Save My neighbor showed up one Saturday with a crockpot full of chicken that had been simmering since dawn, and the smell alone made me cancel my dinner plans. She shrugged and said she'd been making it for years, nothing fancy, just chicken and sauce. I grabbed a bun from my pantry and piled it high, and that first bite taught me that sometimes the best recipes are the ones that don't try too hard. I've been making my own version ever since, tweaking it to fit a weeknight schedule.
I made this for a group of friends who claimed they didn't like coleslaw, and I watched them all go back for seconds anyway. One of them scraped the bowl clean and admitted she'd been wrong about cabbage her whole life. That night, I learned that a good slaw isn't just a side, it's the reason the sandwich works. The crunch and tang wake up the smoky sweetness of the chicken, and suddenly you're not just eating barbecue, you're eating something that feels complete.
Ingredients
- Boneless, skinless chicken breasts: These cook quickly and shred easily, but don't skip the broth step or they'll turn tough and chalky.
- Barbecue sauce: Use your favorite brand or homemade batch, the flavor of the whole dish hinges on this choice so pick something you'd eat straight from the jar.
- Low-sodium chicken broth: This keeps the meat moist during baking and prevents the seasoning from becoming too salty once the sauce is added.
- Olive oil: A light coating helps the spices stick to the chicken and promotes even browning in the oven.
- Smoked paprika: This adds a subtle smoky depth that makes the chicken taste like it spent hours over a grill.
- Garlic powder and onion powder: These pantry staples build a savory base that complements the barbecue sauce without competing with it.
- Green and red cabbage: The mix of colors makes the slaw look alive, and the red cabbage adds a slightly peppery bite.
- Grated carrot: This brings a hint of sweetness and a pop of orange that makes the slaw feel less one-note.
- Mayonnaise: It creates a creamy coating that clings to every shred of vegetable, turning raw cabbage into something luscious.
- Apple cider vinegar: The acidity brightens the slaw and cuts through the richness of the mayo and barbecue sauce.
- Dijon mustard: A teaspoon adds sharpness and complexity, making the slaw taste intentional instead of bland.
- Honey: Just enough to balance the vinegar and mustard, it rounds out the dressing without making it sweet.
- Brioche buns: Soft, slightly sweet, and sturdy enough to hold a mountain of chicken and slaw without falling apart in your hands.
Instructions
- Prep the chicken:
- Preheat your oven to 350°F and arrange the chicken breasts in a baking dish, drizzling them with olive oil and seasoning generously with smoked paprika, garlic powder, onion powder, salt, and pepper. Pour the broth around the chicken, cover tightly with foil, and bake for 25 to 30 minutes until the meat is tender and fully cooked.
- Make the slaw:
- While the chicken bakes, toss the shredded green and red cabbage with grated carrot in a large bowl, then whisk together mayo, apple cider vinegar, Dijon, honey, salt, and pepper in a smaller bowl before pouring it over the vegetables and mixing until everything is evenly coated. Pop the slaw in the fridge so it stays crisp and cold.
- Shred and sauce the chicken:
- Once the chicken is done, pull it from the oven and use two forks to shred it into bite-sized pieces, discarding any extra liquid that pooled in the dish. Stir in the barbecue sauce until every strand is coated, then return the dish to the oven uncovered for 8 to 10 minutes to let the sauce caramelize slightly and the flavors meld together.
- Toast the buns:
- If you want a little extra texture, butter the cut sides of the brioche buns and toast them in a hot skillet or under the broiler until golden and fragrant. This step is optional, but it adds a buttery crunch that makes the sandwich feel more special.
- Assemble the sandwiches:
- Pile a generous amount of pulled chicken onto the bottom half of each bun, top with a heaping scoop of slaw, and press the top bun down gently. Serve right away while the chicken is warm and the slaw is cold.
Save The first time I served these sandwiches at a backyard gathering, I watched people balance their plates on their laps and lean forward to keep the slaw from spilling, and no one cared that they were making a mess. Someone asked for the recipe before they even finished eating, and another person admitted they'd already had two. That's when I realized this dish doesn't need a special occasion, it creates one just by showing up.
Shortcuts and Swaps
If you're racing the clock, grab a rotisserie chicken from the store and shred the meat straight into a bowl with the barbecue sauce, skipping the oven entirely. You can also use a bag of pre-shredded coleslaw mix instead of chopping your own cabbage and carrot, just toss it with the dressing and you're done. For a spicier kick, add a few dashes of hot sauce to either the chicken or the slaw, or both if you're feeling bold. Gluten-free buns work perfectly here, and if you want to keep it dairy-free, just make sure your buns and mayo are suitable and skip the butter for toasting.
Serving Suggestions
These sandwiches are hearty enough to stand alone, but they love company. I usually serve them with sweet potato fries that come out of the oven crispy and caramelized, or a simple green salad dressed with lemon and olive oil to keep things light. If you're feeding a crowd, set out pickles, extra barbecue sauce, and hot sauce so people can customize their plates. A cold beer or iced tea rounds out the meal, and if you're feeling indulgent, finish with something sweet like brownies or fruit cobbler.
Storage and Reheating
Store the pulled chicken and slaw separately in airtight containers in the fridge, the chicken will keep for up to four days and the slaw stays crisp for about three. When you're ready to eat, reheat the chicken gently in a skillet or microwave with a splash of broth to keep it moist, then assemble fresh sandwiches with cold slaw. The contrast between warm chicken and chilled slaw is part of what makes this sandwich work, so don't mix them until you're ready to eat.
- Freeze the chicken without the slaw in a freezer-safe bag for up to three months, then thaw overnight in the fridge before reheating.
- Don't toast the buns ahead of time, they'll get soggy, toast them fresh right before serving.
- If the slaw starts to look watery after a day, drain off the excess liquid and give it a quick toss before piling it on your sandwich.
Save This sandwich has become my answer to what's for dinner when I don't have an answer, and it never disappoints. Whether you're feeding family, friends, or just yourself after a long day, it delivers comfort without asking for much in return.
Recipe FAQs
- → Can I make this ahead of time?
Yes! Prepare the slaw up to 24 hours ahead and refrigerate. The pulled chicken can be made several hours in advance and reheated gently before serving. Assemble the sandwiches just before eating for the best texture.
- → What's the best way to shred the chicken?
Use two forks to pull the cooked chicken apart while it's still warm. Insert the forks into the chicken and pull in opposite directions, repeating until the meat is in thin, tender strands. This technique works better than shredding tools for a uniform, comfortable bite.
- → How do I make this gluten-free?
Simply swap the brioche buns for certified gluten-free buns. Verify that your barbecue sauce and Dijon mustard are gluten-free, as some brands contain hidden gluten. All other ingredients are naturally gluten-free.
- → Can I use rotisserie chicken instead?
Absolutely! Shred 1 rotisserie chicken and skip the baking step entirely. Mix the shredded chicken directly with barbecue sauce and warm for 5-8 minutes. This reduces your total cooking time to about 30 minutes.
- → What sides pair well with this sandwich?
Sweet potato fries, regular french fries, and a simple green salad are excellent choices. Pickles, jalapeños, or additional coleslaw on the side complement the flavors beautifully. Cold beverages like lemonade or iced tea work perfectly.
- → How should I store leftovers?
Store the pulled chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Keep buns in a separate container. Reheat the chicken gently over low heat or in the microwave, then assemble fresh sandwiches when ready to serve.