Slow-Cooked BBQ Pulled Chicken Sandwiches

Anova Culinary


Celeste Battin

Meat, meat, meat!

Prep Time: 00:00

Recipe Time: 04:00

Temperature : 150F / 65.6C



  1. Set your Anova Sous Vide Precision Cooker to 150.0ºF / 65.6ºC.
  2. Rinse chicken breasts under cold running water. Pat dry and trim to clean.
  3. Season chicken with salt, pepper, and garlic powder.
  4. Place chicken into 1-2 large bags and add 1/2 bottle of your favorite BBQ sauce.
  5. Properly seal bags and allow to cook at 150 degrees for 3-4 hours.

  1. Remove bags from hot water bath once cooking is complete. Place chicken in a large bowl.
  2. Using a fork and knife to pull the meat apart, carefully shred the chicken breasts until desired consistency.
  3. Add more BBQ sauce, if desired, and mix well.
  4. If desired, toast hoagie roll in the oven before building sandwich.
  5. Generously add meat to each roll. Add 1-2 slices of Provolone Cheese, if desired. Add any additional toppings and enjoy!