Smoky BBQ Pulled Chicken Sandwich
Ingredients
- 2 poundschicken breasts (boneless, skinless)
- 1 cupbarbecue sauce
- 2 teaspoonsmoked paprika
- 1 teaspoongarlic powder
- 1 teaspoononion powder
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ½ teaspoonliquid smoke
- 4sandwich buns
- 2 cupscoleslaw mix or cabbage (optional, for serving)
Prep
- 01
Pat the 2 boneless, skinless chicken breasts dry with paper towels
- 02
Combine 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl
- 03
Rub the spice mixture all over both sides of the chicken breasts
- 04
Measure out 1 cup barbecue sauce and 1/2 teaspoon liquid smoke
Method
- 01
Mix smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl.
- 02
Rub the spice mixture all over the chicken breasts on both sides.
- 03
Place chicken in a slow cooker. Pour barbecue sauce and liquid smoke over the top.
- 04
Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken shreds easily with a fork.
- 05
Remove chicken and shred it with two forks, then return it to the slow cooker and stir to coat with sauce. Keep warm on the warm setting for up to 2 hours.
- 06
Toast the sandwich buns lightly if desired. Divide pulled chicken among the buns and top with coleslaw if using. Serve immediately.
Spice Tips
For deeper smokiness, increase liquid smoke to 3/4 teaspoon or add 1/2 teaspoon smoked paprika. For heat, stir in 1/4 to 1/2 teaspoon cayenne pepper or a dash of hot sauce into the sauce. A squeeze of fresh lime or apple cider vinegar brightens the finish.
This recipe easily doubles for a crowd. Leftovers keep refrigerated for 4 days and reheat well in a skillet over medium heat. For a quicker version, use an Instant Pot: sauté the seasoned chicken on high for 1 minute per side, add sauce and liquid smoke, pressure cook on high for 12 minutes, then shred and stir.