present
Get creative and serve your Pulled Chicken Sandwich sliders-style on mini buns for parties, or pile the pulled chicken onto toasted ciabatta for a rustic twist. You can even serve the saucy chicken over baked potatoes for a fun, fork-and-knife option. However you present it, this sandwich never fails to impress.
Make Ahead and Storage
Storing Leftovers
If you have leftover pulled chicken, store it in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making the leftovers even more delicious the next day.
Freezing
Pulled chicken freezes beautifully! Cool it completely, then transfer to a freezer-safe bag or container. It’ll keep well for up to 2 months. When you’re ready to enjoy, thaw it overnight in the refrigerator for best results.
Reheating
To reheat, simply warm the pulled chicken gently in a pot on the stove over low heat, adding a splash of water or extra barbecue sauce if needed to loosen it up. You can also reheat in the microwave—cover to prevent splatters and stir halfway through for even heating.
FAQs
Can I make this Pulled Chicken Sandwich with rotisserie chicken?
Absolutely! Just shred the rotisserie chicken and warm it in the sauce on the stovetop. This shortcut saves time and still gives you all the flavor you crave.
What type Main Course
Use your favorite! Sweet, smoky, spicy, or tangy—any style works here. Homemade or store-bought both shine in this Pulled Chicken Sandwich.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs are a great option for extra juiciness and rich flavor. Just follow the same method and enjoy an even more succulent sandwich.
How do I make the sandwich spicier?
For a kick of heat, add a dash of hot sauce or a sprinkle of chipotle powder to the sauce before cooking. You can also top your sandwich with spicy pickles or jalapeños.
Is this recipe gluten-free?
The Pulled Chicken Sandwich filling is naturally gluten-free—just be sure to use gluten-free buns if you’re avoiding gluten.
Final Thoughts
I can’t recommend this Pulled Chicken Sandwich enough—once you try it, you’ll find yourself coming back to it again and again. It’s one of those comforting, crowd-pleasing meals that never fails to satisfy. Give it a try, and don’t be surprised if it becomes your new favorite too!
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Pulled Chicken Sandwich Recipe
- Total Time: 6 hours 10 minutes
- Yield: 6 sandwiches 1x
- Diet: Non-Vegetarian
Description
This Pulled Chicken Sandwich recipe offers a flavorful and tender shredded chicken cooked low and slow in a tangy barbecue sauce. Perfect for an easy and satisfying American-style main course, it pairs deliciously with sandwich buns and classic toppings like coleslaw and pickles. Ideal for a hands-off slow cooker meal any day of the week.
Ingredients
Chicken & Sauce
- 2 pounds boneless, skinless chicken breasts
- 1 cup barbecue sauce (plus more for serving)
- 1/2 cup chicken broth or water
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Buns & Toppings
- 6 sandwich buns
- Optional toppings: coleslaw, pickles, sliced onions
Instructions
- Prepare the Slow Cooker: Place the chicken breasts evenly in the bottom of your slow cooker or a large pot suitable for slow cooking.
- Mix the Sauce: In a bowl, whisk together the barbecue sauce, chicken broth (or water), brown sugar, smoked paprika, garlic powder, onion powder, and black pepper until well combined.
- Add Sauce over Chicken: Pour the prepared sauce mixture over the chicken breasts, ensuring they are fully submerged for maximum flavor infusion.
- Cook the Chicken: Cover the slow cooker with the lid and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and shreds easily.
- Shred the Chicken: Carefully remove the cooked chicken breasts from the slow cooker and place on a plate. Using two forks, shred the chicken finely into pieces.
- Combine Chicken and Sauce: Return the shredded chicken to the slow cooker and stir well to coat all the meat evenly with the cooking sauce.
- Warm the Buns: Heat the sandwich buns until warm, either by toasting lightly or warming in the oven or microwave.
- Assemble the Sandwiches: Pile the saucy pulled chicken generously onto each warm bun. Add optional toppings such as coleslaw, pickles, or sliced onions to taste.
- Serve: Serve the sandwiches hot with extra barbecue sauce on the side if desired for a juicy, flavorful meal.
Notes
- This recipe works well as a quick alternative by using pre-cooked rotisserie chicken shredded and warmed in the barbecue sauce on the stovetop.
- For an extra spicy kick, add a dash of hot sauce or chipotle powder to the sauce mixture before cooking.
- Using gluten-free buns makes this recipe suitable for a gluten-free diet.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 390
- Sugar: 16g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
