BBQ Chicken Sliders with Tangy Slaw (Printable Version)

Tender pulled BBQ chicken nestled in mini buns with crispy, tangy slaw. Ideal for entertaining.

# Ingredient List:

→ Pulled BBQ Chicken

01 - 1.5 lbs boneless, skinless chicken breasts or thighs
02 - 1 cup barbecue sauce, plus extra for serving
03 - 0.5 cup chicken broth
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - 0.5 teaspoon garlic powder
07 - 0.5 teaspoon onion powder
08 - Salt and black pepper to taste

→ Coleslaw

09 - 2 cups shredded green cabbage
10 - 1 cup shredded red cabbage
11 - 0.5 cup shredded carrots
12 - 0.25 cup mayonnaise
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon honey
15 - Salt and pepper to taste

→ Assembly

16 - 12 mini slider buns
17 - 2 tablespoons unsalted butter, melted (optional)

# How to Prepare:

01 - In a large pot or slow cooker, combine chicken breasts, barbecue sauce, chicken broth, olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook over medium heat or on high in a slow cooker for 25–30 minutes until chicken is cooked through and tender. Remove chicken and shred with two forks, then return to sauce and simmer for 5 minutes to absorb flavors.
02 - In a large bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. Add shredded green cabbage, red cabbage, and carrots. Toss until evenly coated and set aside.
03 - Brush slider buns with melted butter and toast in a skillet or oven until golden brown on the cut sides.
04 - Place a generous spoonful of pulled BBQ chicken on the bottom half of each toasted bun. Top with a scoop of coleslaw and cover with the bun top. Serve immediately.

# Expert Suggestions:

01 -
  • They come together faster than you expect and feed a crowd without much fuss.
  • The tangy slaw cuts through the sweetness of the barbecue sauce in a way that keeps you reaching for another.
  • You can prep the chicken ahead and assemble right before serving, which takes all the stress out of hosting.
02 -
  • Do not skip the simmering step after shredding the chicken, it makes the meat absorb the sauce instead of just sitting in it.
  • Make the slaw at least 15 minutes ahead so the flavors can meld, but do not let it sit too long or it will get watery.
  • If you are using a slow cooker, set it on high for about three hours or low for five to six hours.
03 -
  • Use two forks to shred the chicken while it is still hot, it falls apart more easily and absorbs the sauce better.
  • Toast the buns cut side down in a dry skillet if you skip the butter, the slight char adds flavor without extra richness.
  • If the slaw tastes too sharp, add another half teaspoon of honey to smooth it out.
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