Pulled Chipotle Chicken with Cilantro Slaw
Pulled Chipotle Chicken with Cilantro Slaw

This pulled chicken recipe is smothered in an adobo and chipotle-spiked barbecue sauce and served with a refreshing cilantro slaw to add creaminess and texture. Canned chipotle peppers in adobo sauce can be found in many grocery stores and ethnic markets, but if your store doesn’t carry them, you can add spice to the sauce with cayenne or chipotle powder, or leave it out and enjoy simple, delicious barbecue chicken.

Want to add more kick? Mix a little finely chopped jalapeño to the slaw. Enjoy this pulled chicken and slaw combo as it is, use it to stuff corn tortillas, or make an open-faced sandwich or sliders.

Pulled Chipotle Chicken with Cilantro Slaw
4 from 2 votes

Pulled Chipotle Chicken with Cilantro Slaw

This pulled chicken recipe is smothered in a rich adobo and chipotle-spiked barbecue sauce, and served with a refreshing coleslaw. Try it in tacos.

Course Main Course
Cuisine Mexican
Keyword pulled chipotle chicken
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 4 servings, about ¾ cup chicken and ¾ cup slaw each
Calories 326 kcal
Author Openfit


  • ½ cup apple cider vinegar divided use
  • 7 tsp. olive oil mayonnaise
  • 2 Tbsp. finely chopped fresh cilantro
  • 1 tsp. raw honey
  • ½ tsp. celery seed
  • 4 cups shredded cabbage (or half a small cabbage)
  • 1 tsp. olive oil
  • ½ medium onion finely chopped
  • 1 clove garlic finely chopped
  • 1 chipotle pepper in adobo sauce chopped
  • 2 Tbsp. adobo sauce (the sauce from chipotle pepper in adobo sauce)
  • ½ cup barbecue sauce no sugar added
  • 3 cups cooked chicken breast boneless, skinless, shredded


  1. Combine ¼ cup vinegar, mayonnaise, cilantro, honey, and celery seed in a large bowl; mix well.

  2. Add cabbage; mix well. Cover and refrigerate for 20 minutes.

  3. Heat oil in large skillet over medium high heat.

  4. Add onion; cook for 4 to 6 minutes, or until onion is translucent.

  5. Add garlic; cook for 1 minute.

  6. Add chipotle pepper, adobo sauce, barbecue sauce, and remaining ¼ cup vinegar; cook, stirring occasionally, for 6 to 8 minutes, or until sauce thickens slightly.

  7. Add chicken, cook, stirring frequently, for 4 to 5 minutes, or until chicken is well coated and heated through.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Pulled Chipotle Chicken with Cilantro Slaw
Amount Per Serving (0.75 cup chicken and ¾ cup slaw each)
Calories 326 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Cholesterol 95mg 32%
Sodium 500mg 21%
Total Carbohydrates 19g 6%
Dietary Fiber 3g 12%
Sugars 9g
Protein 36g 72%
* Percent Daily Values are based on a 2000 calorie diet.

Photo by Kirsten Morningstar