BBQ Pulled Chicken Sandwiches
Tender pulled chicken slathered in a rich, tangy barbecue glaze stacked on soft buns with a crunchy slaw. This recipe walks you through a flavorful, one-pan-friendly approach that yields generous portions, perfect for weeknights or weekend gatherings. It’s cozy, approachable, and designed to come together with minimal fuss and maximum flavor.
Ingredients
- 2 lbs bone-in, skinless chicken thighs
- 1 cup barbecue sauce
- 1/2 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 small sandwich buns or 4 sturdy kaiser rolls
- 1 cup coleslaw (optional)
- 1 tablespoon olive oil
Instructions
- Pat the chicken thighs dry and season them evenly with salt, pepper, smoked paprika, garlic powder, and onion powder.
- Heat a large skillet over medium-high heat and add olive oil. Sear the chicken in batches until browned on both sides, about 3-4 minutes per side. Transfer to a slow cooker or a covered baking dish.
- In a bowl, whisk together barbecue sauce, apple cider vinegar, brown sugar, and a pinch more salt if needed. Pour over the chicken.
- If using a slow cooker, cook on low for 5-6 hours or on high for 3-4 hours until the chicken easily shreds. If using an oven, cover and bake at 350°F (175°C) for about 40-45 minutes, then shred with two forks and stir the sauce back in.
- Shred the cooked chicken directly in the sauce until it reaches a cohesive, saucy consistency. Taste and adjust seasoning with a pinch more salt or a splash of vinegar if desired.
- Toast the buns lightly, if you like, and assemble by piling generous portions of pulled chicken onto each bun. Top with coleslaw for crunch and freshness, then crown with the other half of the bun.
- Serve immediately while warm. Leftovers can be stored airtight in the fridge for up to 3 days and gently reheated with a splash of barbecue sauce to revive moisture.