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Pulled Chicken Sandwiches

These Pulled Chicken Sandwiches are juicy, flavorful, and so easy to make! Perfectly shredded chicken tossed in tangy barbecue sauce on whole wheat buns with crunchy coleslaw.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 4 servings

Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 1 cup barbecue sauce choose your favorite
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • salt and pepper to taste
  • 4 whole wheat sandwich buns
  • coleslaw for topping, optional
  • sliced pickles for garnish, optional

Instructions

  • In a small bowl, combine garlic powder, onion powder, paprika, salt, and pepper. Rub this spice mixture evenly over the chicken breasts.
  • Place the seasoned chicken breasts into your slow cooker or Instant Pot. Pour the barbecue sauce over the chicken to coat it thoroughly.
  • If using a slow cooker, cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender and easily shredded. For an Instant Pot, cook on the poultry setting for about 15 minutes with a natural pressure release.
  • Once cooked, remove the chicken breasts and transfer them to a large bowl. Use two forks or meat claws to shred the chicken finely.
  • Return the shredded chicken to the slow cooker or pot, mix well with the juices and barbecue sauce to ensure every bite is juicy and flavorful.
  • Toast the whole wheat buns lightly to add a bit of crunch and warmth. If desired, spread a little extra barbecue sauce on the buns using a basting brush.
  • Prepare your coleslaw or pickles so they’re ready to add just before serving.
  • Pile a generous amount of pulled chicken onto the bottom half of each bun. Top with coleslaw and sliced pickles if using, then crown with the other half of the bun. Serve immediately.

Equipment

  • Slow Cooker
  • Instant Pot
  • Mixing Bowl
  • Forks or meat claws
  • Basting brush
  • Spatula or tongs

Notes

  • Store shredded chicken in an airtight container in the refrigerator for up to 4 days.
  • Toast buns well and add coleslaw just before serving to avoid sogginess.
  • Use chicken thighs as an alternative for juicier meat, adjusting cooking time accordingly.
  • Reheat leftover chicken gently with a splash of water or barbecue sauce to keep moist.
  • Customize toppings and sauces to suit your taste preferences for variety.