Tailgate Pulled Chicken Buns (Printable)

Smoky pulled chicken tossed in barbecue sauce, layered on soft buns with crunchy coleslaw.

# What You'll Need:

→ Chicken

01 - 2 lbs boneless, skinless chicken breasts or thighs
02 - 1 cup low-sodium chicken broth

→ Barbecue Sauce

03 - 1 1/4 cups barbecue sauce (store-bought or homemade)
04 - 2 tbsp brown sugar
05 - 1 tbsp apple cider vinegar
06 - 1 tsp smoked paprika
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/2 tsp freshly ground black pepper

→ Sandwich Assembly

10 - 6 sandwich buns or brioche rolls
11 - 1 1/2 cups coleslaw mix
12 - 1/3 cup mayonnaise
13 - 1 tbsp apple cider vinegar
14 - Salt and pepper, to taste
15 - Pickle slices (optional)

# Directions:

01 - Combine chicken breasts and chicken broth in a large saucepan or Dutch oven. Bring to a simmer over medium heat, cover, and cook for 18–20 minutes, or until chicken is cooked through and shreds easily.
02 - Remove chicken from the pan and shred with two forks. Pour out any excess liquid from the pan.
03 - In the same pan, combine barbecue sauce, brown sugar, apple cider vinegar, smoked paprika, garlic powder, onion powder, and black pepper. Stir and heat over medium-low until bubbling.
04 - Add shredded chicken back to the pan. Toss to coat in sauce and simmer for 10–15 minutes, stirring occasionally, until thickened and flavorful.
05 - Meanwhile, in a bowl, toss coleslaw mix with mayonnaise, apple cider vinegar, salt, and pepper until well combined.
06 - Toast sandwich buns lightly, if desired.
07 - Pile pulled chicken onto buns, top with a scoop of slaw, and add pickles if desired. Serve warm.

# Expert Tips:

01 -
  • Everything cooks in one pan so cleanup is practically nonexistent
  • The homemade coleslaw cuts through the rich sauce like nobody's business
02 -
  • The sauce needs those 10-15 minutes of simmering time to really cling to the chicken
  • Don't shred the chicken too finely or you'll lose that satisfying texture
03 -
  • Use a fork to hold the chicken steady while shredding with another fork
  • Let the chicken rest in the sauce for at least 5 minutes before serving

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