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Pulled Chicken Sandwiches with Smoky Barbecue Sauce

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Tender pulled chicken breasts simmered in a smoky, tangy barbecue sauce, served on soft sandwich buns for a cozy and comforting meal perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 2 large chicken breasts (1 to 1.5 pounds / 450 to 680 grams)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup ketchup (240 ml)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon mustard powder
  • 1 teaspoon hot sauce (optional)
  • 1/4 cup water (60 ml)
  • 4–6 soft sandwich buns (brioche or potato rolls)
  • Pickles (optional)
  • Coleslaw (optional)

Instructions

  1. Pat the chicken breasts dry and season both sides with salt, pepper, garlic powder, and onion powder.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown. (If using a slow cooker, skip searing and place the seasoned chicken directly inside.)
  3. In a medium bowl, combine ketchup, apple cider vinegar, brown sugar, smoked paprika, Worcestershire sauce, mustard powder, and hot sauce if using. Stir in water to loosen the sauce. Taste and adjust seasoning as needed.
  4. If using a skillet, reduce heat to low, pour half the barbecue sauce over the chicken, cover the pan, and simmer gently for 20-25 minutes, flipping once halfway through, until chicken reaches 165°F (74°C). If using a slow cooker, set on low for 3-4 hours or high for 1.5-2 hours, adding the sauce at the start.
  5. Remove chicken to a plate and let rest for 5 minutes. Using two forks or shredding claws, pull the chicken apart into bite-sized pieces.
  6. Return shredded chicken to the pan or slow cooker and stir in the remaining barbecue sauce. Heat through on low for 5 minutes to meld flavors.
  7. Toast sandwich buns lightly in a dry skillet or oven at 375°F (190°C) for 3-5 minutes until golden and warm.
  8. Assemble sandwiches by piling pulled chicken on the bottom bun, adding pickles or coleslaw if desired, then topping with the top bun. Serve immediately.

Notes

Searing the chicken before slow cooking seals in juices and adds flavor. Let the chicken rest before shredding to keep it moist. Adjust barbecue sauce thickness with water or apple juice if needed. For gluten-free, use gluten-free buns; for dairy-free, skip coleslaw or use dairy-free mayo.

Nutrition

Keywords: pulled chicken, barbecue sauce, chicken sandwiches, smoky barbecue, easy dinner, comfort food, slow cooker chicken, weeknight meal

Find it online: https://magnetmeal.com/pulled-chicken-sandwiches-recipe-easy-smoky-barbecue-sauce-tutorial/