BBQ Chicken Sliders with Slaw (Printer-Friendly)

Juicy pulled BBQ chicken with tangy slaw on mini buns. Ideal for entertaining and casual meals.

# What You Need:

→ Pulled BBQ Chicken

01 - 1.5 lbs boneless, skinless chicken breasts or thighs
02 - 1 cup barbecue sauce, plus extra for serving
03 - 1/2 cup chicken broth
04 - 1 tbsp olive oil
05 - 1 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - Salt and black pepper to taste

→ Coleslaw

09 - 2 cups shredded green cabbage
10 - 1 cup shredded red cabbage
11 - 1/2 cup shredded carrots
12 - 1/4 cup mayonnaise
13 - 1 tbsp apple cider vinegar
14 - 1 tsp honey
15 - Salt and pepper to taste

→ Assembly

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

# Directions:

01 - In a large pot or slow cooker, combine chicken, barbecue sauce, chicken broth, olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook over medium heat for 25-30 minutes until chicken is cooked through and tender. Remove chicken and shred using two forks, then return to the 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 cabbages and carrots, then toss until evenly coated. Set aside.
03 - Brush slider buns with melted butter and toast in a skillet or oven until golden brown.
04 - Place a generous spoonful of pulled BBQ chicken on the bottom half of each bun, top with a scoop of coleslaw, and cover with the bun top. Serve immediately.

# Expert Suggestions:

01 -
  • They disappear faster than you can plate them, which means less cleanup and more compliments.
  • The crunch of the slaw against the soft, saucy chicken creates a texture contrast that keeps you reaching for another.
  • You can make the chicken ahead and just assemble when guests arrive, so you're not stuck in the kitchen during the party.
  • Even picky eaters who claim they don't like coleslaw end up loving it tucked inside these buns.
02 -
  • Don't skip shredding the chicken while it's still warm; once it cools, it becomes harder to pull apart and the strands won't be as tender.
  • If the slaw sits too long before serving, it can get watery, so make it close to assembly time or drain off any excess liquid before adding it to the sliders.
  • Toasting the buns really does prevent them from getting soggy, especially if you're making these ahead or transporting them somewhere.
03 -
  • Use chicken thighs instead of breasts if you want meat that stays moist even if you accidentally overcook it a little.
  • Let the slaw chill for at least 10 minutes before assembling so the flavors have time to come together and the cabbage softens slightly.
  • If you're making these for kids, go easy on the vinegar in the slaw and use a sweeter barbecue sauce they'll recognize.
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