Pulled Chicken Slaw Pickle (Printable)
Tender shredded chicken topped with crisp slaw and pickles on soft buns for a flavorful meal.
# 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 Prepare:
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.
02 - Remove the chicken from the pan and shred using two forks. Return shredded chicken to the pan, stir to coat with sauce, and simmer uncovered for 5 minutes until slightly thickened.
03 - 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.
04 - 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 Advice:
01 -
- The slaw cuts through the rich meat like magic, making every bite feel perfectly balanced instead of heavy
- You get that slow cooked flavor without needing to babysit a smoker all day
02 -
- The chicken needs to rest for a few minutes after cooking, otherwise it will steam instead of shred and you will end up with stringy mush instead of nice strands
- Let the slaw sit for at least 15 minutes, the cabbage softens slightly and the flavors meld together in a way that makes such a difference
03 -
- Use the back of a spoon to press the shredded chicken into the sauce so every piece soaks up that smoky flavor
- If your sauce seems too thin after simmering, just let it go a few minutes longer until it coats a spoon