Tailgate Pulled Chicken (Printable version)

Smoky pulled chicken tossed in barbecue sauce, piled on soft buns with crunchy slaw topping.

# What you need:

→ Chicken

01 - 2 lbs boneless, skinless chicken breasts or thighs
02 - 1 cup low-sodium chicken broth

→ Barbecue Sauce

03 - 1 1/4 cups barbecue sauce (store-bought or homemade)
04 - 2 tbsp brown sugar
05 - 1 tbsp apple cider vinegar
06 - 1 tsp smoked paprika
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/2 tsp freshly ground black pepper

→ Sandwich Assembly

10 - 6 sandwich buns or brioche rolls
11 - 1 1/2 cups coleslaw mix
12 - 1/3 cup mayonnaise
13 - 1 tbsp apple cider vinegar
14 - Salt and pepper, to taste
15 - Pickle slices (optional)

# How To:

01 - Place chicken breasts and broth in a large saucepan or Dutch oven. Bring to a simmer over medium heat, cover, and cook for 18–20 minutes until fully cooked and easily shredable.
02 - Transfer cooked chicken to a cutting board and shred using two forks. Drain and discard excess liquid from the pan.
03 - In the same pan, combine barbecue sauce, brown sugar, apple cider vinegar, smoked paprika, garlic powder, onion powder, and black pepper. Stir constantly over medium-low heat until mixture bubbles.
04 - Add shredded chicken to the sauce mixture. Toss thoroughly to coat and simmer for 10–15 minutes, stirring occasionally, until sauce thickens and flavors meld.
05 - In a medium bowl, combine coleslaw mix, mayonnaise, apple cider vinegar, salt, and pepper. Toss until evenly distributed.
06 - Lightly toast sandwich buns in a skillet or toaster for enhanced texture and flavor.
07 - Mound saucy pulled chicken onto the bottom buns, top with a generous scoop of coleslaw, add pickle slices if using, and crown with the top bun. Serve immediately while warm.

# Expert Advice:

01 -
  • The chicken gets impossibly tender without any fancy equipment or hours of monitoring
  • That homemade spice blend in the sauce makes it taste like you spent all day cooking
  • Everything comes together in under an hour but tastes like slow-cooked perfection
02 -
  • Resist the urge to rush the shredding step while the chicken is still piping hot, it's easier to handle when it's had just a minute to cool
  • The sauce will continue thickening as it sits, so don't panic if it looks a little loose at first
  • These reheat beautifully, so making them a day ahead actually improves the flavor
03 -
  • Use a stand mixer with the paddle attachment for restaurant-perfect shreds in thirty seconds flat
  • Let the chicken rest in the sauce for at least 10 minutes before serving for maximum flavor absorption

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