BBQ Pulled Chicken Sandwiches with Coleslaw

Introduction

Few things scream comfort food like BBQ Pulled Chicken Sandwiches with Coleslaw. Juicy shredded chicken coated in tangy, smoky barbecue sauce, piled high on a soft bun, and topped with crunchy, creamy coleslaw—it’s the perfect balance of flavors and textures. The tender chicken provides hearty satisfaction, while the slaw adds a refreshing crunch that cuts through the richness.

This dish is versatile and crowd-pleasing—ideal for backyard cookouts, game-day gatherings, or weeknight dinners. It’s also a convenient make-ahead recipe, since the chicken can be slow-cooked or pressure-cooked in bulk and stored for later.

Why I Love This Recipe

love this recipe because it’s the perfect combination of flavor, texture, and comfort all in one bite. The pulled chicken is juicy and smoky with just the right balance of tangy barbecue sweetness, while the creamy, crunchy coleslaw adds a refreshing contrast. Together, they create a sandwich that’s hearty yet balanced, indulgent yet satisfying.

I also love how versatile and practical it is—you can prepare the chicken in a slow cooker, Instant Pot, or stovetop, and it’s easy to scale up for feeding a crowd. It’s just as perfect for a casual weeknight dinner as it is for a backyard cookout or game day. Best of all, it’s a meal that makes everyone happy—kids love it, adults crave it, and it never disappoints.

Why It’s a Must-Try Dish

This sandwich is a must-try because it’s:

• Crowd-friendly—perfect for feeding a group.
• Flavor-packed—sweet, smoky, tangy, and creamy all in one bite.
• Versatile—works with slow cooker, Instant Pot, or stovetop prep.
• Balanced—rich BBQ chicken paired with fresh, crunchy slaw.

Preparation and Cooking Time

• Prep Time: 15 minutes
• Cook Time: 25 minutes (stovetop/Instant Pot) or 4–6 hours (slow cooker)
• Total Time: 40 minutes (quick method) or up to 6 hours (slow cooker method)
• Servings: 6 sandwiches
• Calories: ~450 per serving (with bun and slaw)

Cuisine and Course

• Cuisine: American (Southern-inspired BBQ)
• Course: Main Course, Sandwiches

Ingredients

For Pulled Chicken:

• 2 lbs boneless, skinless chicken breasts (or thighs)
• 1 ½ cups barbecue sauce (homemade or store-bought)
• 1 cup chicken broth (or water)
• 1 medium onion, finely sliced
• 2 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• ½ tsp chili powder (optional, for spice)
• Salt and pepper, to taste

For Coleslaw:

• 4 cups shredded cabbage (or coleslaw mix)
• 1 cup shredded carrots
• ½ cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp sugar (or honey)
• ½ tsp celery seed (optional)
• Salt and black pepper, to taste

For Serving:

• 6 soft sandwich buns or brioche rolls
• Extra BBQ sauce (for drizzling)

Simple Cooking Directions

1. Cook chicken with BBQ sauce, broth, onions, and seasonings until tender.
2. Shred chicken and mix back into the sauce.
3. Prepare coleslaw by mixing cabbage, carrots, and dressing.
4. Assemble sandwiches with pulled chicken and top with slaw.

Step-by-Step Recipe Preparation

Step 1: Cook the Chicken

Slow Cooker Method:

1. Place chicken, onion, garlic, BBQ sauce, broth, vinegar, paprika, chili powder, salt, and pepper into a slow cooker.
2. Cook on LOW for 6 hours or HIGH for 3–4 hours until chicken is fork-tender.

Instant Pot/Pressure Cooker Method:

1. Add all chicken ingredients to the pot.
2. Cook on HIGH pressure for 12 minutes, then natural release for 10 minutes.

Stovetop Method:

1. In a large pot, combine chicken, onion, garlic, broth, and seasonings.
2. Simmer on medium-low for 20–25 minutes until chicken is cooked through.
3. Stir in BBQ sauce and cook for another 5 minutes.

Step 2: Shred the Chicken

• Remove chicken from cooking liquid, shred with two forks, then return to sauce. Mix well.

Step 3: Make the Coleslaw

1. In a bowl, whisk together mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper.
2. Toss with shredded cabbage and carrots until coated. Refrigerate until serving.

Step 4: Assemble Sandwiches

1. Toast buns lightly for added texture.
2. Pile shredded BBQ chicken onto the bottom bun.
3. Top with a generous scoop of coleslaw.
4. Drizzle with extra BBQ sauce if desired, then top with bun.

How to Serve

• Serve sandwiches hot with a side of fries, baked beans, potato salad, or corn on the cob.
• Perfect for game-day spreads, family dinners, or picnic meals.

Additional Recipe Tips

• Use chicken thighs for juicier meat.
• Toast buns lightly to prevent sogginess.
• Let coleslaw chill for at least 30 minutes before serving for best flavor.
• If sauce gets too thick, add a splash of broth.

Variations

• Spicy Kick: Add jalapeños or hot sauce to BBQ chicken.
• Cheesy Twist: Top sandwiches with melted cheddar or pepper jack.
• Low-Carb Option: Serve on lettuce wraps or low-carb buns.
• Pulled Pork Swap: Use the same recipe with pork shoulder instead of chicken.

Freezing and Storage

• Refrigeration: Store pulled chicken in an airtight container for up to 4 days. Store slaw separately for 2 days.
• Freezing: Pulled chicken freezes well for up to 3 months. Thaw overnight and reheat on the stovetop. (Do not freeze coleslaw, as it loses texture.)

Special Equipment Needed

• Slow cooker, Instant Pot, or large stovetop pot
• Mixing bowls
• Two forks for shredding

Conclusion

BBQ Pulled Chicken Sandwiches with Coleslaw are the perfect blend of smoky, sweet, tangy, and creamy flavors all in one bite. Whether you’re feeding a crowd or making an easy weeknight dinner, this recipe is a guaranteed winner. With its versatility, make-ahead convenience, and irresistible taste, it’s a dish you’ll come back to again and again.