BBQ Chicken Sliders with Tangy Slaw

The steam rising from the pot always smells like summer before it even arrives. I started making these sliders on a rainy Tuesday when I had leftover chicken and a craving for something messy and satisfying. The house filled with that sweet, smoky barbecue scent, and by the time I assembled the first one, I knew this would become my go-to for any gathering. There is something about the contrast of warm, saucy chicken against cool, crunchy slaw that just works.

I brought these to a friend's backyard cookout last spring, stacked high on a platter with extra napkins tucked underneath. People kept circling back, and by the end of the night, there were only crumbs left and requests for the recipe scribbled on paper towels. One person even admitted they skipped the burgers entirely just to save room for more sliders. It is moments like that when you realize a recipe has earned its place in your rotation.

Ingredients

• Boneless, skinless chicken breasts or thighs: Thighs stay juicier and shred more easily, but breasts work beautifully if that is what you have on hand.
• Barbecue sauce: Use your favorite brand or homemade, just make sure it has enough tang to balance the sweetness.
• Chicken broth: Keeps the chicken moist as it cooks and helps the sauce cling to every shred.
• Smoked paprika: Adds a subtle smokiness that makes the chicken taste like it spent hours on a grill.
• Garlic powder and onion powder: Simple flavor boosters that blend into the sauce without overpowering it.
• Green and red cabbage: The mix gives the slaw color and a nice crunch that holds up even after sitting for a bit.
• Shredded carrots: They add a touch of sweetness and make the slaw look more vibrant.
• Mayonnaise: The creamy base that holds the slaw together and balances the vinegar.
• Apple cider vinegar: Brings brightness and a little sharpness that keeps the slaw from feeling heavy.
• Honey: Just a teaspoon softens the acidity and ties the slaw flavors together.
• Mini slider buns: Soft and slightly sweet, they soak up just enough sauce without falling apart.
• Unsalted butter: Optional, but toasting the buns with a little butter makes them golden and adds a layer of richness.

Instructions

Prepare the BBQ Chicken:

Combine chicken, barbecue sauce, broth, olive oil, and spices in a large pot or slow cooker. Cook until the chicken is tender and pulls apart easily with a fork, then return the shredded meat to the sauce and let it simmer for a few minutes to soak up all that flavor.

Prepare the Slaw:

Whisk together the mayonnaise, vinegar, honey, salt, and pepper in a large bowl. Toss in the shredded cabbage and carrots until everything is evenly coated and crisp.

Toast the Buns:

Brush the cut sides of the buns with melted butter and toast them in a skillet or oven until golden. This step is optional, but it adds a buttery crunch that makes each bite more satisfying.

Assemble the Sliders:

Spoon a generous amount of pulled chicken onto the bottom half of each bun, top with a scoop of slaw, and finish with the bun top. Serve them warm and watch them disappear.

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One evening, I made a double batch of these for a casual dinner with neighbors who brought their kids. The adults piled on extra slaw, the kids scraped it off and doubled down on the chicken, and somehow everyone left happy. Watching people customize their sliders exactly how they wanted reminded me that the best recipes are the ones that adapt to whoever is at the table.

Make Ahead Tips

You can cook and shred the chicken up to two days in advance and store it in the sauce in the fridge. The slaw also holds well for a day if you keep it covered and give it a quick toss before serving. When you are ready to eat, just warm the chicken gently on the stove and assemble fresh so the buns stay soft and the slaw stays crisp.

Variations Worth Trying

Swap the barbecue sauce for a spicy chipotle version if you like heat, or mix in some diced pickled jalapeños with the chicken. For a lighter version, serve the chicken and slaw in lettuce cups instead of buns. You can also use rotisserie chicken if you are short on time, just shred it and toss it with warmed barbecue sauce and spices.

Serving Suggestions

These sliders pair beautifully with crispy sweet potato fries, a simple green salad, or even just a handful of kettle chips on the side. They are perfect for game day spreads, casual backyard gatherings, or weeknight dinners when you want something that feels special without a lot of effort.

• Serve with extra barbecue sauce on the side for anyone who wants more.
• Offer a few pickles or pickled onions as a tangy garnish option.
• Pour cold iced tea or a crisp lager to balance the sweetness of the sauce.

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These sliders have a way of turning any meal into something people remember, even if it is just a quiet dinner at home. Make them once, and they will find their way onto your table again and again.

Recipe FAQs

→ Can I make these sliders ahead of time?

Yes, you can prepare the pulled chicken and slaw separately up to 24 hours in advance. Store them in airtight containers in the refrigerator. Assemble the sliders just before serving to keep the buns fresh and maintain optimal texture.

→ What's the best way to shred the chicken?

Allow the cooked chicken to cool slightly, then place on a cutting board. Use two forks—one to hold the chicken steady and the other to pull and shred the meat into bite-sized pieces. For easier handling, shred directly in the sauce.

→ How can I make these spicier?

Add 1/2 teaspoon of cayenne pepper or chili flakes to the chicken mixture, or use a spicy BBQ sauce instead of regular. You can also mix a pinch of hot sauce into the slaw dressing for extra kick.

→ Can I use a slow cooker instead?

Absolutely. Combine all chicken ingredients in a slow cooker and cook on high for 4-5 hours or low for 7-8 hours. The longer cooking time allows flavors to develop beautifully. Shred and simmer in the sauce for 5 minutes before assembling.

→ What are good side dishes to serve with these sliders?

Pair these sliders with classic sides like french fries, sweet potato chips, cornbread, baked beans, or a crisp green salad. Pickles and coleslaw as additional toppings work wonderfully too.

→ How do I store leftovers?

Store pulled chicken and slaw in separate airtight containers in the refrigerator for up to 3 days. Keep buns in a sealed bag. Reassemble when ready to eat. You can also freeze the pulled chicken for up to 3 months.