Tender Pulled Barbecue Chicken Sandwich

My neighbor knocked on my door one Saturday holding a stack of brioche buns and a jar of barbecue sauce. She'd bought too much for her cookout and didn't want anything to waste. I had chicken breasts thawing and half a cabbage wilting in the crisper, so I threw together what became this sandwich. The smell of smoky paprika and tangy sauce filled my kitchen, and by the time I piled everything onto those soft buns, I knew I'd stumbled onto something I'd make again and again.

I made these sandwiches for my brother when he visited last fall, and he ate two before I even sat down. He kept saying the slaw was the secret weapon, that it made the whole thing taste lighter even though it was pure comfort food. We sat on the back porch with paper towels in our laps, sauce on our fingers, and talked until the sun went down. That's the kind of meal this is: messy, satisfying, and made for sharing.

Ingredients

• Boneless, skinless chicken breasts: These stay juicy when baked covered in broth, and they shred easily without drying out.
• Barbecue sauce: Use whatever brand makes you happy, whether it's sweet, smoky, or spicy, because this is your sandwich.
• Chicken broth: Low sodium is best so you control the salt, and it keeps the chicken moist during baking.
• Smoked paprika: This adds a subtle smokiness that makes the chicken taste like it spent hours on a grill.
• Garlic powder and onion powder: These build flavor quietly in the background without overpowering the barbecue sauce.
• Green and red cabbage: The mix gives you color and crunch, and cabbage holds up without getting soggy.
• Carrot: Grated carrot adds a hint of sweetness and makes the slaw look vibrant.
• Mayonnaise: It creates a creamy base for the slaw dressing that clings to every shred of cabbage.
• Apple cider vinegar: This cuts through the richness and wakes up the slaw with a bright tang.
• Dijon mustard and honey: They balance each other, adding sharpness and sweetness in equal measure.
• Brioche buns: Soft, slightly sweet, and sturdy enough to hold all that saucy chicken without falling apart.
• Butter: Optional, but toasting the buns in butter makes them golden and adds one more layer of flavor.

Instructions

Preheat and prep the chicken:

Set your oven to 350 degrees F and place the chicken breasts in a baking dish. Drizzle them with olive oil, then sprinkle smoked paprika, garlic powder, onion powder, salt, and pepper evenly over the top.

Bake with broth:

Pour the chicken broth into the dish, cover tightly with foil, and bake for 25 to 30 minutes until the chicken is tender and cooked through. The foil traps steam and keeps everything moist.

Make the slaw:

While the chicken bakes, toss green cabbage, red cabbage, and grated carrot in a large bowl. In a smaller bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper, then pour it over the vegetables and toss until everything is coated.

Shred and sauce the chicken:

Remove the chicken from the oven and use two forks to shred it into bite sized pieces. Discard any excess liquid, then mix the shredded chicken with barbecue sauce until every piece is coated, and return it to the oven uncovered for 8 to 10 minutes.

Toast the buns:

If you want a little extra richness, butter the cut sides of the brioche buns and toast them in a skillet or under the broiler until golden. This step is optional but worth it.

Assemble the sandwiches:

Pile the pulled barbecue chicken onto the bottom half of each bun, top generously with slaw, and add the bun tops. Serve them right away while the chicken is warm and the slaw is cold.

Save

The first time I brought these sandwiches to a potluck, someone asked if I'd smoked the chicken myself. I laughed and told them it was just a baking dish and good seasoning, but I took it as a compliment. There's something about the way the smoky paprika and barbecue sauce work together that makes the chicken taste more complicated than it really is. It's the kind of dish that looks impressive but doesn't ask much of you.

Storing and Reheating

Store the pulled chicken and slaw separately in airtight containers in the fridge for up to three days. The chicken reheats beautifully in the microwave or on the stovetop with a splash of broth to keep it moist. The slaw actually gets better the next day as the flavors soak in, so don't worry if you make it ahead. Just assemble the sandwiches fresh when you're ready to eat so the buns don't get soggy.

Swaps and Substitutions

If you're short on time, grab a rotisserie chicken from the store and skip the baking step entirely. Greek yogurt works in place of mayonnaise if you want a tangier, lighter slaw. For a spicier kick, add a dash of hot sauce to the barbecue chicken or mix cayenne into the slaw dressing. Gluten free buns work perfectly if you need them, and whole wheat buns add a heartier texture that some people prefer.

Serving Suggestions

These sandwiches are filling on their own, but they pair beautifully with sweet potato fries or a simple green salad dressed with lemon and olive oil. I've also served them with corn on the cob and pickles on the side, which makes the whole meal feel like a backyard cookout even when you're eating indoors. If you're feeding a crowd, set out extra slaw and sauce so people can pile on as much as they want.

• Add a handful of pickled jalapeños to the sandwich for heat and acidity.
• Serve with coleslaw on the side instead of on top if anyone prefers their sandwich less loaded.
• Wrap any leftovers in foil and reheat them in the oven for a few minutes to bring back that toasted bun texture.

Save

Every time I pull these sandwiches out of the oven, I think about how simple ingredients can turn into something that feels special. Keep the recipe in your rotation, and it'll become the kind of meal people ask you to make again.

Recipe Questions & Answers

→ Can I prepare this ahead of time?

Yes, you can prepare the slaw up to one day ahead and store it in the refrigerator. The pulled chicken can be made several hours in advance and reheated gently. Assemble the sandwiches just before serving for the best texture and flavor.

→ What's the best way to shred the chicken?

Once cooked, place the chicken on a cutting board and use two forks to pull the meat apart. Pull in opposite directions with steady pressure to create tender, bite-sized pieces. Alternatively, use your hands while wearing food-safe gloves for better control.

→ Can I use a slow cooker instead of the oven?

Absolutely. Place seasoned chicken breasts in a slow cooker with the chicken broth, cover, and cook on low for 6-8 hours or high for 3-4 hours. Shred and mix with barbecue sauce, then heat on warm for 15-20 minutes before serving.

→ How do I keep the brioche buns from getting soggy?

Toast the buns lightly with butter to create a protective layer that resists moisture. Alternatively, lightly spread mayonnaise or a thin layer of barbecue sauce on the inner surface before adding the fillings. Serve immediately after assembly.

→ What are some good side dish pairings?

Sweet potato fries, regular french fries, or crispy oven-baked chips complement the sandwich well. A simple green salad, coleslaw, or pickled vegetables also work perfectly. Cornbread or corn on the cob adds a Southern twist.

→ Is this truly dairy-free?

The pulled chicken itself is dairy-free. However, traditional brioche contains dairy, and mayonnaise in the slaw may contain eggs. Use dairy-free and egg-free alternatives for buns and slaw dressing to make this entirely dairy-free.