Get ready to find your new family-favorite meal! These Shredded Chicken Sandwiches are the perfect combination of tender, juicy chicken and a rich, savory sauce, all piled high on a soft brioche bun. This recipe is incredibly simple to make, ridiculously flavorful, and versatile enough for a quick weeknight dinner, a party, or a potluck. Whether you prefer using a slow cooker, an Instant Pot, or your stovetop, I’ve got you covered with easy-to-follow instructions for the perfect pulled chicken every single time.
We’re talking about chicken so tender it practically shreds itself, simmered in a beautifully balanced sauce that’s a little sweet, a little tangy, and completely irresistible. Forget complicated recipes with a dozen ingredients; this one focuses on simple, pantry-staple items to create a truly memorable sandwich.
Why You’ll Love These Shredded Chicken Sandwiches
- Incredibly Easy: This is a true “set it and forget it” recipe, especially with the slow cooker method. The prep time is minimal, and the cooking process is almost entirely hands-off.
- So Versatile: The savory sauce is a perfect base. You can serve it as is, or customize it by adding BBQ sauce, buffalo sauce, or a swirl of ranch dressing.
- Crowd-Pleasing Flavor: This recipe is a guaranteed hit with both kids and adults. It’s a comforting, classic meal that never disappoints.
- Perfect for Meal Prep: Make a big batch at the beginning of the week for easy lunches and quick dinners. The flavor gets even better the next day!
The Simple Ingredients You’ll Need
The magic of this recipe is in its simplicity. You don’t need a long list of fancy ingredients to create incredible flavor. Here’s what you’ll need to have on hand:
- Chicken: Boneless, skinless chicken breasts are my go-to for their lean texture, but boneless, skinless chicken thighs also work wonderfully and add extra moisture.
- Chicken Broth: This is our cooking liquid, ensuring the chicken stays moist and tender while it cooks.
- Brown Sugar: Adds a touch of molasses-rich sweetness to balance the other savory flavors.
- Apple Cider Vinegar: Provides a tangy kick that cuts through the richness of the sauce.
- Ketchup: Forms the sweet and tangy base of our sauce.
- Worcestershire Sauce: A powerhouse ingredient that adds incredible savory, umami depth.
- Seasonings: A simple yet powerful blend of paprika, garlic powder, and onion powder creates the classic savory flavor profile we’re looking for.
- Buns: I love using soft brioche buns, but potato rolls or even homemade Amish white bread slices work great, too.
How to Make Shredded Chicken Sandwiches (Step-by-Step)
This recipe is all about the method you choose. Below are instructions for the three most popular ways to cook the chicken. Each one yields perfectly tender, easy-to-shred results.
Step 1: Cook the Chicken (Choose Your Method)
First, place your chicken breasts in the bottom of your cooking vessel. In a medium bowl, whisk together the chicken broth, brown sugar, apple cider vinegar, ketchup, Worcestershire sauce, paprika, garlic powder, and onion powder until smooth. Pour this mixture over the chicken.
Slow Cooker Instructions
This is my favorite hands-off method. Simply cook on low for 6-8 hours or on high for 3-4 hours. The chicken is done when it’s cooked through and very tender.
Instant Pot Instructions
For a much faster option, cook on high pressure for 15 minutes. Allow the pressure to release naturally for 10 minutes before performing a quick release.
Stovetop Instructions
Place everything in a Dutch oven or large pot. Bring the liquid to a simmer over medium-high heat, then reduce the heat to low, cover, and let it gently simmer for 1.5-2 hours, or until the chicken is tender and cooked through.
Step 2: Shred the Chicken
Once the chicken is cooked, remove it from the pot and place it on a large cutting board or in a bowl. Using two forks, shred the chicken. It should be so tender that it falls apart with little effort. For an even faster method, you can use a hand mixer on low speed to shred the chicken directly in a bowl—it works like a charm!
Step 3: Thicken the Sauce & Combine
While you’re shredding, turn your slow cooker or Instant Pot to the “sauté” function (or simply increase the heat on the stovetop). Bring the remaining liquid to a simmer and let it reduce for 5-10 minutes to thicken into a rich sauce. Return the shredded chicken to the pot and stir to coat it completely in that delicious sauce.
Step 4: Assemble Your Sandwiches
Toast your buns for the best texture. Pile the saucy shredded chicken high on the bottom bun, add your favorite toppings like coleslaw or pickles, and place the top bun on. Serve immediately!
Tips for the BEST Pulled Chicken Sandwiches
- Don’t Overcook: While it’s hard to overcook chicken in a slow cooker, be mindful of the time if using the Instant Pot or stovetop to ensure it stays juicy.
- Toast Your Buns: This is a non-negotiable step! Toasting the buns prevents them from getting soggy and adds a wonderful texture. A light layer of butter before toasting is even better.
- Let the Sauce Reduce: Don’t skip the step of simmering the sauce. This concentrates the flavors and creates a much richer coating for the chicken.
Fun Variations to Try
This recipe is a fantastic starting point. Try one of these fun twists!
- Spicy & Smoky: Add a teaspoon of smoked paprika and a pinch of cayenne pepper to the sauce mixture for a smoky kick.
- Creamy Shredded Chicken: After shredding, stir in 1/4 cup of mayonnaise or ranch dressing for a creamy version.
- Cheesy Pulled Chicken: Just before serving, top the chicken with a slice of provolone or cheddar cheese and let it melt. This is especially great for turning them into sliders, similar to these cheeseburger sliders.
What to Serve with Your Sandwiches
These sandwiches pair perfectly with classic sides. A crisp and refreshing cucumber ranch salad is a great choice, or you can go for a heartier option like crispy garlic parmesan roasted potatoes (coming soon). Classic potato chips, coleslaw, or a simple pasta salad are also fantastic accompaniments.
How to Store and Reheat Leftovers
Store leftover shredded chicken in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months.
To reheat, simply place the chicken in a saucepan over low heat with a splash of chicken broth to keep it moist. Heat until warmed through. You can also microwave it in short bursts, stirring in between.
Frequently Asked Questions
Absolutely! This recipe is perfect for making ahead. The chicken can be cooked and stored in its sauce in an airtight container in the refrigerator for up to 4 days. The flavors actually get even better the next day.
The key to moist shredded chicken is cooking it in liquid and not overcooking it. Using a slow cooker or pressure cooker helps lock in moisture. When reheating, do so gently on the stovetop with a splash of chicken broth to rehydrate it.
The easiest way to shred chicken is with two forks. Simply pull the meat apart in opposite directions. For a faster method, you can use a stand mixer with the paddle attachment or a hand mixer on low speed to shred the warm chicken breasts in seconds.
Soft, sturdy buns are best to hold all the juicy chicken. Brioche buns are a popular choice for their slight sweetness and rich texture. Potato rolls and classic hamburger buns also work very well. Be sure to toast them first!
For a creamy version, you can stir in 1/4 cup of mayonnaise, ranch dressing, or a mixture of cream cheese and sour cream into the finished chicken and sauce mixture. It creates a rich and delicious alternative.
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Shredded Chicken Sandwiches (The Only Recipe You’ll Need!)
Ingredients
Equipment
Method
- Place chicken breasts in the bottom of your slow cooker, Instant Pot, or Dutch oven. In a separate bowl, whisk together chicken broth, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, paprika, garlic powder, onion powder, and pepper. Pour the sauce over the chicken.
- Slow Cooker: Cook on low for 6-8 hours or on high for 3-4 hours. Instant Pot: Cook on high pressure for 15 minutes, then naturally release for 10 minutes. Stovetop: Bring to a simmer, then cover and cook on low for 1.5-2 hours. The chicken is done when tender and cooked through.
- Carefully remove the cooked chicken from the pot. Using two forks, shred the chicken into bite-sized pieces.
- Turn the cooking pot to a simmer (or sauté function). Let the remaining liquid cook for 5-10 minutes, stirring occasionally, until it has thickened slightly.
- Return the shredded chicken to the pot with the thickened sauce and stir well to combine. Serve the chicken mixture warm on toasted buns.
Notes
Make Ahead: This recipe is perfect for making ahead. The flavors meld and become even more delicious overnight. Store in the fridge and reheat gently on the stove.
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