BBQ Pulled Chicken Sandwiches

Instructions

1. 1

   Season 2 lbs of boneless, skinless chicken breasts with 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon onion powder, and salt and black pepper to taste. In a large saucepan or Dutch oven, whisk together 1 cup BBQ sauce, ½ cup chicken broth, 2 tablespoons apple cider vinegar, and 1 tablespoon brown sugar.

2. 2

   Add the seasoned chicken breasts to the sauce, ensuring they are well nestled in the liquid. Bring the mixture to a simmer over medium heat, cover, and cook for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and is completely tender.

3. 3

   Once cooked, remove the chicken from the sauce and use two forks to shred it into long strands. Return the shredded chicken to the sauce, stirring to combine, and simmer uncovered for an additional 5 minutes over medium heat until the sauce thickens around the chicken.

4. 4

   Taste the mixture and adjust the seasoning if necessary. Meanwhile, toast 4 brioche buns until golden brown.

5. 5

   To assemble the sandwiches, pile the saucy pulled chicken onto the bottom half of each toasted bun. Top generously with creamy coleslaw and sliced pickles.

6. 6

   Close the buns and serve immediately, enjoying the warm and flavorful pulled chicken.