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BBQ Pulled Chicken Sandwiches with Creamy Coleslaw

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These easy homemade BBQ pulled chicken sandwiches are packed with tender, saucy chicken and topped with a crunchy, creamy coleslaw. Perfect for family gatherings, potlucks, or a comforting weeknight dinner.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 cup BBQ sauce
  • 1/2 cup chicken broth or water
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4–1/2 teaspoon cayenne pepper (optional)
  • Salt and pepper, to taste
  • 1 tablespoon oil (for searing)
  • 3 cups green cabbage, finely shredded
  • 1 cup red cabbage, finely shredded (optional)
  • 1 large carrot, grated
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or sugar
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • 2 tablespoons Greek yogurt (optional, for lighter slaw)
  • 6 brioche or sandwich buns
  • Pickles, thinly sliced (optional)
  • Extra BBQ sauce, for drizzling

Instructions

  1. Pat chicken dry with paper towels. Sprinkle with salt, pepper, smoked paprika, garlic powder, and onion powder. Let sit for 5 minutes.
  2. Heat oil in a large skillet over medium-high heat. Sear chicken for 2-3 minutes per side until lightly golden.
  3. In a small bowl, whisk together BBQ sauce, chicken broth, brown sugar, apple cider vinegar, and cayenne pepper (if using).
  4. Pour BBQ sauce mixture over chicken in skillet. Bring to a gentle simmer, cover, and cook for 18-22 minutes, flipping halfway, until chicken is cooked through (165°F). Add more broth if sauce thickens too quickly.
  5. Transfer chicken to a cutting board and shred with two forks. Return shredded chicken to skillet and toss with sauce. Cook uncovered for 3-5 minutes until sticky and saucy.
  6. In a large bowl, combine green cabbage, red cabbage, and grated carrot. In another bowl, whisk mayonnaise, vinegar, honey, and Dijon mustard. Pour dressing over veggies, season with salt and pepper, and toss until creamy. Add Greek yogurt if desired. Chill for 10-15 minutes.
  7. Slice buns and toast lightly in a dry skillet or under broiler for 1-2 minutes.
  8. Assemble sandwiches: pile BBQ pulled chicken onto each bun, top with creamy coleslaw, pickles, and extra BBQ sauce if desired.

Notes

For gluten-free, use GF buns. For dairy-free, use DF mayo and skip Greek yogurt. Prep slaw while chicken cooks to save time. Chicken can be made ahead and reheated. Add fresh herbs to slaw for extra flavor. If chicken is dry, add more broth. If slaw is watery, drain before serving.

Nutrition

Keywords: BBQ pulled chicken, sandwiches, creamy coleslaw, easy recipe, comfort food, summer, potluck, family dinner, homemade BBQ

Find it online: https://lucydishes.com/bbq-pulled-chicken-sandwiches-recipe-easy-homemade-with-creamy-coleslaw/