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BBQ Pulled Chicken Burger

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Pulled chicken burger loaded with barbecue sauce and purple cabbage slaw, with a side of crispy fries on parchment paper.

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These BBQ Pulled Chicken Burgers are loaded with juicy chicken, tangy slaw, pepper jack cheese, and creamy avocado—your next burger night upgrade!

You know those meals that just stick with you? The kind you crave out of nowhere because they were that good?

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This BBQ Pulled Chicken Burger? Yeah, it totally started as one of those random, no-plan dinners that just worked.

I remember the night perfectly. We’d been binge-watching cooking shows (you know the ones where everything looks so complicated you feel like you need a culinary degree to make it?), and I was starving. Grilling wasn’t an option—it was pouring rain—and we were out of ground beef anyway. So, I grabbed some chicken, tossed it in the Instant Pot with BBQ sauce, and hoped for the best.

And let me tell you, it delivered. The chicken turned out ridiculously tender, practically soaking up the sweet, smoky sauce. Then came the slaw—tangy, crunchy, and just the right contrast to the richness of the BBQ. But what really made it? The pepper jack cheese. Oh, and the creamy avocado that just melts into every bite.

Now, it’s my go-to burger when I want something bold, satisfying, and just a little messy (the best kind of messy, though—grab a napkin!).

Why You’ll Love This BBQ Pulled Chicken Burger Recipe?

  • Simple, Big Flavors: Sweet BBQ sauce, tangy slaw, creamy avocado. All the best flavors in every bite.
  • Quick & Easy: No need for fancy grilling setups. The Instant Pot makes this practically foolproof.
  • Perfect for Gatherings: Big batch-friendly and always a crowd-pleaser.
  • Balanced: The spicy cheese + sweet sauce + tangy slaw combo? Unreal.
  • Messy in the Best Way: This burger will require extra napkins, and you won’t even care.

Pulled chicken burger loaded with barbecue sauce and purple cabbage slaw, with a side of crispy fries on parchment paper. 

Ingredient Notes:

You know I’m all about keeping it simple but delicious. Here’s why these ingredients just work:

  • Chicken Breasts: I stick with boneless, skinless chicken breasts for a leaner bite, but thighs would work if you want it extra juicy.
  • BBQ Sauce: Go with your favorite. I’m partial to a sweet and smoky blend, but spicy BBQ sauce? Also a win.
  • Cabbage (or Coleslaw Mix): I usually grab a bag of coleslaw mix because… convenience. But shredding fresh cabbage works too.
  • Vinegars (Yes, All Three): Trust me—red wine, apple cider, and rice vinegar create the perfect tangy balance for the slaw.
  • Pepper Jack Cheese: That melty, spicy bite? Essential.
  • Avocado: Creamy, smooth, and balances the heat perfectly.
  • Burger Buns: Lightly toasted. Brioche or potato buns are my faves for extra softness.

Stacked BBQ pulled chicken sandwich with slaw, dripping with sauce on a wooden serving board, surrounded by fresh coleslaw ingredients.

How To Make BBQ Pulled Chicken Burger?

Alright, let’s break this down. No fuss, just bold, messy goodness.

Step 1: Cook the BBQ Chicken
Start by placing the chicken breasts into your Instant Pot. Pour in the BBQ sauce and give it a little stir to make sure everything’s coated.

Seal the lid and cook on high pressure for 10 minutes. Once it’s done, do a quick release (careful, that steam’s no joke), and shred the chicken with two forks right in the pot. The sauce will cling to every piece, making it ridiculously juicy.

No Instant Pot? Use a slow cooker on low for 4-6 hours or high for 2-4 hours. Same epic results.

Step 2: Make the Tangy Slaw
While the chicken does its thing, let’s make that slaw.

In a bowl, toss together:

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  • Shredded cabbage
  • Red wine vinegar
  • Apple cider vinegar
  • Rice vinegar
  • Mayonnaise

Mix it up until the cabbage is well coated. The triple vinegar blend gives it this sharp tang that cuts through the BBQ richness perfectly.

Step 3: Toast the Buns
This step? Essential.

Lightly toast the burger buns in a skillet or toaster. It adds just enough crunch to hold up against all the saucy goodness you’re about to pile on.

Step 4: Assemble the Burgers
Time to stack!

  1. Place a slice of pepper jack cheese on the bottom bun.
  2. Pile on a generous amount of the BBQ pulled chicken.
  3. Add a scoop of the tangy slaw.
  4. Top with avocado slices.

Press the top bun down gently and prepare for one seriously epic first bite.

Top-down shot of a BBQ pulled chicken burger with toasted buns, shredded chicken, and vibrant slaw, ready to be served.

Storage Options:

  • Fridge: Store the BBQ chicken and slaw separately in airtight containers for up to 3 days.
  • Freezer: The pulled chicken freezes perfectly for up to 3 months. Just thaw overnight and reheat gently.
  • Reheating Tip: Warm the chicken with a splash of BBQ sauce to keep it juicy.

Variations and Substitutions:

Feeling creative? Here are a few fun ideas:

  • Different Cheese: Swap pepper jack for cheddar, smoked gouda, or even a slice of brie for extra creaminess.
  • Extra Heat: Add sliced jalapeños or a drizzle of hot sauce.
  • Sweet Twist: Mix a tablespoon of honey into your BBQ sauce for a touch of sweetness.
  • Meat Swap: Shredded pork or jackfruit would work beautifully in place of chicken.

Close-up of a BBQ pulled chicken burger served on a toasted brioche bun with purple cabbage slaw and a drizzle of barbecue sauce.

What to Serve with BBQ Pulled Chicken Burger?

No burger is complete without sides, right? Try these:

  • Sweet Potato Fries: Crispy, slightly sweet, and perfect for dipping.
  • Grilled Corn on the Cob: Brush with garlic butter and sprinkle with chili powder.
  • Pickles: Tangy, crunchy, and cuts through the richness.
  • Potato Salad: Classic and always a win at BBQs.

Frequently Asked Questions:

Can I use rotisserie chicken instead?
Totally! Just shred it, warm it up with BBQ sauce, and you’re good to go.

How do I keep the buns from getting soggy?
Toast the buns—seriously, it’s a game-changer. You can also layer the cheese under the chicken to create a barrier.

Can I make these ahead of time?
Absolutely! The chicken and slaw can be prepped a day in advance. Just reheat the chicken gently before serving.

So, what do you think? These BBQ Pulled Chicken Burgers are calling your name! They’re messy, saucy, and pretty much guaranteed to steal the show at your next cookout.

Give them a try and let me know how they turn out! Did you go for extra spice? Mix up the toppings? Share your twists in the comments—I’d love to hear how you made them your own!

A platter of BBQ pulled chicken sandwiches topped with tangy slaw and sauce, served alongside sweet potato fries.

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Keep the Flavor Coming – Try These:

Close-up of a BBQ pulled chicken burger served on a toasted brioche bun with purple cabbage slaw and a drizzle of barbecue sauce.

BBQ Pulled Chicken Burger

These BBQ Pulled Chicken Burgers feature tender shredded chicken coated in BBQ sauce, tangy slaw, creamy avocado, and melted pepper jack cheese on a toasted bun. Perfect for a casual dinner or your next cookout.
4 Servings

Ingredients

For the Chicken:

  • 3 boneless skinless chicken breasts
  • cups BBQ sauce

For the Slaw:

  • 2 cups shredded cabbage or coleslaw mix
  • 3 tablespoons red wine vinegar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon rice vinegar
  • 1 tablespoon mayonnaise

For the Burgers:

  • 4 slices Tillamook Farm Style Thick Cut Pepper Jack Cheese
  • 1 avocado sliced
  • 4 burger buns lightly toasted

Instructions
 

Prepare the BBQ Chicken

  1. Place the chicken breasts in the Instant Pot. Pour the BBQ sauce over the chicken, ensuring it is fully coated. Secure the lid and set to high pressure for 10 minutes. Once complete, perform a quick release of the pressure. Shred the chicken directly in the pot using two forks, allowing the meat to absorb the sauce thoroughly. Keep the chicken warm until ready to assemble the burgers.
  2. Alternative Method: If using a slow cooker, cook the chicken on low for 4-6 hours or high for 2-4 hours before shredding.

Prepare the Tangy Slaw

  1. In a large bowl, combine the shredded cabbage, red wine vinegar, apple cider vinegar, rice vinegar, and mayonnaise. Toss the ingredients until the cabbage is evenly coated. Set aside to allow the flavors to meld while the chicken finishes cooking.

Toast the Burger Buns

  1. Lightly toast the burger buns in a skillet or toaster until golden brown. This step enhances the texture and helps prevent the buns from becoming soggy once the toppings are added.

Assemble the Burgers

  1. Place a slice of pepper jack cheese on the bottom half of each toasted burger bun.
  2. Add a generous portion of the BBQ pulled chicken on top of the cheese.
  3. Spoon a layer of the tangy slaw over the chicken.
  4. Finish with avocado slices and place the top bun to complete the burger.

Serve and Enjoy

  1. Serve the BBQ Pulled Chicken Burgers immediately for optimal flavor and texture. Pair with sides such as sweet potato fries, coleslaw, or a crisp green salad.

Notes

To make this recipe gluten-free, substitute the burger buns with gluten-free buns and ensure the BBQ sauce used is certified gluten-free. Verify all other ingredients, including the pepper jack cheese, are free from gluten-containing additives.
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< Hi, I'm Bitty! >

I'm Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my "About Me" page for more info!

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