BBQ Pulled Chicken Sandwiches Recipe

Chicken breasts: Boneless, skinless pieces that will be slow-cooked to tender perfection.

Bbq sauce: A flavorful sauce that infuses the chicken with a rich, smoky taste.

Burger buns: Soft buns that will hold the pulled chicken and any additional toppings.

Coleslaw: An optional topping that adds a crunchy, tangy contrast to the savory chicken.

When shredding the chicken, use two forks to pull the meat apart gently. This technique ensures the pulled chicken has a consistent texture, making it easier to mix with the bbq sauce. For an extra layer of flavor, consider toasting the burger buns lightly before assembling the sandwiches. This adds a delightful crunch and prevents the buns from becoming soggy.

• boneless, skinless chicken breasts - Substitute with boneless, skinless chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative for pulled chicken.

• boneless, skinless chicken breasts - Substitute with jackfruit: Jackfruit has a similar texture to pulled chicken when cooked and is a popular plant-based alternative.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce offers a sweet and savory flavor profile that can provide a unique twist to the sandwich.

• bbq sauce - Substitute with buffalo sauce: For a spicier version, buffalo sauce can be used to give the pulled chicken a tangy and spicy kick.

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

• burger buns - Substitute with lettuce wraps: For a low-carb option, use large lettuce leaves to wrap the pulled chicken.

• coleslaw - Substitute with pickled vegetables: Pickled vegetables add a tangy crunch that complements the flavors of the pulled chicken.

• coleslaw - Substitute with sliced avocado: Avocado provides a creamy texture and healthy fats, adding a different dimension to the sandwich.

• Allow the pulled chicken to cool completely before storing. This helps prevent condensation, which can lead to soggy burger buns.
• Transfer the cooled pulled chicken into 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 maintain its crunchiness.
• Place the containers in the refrigerator if you plan to consume the pulled chicken sandwiches within 3-4 days.
• For longer storage, transfer the pulled chicken into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn.
• Label the containers with the date to keep track of freshness.
• When ready to use, thaw the pulled chicken in the refrigerator overnight.
• Reheat the pulled chicken in a skillet over medium heat, adding a splash of bbq sauce or chicken broth to keep it moist.
• Toast the burger buns lightly to add a bit of crunch and prevent them from becoming soggy when you assemble the sandwiches.
• Assemble your BBQ pulled chicken sandwiches with the reheated pulled chicken and fresh coleslaw for a delicious meal.

• Preheat your oven to 350°F. Place the pulled chicken in an oven-safe dish, cover it with foil to retain moisture, and heat for about 20 minutes or until warmed through.
• For a quicker option, use the microwave. Place the pulled chicken in a microwave-safe dish, cover it with a damp paper towel, and heat on medium power for 2-3 minutes, stirring halfway through.
• If you prefer stovetop reheating, add the pulled chicken to a skillet over medium heat. Add a splash of chicken broth or water to keep it moist, and stir occasionally until heated through.
• For the burger buns, wrap them in foil and warm them in the oven at 350°F for about 10 minutes. Alternatively, you can lightly toast them in a skillet or toaster.
• If you have leftover coleslaw, serve it cold directly from the fridge. If you prefer it slightly warmer, let it sit at room temperature for a few minutes before serving.

• Slow cooker: A countertop electrical appliance used to simmer at a lower temperature than other cooking methods, perfect for cooking the chicken slowly and evenly.

• Measuring cup: Used to measure the bbq sauce accurately to ensure the right flavor balance.

• Forks: Essential for shredding the cooked chicken into fine pieces for the sandwich filling.

• Burger buns: The bread component of the sandwich, used to hold the pulled chicken and coleslaw.

• Mixing bowl: If you decide to use coleslaw, this is where you would mix and prepare it.

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

• Plate: A surface to place the chicken breasts on for shredding.

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

• Serving spoon: Useful for scooping the shredded chicken onto the burger buns.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken. Simply shred and mix with bbq sauce.

Pre-made coleslaw: Buy pre-made coleslaw from the store to skip the chopping and mixing.

Quick cook method: Use an Instant Pot to cook the chicken in under 30 minutes instead of a slow cooker.

Double the batch: Cook extra chicken and freeze portions for quick future meals.

Toast the buns: Toast burger buns in the oven while the chicken is cooking to save time later.