These BBQ pulled chicken sandwiches with cranberry slaw are one of those go-to meals that hit the spot every single time.
They’re tangy, sweet, a little smoky, and totally comforting.
The slaw gives it crunch and zing, while the saucy chicken is fall-apart tender.
This is the kind of meal you can throw together for game day, dinner with friends, or just a cozy night at home.
Why I Love This Recipe
I’ve made these sandwiches for backyard parties, potlucks, and rainy weeknights—and they’re always a hit. Everyone thinks I spent hours cooking, but it comes together so easily. It’s that perfect mix of sweet and smoky, crunchy and tender.
- The cranberry slaw adds color and freshness
- Great for using leftover chicken or rotisserie chicken
- Cooks fast in one pot or pan
- Tastes even better the next day
- Feels like comfort food without being heavy
Servings and Time
Makes: 6 sandwiches
Total Time: 30 minutes
What You’ll Need
For the Pulled Chicken:
- 1 ½ lbs cooked boneless, skinless chicken breasts (shredded)
- 1 ½ cups BBQ sauce (your favorite kind)
- 1 tbsp apple cider vinegar
- 1 tbsp brown sugar
- ½ tsp smoked paprika
- ½ tsp garlic powder
For the Cranberry Slaw:
- 2 cups shredded purple cabbage
- 1 cup shredded carrots
- ½ cup dried cranberries
- ¼ cup mayo
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Pinch of salt and pepper
For Serving:
- 6 brioche buns
Pro Tips
- Use pre-cooked or rotisserie chicken to save time
- Toast the brioche buns for an extra layer of texture
- Make the slaw a few hours ahead so the flavors can meld
- Add a little hot sauce to the BBQ mix if you like heat
- Leftover slaw is great in wraps or tacos the next day
Tools Required
- Large mixing bowl
- Medium saucepan or skillet
- Forks for shredding chicken
- Measuring spoons and cups
- Spoon or spatula
- Knife and cutting board (if prepping veggies)
Substitutions and Variations
- Swap chicken for pulled pork or jackfruit for a plant-based version
- Use green cabbage instead of purple
- Try Greek yogurt instead of mayo for a lighter slaw
- Add sliced jalapeños for a spicy kick
- Serve on sandwich rolls, wraps, or even over rice
Make Ahead Tips
You can make both the BBQ chicken and slaw up to 2 days ahead. Store separately in the fridge and assemble sandwiches fresh.
Step-by-Step Instructions
Step 1: Shred the Chicken
Place 1 ½ lbs cooked boneless, skinless chicken breasts on a cutting board and use two forks to shred it into thin strands.
Step 2: Make the BBQ Sauce Mix
In a saucepan, combine 1 ½ cups BBQ sauce, 1 tbsp apple cider vinegar, 1 tbsp brown sugar, ½ tsp smoked paprika, and ½ tsp garlic powder. Stir everything together over medium heat.
Step 3: Add Chicken to the Sauce
Add the shredded chicken to the saucepan. Stir well so all the meat is coated. Let it simmer on low for about 8–10 minutes.
Step 4: Make the Cranberry Slaw
In a large mixing bowl, combine 2 cups shredded purple cabbage, 1 cup shredded carrots, ½ cup dried cranberries, ¼ cup mayo, 1 tbsp apple cider vinegar, 1 tsp honey, and a pinch of salt and pepper. Toss everything until evenly coated.
Step 5: Toast the Buns (Optional)
Place 6 brioche buns cut side down on a dry skillet or toaster pan. Toast until golden, about 1–2 minutes.
Step 6: Assemble the Sandwiches
Scoop a generous portion of BBQ pulled chicken onto the bottom half of each toasted bun, then top with cranberry slaw and the top bun.
Leftovers and Storage
Store leftover chicken and slaw in separate airtight containers in the fridge for up to 3 days. Reheat chicken on the stove or microwave. Don’t store assembled sandwiches—buns get soggy.
Why This Recipe Works (Quick Science)
Shredding the chicken gives it more surface area to soak up the sauce, making every bite juicy. The vinegar and sugar in the sauce balance each other out and help tenderize the meat. The acidity in the slaw cuts through the richness of the BBQ chicken, keeping everything balanced.
Common Mistakes
- Using cold chicken—warm it slightly before shredding for easier handling
- Skipping the slaw—it’s what brings crunch and contrast
- Using too much sauce—it should coat, not drown, the chicken
- Not toasting the buns—they’ll fall apart faster if they’re too soft
What to Serve With
- Sweet potato fries
- Corn on the cob
- Pickles or pickled red onions
- Mac and cheese
- A crisp green salad
FAQ
Can I use rotisserie chicken?
Yes! Just shred it up and you’re good to go.
Can I freeze the BBQ chicken?
Yep, it freezes well for up to 2 months. Reheat on the stove for best texture.
Can I skip the cranberries in the slaw?
Sure, but they add a nice sweet chew. Diced apples or raisins work too.
Is this spicy?
Nope, it’s mild. But you can always stir in some hot sauce if you like heat.
Try It Out!
Hope you love these BBQ pulled chicken sandwiches as much as I do. When you make them, leave a comment and let me know how it went—or tag me with your twist on it!