Pulled Chicken Sandwich Recipe
Make Pulled Chicken Sandwich Recipe in just 4h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken and Sauce
Coleslaw
Assembly
Method
Chicken and Sauce
- 1
Prep and season
Trim any excess fat from the chicken thighs and pat them dry with paper towels. In a small bowl, combine garlic powder, onion powder, smoked paprika, chili powder, salt (for sauce) and black pepper (for sauce). Rub the spice mix evenly over both sides of the chicken thighs.
- 2
Optional sear
Heat the olive oil in a large skillet over medium-high heat. When hot, sear the chicken thighs 2–3 minutes per side until golden (this step adds flavor but can be skipped to save time). Transfer seared or raw thighs to the slow cooker insert.
- 3
Add liquids and flavorings
To the slow cooker add chicken broth, BBQ sauce, brown sugar, yellow mustard, apple cider vinegar (for sauce), and Worcestershire sauce. Stir briefly in the slow cooker to combine around the chicken (you can tilt the thighs to help sauce coat them).
- 4
Slow cook the chicken
Cover and cook on LOW for 4 hours (or HIGH for 2 hours) until the chicken is very tender and shreds easily with two forks.
- 5
Shred the chicken
Remove the thighs to a cutting board or bowl and shred with two forks, shredding into bite-sized pieces. Skim off any excess fat from the cooking liquid if desired.
- 6
Thicken the sauce
Pour about 1 cup of the cooking liquid into a small saucepan and bring to a simmer over medium heat. In a small cup, mix cornstarch with water to make a slurry, then whisk it into the simmering liquid. Cook 1–2 minutes until sauce thickens. Return shredded chicken to the slow cooker, pour the thickened sauce back over the meat, and stir to combine so the chicken is well coated. Taste and adjust seasoning if needed.
Coleslaw
- 7
Mix slaw dressing
In a medium bowl combine mayonnaise, apple cider vinegar (for slaw), sugar (for slaw), salt (for slaw) and black pepper (for slaw). Whisk until smooth.
- 8
Combine vegetables
Add shredded cabbage and shredded carrot to the bowl with dressing. Toss until vegetables are evenly coated. Let the slaw rest in the refrigerator for at least 10 minutes (or up to 2 hours) to let flavors meld.
Assembly
- 9
- 10
Build sandwiches
Pile about 1/4 of the shredded BBQ chicken onto the bottom half of each bun. Top each with a generous spoonful of coleslaw and 2 pickle slices. Cover with the top bun and press gently.
- 11
