BBQ Pulled Chicken Sandwiches Recipe

Chicken breasts: The main protein for the dish, providing a tender and juicy base for the pulled chicken.

Bbq sauce: Adds a tangy and smoky flavor to the chicken, essential for that classic BBQ taste.

Burger buns: Soft and fluffy, these buns hold the pulled chicken and any additional toppings.

Coleslaw: Optional, but adds a crunchy texture and a refreshing contrast to the savory chicken.

For a richer flavor, sear the chicken breasts in a hot pan with a bit of oil before placing them in the slow cooker. This step caramelizes the exterior, adding depth to the overall taste. Additionally, consider using a mix of bbq sauce and a splash of apple cider vinegar or Worcestershire sauce to balance the sweetness with a bit of tanginess. When shredding the chicken, make sure to do it directly in the slow cooker to retain all the juices and flavors.

• chicken breasts - Substitute with pork shoulder: Pork shoulder has a similar texture and can be slow-cooked to achieve the same tender, shredded consistency.

• chicken breasts - Substitute with jackfruit: Jackfruit, when cooked, has a texture that mimics pulled meat and is a great vegetarian alternative.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce provides a sweet and savory flavor profile that can complement the pulled meat similarly to BBQ sauce.

• bbq sauce - Substitute with buffalo sauce: Buffalo sauce offers a tangy and spicy alternative for those who prefer a bit of heat in their sandwiches.

• burger buns - Substitute with ciabatta rolls: Ciabatta rolls are sturdy and can hold up well to the moist filling without becoming soggy.

• burger buns - Substitute with lettuce wraps: For a low-carb option, lettuce wraps provide a fresh and crunchy alternative to traditional buns.

• coleslaw - Substitute with pickled vegetables: Pickled vegetables add a tangy crunch that complements the rich flavors of the pulled meat.

• coleslaw - Substitute with sliced avocado: Sliced avocado adds a creamy texture and a mild flavor that pairs well with the other ingredients.

• Allow the chicken to cool completely before storing. This helps maintain the texture and flavor.
• Transfer the shredded chicken into an airtight container. For added convenience, portion it out based on how much you plan to use at a time.
• Store the container in the refrigerator if you plan to use the chicken within 3-4 days. Make sure the container is sealed tightly to prevent any odors from seeping in.
• For longer storage, place the cooled chicken in a freezer-safe bag or container. Label it with the date to keep track of freshness.
• When freezing, try to remove as much air as possible from the bag to prevent freezer burn. This will help preserve the chicken's moisture and flavor.
• To reheat refrigerated chicken, place it in a microwave-safe dish and cover it with a damp paper towel. Microwave on medium heat in 1-minute intervals, stirring in between, until heated through.
• For frozen chicken, thaw it in the refrigerator overnight. Once thawed, reheat using the same method as refrigerated chicken.
• If you prefer, you can reheat the chicken on the stovetop. Place it in a pan over medium heat, adding a splash of bbq sauce or chicken broth to keep it moist. Stir occasionally until heated through.
• For the burger buns, store them in a bread box or a sealed plastic bag at room temperature. If you won't use them within a few days, freeze them in a freezer-safe bag.
• To refresh frozen burger buns, let them thaw at room temperature or warm them in the oven at 350°F for about 5-7 minutes.
• If you have leftover coleslaw, store it in an airtight container in the refrigerator. Consume it within 2-3 days for the best texture and flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Place the pulled chicken in an oven-safe dish, cover it with aluminum foil to retain moisture, and heat for about 20 minutes or until warmed through. For the burger buns, wrap them in foil and place them in the oven for the last 5 minutes to warm them up.

• Stovetop Method: Heat a skillet over medium heat. Add the pulled chicken and a splash of chicken broth or water to keep it moist. Stir occasionally until heated through, about 5-7 minutes. Toast the burger buns on a separate dry skillet for a minute or two on each side.

• Microwave Method: Place the pulled chicken in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap with a small vent. Heat on high for 1-2 minutes, stirring halfway through. For the burger buns, wrap them in a damp paper towel and microwave for 15-20 seconds.

• Slow Cooker Method: If you have time, you can reheat the pulled chicken in a slow cooker. Set it to low and heat for 1-2 hours, stirring occasionally. This method is great for keeping the chicken moist and flavorful.

• Steam Method: Place the pulled chicken in a heatproof bowl and set it over a pot of simmering water. Cover the bowl with foil and steam for about 10-15 minutes, stirring occasionally. This method helps retain the moisture and tenderness of the chicken.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the pulled chicken in an air fryer-safe dish, cover with foil, and heat for about 5-7 minutes. For the burger buns, place them in the air fryer for the last 2-3 minutes to get them warm and slightly crispy.

• Slow cooker: A countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods.

• Forks: Used to shred the cooked chicken into fine pieces.

• Measuring cup: Used to measure the exact amount of BBQ sauce.

• Burger buns: The bread used to serve the pulled chicken.

• Knife: Used to slice the burger buns if they are not pre-sliced.

• Serving spoon: Used to scoop the shredded chicken onto the burger buns.

• Mixing bowl: Optional, used to mix coleslaw if you are making it from scratch.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken from the store. Just shred and mix with bbq sauce.

Instant pot method: Cook the chicken breasts in an Instant Pot for 10-15 minutes on high pressure for faster results.

Pre-made coleslaw: Buy pre-made coleslaw to avoid extra prep work.

Double the recipe: Make a larger batch and freeze the extra pulled chicken for future meals.

Toast the buns: Quickly toast the burger buns in the oven or on a skillet for added texture and flavor.