This Pulled Chicken Sandwich makes for an easy and delicious dinner that everyone will love.  Tender chicken breast rubbed in spices then slow roasted, served on a toasted bun with barbecue sauce and coleslaw. Does it get any better?

Pulled chicken in a sandwich bun topped with barbecue sauce and coleslaw

I’ve been craving a pulled pork sandwich lately, this happens a lot. But instead of pork, I made my pulled pork sandwich (pictured below) recipe using chicken breasts instead of pork which is much faster, but just as good.

Shredded pulled pork on a bun with the top removed showing coleslaw and sauce

The chicken roasts for 1 hour, the pork for 6. The key to keeping the chicken moist is roasting it in chicken stock mixed with barbecue sauce because chicken breasts can tend to dry. Any of your favorite sauce will work fine.

Pouring barbecue sauce on to pulled chicken

What is a pulled chicken sandwich without coleslaw? I’ve got you covered on that also with my crunchy vegetable coleslaw, because this sandwich has to have the crunch and creaminess of coleslaw.

Crunchy vegetable coleslaw with vibrant orange carrot shreds and green scallions in a bowl

These are the components that make up the perfect pulled chicken/pork sandwich for me. And now that I’ve made myself hungry and craving this all over again, I’m off to make my grocery list so I can make this for dinner.

A closeup showing the barbecue sauce dripping out of the sandwich onto the board

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Yield: 4 servings

Pulled Chicken Sandwich

A side view of pulled chicken piled onto a bun and topped with coleslaw

Tender chicken breasts slow roasted in spices and served on a bun with bbq sauce and coleslaw.

Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes


  • 3 tablespoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon mustard powder
  • 1 tablespoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 pounds skinless, boneless chicken breast
  • 1/3 cup (78 ml) chicken stock
  • 1/2 cup (118 ml) barbecue sauce, plus 1 cup and more for serving
  • 4 buns


  1. Add the smoked paprika, mustard powder, mustard powder, onion powder, garlic powder, salt and pepper, mix well.
  2. Add the chicken breasts to a roasting pan and rub well with the spice blend until they are all completely covered.
  3. Cover and refrigerate 1 hour to overnight.
  4. 1 hour prior to roasting, remove the chicken from the refrigerator and allow to come to room temperature while preheating oven to 300 °F/150°C.
  5. Mix the chicken stock with 1/4 cup (60 ml) of barbecue sauce and pour the bottom of the baking dish. Add the chicken breasts, coating with the sauce and cover tightly with foil.
  6. Roast for 1 hour, then remove the foil. Turn over the chicken breasts and continue to roast for 30 minutes more.
  7. After removing from the oven, remove the chicken from the pan. Pour some of the liquid out of the pan and reserve about 1 cup (236 ml) in the roasting pan. Stir in 1 cup of the barbecue sauce, then add the chicken back into the pan.
  8. Using 2 forks, going with the grain, shred the chicken mixing with the sauce as you go.
  9. Serve warm on toasted buns and extra sauce.

Nutrition Information



Serving Size


Amount Per Serving Calories 943Total Fat 20gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 12gCholesterol 387mgSodium 1140mgCarbohydrates 33gFiber 4gSugar 8gProtein 148g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.