This incredibly easy and delicious pulled chicken burger recipe is sure to become a go-to favourite for the whole family. It’s a crowd-pleaser that combines tender, flavour-packed shredded chicken with soft buns, making it perfect for busy weeknights or casual family dinners. The burgers are paired with a side of sweet potato wedges, which not only add a naturally sweet flavour but also provide a good source of dietary fibre — a great way to sneak some extra nutrition into your kids’ meals without them even noticing.
This dish is part of a budget-friendly family batch cooking meal plan, designed to help you make the most of affordable, pantry-staple ingredients while saving time and money. When prepared as part of the full plan, the chicken is cooked in bulk and then divided for use in three separate meals: these tasty pulled chicken burgers, a quick and easy stir-fry, and a hearty chicken chilli. However, if you’re just making the burgers on their own, you’ll only need about one-third of the total chicken used in the plan. The flexibility of this recipe means you can enjoy it as a standalone dish or as part of a larger, well-organised weekly meal prep.
Each portion contains 656 calories, along with 34.9 grams of protein. It also includes 98.7 grams of carbohydrates, 43 grams of which are sugars. The fat content is 11.3 grams, with 3.2 grams being saturated fat. Additionally, each serving offers 9.6 grams of fibre and 1.32 grams of salt.
Barbecue pulled chicken- ingredient list!
For the batched cooked chicken thighs-
1.8 kilograms (or 4 pounds) of boneless, skinless chicken thighs
2 teaspoons of olive oil
A pinch of salt and a sprinkle of ground black pepper (to taste)
For the sweet potato wedges-
1 kilogram (or 2 pounds 4 ounces) of sweet potatoes, cleaned and sliced into wedges
2 tablespoons of vegetable oil
2 teaspoons of paprika
For the barbecue pulled chicken-
Roughly one-third of the pre-cooked batch of chicken thighs, approximately 400 grams (or 14 ounces) of cooked meat
100 grams (or 3½ ounces) of barbecue sauce
4 burger buns or soft bread rolls
Barbecue pulled chicken- step by step instruction method!
Step 1
To prepare the chicken in bulk for use across multiple meals, begin by preheating your oven to 220°C (200°C if using a fan oven) or Gas Mark 7. Arrange the boneless, skinless chicken thighs in a large, deep roasting tin or ovenproof dish, making sure they are spread out in a single layer. Drizzle the olive oil evenly over the chicken, then season generously with salt and freshly ground black pepper, ensuring each piece is well-coated for maximum flavour. Place the tin in the centre of the oven and roast the chicken uncovered for about 45 to 50 minutes, or until the meat is thoroughly cooked and tender, with juices running clear when pierced.
Step 2
If you prefer a hands-off method or are looking to save oven space, the chicken can also be slow-cooked. Simply place the chicken thighs in the bowl of a slow cooker, season as described, and cover with the lid. Cook on the HIGH setting for 2 to 3 hours, or on the LOW setting for 4 to 5 hours, until the chicken is fully cooked and can be easily shredded with a fork. This method is especially convenient if you’re prepping in advance or want to let the chicken cook while you go about your day.
Step 3
When using chicken thighs, you typically won’t need to add any extra liquid to the roasting tin or slow cooker. Chicken thighs naturally release a good amount of moisture as they cook, which helps keep the meat tender and juicy. However, if you happen to be using a particularly hot slow cooker or you notice that the chicken is beginning to dry out partway through cooking, you can add a small splash of water or a bit of chicken stock to the pot to help maintain moisture levels.
Step 4
To check if the chicken is fully cooked, pierce the thickest part of a thigh with a skewer or knife. The juices should run clear, with no signs of pinkness remaining in the meat. This is a reliable indicator that the chicken is safe to eat and thoroughly cooked. Once done, remove the chicken from the oven or slow cooker and set it aside to cool slightly before shredding or using in your chosen recipe.
Step 5
To prepare the sweet potato wedges, start by preheating your oven to 240°C (or 220°C if using a fan-assisted oven), which is equivalent to Gas Mark 9. This high heat helps to give the wedges a deliciously crispy exterior while keeping the inside soft and fluffy. Place the scrubbed and sliced sweet potato wedges onto a large baking tray, spreading them out in a single layer to ensure even roasting.
Step 6
Drizzle the wedges with the vegetable oil, then sprinkle over the paprika for a warm, smoky flavour. Using clean hands, gently toss the wedges on the tray until they are all evenly coated with the oil and seasoning — this hands-on approach is often the most effective way to get a good, even coverage.
Step 7
Slide the tray into the hot oven and roast the sweet potatoes for 40 to 50 minutes. About halfway through cooking, turn the wedges over to help them brown on all sides. They’re ready when they are golden brown, slightly crisp on the edges, and tender all the way through when pierced with a fork.
Step 8
While the sweet potato wedges are in the oven, prepare the barbecue pulled chicken. Take about one-third of the batch-cooked chicken (around 400g/14oz) and shred it using two forks. Set aside the rest of the chicken for other meals in the plan. Place the shredded chicken in a small saucepan with the barbecue sauce and 4 tablespoons of water. Heat over medium, stirring regularly for 5–10 minutes, until the chicken is warmed through and coated evenly in the sauce.
Step 9
While the chicken is warming, toast the rolls or buns. Pile the hot chicken into the buns and serve with the sweet potato wedges.
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