There’s something undeniably satisfying about a hearty sandwich, and when it comes to combining smoky, succulent flavours with a refreshing crunch, nothing quite beats a BBQ pulled chicken sandwich with slaw. This culinary pairing offers a delightful balance of textures and tastes, making it a go-to for casual weeknight dinners, weekend gatherings, or even a sophisticated lunch. The tender, slow-cooked chicken, imbued with rich BBQ spices, finds its ideal counterpart in a vibrant, crisp coleslaw, providing that essential tangy counterpoint that elevates every bite.

As an experienced home cook, I, Sara Gomez, know the joy of discovering a truly winning combination. I stumbled upon this combination by accident, and it’s been a hit ever since, sparking endless variations in my kitchen. This comprehensive listicle is designed to inspire you with 15 inventive ways to enjoy this beloved dish, whether you’re looking for a quick fix or a slow-cooked masterpiece. We’ve even got ideas that pair well with other fantastic meals, like a rich creamy chicken and rice for a complete family feast or, if you’re in the mood for something different, perhaps some crispy baked coconut chicken tenders. Get ready to transform your chicken dinners!

Why You’ll Love This List

• Versatile Meal Solutions: Discover diverse flavour profiles, from classic smoky to spicy and tangy, ensuring there’s a recipe for every palate and occasion.
• Time-Saving Options: Find recipes suitable for slow cookers, instant pots, and quick stovetop methods, adapting to your busy schedule.
• Nutritional Balance: Each recipe provides estimated nutritional information, helping you make informed choices without sacrificing flavour.
• Creative Culinary Inspiration: Explore unique ingredient pairings for both the pulled chicken and the slaw, encouraging experimentation in your own kitchen.
• Clear, Concise Instructions: Follow easy-to-understand, step-by-step guides with specific British English measurements for consistent results every time.

BBQ Pulled Chicken Sandwiches with Slaw

15 min prep  ·  30 min cook  ·  4 servings

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1. Honey Mustard BBQ Pulled Chicken with Apple Slaw

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A delightful fusion of sweet and savoury, this pulled chicken is coated in a sticky honey mustard BBQ sauce. The addition of a refreshing apple slaw provides a crisp, fruity contrast that is truly exceptional.

Ingredients

• 500g chicken tenderloins
• 100ml honey
• 50g Dijon mustard
• 150ml BBQ sauce
• 1 large green apple, julienned
• 200g white cabbage, shredded
• 3 tbsp Greek yoghurt
• 4 potato rolls

Instructions

1. Place chicken tenderloins in a baking dish, then mix honey, Dijon mustard, and BBQ sauce together.
2. Pour the sauce over the chicken, ensuring each piece is well coated, and bake at 180°C for 25-30 minutes.
3. Once cooked, shred the chicken directly in the baking dish and toss thoroughly with the sauce.
4. In a separate bowl, combine julienned apple, shredded white cabbage, and Greek yoghurt for the slaw.
5. Serve the warm, saucy honey mustard chicken on toasted potato rolls, topped with the crisp apple slaw.

Quick tip: Use a mandoline for perfectly thin apple strips in your slaw.

2. Sweet & Smoky Pulled Chicken with Pineapple Slaw

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Indulge in the irresistible combination of sweet and smoky with this pulled chicken, glazed in a rich, slightly sweet BBQ sauce. The tropical pineapple slaw adds a juicy, tangy crunch that perfectly complements the chicken’s depth.

Ingredients

• 500g chicken thighs
• 200ml sweet BBQ sauce
• 1 tbsp liquid smoke
• 200g fresh pineapple, finely diced
• 200g shredded white cabbage
• 50g red bell pepper, finely diced
• 60g mayonnaise
• 4 sesame seed buns

Instructions

1. Place chicken thighs in a slow cooker, cover with sweet BBQ sauce and liquid smoke, then cook on low for 4-5 hours.
2. Shred the cooked chicken directly in the slow cooker, stirring to ensure it’s fully coated in the sweet and smoky sauce.
3. In a separate bowl, combine finely diced pineapple, shredded white cabbage, and red bell pepper.
4. Dress the slaw mix with mayonnaise, ensuring all ingredients are well combined and coated.
5. Serve the warm, sweet and smoky pulled chicken on toasted sesame seed buns, topped with the vibrant pineapple slaw.

Quick tip: Grilling the pineapple slightly before dicing can enhance its sweetness and add a char flavour to the slaw.

3. Smoky Paprika Pulled Chicken with Feta and Mint Slaw

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This recipe features deeply flavoured pulled chicken, rich with smoky paprika. It’s perfectly contrasted by a refreshing slaw studded with salty feta and fresh mint, offering a sophisticated and unique taste experience.

Ingredients

• 600g chicken thighs
• 3 tbsp smoked paprika
• 1 tsp cumin
• 150ml tomato passata
• 100ml chicken stock
• 200g shredded white cabbage
• 50g crumbled feta cheese
• 2 tbsp fresh mint, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 4 soft white rolls

Instructions

1. Brown chicken thighs in a large pot, then add smoked paprika, cumin, tomato passata, and chicken stock.
2. Cover and simmer gently for 45 minutes to 1 hour, until the chicken is fork-tender.
3. Remove chicken, shred, and stir back into the rich, smoky sauce.
4. Combine shredded white cabbage, crumbled feta, and chopped mint in a bowl, then dress with olive oil and lemon juice.
5. Pile the smoky paprika pulled chicken onto soft white rolls, then top generously with the refreshing feta and mint slaw.

Quick tip: A pinch of chilli flakes can be added to the chicken sauce for a subtle warmth.

4. Fiery Habanero Pulled Chicken with Cool Cucumber Raita Slaw

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For the spice enthusiasts, this recipe brings intense heat with habanero-infused pulled chicken. The refreshing and creamy cucumber raita slaw acts as a cooling balm, balancing the fiery chicken with its soothing properties.

Ingredients

• 500g chicken thighs
• 1-2 habanero peppers, minced (adjust to taste)
• 150ml tomato sauce
• 1 tsp ground cumin
• 200g shredded white cabbage
• 100g grated cucumber
• 150g natural Greek yoghurt
• 1 tbsp fresh mint, chopped
• 4 crusty baguettes

Instructions

1. Sauté minced habanero and cumin in a pot, then add chicken thighs and tomato sauce.
2. Simmer, covered, for 30-40 minutes until chicken is tender and easily shredded.
3. Remove chicken, shred, and return to the spicy sauce, mixing thoroughly.
4. In a bowl, combine shredded white cabbage, grated cucumber, Greek yoghurt, and chopped mint for the raita slaw.
5. Serve the fiery habanero pulled chicken on split crusty baguettes, generously topped with the cool cucumber raita slaw.

Quick tip: Wear gloves when handling habanero peppers to avoid skin irritation.

5. Lemon Herb Pulled Chicken with Artichoke Slaw

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A bright and invigorating option, this pulled chicken is infused with fresh lemon and aromatic herbs. The unique artichoke slaw adds a delightful tang and a tender bite, offering a gourmet twist on the classic.

Ingredients

• 500g chicken breasts
• Juice and zest of 1 lemon
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 150ml chicken stock
• 200g shredded green cabbage
• 100g jarred artichoke hearts, drained and chopped
• 3 tbsp olive oil
• 4 sourdough rolls

Instructions

1. Place chicken breasts in a pot with lemon juice, zest, chopped parsley, thyme, and chicken stock.
2. Simmer gently for 20-25 minutes until the chicken is fully cooked and tender.
3. Remove chicken, shred, and return to the flavourful lemony herb broth.
4. Combine shredded green cabbage and chopped artichoke hearts in a bowl, then dress with olive oil and a squeeze of lemon.
5. Pile the warm lemon herb pulled chicken onto toasted sourdough rolls, topped with the distinctive artichoke slaw.

Quick tip: A dash of white wine vinegar can be added to the slaw for extra zing.

6. Creamy Dill Pulled Chicken with Crunchy Fennel Slaw

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A fresh and herbaceous take, this pulled chicken is bathed in a creamy dill sauce. The star of the show, the crunchy fennel slaw, offers a unique anise-like flavour and a satisfying texture that brightens the entire sandwich.

Ingredients

• 500g chicken breasts
• 150g full-fat Greek yoghurt
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 fennel bulb, thinly sliced
• 150g shredded white cabbage
• 1 tbsp olive oil
• 4 seeded rolls

Instructions

1. Poach chicken breasts in simmering water for 15-20 minutes until cooked through.
2. Once cooked, shred the chicken and set aside.
3. Whisk together Greek yoghurt, chopped dill, and lemon juice, then stir in the shredded chicken.
4. In a separate bowl, combine thinly sliced fennel and shredded white cabbage, then dress with olive oil and a pinch of salt.
5. Serve the creamy dill pulled chicken on toasted seeded rolls, topped with the crisp and aromatic fennel slaw.

Quick tip: For an even creamier chicken, add a splash of chicken stock to the yoghurt mixture.

7. Classic BBQ Pulled Chicken with Crunchy Red Cabbage Slaw

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A truly essential rendition, this recipe focuses on perfectly tender BBQ pulled chicken, rich in classic flavour. It’s balanced by a simple yet effective crunchy red cabbage slaw, providing a beautiful colour contrast and a satisfyingly crisp texture.

Ingredients

• 500g chicken breasts, boneless, skinless
• 250ml favourite BBQ sauce
• 1 tsp garlic powder
• 250g red cabbage, finely shredded
• 50g spring onions, thinly sliced
• 60g mayonnaise
• 1 tbsp white wine vinegar
• 4 artisan rolls

Instructions

1. Place chicken breasts in an oven-safe dish, season with garlic powder, and cover generously with BBQ sauce.
2. Bake at 180°C for 30-35 minutes, or until the chicken is cooked through and tender.
3. Remove chicken from the oven, shred it directly in the dish, and stir to coat thoroughly with the sauce.
4. In a separate bowl, combine finely shredded red cabbage, thinly sliced spring onions, mayonnaise, and white wine vinegar.
5. Season the slaw to taste with salt and pepper.
6. Serve the warm, classic BBQ pulled chicken piled high onto toasted artisan rolls, topped with the vibrant red cabbage slaw.

Quick tip: Let the slaw sit for 15-20 minutes before serving to allow the flavours to meld.

8. Classic Smoky Pulled Chicken Sandwich with Creamy Coleslaw

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Embrace the timeless appeal of smoky pulled chicken, slow-cooked until fall-apart tender, slathered in a robust BBQ sauce. Paired with a simple, creamy coleslaw, it’s a harmonious blend of rich flavour and refreshing crunch.

Ingredients

• 500g chicken breasts, boneless, skinless
• 250ml BBQ sauce
• 1 tbsp smoked paprika
• 150g shredded cabbage
• 50g shredded carrot
• 60g mayonnaise
• 1 tbsp apple cider vinegar
• 4 brioche buns

Instructions

1. Place chicken breasts in a slow cooker, sprinkle with smoked paprika, and cover with BBQ sauce.
2. Cook on low for 4-6 hours or high for 2-3 hours until the chicken is easily shredded with two forks.
3. Meanwhile, combine shredded cabbage, carrot, mayonnaise, and apple cider vinegar in a bowl for the slaw, then season.
4. Shred the cooked chicken directly in the slow cooker, stirring to coat thoroughly with the sauce.
5. Serve the warm pulled chicken generously piled into toasted brioche buns, topped with the creamy coleslaw.

Quick tip: For extra smoky flavour, add a dash of liquid smoke to the BBQ sauce before cooking.

9. Spicy Chipotle Pulled Chicken with Zesty Lime Slaw

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Kick things up a notch with fiery chipotle-infused pulled chicken, offering a deep, smoky heat. A bright and zesty lime coleslaw cuts through the richness, providing a vibrant contrast that awakens the palate.

Ingredients

• 500g chicken thighs, boneless, skinless
• 100g chipotle in adobo sauce, chopped
• 150ml chicken stock
• 1 large red onion, thinly sliced
• 300g mixed cabbage and carrot slaw mix
• Juice of 2 limes
• 3 tbsp olive oil
• 4 crusty rolls

Instructions

1. Sear chicken thighs in a hot pan until lightly browned, then transfer to an Instant Pot.
2. Add chipotle in adobo, chicken stock, and half the sliced red onion to the Instant Pot; cook on high pressure for 15 minutes.
3. Quick release pressure, remove chicken, and shred it, then return to the pot to mix with the sauce.
4. Combine slaw mix, remaining red onion, lime juice, and olive oil in a bowl, then season well.
5. Fill crusty rolls with the spicy pulled chicken and top generously with the fresh, zesty lime slaw.

Quick tip: Adjust the amount of chipotle to your preferred spice level; a little goes a long way!

10. Tangy Carolina Pulled Chicken with Vinegar Slaw

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Experience the distinctive tang of Carolina-style BBQ chicken, made with a vinegar-based sauce that’s both piquant and flavourful. This lighter pulled chicken pairs exquisitely with a crunchy, sharp vinegar coleslaw.

Ingredients

• 600g chicken breast fillets
• 120ml apple cider vinegar
• 60ml tomato paste
• 2 tbsp brown sugar
• 1 tsp mustard powder
• 300g finely shredded cabbage
• 50g finely shredded red onion
• 4 burger buns

Instructions

1. Simmer chicken breast fillets in a pot with apple cider vinegar, tomato paste, brown sugar, and mustard powder for 20 minutes.
2. Remove chicken, shred finely, and return to the pot, allowing it to soak up the tangy sauce.
3. For the slaw, toss shredded cabbage and red onion with 30ml apple cider vinegar and a pinch of sugar.
4. Season the slaw to taste with salt and black pepper, ensuring it has a good balance of tang and sweetness.
5. Serve the warm, tangy pulled chicken on soft burger buns, crowned with the crisp vinegar slaw.

Quick tip: For an extra kick, add a pinch of cayenne pepper to the chicken sauce.

11. Garlic Herb Pulled Chicken with Mediterranean Slaw

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A departure from traditional BBQ, this version features succulent chicken infused with fragrant garlic and herbs. The Mediterranean slaw, with its fresh vegetables and bright vinaigrette, offers a lighter, zesty accompaniment.

Ingredients

• 500g chicken breasts
• 4 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 150ml vegetable stock
• 100g cucumber, finely diced
• 100g tomatoes, finely diced
• 100g red onion, finely sliced
• 150g shredded cabbage
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 4 wholemeal rolls

Instructions

1. Sauté minced garlic, oregano, and basil in a pan for 1 minute until fragrant.
2. Add chicken breasts and vegetable stock, then simmer until chicken is cooked through, approximately 15-20 minutes.
3. Remove chicken, shred, and return to the pan to coat in the aromatic herb sauce.
4. Combine cucumber, tomatoes, red onion, and shredded cabbage in a bowl, then dress with olive oil and red wine vinegar.
5. Serve the flavourful garlic herb pulled chicken on wholemeal rolls, topped with the vibrant Mediterranean slaw.

Quick tip: Fresh herbs like parsley or dill can be added to the slaw for extra freshness.

12. Asian-Inspired Pulled Chicken with Sriracha Peanut Slaw

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Embark on a flavour journey with this Asian-inspired pulled chicken, boasting notes of ginger, soy, and sesame. The sriracha peanut slaw delivers a spicy, nutty kick and a satisfying crunch, creating an exciting fusion sandwich.

Ingredients

• 500g chicken breasts
• 60ml soy sauce (light)
• 2 tbsp rice vinegar
• 1 tbsp grated fresh ginger
• 1 tbsp sesame oil
• 200g shredded red cabbage
• 50g grated carrot
• 3 tbsp smooth peanut butter
• 1 tbsp sriracha sauce
• 1 tbsp lime juice
• 4 ciabatta rolls

Instructions

1. Place chicken breasts in a pot, add soy sauce, rice vinegar, grated ginger, and sesame oil, then simmer for 20 minutes.
2. Remove chicken, shred finely, and return to the sauce to absorb the delicious Asian flavours.
3. In a bowl, combine shredded red cabbage and grated carrot for the slaw base.
4. Whisk together peanut butter, sriracha, and lime juice, then toss thoroughly with the slaw ingredients.
5. Serve the warm, Asian-inspired pulled chicken on toasted ciabatta rolls, crowned with the spicy peanut slaw.

Quick tip: Garnish with chopped coriander and toasted sesame seeds for added flavour and texture.

13. Maple Glazed Pulled Chicken with Pecan and Cranberry Slaw

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A truly autumnal delight, this pulled chicken is glazed with sweet, rich maple syrup. The accompanying slaw is a textural marvel, featuring crunchy pecans and tart dried cranberries, providing a delightful balance of flavours.

Ingredients

• 500g chicken breasts
• 100ml maple syrup
• 60ml apple cider vinegar
• 1 tbsp Dijon mustard
• 200g shredded red cabbage
• 50g chopped pecans
• 30g dried cranberries
• 60g mayonnaise
• 4 rustic bread rolls

Instructions

1. Whisk together maple syrup, apple cider vinegar, and Dijon mustard, then coat chicken breasts in the mixture.
2. Bake the chicken at 190°C for 25-30 minutes, basting occasionally, until cooked through and glazed.
3. Shred the cooked chicken and toss it back in the sticky maple glaze.
4. Combine shredded red cabbage, chopped pecans, and dried cranberries in a bowl.
5. Dress the slaw with mayonnaise, then serve the warm maple-glazed chicken on rustic bread rolls with the pecan and cranberry slaw.

Quick tip: Toast the pecans lightly before adding them to the slaw for enhanced nutty flavour.

14. Smoky Bourbon-Style Pulled Chicken with Pickled Red Onion Slaw

Rich and savoury, this pulled chicken captures the deep, caramelised notes of a classic bourbon-style BBQ sauce (made with apple juice for a Halal option). The sharp, tangy pickled red onion slaw cuts through the richness, adding a refreshing bite.

Ingredients

• 500g chicken thighs
• 150ml apple juice
• 60ml BBQ sauce
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce (Halal certified)
• 2 red onions, thinly sliced
• 150ml apple cider vinegar
• 1 tsp sugar
• 200g shredded white cabbage
• 4 soft burger buns

Instructions

1. Combine apple juice, BBQ sauce, brown sugar, and Worcestershire sauce in a slow cooker with the chicken thighs.
2. Cook on low for 4-6 hours until the chicken is easily shredded.
3. Meanwhile, bring apple cider vinegar and sugar to a boil, then pour over thinly sliced red onions; let cool to pickle.
4. Shred the cooked chicken in the slow cooker, mixing well with the sauce.
5. Combine the pickled red onions with shredded white cabbage for the slaw.
6. Serve the warm, smoky pulled chicken on soft burger buns, topped with the tangy pickled red onion slaw.

Quick tip: Make the pickled red onions a day ahead for maximum flavour development.

15. Smoky Black Bean Pulled Chicken with Corn and Avocado Slaw

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This vibrant recipe features pulled chicken simmered with smoky black beans and spices. The slaw is a fiesta of flavours and textures, with sweet corn, creamy avocado, and crisp cabbage, offering a hearty and flavourful meal.

Ingredients

• 500g chicken breasts
• 1 tin (400g) black beans, rinsed and drained
• 100g passata
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 150g shredded red cabbage
• 100g sweetcorn, drained
• 1 ripe avocado, diced
• 2 tbsp fresh coriander, chopped
• 2 tbsp lime juice
• 4 large tortilla wraps (or burger buns)

Instructions

1. Combine chicken breasts, black beans, passata, smoked paprika, and ground cumin in a pot, then simmer for 25-30 minutes.
2. Remove chicken, shred, and return to the pot to mix with the smoky black bean sauce.
3. In a bowl, combine shredded red cabbage, sweetcorn, diced avocado, and chopped coriander.
4. Dress the slaw generously with fresh lime juice and a pinch of salt.
5. Fill large tortilla wraps (or burger buns) with the smoky black bean pulled chicken, then top with the vibrant corn and avocado slaw.

Quick tip: A dash of hot sauce in the chicken mixture adds an extra layer of flavour.

Frequently Asked Questions

From classic smoky flavours to zesty Asian-inspired twists, this collection of BBQ pulled chicken sandwiches with slaw offers a world of culinary possibilities. Each recipe has been crafted to bring you delicious, balanced meals with clear, easy-to-follow instructions. So, whether you’re looking for a quick weeknight dinner or something special for your next gathering, pick your favourite, gather your ingredients, and get cooking! Don’t forget to save or pin this list for future inspiration.