These pulled chicken sandwiches are incredibly easy to make… and oh-so-satisfying! Whip up a batch and watch them quickly disappear.
I’m infatuated with sandwiches. Like… seriously obsessed. I even professed my love for them on a podcast recently and I meant every word. Gimme, Gimme, Gimme. If you’re diggin’ chicken handhelds as much as I do, go ahead and give my Habanero Avocado Chicken, Pickle Juice Crispy Fried Chicken and Brunch-Style Banh Mi Sandwiches a try.
With Super Bowl right around the corner, we’re gabbing about some of our favorite football fare on the blog. Today I’m highlighting an insanely tasty protein. It can be served on sandwiches, sliders, lettuce wraps or tossed together with beer cheese for an awesome appetizer with homemade pretzel bites. Seriously, this pulled chicken is so versatile!
COOKING METHODS FOR PULLED CHICKEN:
There are two different ways to prepare this protein. Both are equally delicious, it really depends on how much time you have on your hands. If you’re a planner, you can throw it into your crockpot and forget about it for 8 hours. If you’re on a tight schedule, go ahead and utilize your pressure cooker. This chicken is perfect for game day, weeknight dinner or weekend family gatherings.
OTHER WAYS TO USE PULLED CHICKEN:
Oh, I’ve got oodles of recipes on the blog. Here are some ideas for your fiesta football celebrations this weekend.
- Rojas + Verdes Chicken Enchiladas – Oh my… so good.
- Autumn Cobb Salad – Because sometimes you need some greens.
- BBQ Chicken Skillet Pizza – Duh… an obvious duo.
- Buffalo Chicken Baked Pasta – Swooooon!
WHAT TO SERVE WITH PULLED CHICKEN?
- ½ cup Chicken Bone Broth or Stock
- 1 tbsp. Everything But The Bagel Seasoning
- 6 Boneless, Skinless Chicken Breasts
- 1 cup Mayonnaise
- ⅓ cup Apple Cider Vinegar
- 1 Tbsp. Worcestershire
- 1 Tbsp. Black Pepper
- 2 tsp. Dark Brown Sugar
- ½ tsp. Kosher Salt
- ½ tsp. Onion Powder
- ½ tsp. Garlic Powder
- ¼ tsp. Cayenne
- Dill Pickles, as needed
- 4 Sandwich Rolls or Hamburger Buns
- INSTANT POT CHICKEN: Place bone broth and seasoning in the instant pot. Set chicken inside the pot and cover with the lid.Turn valve to "sealing" and select the pressure cooker button. Set the timer for 15 minutes and allow the cooker to pressurize. Once cooked, switch the valve to "vent" and let the instant pot release pressure release for 10 minutes. After 10 minutes, open the lid and ladle out about half the liquid. Shred with two forks and serve as desired. You can add more seasoning here if you wish.
- CROCKPOT CHICKEN: Place Chicken in the crockpot and sprinkle with seasonings. Pour chicken stock over chicken and cook on low, for 6-8 hours. (If using frozen chicken, chicken stock is not necessary.) Remove Chicken with tongs and use two forks to shred.
- FOR THE ALABAMA WHITE SAUCE: Whisk all ingredients together in a mixing bowl until well combined. Pour into a mason jar (with a lid) and keep refrigerated until ready to use.
- TO ASSEMBLE SANDWICHES: Evenly divide shredded chicken among the sandwich rolls or hamburger buns. Drizzle with desired amount of Alabama White Sauce and top with pickles. Enjoy immediately.
NOTES ON THIS RECIPE:
- Don’t be afraid to play around with your seasonings for the pulled chicken. Sometimes I add garlic powder, smoked paprika, cayenne, onion powder, Italian seasonings or even cajun. It’s all according to your personal preferences. I’ve also mixed the pulled chicken with my favorite BBQ sauce prior to piling onto the rolls.
- The Alabama White Sauce in this recipe has a bit of a kick. If you prefer a milder version, swap the black pepper tablespoon for a teaspoon instead. If you’re short on time, go ahead and use this Alabama White Sauce made by Duke’s Mayo!
- Shredded coleslaw is another great topping that pairs well with this sandwich. You can grab the recipe for my spicy version on this blog post.
- If you’re in the mood for something extra special, top this sandwich with my Parmesan Fried Pickles.
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