Save My neighbor brought over a tray of these sandwiches after I helped her move furniture one sweltering July afternoon. I wasn't expecting much beyond a polite thank-you, but that first bite stopped me mid-sentence. The chicken was smoky and sweet, the slaw had this perfect vinegar snap that cut through the richness, and the brioche bun held everything together without falling apart in my hands. I asked for the recipe before she even made it back to her porch.
I made these for a backyard potluck last spring and watched people go back for seconds before they'd even finished their first sandwich. A friend who usually avoids mayonnaise-based slaws scraped the bowl clean. Someone else asked if I'd smoked the chicken myself because the flavor was so deep. I didn't have the heart to tell them it all happened in a regular oven with a bottle of barbecue sauce and a sprinkle of smoked paprika.
Ingredients
- Boneless, skinless chicken breasts: Baking them in broth keeps them moist and makes shredding effortless, no dry stringy bits.
- Barbecue sauce: Use whatever style you love, smoky, tangy, sweet, or spicy, because this is where the main flavor comes from.
- Chicken broth: Low-sodium is key so you control the saltiness, especially since barbecue sauce can be pretty salty on its own.
- Smoked paprika: This is the secret to that deep, almost-grilled flavor without ever firing up a smoker.
- Shredded cabbage: The mix of green and red adds color and a slightly peppery bite that balances the sweetness.
- Apple cider vinegar: Brightens the slaw and cuts through the richness of the chicken and bun.
- Dijon mustard: Adds a subtle sharpness that makes the slaw dressing more interesting than plain mayo.
- Brioche buns: Soft and slightly sweet, they soak up just enough sauce without getting soggy too fast.
Instructions
- Season and bake the chicken:
- Drizzle olive oil over the chicken breasts in a baking dish, then sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper. Pour the broth around the chicken, cover tightly with foil, and bake at 350°F for 25 to 30 minutes until the chicken is tender and cooked through.
- Make the slaw:
- Toss the shredded green and red cabbage with grated carrot in a large bowl. In a smaller bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper, then pour over the vegetables and toss until everything is coated. Pop it in the fridge while the chicken finishes.
- Shred and sauce the chicken:
- Pull the cooked chicken apart with two forks, discard any excess liquid, and mix in the barbecue sauce until every strand is coated. Return the sauced chicken to the oven, uncovered, for 8 to 10 minutes so the flavors meld and the edges get a little sticky.
- 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 makes a noticeable difference in how the sandwich holds up.
- Assemble and serve:
- Pile the pulled chicken onto the bottom half of each bun, top generously with slaw, and add the top bun. Serve immediately while the chicken is warm and the slaw is cold.
Save The first time my kids ate these, my youngest announced it was better than any restaurant sandwich he'd ever had. He's nine and prone to exaggeration, but my teenager nodded in agreement without looking up from her plate. That's the moment I knew this recipe had earned its spot in the regular rotation.
Choosing Your Barbecue Sauce
I've made this with everything from Kansas City style sweet and thick to Carolina vinegar based and tangy. The chicken is a blank canvas, so pick a sauce that matches your mood. If you like heat, go for something with chipotle or cayenne. If you're feeding kids or people with milder tastes, a honey barbecue sauce works beautifully. Just taste it before you mix it in so you know what you're working with.
Making It Ahead
The pulled chicken keeps in the fridge for up to three days and actually tastes better the next day once the flavors have settled. The slaw holds up for about two days, though it will release some liquid, so give it a quick toss and drain off any excess before serving. I often make both components on a Sunday and assemble sandwiches throughout the week for quick lunches. Just warm the chicken gently in a skillet or microwave and toast fresh buns each time.
Serving Suggestions
These sandwiches are hearty enough to stand alone, but they shine alongside sweet potato fries, crispy dill pickles, or a simple green salad with a lemony vinaigrette. I've also served them with corn on the cob at summer cookouts and roasted Brussels sprouts in the fall. One friend swears by pairing them with baked beans, though I find that a bit too much sweetness for my taste.
- Add a few dashes of hot sauce to the chicken or slaw if you want a little kick.
- Swap in rotisserie chicken and skip the baking step for an even faster version.
- Use gluten-free buns and double-check your barbecue sauce to make it celiac-friendly.
Save This sandwich has become my go-to whenever I need something that feels special but doesn't require much effort. It's the kind of recipe that makes people think you spent hours in the kitchen, when really you just knew which shortcuts to take.
Recipe Guide
- → Can I make this ahead of time?
Yes, you can prepare the pulled chicken and slaw separately up to 2 days ahead. Store them in airtight containers in the refrigerator. Assemble the sandwiches just before serving to keep the buns from becoming soggy.
- → What's the best way to shred the chicken?
Use two forks while the chicken is still warm for easiest shredding. Place one fork under the chicken and use the other to pull and tear the meat apart into bite-sized pieces. This method gives you consistent, tender shreds.
- → How can I make this gluten-free?
Simply substitute the brioche buns with gluten-free bread or buns of your choice. Everything else in the sandwich remains naturally gluten-free, making this a simple swap for those with gluten sensitivity.
- → Can I use a slow cooker instead of the oven?
Absolutely. Place seasoned chicken and broth in a slow cooker on low for 6-8 hours or high for 3-4 hours. Shred the chicken and mix with barbecue sauce before serving. This method frees up your oven time.
- → What sides pair well with this sandwich?
Sweet potato fries, regular french fries, and simple green salads complement this sandwich beautifully. Pickles, chips, or corn on the cob also work great for a complete meal.
- → How do I prevent the slaw from getting too watery?
Prepare the slaw no more than 2-3 hours ahead and store it in the refrigerator. If making it further in advance, add the dressing just before serving rather than mixing it in early.