BBQ Chicken Sliders with Slaw

The kitchen was sticky with heat and the smoky sweetness of barbecue sauce hung heavy in the air. I was hosting a last-minute gathering and scrambling to put together something that felt special without spending hours over the stove. That's when I threw chicken into a pot with sauce and broth, shredded it with two forks, and piled it onto soft buns with crunchy slaw. Everyone kept coming back for seconds, and one friend asked if I'd catered it.

I started making these for game days, but they quickly became my go to whenever I needed something crowd friendly and forgiving. One evening, my brother showed up unexpectedly with his kids, and I had everything I needed already in the fridge. The sliders were ready before the first quarter ended, and the kids devoured them without complaints. It felt like magic to pull off something that good with so little stress.

Ingredients

• Boneless, skinless chicken breasts or thighs: Thighs stay juicier and shred more easily, but breasts work if that's what you have on hand.
• Barbecue sauce: Use your favorite brand or homemade, just make sure it has good depth because it carries the whole dish.
• Chicken broth: This keeps the chicken moist while 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: These build savory layers without needing to chop anything.
• Green and red cabbage: The mix of colors makes the slaw look vibrant and the textures stay crisp even after sitting a bit.
• Shredded carrots: They add sweetness and a pop of color that balances the tangy dressing.
• Mayonnaise: The creamy base that holds the slaw together and mellows out the vinegar.
• Apple cider vinegar: Brightens everything and cuts through the richness of the mayo and BBQ sauce.
• Honey: Just a touch rounds out the slaw and keeps it from tasting too sharp.
• Mini slider buns: Soft, slightly sweet, and the perfect vessel for all that saucy chicken and crunchy slaw.
• Unsalted butter: Optional but toasting the buns with butter makes them golden and adds a layer of richness.

Instructions

Cook the BBQ Chicken:

Combine chicken, barbecue sauce, broth, olive oil, and spices in a large pot or slow cooker. Let it simmer until the chicken is tender and pulls apart easily with a fork, about 25 to 30 minutes.

Shred and Simmer:

Remove the chicken, shred it into bite sized pieces using two forks, then return it to the pot. Let it soak in the sauce for another 5 minutes so every strand gets coated.

Make the Slaw:

Whisk together mayo, vinegar, honey, salt, and pepper in a large bowl. Toss in the shredded cabbage and carrots until everything is evenly dressed and glossy.

Toast the Buns:

Brush the cut sides of the buns with melted butter and toast them in a hot skillet or under the broiler until golden. This step is optional but it adds texture and keeps the buns from getting soggy.

Build the Sliders:

Spoon a generous heap of pulled chicken onto each bottom bun, top with a scoop of slaw, and crown it with the bun top. Serve them right away while the chicken is warm and the slaw is cool.

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There was one afternoon when I made a double batch for a backyard cookout, and I watched people pile their plates high and come back for more. A neighbor told me she'd been intimidated by the idea of pulled chicken, thinking it required a smoker or hours of babysitting. When I told her it took half an hour in a pot, she looked at me like I'd shared a state secret. That's when I realized these sliders weren't just easy, they made other people feel capable too.

Choosing Your Chicken

I've made this with both breasts and thighs, and while breasts are leaner, thighs have more fat and flavor that holds up to the sauce. If you're short on time, a rotisserie chicken works beautifully, just shred it and toss it with warmed sauce and a splash of broth. You'll cut the cook time in half and no one will know the difference. I keep a rotisserie chicken in the fridge for weeks like this, and it's saved dinner more times than I can count.

Slaw That Stays Crisp

The key to good slaw is not overdressing it. I learned this the hard way after making a batch that turned into a soggy mess within an hour. Now I dress it lightly, taste as I go, and add more only if needed. If you're making the sliders ahead, keep the slaw separate and add it just before serving. The contrast between the warm chicken and the cool, crunchy slaw is half the appeal, and you don't want to lose that.

Serving and Pairing Ideas

These sliders are ideal for casual gatherings, tailgates, or weeknight dinners when you want something that feels like an event. I've served them with potato salad, baked beans, and corn on the cob for a full spread. They also pair beautifully with crisp lagers, iced tea, or lemonade. One time I set out pickles and jalapeños on the side, and people started building their own variations, which turned into a fun little DIY slider bar.

• Add sliced pickles or jalapeños for extra tang and heat.
• Serve with sweet potato fries or coleslaw on the side for a complete meal.
• Wrap any leftovers tightly and reheat the chicken gently to keep it moist.

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These sliders have become one of those recipes I turn to when I want to feel like I'm hosting without the pressure. They're forgiving, delicious, and always leave people asking for the recipe.

Recipe FAQs

→ Can I use a slow cooker instead of a stovetop?

Yes, a slow cooker works perfectly. Cook the chicken mixture on high for 3-4 hours or on low for 6-8 hours until the meat is tender and shreds easily. This method is ideal for meal prep.

→ How far in advance can I prepare these?

The pulled chicken keeps refrigerated for up to 4 days, making it excellent for advance preparation. Prepare the slaw no more than 2 hours before serving to maintain crunchiness. Assemble just before serving for best texture.

→ What's the best substitute for mayonnaise in the slaw?

Greek yogurt or sour cream work well as healthier alternatives. Use equal amounts and add a touch more vinegar to balance the creaminess. Dairy-free mayo is suitable for those with dairy restrictions.

→ Can rotisserie chicken work in this preparation?

Absolutely. Shred 1.5 lbs of rotisserie chicken and simmer it in the sauce for just 5-10 minutes instead of cooking from raw. This cuts total cooking time nearly in half while maintaining delicious flavor.

→ How do I make this gluten-free?

Simply swap regular slider buns for certified gluten-free versions. Verify your barbecue sauce is gluten-free, as some brands contain wheat or soy. All other ingredients are naturally gluten-free.

→ What side dishes pair well with these sliders?

Serve alongside crispy oven fries, corn on the cob, or a fresh green salad. Crisp lagers, iced tea, or lemonade complement the smoky, tangy flavors beautifully.