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pulled chicken sandwiches

Pulled Chicken Sandwiches Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 2 lb boneless skinless chicken thighs, trimmed
  • 1 ½ tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 1 cup BBQ sauce
  • ¼ cup apple cider vinegar
  • 2 tbsp brown sugar
  • ½ cup water or low-sodium chicken broth
  • 4 soft burger buns
  • Butter, for toasting
  • For the slaw: 2 cups shredded green cabbage, 1 shredded carrot, 1 tbsp apple cider vinegar, 1 tsp sugar, a pinch of salt

Method
 

  1. Cut chicken into 2-inch chunks, season with paprika, garlic powder, onion powder, salt, and pepper. Sear in oil in batches until browned, about 3 minutes per side. Transfer to a plate.
  2. In the same pot, add BBQ sauce, ¼ cup vinegar, brown sugar, and water. Simmer and scrape up browned bits, about 2 minutes.
  3. Return chicken and juices to the pot. Cover and simmer on low for 20-25 minutes until fork-tender. Shred in the pot, then simmer uncovered for 5 minutes to thicken the sauce.
  4. Toss slaw ingredients together. Butter and toast the buns until golden. Pile chicken onto buns, top with slaw, and serve.

Notes

You can use pre-shredded slaw mix instead of chopping cabbage and carrot; dress it about 10 minutes before serving for the best crunch. This same pulled chicken works great on top of nachos or stuffed into baked potatoes the next day.