BBQ Pulled Chicken Sandwich
Slow-cooked pulled chicken in tangy BBQ with crisp coleslaw.
Tested time and yield
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Yield
- 6 servings
- Difficulty
- medium
Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen
Method
- 01
Season the chicken with salt, pepper, paprika, and garlic powder. Place in a wide saucepan with barbecue sauce, stock, and vinegar.
- 02
Cover and simmer gently for 20 to 25 minutes, turning once, until the chicken reaches 165°F (74°C) and pulls apart easily.
- 03
Transfer the chicken to a board and shred. Simmer the sauce uncovered until slightly thickened, 3 to 5 minutes, then return the chicken and toss to coat.
- 04
Toast the buns. Divide the pulled chicken among them and top with coleslaw and pickles.
- 05
Tip: Chicken thighs remain juicier than breasts during braising.
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