Tender Pulled Barbecue Chicken (Printable)

Tender pulled barbecue chicken on brioche buns topped with tangy, crunchy slaw for ultimate comfort food.

# Components:

→ Pulled Chicken

01 - 4 boneless, skinless chicken breasts, approximately 1.25 pounds
02 - 1 cup barbecue sauce
03 - 0.5 cup low-sodium chicken broth
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - 0.5 teaspoon garlic powder
07 - 0.5 teaspoon onion powder
08 - Salt and black pepper to taste

→ Slaw

09 - 2 cups shredded green cabbage
10 - 1 cup shredded red cabbage
11 - 1 medium carrot, grated
12 - 0.25 cup mayonnaise
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon honey
16 - Salt and black pepper to taste

→ Assembly

17 - 4 brioche buns
18 - 1 tablespoon butter, optional for toasting

# Steps:

01 - Set oven to 350°F. Allow 10 minutes for preheating.
02 - Place chicken breasts in baking dish. Coat with olive oil, then season with smoked paprika, garlic powder, onion powder, salt, and pepper on both sides.
03 - Pour chicken broth around the chicken in the dish. Cover tightly with aluminum foil and bake for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and is tender.
04 - While chicken bakes, combine shredded green cabbage, red cabbage, and grated carrot in a large mixing bowl. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Pour dressing over vegetables and toss until evenly coated. Refrigerate until assembly.
05 - Remove chicken from oven. Using two forks, shred chicken into bite-sized pieces. Discard excess cooking liquid. Combine shredded chicken with barbecue sauce until thoroughly coated. Return uncovered to oven for 8 to 10 minutes to heat through and deepen flavor.
06 - If desired, lightly butter brioche buns and toast in a skillet over medium heat or under the broiler for 1 to 2 minutes until golden.
07 - Place pulled barbecue chicken on bottom half of each brioche bun. Generously top with coleslaw. Position bun tops and serve immediately.

# Expert Advice:

01 -
  • The chicken stays incredibly moist and tender because it bakes in broth before getting tossed in tangy barbecue sauce.
  • That crunchy, creamy slaw cuts through the richness and adds brightness to every bite.
  • Everything comes together in about an hour with minimal effort and even less cleanup.
  • It feeds a crowd without breaking the bank or requiring fancy ingredients.
02 -
  • Do not skip covering the chicken tightly with foil during the first bake or it will dry out and turn tough instead of tender.
  • Let the slaw sit in the fridge for at least 15 minutes before serving so the flavors meld together and the vegetables soften just slightly.
  • Toast your buns right before assembling because a crispy bun holds up much better against all that sauce and slaw.
03 -
  • Use two forks to shred the chicken while it is still warm because it pulls apart much easier than when it cools down.
  • Add a tablespoon of brown sugar to the barbecue sauce if you want a deeper, more caramelized flavor.
  • Press down gently on the assembled sandwich with your palm before cutting it in half so everything stays together and you get a bit of each component in every bite.
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