Pulled Chicken Sandwiches with Homemade Coleslaw
If you’re looking for BBQ pulled chicken sandwiches that don’t require hours of cooking or complicated steps, these deliver big flavor with minimal effort. These pulled chicken sandwiches are filling and perfect for weeknight dinners, summer gatherings, or simple meal prep.
Why You’ll Love These Pulled Chicken Sandwiches
These pulled chicken sandwiches are easy to make and incredibly versatile. Here’s why these might be a new favorite of yours:
- No BBQ or smoker needed: You can make these any time of the year in the comfort of your own kitchen. Simply mix cooked, shredded chicken with BBQ sauce to create smoky BBQ pulled chicken flavor.
- Budget-friendly: Chicken breast and BBQ sauce are affordable staples that stretch into multiple meals.
- Simple ingredients: No specialty items or complicated steps required.
- Great for leftovers: This recipe is perfect for using any shredded chicken you already have on hand.
- Restaurant-style texture: Toasted buns and creamy slaw give these sandwiches a chewy crunch.
- Flexible cooking methods: Make the chicken in an Instant Pot, slow cooker, or use store-bought rotisserie chicken.
- Perfect for meal prep: You can prep the BBQ chicken and coleslaw ahead of time, then assemble when ready to eat.
Pulled Chicken Sandwiches at a Glance
- Flavor profile: Savory, smoky, and sweet BBQ with tangy coleslaw
- Texture: Tender pulled chicken, toasted buns, and a crunchy slaw
- Main ingredients: Chicken breast, hamburger buns, homemade coleslaw mix, and store-bought BBQ sauce
- Difficulty: Easy, beginner-friendly with simple assembly
- Time: About 20 minutes (less if using pre-cooked chicken)
- Yield: 5 large pulled chicken sandwiches
Ingredients for Pulled Chicken Sandwiches
These BBQ pulled chicken sandwiches use a short list of simple ingredients that come together easily.
- Chicken breast: A lean, affordable protein that shreds easily and absorbs the BBQ sauce well. You can use store-bought rotisserie chicken, or make your own Instant Pot Shredded Chicken or Slow Cooker Shredded Chicken.
- BBQ sauce: Adds bold flavor without needing extra spices or seasonings, or an actual BBQ. Choose your favorite brand, depending on the desired amount of sweetness, smokiness, and overall flavor.
- Hamburger buns or dinner rolls: Provide a soft base and help turn the pulled chicken into a delicious sandwich.
- Homemade coleslaw mix: Adds crunch and freshness without extra chopping.
Cost-Conscious Recipe
These BBQ pulled chicken sandwiches are a budget-friendly way to turn simple shredded chicken into a filling, restaurant-style meal. Each sandwich costs less than $2 to make at home, far less than ordering pulled chicken sandwiches at a restaurant or food truck. Scroll down for the full cost breakdown before the recipe card.
Ingredient Substitutions and Variations
- Chicken: Use rotisserie chicken or leftover shredded chicken to save time. You can also use chicken thighs instead of chicken breast.
- BBQ sauce: Any style works, from smoky, tangy, spicy, sweeter, or no-sugar varieties.
- Buns: Hamburger, brioche, potato rolls, or slider buns all work well.
- Slaw: Add sliced green onions or shredded carrots for extra texture.
- Spicy version: Stir a little hot sauce or chipotle powder into the BBQ chicken. Or use a spicy BBQ sauce.
You can also try my Carolina Pulled Pork Sliders for a completely different sandwich option with similar sweet and tangy flavors.
Homemade Coleslaw for Pulled Chicken Sandwiches
This simple homemade coleslaw is creamy, crunchy, and designed to balance the rich and smoky BBQ pulled chicken flavors.
Coleslaw Ingredients
- ½ cup mayonnaise
- ¼ cup apple cider vinegar
- 1 pinch salt and black pepper
- 1 teaspoon sugar, optional for sweetness
- 8 ounces coleslaw vegetable mix
How to Make the Coleslaw
- In a medium bowl, whisk together the mayonnaise, apple cider vinegar, salt, pepper, and sugar until smooth. Add 1 to 2 teaspoons of water to thin the dressing slightly, depending on your preferred consistency.
- Add the coleslaw vegetable mix and toss until evenly coated. Taste and adjust seasoning as needed. For the best texture, refrigerate for 10–15 minutes before serving, or use immediately for extra crunch.
Note: This coleslaw can be made ahead and stored in the refrigerator for up to 3 days. Stir again before using, as the dressing may settle slightly over time. Freezing is not recommended.
Carb-Conscious Recipe
These pulled chicken sandwiches can easily be adapted for low-carb diets. Use a no-sugar BBQ sauce and serve the pulled chicken on low-carb buns, in lettuce wraps, or over extra coleslaw salad.
Dietary Substitutions for this Recipe
- Low-carb and keto: Skip the bun and serve the BBQ pulled chicken over slaw or lettuce. Or use keto hamburger buns, which often have 1 to 4 net carbs per bun.
- Gluten-free: Use gluten-free buns or serve in a bowl with extra coleslaw and no bun.
- Dairy-free: Be sure your mayonnaise is dairy-free.
How to Make Pulled Chicken Sandwiches
- Place 1½ pounds of boneless, skinless chicken breasts directly into an Instant Pot or pressure cooker. Add 1 cup of water or chicken stock, then season with salt, pepper, and garlic powder.
- Seal the lid and pressure cook on Manual HIGH for 10 minutes.
- Allow the pressure to release naturally for 5–10 minutes, then carefully open the valve and remove the lid.
- Transfer the chicken to a bowl and shred using two forks or a meat shredder. Stir in ¾ cup of BBQ sauce, adding more or less depending on how saucy you like the chicken.
- To make coleslaw, whisk together ¼ cup apple cider vinegar, a pinch of salt and pepper, and 1 teaspoon sugar (optional) in a separate bowl. Fold in 8 ounces of coleslaw vegetable mix to make the slaw.
- Lightly toast 5 hamburger buns or dinner rolls. Assemble each sandwich with prepared BBQ pulled chicken and a generous spoonful of slaw.
No Smoker Pulled Chicken Sandwiches Video
In this full YouTube video, I walk through the entire recipe and share helpful tips. You can cook along and see exactly what each step should look like, helping you cook with confidence.
Tips for This Recipe
- Time-saving tips: Shred leftover cooked chicken or store-bought rotisserie chicken. You can also use a store-bought coleslaw mix with dressing if you prefer not to make it from scratch.
- Shred the chicken while warm: Chicken shreds more easily when it’s still warm.
- Adjust the sauce consistency: More BBQ sauce creates a saucier sandwich; less keeps it lighter. Be sure the colelaw mix isn’t too liquidy, or it will soften the buns or cause the sandwiches to break apart when assembled.
- Toast the buns: This crisps them up and helps keep them from getting soggy.
- Prep ahead: Store chicken and slaw separately for best texture. Do not freeze the coleslaw, as it will become soggy when defrosted.
Frequently Asked Questions
Can I make pulled chicken sandwiches in a slow cooker?
Yes. Season the chicken as directed, omit the water or broth, and cook on HIGH for 4 hours or LOW for 8 hours. Shred and mix with BBQ sauce before serving.
Can I use rotisserie chicken?
Absolutely. Shred the chicken and warm it with BBQ sauce for a quick shortcut.
What’s the best BBQ sauce for pulled chicken sandwiches?
Any BBQ sauce works. Choose a flavor you enjoy, or use a no-sugar BBQ sauce for a lower-carb option. I recommend using a smoky sauce to mirror a smoked BBQ chicken flavor.
Can I meal prep BBQ pulled chicken sandwiches?
Yes. Store the BBQ chicken and slaw separately in the fridge and assemble just before eating to keep everything fresh.
Are these the same as shredded chicken sandwiches?
These are a type of shredded chicken sandwich, but they’re specifically BBQ-style pulled chicken sandwiches with sauced chicken and slaw.
Storage and Reheating
- Refrigerate: Store BBQ pulled chicken in an airtight container for up to 4 days in the fridge. Store the slaw separately.
- Freezer: Freeze the prepared shredded BBQ chicken in an airtight container for up to 3 months. Freezing the coleslaw is not recommended as it will get soggy when defrosted. The coleslaw is best made fresh.
- Serving Leftovers: Reheat the chicken gently in a pan or microwave until warmed through. Add the cold coleslaw mix when assembling the sandwiches.
More Shredded Chicken Recipes You Might Like
- Instant Pot Shredded Chicken
- Slow Cooker Shredded Chicken
- BLT Salad with Chicken
- Easy Chicken Quesadillas
- Easy Chicken Enchiladas
Recipe Cost Breakdown
Total estimated recipe cost: $8.60
Cost per serving (5 sandwiches): ~$1.72
Comparable restaurant pulled chicken sandwich with sides: ~$12–$16 per serving
Toggle Full Ingredient Cost Breakdown
| Ingredient | Amount Used | Estimated Cost |
|---|---|---|
| Chicken breast | 1½ lb | $4.50 |
| BBQ sauce | ½ cup | $0.80 |
| Hamburger buns or rolls | 5 | $1.50 |
| Mayonnaise | â…“ cup | $0.35 |
| Apple cider vinegar | 2 Tbsp | $0.10 |
| Coleslaw vegetable mix | 8 oz | $1.35 |
| Sugar (optional) | 1 tsp | $0.05 |
Based on actual amount of ingredients used and U.S. national average grocery prices as of 2026. Actual costs may vary by region or store.
Pulled Chicken Sandwiches Recipe
Equipment
- Instant Pot optional
- Slow cooker optional
Ingredients
Sandwich Ingredients
- 1 ½ pounds chicken breast boneless, skinless
- 1 cup water or chicken stock
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¾ cup BBQ sauce use no-sugar for keto
- 5 large hamburger buns or dinner rolls
Homemade Coleslaw
- ½ cup mayonnaise
- ¼ cup apple cider vinegar
- 1 pinch salt and pepper
- 1 teaspoon sugar optional
- 1 to 2 teaspoons water to thin if needed
- 8 ounces coleslaw vegetable mix
Instructions
Prepare the Pulled BBQ Chicken
- Place the chicken breasts directly in an Instant Pot or pressure cooker. Note: see notes below regarding using a slow cooker, cooked rotisserie chicken, or leftover chicken breast)
- Add the water or chicken stock to the pot. Sprinkle the chicken with salt, garlic powder, and black pepper.
- Add the lid, seal, and pressure cook on Manual HIGH for 10 minutes.
- Let the steam release naturally for 5 to 10 minutes, then open the pressure valve and remove the lid.
- Transfer the chicken to a medium dish bowl. Use two forks or a meat shredder to shred the chicken.
- Stir in the BBQ sauce and set aside.
Assemble
- In a medium bowl, stir together all of the coleslaw ingredients, except for the vegetables, to make a coleslaw dressing.
- Mix in the coleslaw vegetables to make the coleslaw.
- Serve the buns with the desired amount of the prepared BBQ pulled chicken and coleslaw.
Notes
- You can use a slow cooker, instead of an Instant Pot, to make the pulled chicken breast. Season as directed, but omit the water or broth, then slow cook on HIGH for 4 hours, or LOW for 8 hours.
- To save time, you can use leftover chicken breast or store-bought rotisserie chicken. Simply shred the chicken and mix in BBQ sauce. You'll need about 2 cups of cooked, shredded chicken breast.
- You can also use a store-bought coleslaw mix with dressing if you don't want to make a homemade version.
- Adjust the sauce as needed. Don't use too much BBQ sauce, and drain any excess liquid from the coleslaw mix to prevent soggy sandwiches.
- If storing leftovers, keep the coleslaw mix separate from the BBQ chicken. Do not freeze the coleslaw mix.
Love homemade coleslaw! This recipe is perfect for Game Day and summer parties!
It sure is, thanks!
These pulled chicken sandwiches came together perfectly and were super easy to assemble for a quick meal.
That’s the point. Thanks!
These were so delicious and simple. The crunchy coleslaw on top adds the perfect fresh bite to all that saucy chicken.
Thanks for the comment!
Made these for superbowl Sunday and the guys loved them! Thank you for the easy to follow recipe, they were delicious!
Glad it was a hit! Thanks.
So simple, so good! I love that this recipe only takes 30 minutes, but it still tastes like something you’d order at a restaurant, especially with that coleslaw on top. Thanks!
Glad you liked the recipe! Thanks.