Pulled chicken burgers are tender shredded chicken breasts simmered in tangy barbecue sauce and served on a bun with crisp slaw. Cooked in a Dutch oven, this easy pulled chicken sandwich is flavorful, juicy, and great for weeknight dinners or make-ahead meals.
Why Make This Pulled Chicken Sandwich Recipe
- Family favorite: Tender shredded barbecue chicken has bright summer flavors and makes a satisfying meal year-round.
- Stove-top & oven method: Cooking the breasts in a Dutch oven seals in moisture and flavor. This approach is quicker than a slow cooker but still mostly hands-off.
- Make-ahead friendly: The chicken can be prepared in advance and refrigerated or frozen for easy reheating and fast weeknight dinners.
- Flexible toppings: Serve with kale slaw or any favorite coleslaw, pickles, jalapeños, or lettuce for a custom sandwich.
Ingredients Needed
- Chicken breasts — 2–3 breasts (about 1–1.5 lb). Thighs also work; adjust cooking time as needed.
- Seasoning: Salt, black pepper, garlic powder, cumin.
- Barbecue sauce: Your favorite variety.
- Whole grain Dijon mustard: Adds tang and depth.
- Apple cider vinegar: A splash balances the sweetness; pickle juice can be substituted.
- Buns: Brioche, potato rolls, or any preferred bun.
- Coleslaw: Optional—kale slaw or any coleslaw is delicious on top.
- Pickles or jalapeños: Optional for extra tang or heat.
Recipe Variations
- Buffalo style: Swap barbecue for buffalo sauce or add hot sauce to the cooking liquid.
- Low-sugar: Use a low- or no-sugar barbecue sauce for a lower-sugar option.
- Different toppings: Replace slaw with romaine, shredded carrots, or pickles for variety.
- Low-carb: Serve in lettuce wraps or tortillas instead of buns.
- Sliders: Use small slider buns for party-friendly portions.
How to Make Shredded Chicken Sandwiches
Make this recipe in under an hour. It’s great for meal prep: cook once and use the chicken all week. Preheat your oven to 350°F and follow these main steps.
- Step One: Mix salt, pepper, garlic powder, and cumin in a small bowl. Pat chicken dry and rub the seasoning evenly over both sides.
- Step Two: Drizzle olive oil in a Dutch oven and place the breasts inside (they can touch but shouldn’t overlap excessively). Add water, barbecue sauce, Dijon mustard, and apple cider vinegar to the pot, then cover.
- Step Three: Bake for 35–40 minutes, or until the chicken reaches 165°F. Remove the chicken to a cutting board and let rest. Place the Dutch oven on the stovetop and simmer the cooking juices on low for 3–4 minutes until slightly reduced.
- Step Four: Shred the chicken with two forks.
- Step Five: Return the shredded chicken to the Dutch oven, stir in about 1/2 cup barbecue sauce (add more to taste), heat briefly, then assemble on buns with slaw and any desired toppings.
Recipe Pairings
Serve pulled chicken burgers with crispy homemade fries, air fryer zucchini fries, or baked beans. A fresh, no-cook side like spicy cucumber salad or Greek cucumber salad adds brightness and veggies.
Recipe Tips
- Cooking time: Varies by breast thickness; use an instant-read thermometer and look for 165°F internal temperature. Thighs require a bit more time.
- Storing: Refrigerate leftovers in an airtight container for up to four days, or freeze for up to three months. Reheat gently in a skillet with a splash of water or extra BBQ sauce, or microwave until warmed through.
More Easy Chicken Recipes to Enjoy
Lunch
Naked Chicken Tenders
Dinner
Shredded Chipotle Chicken Tacos
Lunch
Cajun Chicken Wrap
Lunch
Pesto Chicken Wraps
If you try this recipe, let me know how it turned out. Thank you for reading and enjoy your pulled chicken burgers.
Pulled Chicken Burger
Pulled chicken burgers feature tender shredded chicken breast cooked in a Dutch oven with tangy barbecue sauce.
Prep: 10
Cook: 40
Total: 50
Servings: 4
Equipment
- 4–6 qt Dutch oven or a similar oven-safe dish
Ingredients
Pulled Chicken In The Dutch Oven
- 2–3 chicken breasts (about 1–1.5 lb), or chicken thighs
- 1 tsp cumin
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ¾ cup barbecue sauce
- 1½ Tbsp whole grain Dijon mustard
- ¼ cup water
- 1 Tbsp apple cider vinegar (or pickle juice)
- 1 Tbsp olive oil
Toppings & More
- 4 buns
- 1 batch kale coleslaw (optional)
- Pickles or pickled jalapeños (optional)
Instructions
- Preheat oven to 350ºF. Mix the seasonings, pat the chicken dry, and rub the seasoning over both sides. Pour a little olive oil into the bottom of the Dutch oven.
- Arrange the breasts in the Dutch oven so they sit snugly but not heavily overlapping. Add 2 tbsp water, 1/3 cup barbecue sauce, Dijon mustard, and apple cider vinegar. Cover with the lid.
- Bake for 35–40 minutes, or until the chicken reaches 165ºF. Remove the chicken and let it rest. Simmer the sauce and juices on the stovetop over low heat for 3–4 minutes until slightly thickened, then remove from heat.
- Shred the chicken with two forks. Return the shredded chicken to the Dutch oven and mix with about 1/2 cup barbecue sauce. Adjust sauce to taste.
- Assemble burgers on buns, top with coleslaw or desired toppings, and serve.
Notes
- Cooking time: Depends on breast thickness; use 165°F internal temperature as the goal. Thighs may require more time.
- Storing: Keep leftovers in an airtight container in the fridge up to four days or freeze up to three months. Reheat in a skillet with a splash of liquid or in the microwave, adding extra BBQ sauce if needed.
Nutrition
Serving: 1 burger | Calories: 434 kcal | Carbohydrates: 56 g | Protein: 30 g | Fat: 9 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Author: Bailey Rhatigan
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 4
Calories: 434
Keyword: chicken sandwiches recipe, pulled chicken sandwich, shredded chicken sandwich