BBQ Pulled Chicken Sandwiches Recipe

Chicken breasts: The main protein for the dish, providing a tender and juicy texture when slow-cooked.

BBQ sauce: Adds a smoky, tangy flavor to the chicken, making it irresistibly delicious.

Burger buns: Soft and fluffy, these buns are perfect for holding the shredded chicken and any additional toppings.

Coleslaw: An optional topping that adds a refreshing crunch and a bit of tang to the sandwich.

To achieve the most flavorful pulled chicken, consider searing the chicken breasts in a hot skillet with a bit of oil before placing them in the slow cooker. This step caramelizes the exterior, adding depth to the bbq sauce. Additionally, for a more complex flavor, try mixing in a tablespoon of apple cider vinegar and a teaspoon of smoked paprika to the bbq sauce before pouring it over the chicken.

• chicken breasts - Substitute with turkey breasts: Turkey breasts provide a similar texture and flavor profile, making them a suitable alternative for pulled sandwiches.

• chicken breasts - Substitute with jackfruit: Jackfruit has a fibrous texture that mimics pulled meat, making it a great plant-based option.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce offers a sweet and savory flavor that can complement the pulled meat similarly to BBQ sauce.

• bbq sauce - Substitute with buffalo sauce: Buffalo sauce provides a tangy and spicy kick, offering a different but equally delicious flavor profile.

• burger buns - Substitute with whole wheat buns: Whole wheat buns add a nutty flavor and extra fiber, making the sandwich a bit healthier.

• burger buns - Substitute with lettuce wraps: Lettuce wraps provide a low-carb alternative while adding a fresh, crunchy texture.

• coleslaw - Substitute with pickled vegetables: Pickled vegetables add a tangy crunch that complements the savory pulled meat.

• coleslaw - Substitute with sliced avocado: Sliced avocado adds a creamy texture and rich flavor, offering a different but delicious topping.

• Allow the chicken to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• Transfer the shredded chicken to an airtight container. If you have a lot, consider dividing it into smaller portions for easier reheating.
• Store the coleslaw separately in another airtight container to keep it fresh and crisp.
• Place the containers in the refrigerator. The BBQ pulled chicken will stay good for up to 4 days.
• For longer storage, place the cooled chicken in a freezer-safe bag or container. Squeeze out as much air as possible to prevent freezer burn.
• Label the container with the date so you know when you stored it. The BBQ pulled chicken can be frozen for up to 3 months.
• When ready to use, thaw the chicken in the refrigerator overnight. Reheat in a saucepan over medium heat, adding a bit more bbq sauce if needed to keep it moist.
• Toast the burger buns before serving to add a delightful crunch and prevent them from getting soggy.
• Assemble your BBQ pulled chicken sandwiches with the reheated chicken and optional coleslaw, and enjoy!

• Preheat your oven to 350°F (175°C). Place the pulled chicken in an oven-safe dish, cover with foil to retain moisture, and heat for about 20 minutes or until warmed through.
• For a quicker method, use the microwave. Place the pulled chicken in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap (leaving a small vent), and heat on medium power in 1-minute intervals, stirring in between, until hot.
• If you prefer the stovetop, heat a skillet over medium heat. Add the pulled chicken and a splash of chicken broth or water to keep it moist. Stir occasionally until the chicken is thoroughly heated.
• To reheat the burger buns, wrap them in aluminum foil and place them in the oven at 350°F (175°C) for about 10 minutes. Alternatively, you can toast them lightly in a skillet or toaster for a crispier texture.
• If you have leftover coleslaw, serve it cold directly from the fridge. If you prefer it slightly warmed, let it sit at room temperature for a few minutes before serving.

• Slow cooker: Used to cook the chicken breasts slowly, ensuring they become tender and easy to shred.

• Fork: Essential for shredding the cooked chicken into fine pieces.

• Measuring cup: Helps measure the correct amount of BBQ sauce to pour over the chicken.

• Tongs: Useful for handling the hot chicken breasts when transferring them from the slow cooker.

• Mixing bowl: Optional, for mixing coleslaw if you decide to include it in your sandwich.

• Spatula: Handy for spreading the shredded chicken evenly on the burger buns.

• Knife: Useful for slicing the burger buns if they are not pre-sliced.

• Serving plate: To serve the assembled BBQ pulled chicken sandwiches.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken instead of raw chicken breasts. Just shred and mix with bbq sauce.

Pre-made coleslaw: Opt for store-bought coleslaw to cut down on prep time.

Quick cook method: Use an Instant Pot to cook the chicken in about 20 minutes instead of a slow cooker.

Toast buns: Toast burger buns in the oven for a few minutes while the chicken cooks to save time.

Batch cooking: Make a large batch of bbq pulled chicken and freeze portions for future quick meals.