These Easy Pulled Barbecue Chicken Sandwiches are the perfect mix of sweet, smoky, and savory—ready in just 30 minutes! Made with juicy shredded chicken, crispy bacon, and your favorite BBQ sauce, they’re piled high on soft buns with melty cheddar and optional coleslaw for the ultimate crowd-pleasing dinner. Instant pot and slow cooker options added.
Oriana’s Thoughts On The Recipe
Let me just say it—these pulled barbecue chicken sandwiches are a total lifesaver on busy weeknights. They come together so quickly, but taste like you spent hours in the kitchen. The chicken turns out tender, juicy, and packed with that sweet, smoky barbecue flavor that just makes you want to lick your fingers clean! And can we talk about how that melted cheddar and soft bun pull it all together? Mmmm…so good!.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For The Chicken:
- Bacon Slices: Adds a smoky, salty depth to the dish. You can use turkey bacon if you prefer a leaner option.
- Chicken: Boneless, skinless chicken breasts shred beautifully when cooked. Chicken thighs would also work and provide extra juiciness.
- Barbecue Sauce: Use your favorite kind—sweet, smoky, or spicy! It’s the star flavor here.
- Pineapple Juice: Adds sweetness and helps tenderize the chicken. You can use apple juice in a pinch.
- Liquid Smoke: Just a little gives you that classic barbecue smokiness without the grill.
- Kosher Salt & Black Pepper: Simple seasonings to balance and enhance all the flavors.
For The Sandwiches:
- Bread Buns: Soft sandwich buns, brioche buns, or even toasted rolls work well.
- Cheddar Cheese: Sharp cheddar melts perfectly and adds a creamy bite. Feel free to swap in Monterey Jack or provolone.
- Prepared Coleslaw (Optional): Adds crunch, color, and a tangy balance to the sweet and smoky chicken. Totally optional, but so tasty! I like to use my Simple Cabbage Salad (No Mayo).
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Egg-Free: Most sandwich buns are egg-free, but double-check the label if you’re cooking for someone with an allergy.
- Dairy-Free: You can use dairy-free cheese alternatives such as those made from coconut or soy. For the cheese, look for a dairy-free shredded cheese that melts well, such as Violife Cheddar Shreds, Gouda, or Mozzarella.
- Gluten-Free: Use gluten-free buns to make this meal gluten-friendly.
Potential Recipe Challenges & Pro Tips
- Soggy Sandwiches: Assembling sandwiches too early can make the buns soggy. Pro Tip: Toast the buns lightly and assemble just before serving. You can also serve the chicken on the side and let everyone build their own.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Crisp the Bacon:
Turn on your Instant Pot (or sauté mode on your slow cooker, if it has one), and set it to “Sauté” on high. Once it’s hot, add the bacon and cook for about 3–4 minutes, stirring often, until it’s nice and crispy. Hit “Cancel” when it’s done. No sauté mode? No problem—you can crisp the bacon in a pan on the stove instead.
Step 2 – Add the Rest of the Good Stuff:
Now, add the chicken breasts right into the pot. Pour in your barbecue sauce, pineapple juice, a splash of liquid smoke, plus a bit of salt and pepper. Give everything a good stir so the chicken gets coated in all that yummy flavor.
Step 3 – Let It Cook:
For Instant Pot: Close the lid and set it to “Manual” or “High Pressure” for 15 minutes. When it’s done, carefully release the pressure by turning the valve to “Venting,” then open the lid.
For Slow Cooker: Just set it and forget it—cook on HIGH for about 3 hours or LOW for 6 hours. No pressure release needed here!
Step 4 – Shred That Chicken:
Take two forks and pull the chicken apart right in the pot. It should be super tender and shred easily.
Step 5 – Optional but Delicious: Broil for a Little Crisp
Want to level up your pulled chicken? This step is totally optional, but soooo worth it. Preheat your oven broiler and line a baking pan with foil. Spread the shredded chicken on the pan and drizzle a bit of the cooking liquid on top to keep it juicy. Pop it under the broiler for about 5 minutes, or until the edges get golden and crispy. Yum!
Step 6 – Assemble the Sandwiches:
If you like, toast your buns a little—adds a nice crunch! Lay a slice of cheddar on the bottom half of each bun, then pile on that warm, flavorful pulled chicken. Feeling fancy? Add a scoop of coleslaw on top for crunch and creaminess. Pop the tops on and serve right away.
Extra Recipe Tips For Success
- Shred the chicken using two forks or a hand mixer for speed.
- If you like a saucier sandwich, stir in a little extra BBQ sauce after shredding.
- Warm the buns slightly before assembling for that soft, bakery-style bite.
- Want a little spice? Add a dash of hot sauce or red pepper flakes to the BBQ mixture.
Variations & Additions
- Make it spicy: Stir in chipotle peppers in adobo sauce or your favorite hot sauce.
- Tex-Mex twist: Add sliced jalapeños and pepper jack cheese.
- Make it a bowl: Skip the bun and serve the pulled chicken over rice or roasted sweet potatoes.
- Add pickles: Sweet or dill pickles are a fantastic topper for extra zing!
Shortcuts You Can Apply To This Recipe
Short on time? These easy swaps will help you get these delicious sandwiches on the table in no time!
- Use Rotisserie Chicken: Save time by using a store-bought rotisserie chicken. Just shred the meat and crisp the bacon in a skillet over the stove. Once the bacon is cooked, add the shredded chicken and stir to combine. Pour in barbecue sauce, pineapple juice, a splash of liquid smoke, and season with salt and pepper to taste. Mix it all together and let it simmer for 5–8 minutes so the flavors can mellow and come together. If you want that extra layer of flavor, pop the mixture under the broiler for a few minutes to caramelize the edges. So easy, and so good!
- Grab a Bagged Slaw Mix: Skip the chopping and grab a bag of pre-shredded cabbage and carrots. Toss it with your favorite slaw dressing or keep it simple with mayo, vinegar, a pinch of sugar, and salt. Or use my Easy Coleslaw Salad Dressing. It’s the perfect crunchy topping for these sandwiches!
Serving Suggestions
Serve your pulled chicken sandwiches warm with a side of chips, sweet potato fries, or a fresh salad. For a fun, casual dinner, set up a sandwich bar with buns, cheese slices, pickles, and coleslaw so everyone can build their perfect sandwich!
Storage and Freezing Instructions
Storage: Leftover pulled chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water or extra BBQ sauce to keep it moist.
Freezing: The pulled chicken (without the cheese or buns) freezes well! Let it cool completely, transfer to a freezer-safe bag or container, and freeze for up to 2 months. Thaw overnight in the fridge and reheat when ready to use.
Frequently Asked Questions
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Recipe Card
Easy Pulled Barbecue Chicken Sandwiches
Ingredients
For the chicken:
- 6 – 8 bacon slices, chopped into small pieces
- 4 skinless, boneless chicken breasts (about 2 lbs – 900 g)
- 18 oz (520 ml) barbecue sauce
- ½ cup (120 ml) pineapple juice
- 1 teaspoon liquid smoke
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
For the Sandwiches:
- 8 bread buns
- 8 slices of cheddar cheese (or the cheese of your preference)
- 7 oz coleslaw mix (optional for serving)
- coleslaw dressing (or ranch dressing – optional)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
Make the Chicken (You can cook the chicken in the Instant Pot or the Slow Cooker)
- Crips The Bacon:Instant Pot: Turn the pressure cooker ON and select "Sauté" mode, then adjust heat to more. When hot, add bacon. Cook until crisp, stirring constantly, about 3 – 4 minutes. Press “Cancel”.Slow Cooker: Crips the bacon in your slow cooker. If your slow cooker does not have a sauté mode, you can do this on the stove instead.
- Add The Rest of the Ingredients: Add chicken breasts, barbecue sauce, juice, liquid smoke, salt, and pepper. Mix to combine.
- Cook: Instant Pot: Secure the lid to the pot and select "manual" or "high pressure" and cook for 15 minutes. When the time is over, carefully turn the valve to "Venting" to release the pressure. Then remove the lid.Slow Cooker: Cook on HIGH for 3 hours or on LOW for 6 hours.
- Shred the Chicken: Use 2 forks to shred the chicken.
- Caramelize Optional: If you’ve got a few extra minutes and want to take things up a notch, you can caramelize the chicken under the broiler. Just preheat your oven to broil and position a rack in the center. Line a baking pan with foil for easy cleanup, then spread the shredded chicken in an even layer. Drizzle about ½ cup of the cooking liquid over the top to keep it moist. Broil for about 5 minutes, or until the edges are lightly caramelized and crispy to your liking.
Assemble the Sandwiches:
- Lightly toast the buns, if desired.
- Add one slice of cheese to each bun. Then, pile the pulled chicken on top of the cheese. Top with a heaping scoop of the slaw, if desired. Close the sandwiches, and serve right away.
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Egg-Free: Most sandwich buns are egg-free, but double-check the label if you’re cooking for someone with an allergy.
- Dairy-Free: You can use dairy-free cheese alternatives such as those made from coconut or soy. For the cheese, look for a dairy-free shredded cheese that melts well, such as Violife Cheddar Shreds, Gouda, or Mozzarella.
- Gluten-Free: Use gluten-free buns to make this meal gluten-friendly.
- Use Rotisserie Chicken: Save time by using a store-bought rotisserie chicken. Just shred the meat and crisp the bacon in a skillet over the stove. Once the bacon is cooked, add the shredded chicken and stir to combine. Pour in barbecue sauce, pineapple juice, a splash of liquid smoke, and season with salt and pepper to taste. Mix it all together and let it simmer for 5–8 minutes so the flavors can mellow and come together. If you want that extra layer of flavor, pop the mixture under the broiler for a few minutes to caramelize the edges. So easy, and so good!
- Grab a Bagged Slaw Mix: Skip the chopping and grab a bag of pre-shredded cabbage and carrots. Toss it with your favorite slaw dressing or keep it simple with mayo, vinegar, a pinch of sugar, and salt. Or use my Easy Coleslaw Salad Dressing. It’s the perfect crunchy topping for these sandwiches!
- Soggy Sandwiches: Assembling sandwiches too early can make the buns soggy. Pro Tip: Toast the buns lightly and assemble just before serving. You can also serve the chicken on the side and let everyone build their own.
- Shred the chicken using two forks or a hand mixer for speed.
- If you like a saucier sandwich, stir in a little extra BBQ sauce after shredding.
- Warm the buns slightly before assembling for that soft, bakery-style bite.
- Want a little spice? Add a dash of hot sauce or red pepper flakes to the BBQ mixture.
- Make it spicy: Stir in chipotle peppers in adobo sauce or your favorite hot sauce.
- Tex-Mex twist: Add sliced jalapeños and pepper jack cheese.
- Make it a bowl: Skip the bun and serve the pulled chicken over rice or roasted sweet potatoes.
- Add pickles: Sweet or dill pickles are a fantastic topper for extra zing!
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
The chicken tenderness is amazing, super saucy, too. When you pile it on soft buns and that barbecue smell hits the air, it turns an ordinary night into a cozy one. Easy, messy, and seriously good. These sandwiches are a lifesaver on busy nights.
Hello Victor! That sounds so good! 😍 I’m thrilled you enjoyed the chicken—it really does make the best kind of cozy, saucy dinner. I love meals like that: simple, a little messy, and absolutely worth it every time!