Pulled chicken sandwiches with sweet and tangy coleslaw are a perfect choice for a cozy meal that feels indulgent yet incredibly easy to prepare. This one-pot recipe transforms everyday ingredients into a mouthwatering meal with minimal cleanup.
The smoky, rich flavors of the pulled chicken paired with the crisp, vibrant coleslaw make it an ideal dish for family dinners, weekend gatherings, or meal prep.
The Magic of One-Pot Cooking
One-pot recipes are all about simplicity and convenience, and this pulled chicken recipe is no exception. With just one Dutch oven, you can braise, cook, and flavor the chicken to perfection.
No need for multiple pans or complicated techniques—just a single pot to bring it all together.
This approach minimizes cleanup, making it perfect for busy weeknights or when you want a stress-free cooking experience. The Dutch oven locks in moisture and flavor, ensuring the chicken turns out tender and full of smoky goodness every time.
How to Achieve That Smoky Flavor Indoors
Replicating the smoky taste of outdoor slow-smoked chicken is easier than you think. Follow these steps and ingredients to create that rich, smoky flavor indoors:
- Liquid Smoke: Adds a bold, smoky essence to replicate the taste of barbecue grills.
- Molasses: Brings sweet, rich notes that balance the smokiness.
- Worcestershire Sauce: Enhances the savory depth of the dish.
- Gelatin: Creates a luxurious, silky texture that mimics the tenderness of slow-cooked meats.
- Rendered Fat: Adds juiciness and enhances the overall flavor of the chicken.
Sweet & Tangy Coleslaw: The Perfect Pairing
This coleslaw is more than just a side—it’s a delicious complement to the smoky pulled chicken. Here’s what makes it so special:
- Flavor Balance: A simple blend of vinegar, sugar, and olive oil creates the perfect mix of sweet and tangy.
- Refreshing Crunch: Shredded cabbage adds a crisp texture that contrasts beautifully with the rich chicken.
- Versatility: Use red, green, or a mix of both cabbages for variety in color and texture.
- Quick to Make: Comes together in just a few minutes, making it an effortless addition to the meal.
Meal Prep Tips for Maximum Ease
This one-pot recipe is a fantastic choice for meal prep. The pulled chicken and coleslaw can both be made ahead of time and stored separately.
When you’re ready to serve, simply reheat the chicken, toss the coleslaw to freshen it up, and assemble your sandwiches.
Here are some additional tips:
- Store the sauce separately from the chicken to keep the flavors bold and distinct.
- Assemble sandwiches right before serving to avoid soggy buns.
- Leftovers can be repurposed into wraps, salads, or even tacos for variety throughout the week.
Ideal for Gatherings or Family Dinners
Whether you’re hosting a casual dinner or feeding a crowd, this recipe shines. The sandwiches are easy to customize with additional toppings like pickles, sliced jalapeños, or a dollop of extra sauce.
Serve them with a side of potato chips, corn on the cob, or baked beans for a complete, satisfying meal.
This one-pot recipe doesn’t just save you time in the kitchen—it also delivers big on flavor and versatility.
Pulled Chicken Sandwiches with Coleslaw One-Pot Recipe Made Easy
Equipment
- Dutch oven
- Fine mesh strainer
- Fat separator
Ingredients
For the Coleslaw:
- 2 tablespoons cider vinegar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons sugar
- 4 cups shredded red or green cabbage
For the Sauce:
- 1½ cups ketchup
- ¼ cup molasses
- 2 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce
- ½ teaspoon table salt
- ½ teaspoon pepper
For the Chicken:
- 1 cup chicken broth
- 2 tablespoons molasses
- 1 tablespoon sugar
- 1 tablespoon liquid smoke divided
- 1 teaspoon unflavored gelatin
- 1 teaspoon table salt
- 2 pounds boneless skinless chicken thighs, halved crosswise
- Hot sauce to taste
- 6 –8 hamburger buns
Instructions
Prepare the Coleslaw:
- Whisk vinegar, oil, and sugar in a large bowl until the sugar dissolves.
- Add cabbage and toss to combine. Set aside for serving.
Make the Sauce:
- Whisk all sauce ingredients together in a bowl and set aside.
Cook the Chicken:
- In a Dutch oven, combine chicken broth, molasses, sugar, 2 teaspoons liquid smoke, gelatin, and salt. Bring to a boil over high heat, stirring to dissolve gelatin.
- Add chicken and reduce heat to medium-low. Cover and cook, stirring occasionally, until chicken shreds easily with a fork (about 25 minutes).
Separate Fat and Strain:
- Transfer chicken to a medium bowl and set aside. Strain the cooking liquid through a fine-mesh strainer into a fat separator, letting it settle for 5 minutes.
- Skim fat from the surface and set aside. Reserve 3 tablespoons of rendered fat and the defatted cooking liquid.
Shred Chicken and Finish:
- Shred the chicken into bite-sized pieces using tongs. Return shredded chicken, 1 cup sauce, ½ cup defatted liquid, 3 tablespoons reserved fat, and remaining 1 teaspoon liquid smoke to the Dutch oven.
- Cook over medium heat, stirring frequently, until the liquid is absorbed and the chicken is slightly dry on the exterior (about 5 minutes). Season with salt, pepper, and hot sauce to taste.
Assemble:
- Toss coleslaw to recombine and season with salt and pepper to taste. Serve pulled chicken on buns, topped with coleslaw, and pass remaining sauce separately.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.