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+ servings

Pulled BBQ Chicken Sandwiches

pulled bbq chicken sandwiches
Print Recipe
4 from 1 vote


For the BBQ Sauce:

  • 1 cup ketchup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon brown sugar
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

For the Pulled Chicken:

  • 2 lbs boneless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 tablespoon brown sugar
  • 1 teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika

For Serving:

  • 8-10 buns
  • Coleslaw (optional)
  • Sliced pickles (optional)


To make the BBQ sauce:

  • Combine all ingredients in a saucepan over medium heat.
  • Simmer for 5-10 minutes until slightly thickened.
  • Use right away or store in the fridge for a week or more.

To make the Pulled Chicken:

  • On the Grill: Rub chicken breasts or thighs with olive oil, brown sugar, salt, pepper, cumin and paprika.
  • Cook on grill preheated to medium high heat for about 5 minutes on each side until cooked through. Time will vary based on size of chicken breasts or thighs. Adjust heat as necessary so chicken doesn't burn while it finishes cooking.
  • In the Slow Cooker: Add chicken, olive oil, brown sugar, salt, pepper, cumin and paprika to a slow cooker. Add ½ cup water.
  • Cover and cook on high for 2-3 hours or on low for 4-6 hours until chicken is cooked through.
  • Once chicken is cooked on either the grill or in the slow cooker, let cool for about 15 minutes. Shred with your hands or 2 forks.
  • Combine pulled chicken with all of the BBQ sauce and serve immediately or keep warm in a slow cooker for up to 4 hours.
  • Serve with buns, coleslaw and/or pickles or as desired.


Calories: 434kcal, Carbohydrates: 44g, Protein: 30g, Fat: 15g, Saturated Fat: 3g, Cholesterol: 73mg, Sodium: 954mg, Potassium: 349mg, Fiber: 1g, Sugar: 14g, Vitamin A: 384IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 12mg
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