Save The smell of barbecue sauce bubbling in the oven always pulls my husband into the kitchen, usually right when I'm about to shred the chicken. He swears the smoky sweetness is better than any alarm clock. I started making these sandwiches on weeknights when we needed something filling but not fussy, and the combination of tender chicken with that bright, crunchy slaw turned it into our go-to comfort meal. The brioche buns were his idea, soft enough to soak up the sauce without falling apart. Now it shows up on our table at least twice a month.
I made these for a casual backyard dinner last summer, and my friend who claims she doesn't like coleslaw asked for the recipe halfway through her sandwich. She said the balance of creamy and tangy was nothing like the soggy, overly sweet slaw she remembered from picnics. Watching her go back for seconds felt like winning a small cooking award. That night, the sandwiches disappeared faster than the chips.
Ingredients
- Boneless, skinless chicken breasts: These cook quickly and shred beautifully, but if you use thicker breasts, add five extra minutes to the baking time and check with a thermometer for 165 degrees F.
- Barbecue sauce: Pick a sauce you actually enjoy eating straight, because its flavor will dominate the chicken. I lean toward smoky or slightly spicy varieties.
- Low-sodium chicken broth: This keeps the meat tender while it bakes and prevents the seasoning from becoming too salty once the sauce goes on.
- Smoked paprika: It adds a layer of depth that makes the chicken taste like it spent time on a grill even though it never left the oven.
- Garlic powder and onion powder: These boost the savory backbone without any chopping, and they blend right into the chicken as it cooks.
- Shredded green and red cabbage: The mix of colors makes the slaw look vibrant, and the red cabbage adds a slight peppery note that green alone doesn't give you.
- Grated carrot: It brings a hint of sweetness and extra crunch, plus it soaks up the dressing in a way that cabbage can't.
- Mayonnaise: This is the creamy base that holds the slaw together. Use full-fat for the best texture.
- Apple cider vinegar: The acidity wakes up the slaw and keeps it from feeling heavy or flat.
- Dijon mustard: A small spoonful adds tang and a tiny kick that balances the honey without making the slaw taste mustardy.
- Honey: Just enough to round out the vinegar and mustard, so the dressing tastes bright but not sharp.
- Brioche buns: Their slight sweetness and soft texture make them perfect for soaking up sauce without turning to mush.
- Butter: Toasting the buns in butter is optional, but it adds a golden, crispy edge that makes the sandwich feel a little more special.
Instructions
- Season and bake the chicken:
- Preheat your oven to 350 degrees F. Lay the chicken breasts in a baking dish, drizzle with olive oil, and sprinkle the smoked paprika, garlic powder, onion powder, salt, and pepper evenly over the top. Pour the chicken broth around the chicken, cover the dish tightly with foil, and bake for 25 to 30 minutes until the chicken is cooked through and tender.
- Make the slaw:
- While the chicken bakes, toss the green cabbage, red cabbage, and grated carrot in a large bowl. In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth. Pour the dressing over the vegetables and toss until everything is coated, then cover and refrigerate.
- Shred and coat the chicken:
- Remove the chicken from the oven and use two forks to shred it into bite-sized pieces, discarding any excess liquid in the dish. Stir in the barbecue sauce until the chicken is well coated, then return it to the oven uncovered for 8 to 10 minutes so the sauce heats through and the flavors meld.
- Toast the buns:
- If you want a little extra texture, butter the cut sides of the brioche buns and toast them in a skillet over medium heat or under the broiler until they're golden and slightly crisp. This step is optional but worth it.
- Assemble the sandwiches:
- Pile a generous amount of pulled barbecue chicken onto the bottom half of each bun, top with a big scoop of slaw, and press the top bun gently into place. Serve immediately while the chicken is warm and the slaw is cold.
Save One rainy Tuesday, I made these sandwiches for my kids after school, and my youngest said they tasted like summer even though it was pouring outside. That's when I realized this recipe has a way of lifting the mood no matter the weather. It's become our rainy-day reset meal.
Shortcuts and Swaps
If you're short on time, grab a rotisserie chicken from the store and shred about three cups of meat instead of baking your own. You can skip the broth step entirely and just toss the shredded chicken with barbecue sauce, then warm it in a skillet for a few minutes. For a spicier kick, stir a teaspoon of hot sauce into the barbecue chicken or add a pinch of cayenne to the slaw dressing. Swap the brioche for potato rolls or even whole wheat buns if that's what you have on hand.
Make-Ahead and Storage
You can bake and shred the chicken up to two days ahead, then store it in the fridge without the barbecue sauce. When you're ready to eat, reheat the chicken in a covered dish with the sauce for about 10 minutes at 350 degrees F. The slaw actually gets better after a few hours in the fridge because the cabbage softens and soaks up the dressing. Leftovers keep well for up to three days, but I recommend storing the chicken and slaw separately so the buns don't get soggy.
Serving Suggestions
These sandwiches pair beautifully with sweet potato fries, crispy roasted Brussels sprouts, or a simple arugula salad with lemon vinaigrette. If you're feeding a crowd, set out extra barbecue sauce and pickles on the side so everyone can customize their sandwich. For a lighter option, skip the bun and serve the pulled chicken and slaw over a bed of mixed greens as a hearty salad.
- Add a dash of hot sauce to the slaw for extra heat.
- Use gluten-free buns if you need a gluten-free option.
- Double the slaw recipe because it disappears fast and makes a great side dish on its own.
Save This sandwich has a way of turning an ordinary dinner into something people remember, even if it's just a Tuesday night at home. I hope it becomes one of those recipes you reach for when you want comfort without the fuss.
Recipe Q&A
- → Can I use boneless chicken thighs instead of breasts?
Yes, boneless chicken thighs work well and will be slightly more moist. You may need to add a few extra minutes to the cooking time, around 30-35 minutes, to ensure they're cooked through.
- → How far in advance can I prepare the slaw?
The slaw can be made up to 4 hours ahead and stored in the refrigerator. This actually allows the flavors to meld beautifully. If it becomes too wet, gently drain excess liquid before serving.
- → What's the best way to shred the chicken?
Use two forks to pull the chicken apart while it's still warm—this makes the process easier and creates better texture. For extra efficiency, you can use an electric mixer or hand shredders, but work gently to maintain tender strands.
- → Can I make this in a slow cooker or instant pot?
Absolutely. For a slow cooker, combine seasoned chicken with broth and cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, use the same ingredients on high pressure for 12 minutes, then quick release.
- → How do I keep the buns from getting soggy?
Toast the brioche buns lightly before assembling to create a moisture barrier. You can also spread a thin layer of butter or mayonnaise on the bun before adding the chicken to further protect them.
- → What barbecue sauce works best?
Any barbecue sauce you enjoy works well—choose based on flavor preference. Smoky varieties complement the paprika nicely, while sweeter sauces balance the tangy slaw. For extra depth, mix two different sauces together.