These creamy and tangy pulled chicken sandwiches are a crowd-pleasing meal that is simple to prepare. Whether you prefer a slow cooker or a pressure cooker, the result is tender meat paired with a signature white sauce.
List of ingredients
- 1/2 cup Chicken Bone Broth or Stock – keeps the chicken moist during the cooking process.
- 1 tbsp. Everything But The Bagel Seasoning – provides a savory, salty crust.
- 6 Boneless, Skinless Chicken Breasts – the primary protein for the sandwiches.
- 1 cup Mayonnaise – creates the creamy base for the Alabama sauce.
- 1/3 cup Apple Cider Vinegar – adds the traditional tangy zest.
- 1 tbsp. Worcestershire – deepens the savory flavor profile.
- 1 tbsp. Black Pepper – adds a bold, spicy note.
- 2 tsp. Dark Brown Sugar – balances the acidity of the vinegar.
- 1/2 tsp. Kosher Salt – enhances all the other seasonings.
- 1/2 tsp. Onion Powder – adds a mild aromatic sweetness.
- 1/2 tsp. Garlic Powder – provides a pungent, savory depth.
- 1/4 tsp. Cayenne – adds a subtle kick of heat.
- 4 Sandwich Rolls or Hamburger Buns – used as the base for the sandwiches.
- Dill Pickles – used as a crisp, acidic garnish.
step-by-step instructions
- Prepare Instant Pot Chicken: Pour the bone broth and bagel seasoning into the instant pot, then place the chicken breasts inside. Cover with the lid, set the valve to ‘sealing,’ select the pressure cooker button, and set the timer for 15 minutes.
- Release Pressure and Shred: Once the timer ends, switch the valve to ‘vent’ and allow the pressure to release naturally for 10 minutes. Open the lid, ladle out half of the cooking liquid, and shred the chicken using two forks.
- Prepare Slow Cooker Chicken: Place the chicken breasts in the crockpot and sprinkle them with seasonings. Pour the chicken stock over the top and cook on the low setting for 6 to 8 hours. Note that if you are using frozen chicken, you do not need to add the chicken stock.
- Shred Slow Cooked Meat: Use tongs to remove the fully cooked chicken from the slow cooker. Place the meat on a platter and use two forks to shred it into bite-sized pieces.
- Mix the Alabama White Sauce: In a mixing bowl, whisk together the mayonnaise, apple cider vinegar, Worcestershire, black pepper, brown sugar, salt, onion powder, garlic powder, and cayenne. Transfer the mixture to a mason jar with a lid and store it in the refrigerator until you are ready to serve.
- Assemble the Sandwiches: Divide the shredded chicken evenly among the sandwich rolls or buns. Drizzle a generous amount of the Alabama White Sauce over the meat and top with dill pickle slices.
Expert Cooking Tips
Use a Meat Thermometer for Precision
To ensure the chicken is safe to eat without becoming dry, use a digital meat thermometer. The internal temperature should reach 165 degrees Fahrenheit in the thickest part of the breast. This prevents overcooking, which can make pulled chicken rubbery.
Toast the Buns for Extra Texture
Apply a thin layer of salted butter to the inner sides of your rolls and toast them in a skillet over medium heat. This creates a golden-brown crust that adds a pleasant crunch. Toasting also creates a barrier that prevents the sauce from soaking into the bread too quickly.
Use a Hand Mixer for Faster Shredding
If you are cooking a large batch, you can use a handheld electric mixer to shred the chicken. Use the beaters on a low speed while the meat is still warm to pull the fibers apart. This is much faster than using forks and provides a consistent shred.
Flavor Modifications
Adjusting the Heat Level
The Alabama White Sauce has a distinct kick from the black pepper and cayenne. For a milder version, reduce the black pepper from one tablespoon to one teaspoon. If you prefer more heat, increase the cayenne pepper by an additional quarter teaspoon.
Adding Smoked Paprika for Depth
To give the chicken a more traditional barbecue profile, add half a teaspoon of smoked paprika to the chicken seasoning. The smokiness complements the creamy sauce and adds a rich, wood-fired aroma. This works particularly well when using the slow cooker method.
Substituting the Seasoning Blend
While Everything But The Bagel seasoning is excellent, you can swap it for other blends. Cajun seasoning or a mix of Italian herbs can change the flavor profile of the meat. Ensure you adjust the additional salt in the recipe if your chosen blend is already high in sodium.
Serving Suggestions
Pairing with Vinegar-Based Coleslaw
A crisp, cold coleslaw provides an excellent contrast to the warm, creamy chicken. Use a vinegar-based dressing rather than a mayo-based one to avoid overloading the sandwich with creaminess. The acidity of the slaw cuts through the richness of the white sauce.
Serving as Sliders for Parties
For game day or parties, use small Hawaiian rolls to create sliders. Slice the entire pack of rolls in half horizontally, layer the chicken and sauce, and then slice them into individual mini-sandwiches. This makes serving a large group much more efficient.
Using Lettuce Wraps for a Lighter Option
Replace the buns with large butter lettuce leaves or romaine hearts for a low-carb alternative. The sturdy leaves hold the pulled chicken well and add a fresh, watery crunch. This option allows the flavor of the Alabama White Sauce to stand out more prominently.
Storage and Preservation
Storing the Shredded Chicken
Place leftover shredded chicken in an airtight container and store it in the refrigerator for up to four days. To keep the meat from drying out, store it with a small amount of the reserved cooking liquid. This maintains the moisture levels during refrigeration.
Keeping the White Sauce Fresh
The Alabama White Sauce stays fresh in a sealed glass mason jar for about one week. Because the ingredients may settle over time, always shake the jar vigorously before drizzling. The acidity of the apple cider vinegar helps preserve the sauce.
Freezing the Cooked Meat
You can freeze the cooked shredded chicken for up to three months in a vacuum-sealed bag or a freezer-safe container. Thaw the meat in the refrigerator overnight before reheating. Avoid freezing the sauce, as the mayonnaise emulsion can break during the freezing process.
Reheating Guidelines
Oven Reheating for Best Texture
Place the shredded chicken in a baking dish and add a splash of chicken broth to keep it moist. Cover the dish tightly with foil and bake at 325 degrees Fahrenheit until heated through. This method preserves the texture better than high-heat options.
Microwave Quick-Heat Method
For a faster option, place the chicken in a microwave-safe bowl and cover it with a damp paper towel. Heat on medium power in 60-second intervals, stirring in between. This prevents the edges from overcooking while the center remains cold.
Troubleshooting Common Issues
Fixing Dry Chicken
If the chicken breasts were overcooked and feel dry, mix in a tablespoon of melted butter or a bit more of the bone broth. You can also increase the amount of Alabama White Sauce used on the sandwich. The fat in the mayonnaise helps mask the dryness of the meat.
Adjusting Sauce Consistency
If the sauce is too thick to drizzle, whisk in a teaspoon of water or apple cider vinegar until it reaches the desired consistency. Conversely, if it is too thin, whisk in an additional tablespoon of mayonnaise. Ensure you whisk slowly to maintain the emulsion.
Preventing Buns from Getting Soggy
To prevent the bread from becoming soggy, follow a specific layering order. Place the shredded chicken on the bun first, then drizzle the sauce on top of the meat. Finally, place the pickles on top of the sauce to act as a shield between the sauce and any remaining bread.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used and will result in a juicier, more flavorful meat. However, thighs may require a slightly longer cooking time in the Instant Pot to ensure they are fully shredded.
How long does the sauce last in the fridge?
The sauce lasts approximately 7 days when stored in an airtight container in the refrigerator. Keep it chilled at all times to maintain the quality of the mayonnaise.
Can I make the chicken ahead of time?
Absolutely, the chicken can be cooked and shredded a day in advance. Simply store it in the fridge and reheat it just before assembling the sandwiches for the best experience.
Print
Alabama White Sauce Pulled Chicken Sandwiches
- Total Time: 25 minutes
- Yield: 6 sandwiches 1x
- Diet: General
Description
These pulled chicken sandwiches are incredibly easy to make… and oh-so-satisfying! Whip up a batch and watch them quickly disappear.
Ingredients
- 1/2 cup Chicken Bone Broth or Stock
- 1 tbsp. Everything But The Bagel Seasoning
- 6 Boneless, Skinless Chicken Breasts
- 1 cup Mayonnaise
- 1/3 cup Apple Cider Vinegar
- 1 tbsp. Worcestershire
- 1 tbsp. Black Pepper
- 2 tsp. Dark Brown Sugar
- 1/2 tsp. Kosher Salt
- 1/2 tsp. Onion Powder
- 1/2 tsp. Garlic Powder
- 1/4 tsp. Cayenne
- 4–6 Sandwich Rolls or Hamburger Buns
- Dill Pickles, as needed
Instructions
- Prepare Chicken (Instant Pot): Place bone broth and seasoning in the instant pot, set chicken inside, cover with the lid, turn valve to “sealing”, and pressure cook for 15 minutes.
- Release Pressure: Switch valve to “vent”, let pressure release for 10 minutes, then open the lid, ladle out half the liquid, and shred chicken with two forks.
- Prepare Chicken (Slow Cooker): Alternatively, place chicken in crockpot with seasonings and stock, cook on low for 6-8 hours, then remove and shred.
- Make Alabama White Sauce: Whisk mayonnaise, apple cider vinegar, Worcestershire, black pepper, brown sugar, salt, onion powder, garlic powder, and cayenne in a bowl until combined.
- Assemble Sandwiches: Divide shredded chicken among the rolls, drizzle with Alabama White Sauce, and top with pickles.
Notes
You can experiment with additional seasonings like smoked paprika or cajun for the chicken. For a milder sauce, reduce the black pepper to 1 teaspoon. Shredded coleslaw or fried pickles are excellent additional toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 38 g
- Saturated Fat: 7 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 115 mg