Pulled Chicken Slaw Pickle (Printer-friendly)

Soft buns topped with shredded chicken, fresh slaw, and tangy pickles for a flavorful main dish.

# What You'll Need:

→ For the Pulled Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
02 - 1 cup chicken broth
03 - 1/2 cup barbecue sauce
04 - 1 tbsp apple cider vinegar
05 - 1 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper

→ For the Slaw

10 - 2 cups finely shredded green cabbage (about 5 oz)
11 - 1 cup finely shredded red cabbage (about 2.5 oz)
12 - 1 medium carrot, grated
13 - 2 tbsp mayonnaise
14 - 1 tbsp apple cider vinegar
15 - 1 tsp Dijon mustard
16 - 1/2 tsp sugar
17 - Salt and pepper, to taste

→ For Assembly

18 - 4 soft sandwich buns or brioche rolls
19 - 8-12 dill pickle slices
20 - Extra barbecue sauce (optional)

# How To Make It:

01 - Place chicken breasts, chicken broth, barbecue sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and pepper in a medium saucepan. Bring to a simmer over medium heat, cover, and cook for 20-25 minutes until chicken is cooked through and tender. Remove the chicken from the pan and shred with two forks. Return shredded chicken to the pan, stir to coat with sauce, and simmer uncovered for 5 minutes until slightly thickened.
02 - In a large bowl, combine green cabbage, red cabbage, and grated carrot. In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Pour dressing over the vegetables and toss until evenly coated. Chill until ready to use.
03 - Lightly toast the buns if desired. Pile pulled chicken onto the bottom half of each bun. Top generously with slaw and pickle slices. Add extra barbecue sauce if desired, then cap with the top bun.

# Expert Tips:

01 -
  • The tender chicken practically falls apart on its own, making shredded meat feel effortless instead of tedious
  • That cool crunchy slaw cuts through the rich barbecue sauce exactly the way it should
  • Everything comes together in under an hour but tastes like it simmered all afternoon
02 -
  • Let the chicken cool slightly before shredding or you will burn your fingers every single time
  • The slaw needs at least 15 minutes in the refrigerator for the flavors to really come together
  • Do not skip toasting the buns because they will get soggy within minutes otherwise
03 -
  • Use rotisserie chicken to cut cooking time down to almost nothing
  • Mix a little hot sauce into the barbecue sauce if you like heat

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