Pulled Chicken Slaw Pickle

My roommate Jake used to make these every Sunday during football season, and the smell would draw half the floor to our apartment. I have memories of people knocking on the door asking what was brewing. Eventually I started doubling the chicken just so we would not run out when the unexpected guests arrived.

Last summer I made a batch for my sisters birthday picnic and her father in law actually asked for the recipe before he even finished his sandwich. Watching everyone reach for seconds with slaw dripping down their chins made my whole week.

Ingredients

• Chicken breasts: Boneless and skinless cooks evenly and shreds beautifully into tender strands
• Chicken broth: This creates the braising liquid that keeps the meat moist as it simmers
• Barbecue sauce: Use your favorite brand here, it becomes the backbone of the flavor
• Apple cider vinegar: Adds just enough tang to cut through the rich sauce
• Smoked paprika: This brings that subtle smoky depth without needing a smoker
• Green and red cabbage: The mix looks beautiful and gives you varied textures in every bite
• Carrot: Grated carrot adds sweetness and crunch that complements the tangy dressing
• Mayonnaise: Creates the creamy base for the slaw dressing
• Dijon mustard: A small amount adds a sharp bite that wakes up the whole slaw
• Sandwich buns: Brioche rolls are my favorite because they stand up to all the juices without falling apart
• Dill pickles: These bring the final punch of acid and crunch that ties everything together

Instructions

Braise the chicken until tender:

Combine the chicken breasts with broth, barbecue sauce, vinegar, and all the spices in your saucepan. Let it come to a gentle bubble, then cover and simmer for about 25 minutes until the meat is cooked through and soft enough to shred easily.

Shred and reduce the sauce:

Move the chicken to a plate and use two forks to pull it apart into bite sized strands. Return it to the pan and let everything simmer uncovered for 5 more minutes so the sauce thickens and clings to every piece.

Mix the slaw:

Toss both cabbages and grated carrot together in a large bowl. Whisk the mayonnaise, vinegar, mustard, sugar, salt, and pepper in a small bowl until smooth, then pour over the vegetables and mix until everything is evenly coated.

Build your sandwiches:

Give your buns a quick toast if you like that extra crunch. Pile the chicken high on the bottom halves, heap on a generous amount of slaw, and arrange pickles on top before adding the bun crown.

Save

These sandwiches became a tradition at our annual block party. Now neighbors start asking about them weeks in advance, and seeing kids and adults alike gathering around the platter is the best kind of kitchen success.

Make Ahead Magic

The chicken actually tastes better after sitting overnight in the fridge. I often cook it on Sunday and let it rest in the sauce until Monday night dinner. The slaw also holds up beautifully for a day or two if you keep it cold and give it a quick toss before serving.

Perfect Pairings

Sweet potato fries are my go to because their natural sweetness plays so nicely against the tangy slaw. A simple green salad with vinaigrette helps balance out the richness, and honestly a cold beer just makes everything taste better.

Shortcuts and Substitutions

Some nights I grab a rotisserie chicken from the store and just shred it into the barbecue sauce with a splash of broth. Greek yogurt works surprisingly well in place of mayonnaise for the slaw if you want something lighter.

• Keep the sauce warm while you toast the buns so everything comes together at the right temperature
• Have extra napkins ready, these are definitely two hand sandwiches
• The pickle placement matters, put them right against the bun so they do not slide off when you take a bite

Save

Hope these become a regular in your rotation too. There is something about a really good sandwich that just makes people happy.

Recipe FAQs

→ How do I make the chicken tender and juicy?

Simmer boneless chicken breasts in broth and barbecue sauce until fully cooked, then shred it finely to retain moisture and flavor.

→ What gives the slaw its tangy flavor?

The slaw dressing combines apple cider vinegar, Dijon mustard, and a touch of sugar to create a balanced tangy and slightly sweet taste.

→ Can I prepare the slaw in advance?

Yes, the slaw can be made ahead and chilled to allow flavors to meld, making assembly quicker and easier.

→ What type of buns work best for this meal?

Soft sandwich buns or brioche rolls work well, providing a tender base that complements the textures of the filling.

→ Is there a lighter alternative for the slaw dressing?

Yes, substitute mayonnaise with Greek yogurt for a lighter, tangy dressing that still holds the slaw together.

→ How can I add extra flavor to the chicken?

Simmer shredded chicken in barbecue sauce with smoked paprika and garlic powder to deepen the smoky and savory notes.