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Pulled BBQ Chicken Sandwich Recipe

American · Main course · 195 min total

This slow-cooked pulled chicken in a tangy, smoky BBQ sauce makes for an easy and delicious sandwich filling, perfect for weeknight dinners or game day gatherings.

Ingredients

• 2 lbs boneless skinless chicken thighs
• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar, packed
• 2 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional)
• 6 brioche burger buns
• Coleslaw for serving (optional)

Instructions

1. In a medium bowl, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper (if using).
2. Place chicken thighs in a slow cooker. Pour the BBQ sauce mixture over the chicken, turning to coat.
3. Cover and cook on low for 3-4 hours or on high for 1.5-2 hours, until chicken is tender and shreds easily.
4. Remove chicken from slow cooker and shred using two forks. Return shredded chicken to the sauce and stir to combine.
5. Toast brioche buns lightly. Pile pulled BBQ chicken onto the bottom half of each bun. Top with coleslaw if desired, then close with the top bun.
6. Serve immediately.

Tips

• Leftover pulled chicken can be stored in an airtight container in the refrigerator for up to 4 days.
• To make in an Instant Pot, cook on high pressure for 15 minutes with natural release.
• Adjust cayenne pepper to control spiciness.

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