Pin It My neighbor showed up one Saturday with a craving and no plan, so we raided my fridge and ended up with chicken, a bottle of barbecue sauce, and half a cabbage. What started as improvisation turned into these sandwiches, messy and satisfying in all the right ways. The slaw cut through the sweetness of the sauce so perfectly that we made them again the next weekend. Now they're my go-to when I want something hearty without spending all day in the kitchen.
I made these for a small backyard gathering last summer, and everyone went quiet for a few minutes while they ate. One friend asked if I'd been hiding a secret barbecue talent, which made me laugh because it's honestly one of the easiest things I make. The key is just letting the chicken get tender in the oven before you shred it. People kept going back for seconds, and I ran out of buns before I ran out of chicken.
Ingredients
- Boneless, skinless chicken breasts: These cook quickly and shred beautifully, but make sure not to overbake them or they'll dry out.
- Barbecue sauce: Use your favorite brand or homemade version, the flavor of the whole sandwich depends on this so choose one you really enjoy.
- Chicken broth: Keeps the chicken moist during baking and adds a subtle depth that water just can't match.
- Smoked paprika: This adds a gentle smokiness that makes the chicken taste like it's been on the grill for hours.
- Garlic powder and onion powder: Simple seasonings that build a savory base without any extra prep work.
- Green and red cabbage: The mix of colors makes the slaw look vibrant, and the crunch is essential for texture contrast.
- Carrot: Adds a hint of sweetness and more color to the slaw.
- Mayonnaise: The creamy base that holds the slaw together, use a good quality one for the best flavor.
- Apple cider vinegar: Brightens everything up and cuts through the richness of the mayo and barbecue sauce.
- Dijon mustard: A little tang and sharpness that makes the slaw dressing more interesting.
- Honey: Balances the vinegar with just a touch of sweetness.
- Brioche buns: Soft, slightly sweet, and sturdy enough to hold all that saucy chicken and slaw without falling apart.
Instructions
- Season and bake the chicken:
- Preheat your oven to 350°F and arrange the chicken breasts in a baking dish. Drizzle them with olive oil, then sprinkle on the smoked paprika, garlic powder, onion powder, salt, and pepper, rubbing the spices in gently. Pour the chicken broth into the dish, cover tightly with foil, and bake for 25 to 30 minutes until the chicken is cooked through and tender.
- Make the slaw:
- While the chicken bakes, toss the green cabbage, red cabbage, and grated carrot in a large bowl. In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth, then pour it over the vegetables and toss until everything is evenly coated. Pop the slaw in the fridge to chill and let the flavors meld.
- Shred and sauce the chicken:
- Once the chicken is done, remove it from the oven and use two forks to shred it right in the dish. Discard any extra liquid, then stir in the barbecue sauce until every piece is coated. Return the dish to the oven, uncovered, for another 8 to 10 minutes so the sauce gets warm and slightly caramelized.
- Toast the buns:
- If you want a little extra texture, 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 it really does make a difference.
- Assemble the sandwiches:
- Pile a generous amount of pulled barbecue chicken onto the bottom half of each bun, then top with a big scoop of slaw. Add the top bun and serve immediately while everything is still warm and the slaw is cold and crunchy.
Pin It One evening I packed these sandwiches for a picnic and wrapped them in parchment paper, and they held up surprisingly well even after sitting for a bit. My friend took one bite and said it tasted like summer, which felt like the best compliment. We sat on a blanket and ate them while the sun went down, and I realized how food like this makes ordinary moments feel special.
Making It Your Own
You can swap the chicken breasts for thighs if you prefer darker meat, they'll be even more tender and forgiving if you accidentally overbake them. I've also used rotisserie chicken when I'm in a rush, just shred it and toss it with the sauce and spices, then warm it through. If you like heat, add a few dashes of hot sauce to the barbecue chicken or mix some into the slaw dressing. For a smokier flavor, try adding a pinch of chipotle powder to the chicken seasoning.
Storing and Reheating
The pulled chicken keeps well in an airtight container in the fridge for up to three days, and it actually tastes even better the next day after the flavors have had time to settle. The slaw also stores separately for a couple of days, though it will soften a bit as it sits. When you're ready to eat, reheat the chicken gently in the microwave or on the stovetop with a splash of broth to keep it moist. Assemble the sandwiches fresh so the buns don't get soggy.
Serving Suggestions
These sandwiches are filling enough to be the star of the meal, but they're even better with a side of sweet potato fries or crispy regular fries. A simple green salad with a light vinaigrette balances out the richness, and if you're feeding a crowd, consider setting out pickles, extra barbecue sauce, and hot sauce so people can customize their sandwiches. I've also served them with corn on the cob and it felt like a perfect casual summer dinner.
- Toast extra buns and keep them warm wrapped in a towel if you're serving a group.
- If you're making these ahead, keep the chicken, slaw, and buns separate until the last minute.
- For a fun twist, try adding a few pickled jalapeños on top of the slaw for extra tang and heat.
Pin It There's something deeply satisfying about pulling apart tender chicken and piling it onto a soft bun with that crunchy, tangy slaw. It's the kind of meal that makes you feel good while you're making it and even better when you're sharing it.
Recipe FAQs
- → Can I use rotisserie chicken instead of cooking from scratch?
Yes, rotisserie chicken is a great shortcut. Simply shred about 3 cups of rotisserie chicken and mix with barbecue sauce. This reduces your cooking time significantly while maintaining the same delicious flavor.
- → How far in advance can I prepare the slaw?
The slaw can be made up to 4 hours ahead and refrigerated. The flavors actually deepen as it sits. Assemble the sandwiches just before serving to keep the buns from becoming soggy.
- → What's the best way to toast the brioche buns?
Lightly butter the cut sides of the buns and toast them in a skillet over medium heat for 1-2 minutes until golden, or place them under the broiler for 30-60 seconds. This adds crunch and prevents sogginess from the toppings.
- → Can I make this dairy-free?
Yes, this sandwich is naturally dairy-free except for the buns and slaw dressing. Use dairy-free brioche buns and replace the mayonnaise in the slaw with dairy-free mayo to make the entire dish dairy-free.
- → How should I store leftovers?
Store the pulled chicken and slaw separately in airtight containers for up to 3 days. Reheat the chicken gently in a skillet or microwave and reassemble sandwiches just before eating to maintain the best texture.
- → What barbecue sauce works best?
Any barbecue sauce you enjoy will work well. Try smoky, spicy, or sweet varieties depending on your preference. Homemade barbecue sauce will give you the most control over flavor intensity and sweetness.