BBQ Pulled Chicken Sandwiches with Pickles
Satisfy your comfort food cravings with these BBQ Pulled Chicken Sandwiches with Pickles! Packed with juicy shredded chicken, smoky barbecue sauce, and tangy pickles on a soft toasted bun, this easy sandwich recipe is perfect for quick dinners, game day snacks, family meals, and summer cookouts.
Ingredients
- For the Pulled Chicken:
- 2 lbs boneless, skinless chicken breasts (or thighs for juicier meat)
- 1 tbsp olive oil (if cooking on stovetop)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup barbecue sauce (your favorite brand or homemade)
- 1/2 cup chicken broth (or water)
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- Salt and pepper, to taste
- For the Sandwiches:
- 6 sandwich buns or brioche rolls
- Dill pickles, sliced (as topping)
- Optional: coleslaw, cheese slices, jalapeños
Instructions
- Step 1: Cook the Chicken: Stovetop Method : Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and sauté until softened, about 3 minutes. Stir in garlic and cook for 30 seconds. Add chicken breasts, chicken broth, smoked paprika, salt, and pepper. Cover and simmer for 20–25 minutes until chicken is cooked through (internal temp 165°F/74°C).
- Slow Cooker Method: Place chicken, onion, garlic, broth, smoked paprika, salt, and pepper in the slow cooker. Cook on low for 6 hours or high for 3–4 hours.
- Instant Pot Method: Place all chicken ingredients in the pot. Cook on HIGH pressure for 12 minutes, quick release.
- Step 2: Shred the Chicken: Remove chicken from pot and shred using two forks. Return shredded chicken to pot.
- Step 3: Add BBQ Sauce: Stir in barbecue sauce and apple cider vinegar. Simmer for 5–10 minutes until sauce thickens and coats chicken well.
- Step 4: Assemble the Sandwiches: Toast buns lightly (optional for extra flavor). Pile BBQ pulled chicken onto buns. Top with pickles and optional toppings (coleslaw, cheese, jalapeños).Serve hot.