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Savory BBQ Pulled Chicken Sandwiches Recipe with Tangy Vinegar Slaw

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Tender pulled chicken cooked low and slow in BBQ sauce paired with a crisp, tangy vinegar slaw, perfect for quick and easy summer meals.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 cup BBQ sauce (e.g., Stubbs Original)
  • 1/2 cup chicken broth or water
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 3 cups shredded green cabbage
  • 1 cup shredded carrot
  • 1/4 cup apple cider vinegar
  • 1 tablespoon sugar or honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup olive oil or neutral oil
  • Salt and freshly ground black pepper to taste
  • 6 soft sandwich buns or rolls (brioche buns optional)
  • Optional: sliced pickles

Instructions

  1. Season the chicken breasts or thighs with garlic powder, smoked paprika, salt, and pepper. Place them in your slow cooker or Instant Pot.
  2. Pour the chicken broth or water over the chicken, then spoon the BBQ sauce evenly on top.
  3. If using an Instant Pot, seal the lid and cook on high pressure for 25 minutes, then natural release.
  4. For slow cooker, cover and cook on low for 4 to 5 hours until the chicken is fall-apart tender.
  5. Using two forks or meat claws, shred the chicken directly in the slow cooker, mixing it with the juices to keep it moist and flavorful. Adjust seasoning if needed.
  6. In a medium bowl, whisk together apple cider vinegar, sugar or honey, Dijon mustard, olive oil, salt, and pepper until well combined.
  7. Add the shredded cabbage and carrots, then toss until everything is evenly coated. Let it sit for at least 10 minutes to develop flavor.
  8. Lightly toast the sandwich buns on a skillet or grill pan until golden and slightly crisp.
  9. Assemble the sandwiches by piling pulled BBQ chicken on the bottom half of each bun, topping with vinegar slaw, adding pickles if desired, and capping with the top bun.
  10. Serve immediately while the chicken is warm and the slaw is crisp.

Notes

Do not overdo the BBQ sauce in the slow cooker to avoid watery chicken. Shred chicken when warm but not hot for best texture. Let slaw sit to develop flavor or make ahead and refrigerate. Toast buns lightly to prevent sogginess. Variations include adding cayenne for spice, swapping buns for lettuce wraps for low-carb, or adding creamy elements to slaw.

Nutrition

Keywords: BBQ pulled chicken, pulled chicken sandwiches, vinegar slaw, summer recipes, slow cooker chicken, Instant Pot chicken, easy dinner, BBQ chicken sandwich

Find it online: https://breezybake.com/savory-bbq-pulled-chicken-sandwiches-recipe-with-tangy-vinegar-slaw-easy-and-perfect-for-summer/