Description

This BBQ Pulled Chicken Sandwich recipe features tender, slow-cooked chicken breast smothered in a rich, flavorful barbecue sauce made with molasses, apple cider vinegar, and spices. The chicken is cooked until juicy and shredded, then simmered in a thickened sauce for maximum flavor. Perfect for sandwiches, tacos, or quesadillas, this recipe delivers classic smoky and tangy barbecue taste that’s sure to please a crowd.

Ingredients

Scale

Chicken

3 lbs chicken breast (boneless, skinless)

BBQ Sauce

16 ounces barbecue sauce (2 cups)
3 tablespoons molasses
1 tablespoon apple cider vinegar
1 tablespoon light brown sugar (packed)
2 teaspoons Worcestershire sauce
1½ teaspoons ground black pepper
1 teaspoon salt
1 teaspoon onion powder
½ teaspoon cayenne pepper

Thickening Mixture

1 tablespoon cornstarch
1 tablespoon water

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Instructions

Place chicken in slow cooker: Arrange the boneless, skinless chicken breasts at the bottom of your slow cooker to prepare for cooking.
Make the BBQ sauce: In a medium bowl, whisk together the barbecue sauce, molasses, apple cider vinegar, Worcestershire sauce, light brown sugar, ground black pepper, salt, onion powder, and cayenne pepper until thoroughly combined.
Cook the chicken with sauce: Pour the prepared sauce evenly over the chicken in the slow cooker. Cook on high for 2 to 3 hours or on low for 4 to 6 hours until the chicken is fully cooked and tender.
Shred the chicken: Remove the cooked chicken from the slow cooker and shred it finely using two forks on a cutting board.
Thicken the sauce: While the chicken is out, whisk together cornstarch and water to make a slurry. Add this mixture to the slow cooker sauce and whisk well to combine.
Combine chicken and sauce: Return the shredded chicken to the slow cooker, stir to coat the meat with the thickened sauce, and cook on low for an additional 30 minutes allowing flavors to meld and sauce to thicken further.
Serve: Serve the hot BBQ pulled chicken on toasted brioche buns with your favorite slaw and pickles, or use it as a filling for tacos, quesadillas, and other dishes.

Notes

For best results, use fresh, skinless chicken breasts to ensure tenderness and ease of shredding.
You can adjust the cayenne pepper to control the heat level of the dish.
Leftovers keep well refrigerated for up to 3 days or freeze for longer storage.
Try different types of barbecue sauce to vary the flavor profile.
This recipe can be doubled easily for larger gatherings.