Pulled Chicken Slaw Pickles (Printable version)
Shredded chicken paired with crisp slaw and pickles on soft buns for a tasty meal.
# What you need:
→ Pulled Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lb)
02 - 1 cup chicken broth
03 - 1/2 cup barbecue sauce
04 - 1 tbsp apple cider vinegar
05 - 1 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Slaw
10 - 2 cups finely shredded green cabbage (about 5 oz)
11 - 1 cup finely 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 pepper to taste
→ Assembly
18 - 4 soft sandwich buns or brioche rolls
19 - 8-12 dill pickle slices
20 - Extra barbecue sauce (optional)
# How To:
01 - Combine chicken breasts, chicken broth, barbecue sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and black 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.
02 - Remove the chicken from the pan and shred using two forks. Return shredded chicken to the pan, stir to coat with sauce, and simmer uncovered for 5 minutes until sauce thickens slightly.
03 - Combine green cabbage, red cabbage, and grated carrot in a large bowl. 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.
04 - Lightly toast the buns if desired. Pile pulled chicken onto the bottom half of each bun. Top generously with slaw and pickle slices. Add extra barbecue sauce if preferred, then place the top bun.
# Expert Advice:
01 -
- The chicken gets incredibly tender without hours of cooking, perfect for busy weeknights when you want something that tastes like it took all day
- That crisp, tangy slaw cuts through the rich meat like a magic trick, creating the most satisfying bite every single time
02 -
- The shredding step is where the magic happens, so don't rush it—those fork-shredded pieces grab sauce much better than cubes or slices ever could
- Letting the slaw chill for even ten minutes while the chicken finishes makes a huge difference in texture and flavor melding
03 -
- Toast your buns in a dry pan for just a minute per side to prevent them from getting soggy too quickly
- Let the chicken rest in the sauce off the heat for five minutes before serving so every bite is maximally flavorful