Save to Pinterest There was a Saturday afternoon when my kitchen smelled so good that neighbors knocked to ask what I was making. The answer was simple: BBQ chicken sliders piled high with crunchy slaw. I had tossed together this recipe on a whim for a last-minute cookout, and it turned into the dish everyone asked me to bring again and again. The combination of smoky, saucy chicken with that sharp, creamy slaw tucked into soft little buns just works.
I made these for a backyard gathering once where half the guests were kids and the other half were picky eaters. Watching everyone reach for seconds was the kind of quiet victory that made me realize this recipe was a keeper. The sliders are small enough that people feel free to try one, but good enough that they always go back for more. Even my friend who swore she didnt like coleslaw ended up eating three.
Ingredients
- Boneless, skinless chicken breasts or thighs (1.5 lbs): Thighs stay juicier and shred more easily, but breasts work if thats what you have on hand.
- Barbecue sauce (1 cup, plus extra): Use your favorite brand or homemade; the sauce is the backbone of flavor here, so pick one you actually enjoy eating.
- Chicken broth (1/2 cup): This keeps the chicken moist as it cooks and helps the sauce coat every shred.
- Olive oil (1 tbsp): A little fat goes a long way in making the chicken tender and preventing it from drying out.
- Smoked paprika (1 tsp): Adds a gentle smokiness that makes the chicken taste like it spent hours on a grill.
- Garlic powder and onion powder (1/2 tsp each): These quietly build depth without overpowering the BBQ sauce.
- Salt and black pepper: Season to your taste, but dont skip it or the chicken will taste flat.
- Shredded green cabbage (2 cups): The base of the slaw, it stays crisp and adds great crunch.
- Shredded red cabbage (1 cup): Brings color and a slightly peppery bite that balances the green cabbage.
- Shredded carrots (1/2 cup): A touch of sweetness and more color to make the slaw look as good as it tastes.
- Mayonnaise (1/4 cup): The creamy binder that holds the slaw together and mellows the acidity.
- Apple cider vinegar (1 tbsp): Brightens everything up and keeps the slaw from feeling too rich.
- Honey (1 tsp): Just enough sweetness to round out the tangy vinegar.
- Mini slider buns (12): Soft, pillowy buns are best; toast them lightly if you want a little extra texture.
- Unsalted butter (2 tbsp, optional): For brushing the buns before toasting, which adds a golden, buttery finish.
Instructions
- Cook the BBQ Chicken:
- Combine the chicken, barbecue sauce, broth, olive oil, and spices in a large pot or slow cooker, then cook until the chicken is tender and pulls apart easily with a fork. Once shredded, let it simmer in the sauce for a few minutes so every strand soaks up that smoky, tangy flavor.
- Make the Slaw:
- Whisk together the mayo, vinegar, honey, salt, and pepper in a large bowl, then toss in the shredded cabbage and carrots until everything is evenly coated. The slaw can sit in the fridge while you finish the chicken, and it actually gets better as it rests.
- Toast the Buns:
- Brush the insides of the slider buns with melted butter and toast them in a hot skillet or under the broiler until theyre golden and slightly crisp. This step is optional, but it makes a noticeable difference in texture.
- Assemble the Sliders:
- Spoon a generous amount of pulled BBQ chicken onto the bottom half of each bun, then top with a scoop of slaw and the bun top. Serve them while the chicken is still warm and the slaw is cold for the best contrast.
Save to Pinterest One evening I served these sliders with nothing but chips and pickles on the side, and it felt like a complete meal. My brother, who usually critiques everything I cook, went quiet after his first bite and just kept eating. That kind of reaction is why I keep this recipe in my regular rotation.
Making It Your Own
If you like heat, stir some chili flakes or hot sauce into the chicken while it simmers, or swap in a spicy BBQ sauce. For a smokier flavor, add a pinch of chipotle powder to the spice mix. You can also skip the homemade slaw and use a good quality store-bought version if youre in a rush. I once used rotisserie chicken when I was pressed for time, and it worked perfectly; just shred it, toss it with warmed BBQ sauce, and youre halfway done.
Serving and Storing
These sliders are best served fresh, but you can keep the chicken and slaw separate in the fridge for up to three days. Reheat the chicken gently on the stove with a splash of broth to keep it moist. The slaw stays crisp if you store it in an airtight container. I like to set out the components and let people build their own sliders, which also keeps the buns from getting soggy if youre serving a crowd over a longer period.
What to Serve Alongside
These sliders pair beautifully with crispy sweet potato fries, a simple green salad, or classic potato salad. For drinks, I reach for a cold lager, iced tea, or lemonade. If youre feeding kids, corn on the cob and fruit salad are always a hit.
- Keep extra BBQ sauce on the side for anyone who wants to drizzle more on top.
- If youre making these for a party, double the slaw; people always take more than you expect.
- Leftover chicken makes an excellent topping for baked potatoes or nachos the next day.
Save to Pinterest These BBQ chicken sliders have become my go to whenever I need something that feels special but doesnt require hours in the kitchen. Theyre the kind of recipe that makes people smile, ask for seconds, and text you later asking how you made them.
Recipe Questions & Answers
- → Can I prepare the chicken ahead of time?
Yes, the pulled BBQ chicken can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Reheat gently in a pot or microwave before serving. The slaw is best made fresh but can be prepared up to 4 hours ahead.
- → What's the best way to shred the chicken?
Use two forks to pull the cooked chicken apart while it's still warm. Hold the chicken with one fork and use the other to shred it into bite-sized pieces. This method ensures even, tender shreds that absorb the barbecue sauce beautifully.
- → How do I make these sliders gluten-free?
Simply substitute the regular slider buns with gluten-free alternatives, which are widely available at most grocery stores. Verify that your barbecue sauce and all condiments are certified gluten-free, as some brands may contain hidden gluten.
- → Can I use a slow cooker instead of a pot?
Absolutely. Combine all chicken ingredients in a slow cooker and cook on high for 4-5 hours or on low for 8-10 hours. The slow cooker method yields exceptionally tender, flavorful chicken with minimal effort.
- → What sides pair well with these sliders?
Serve alongside classic sides like crispy french fries, baked beans, corn on the cob, or a fresh green salad. Cold beverages like iced tea, lemonade, or crisp lagers complement the smoky, tangy flavors perfectly.
- → How should I store leftovers?
Store the pulled chicken and slaw separately in airtight containers for up to 3 days. Keep buns in a bread bag. Assemble sliders just before serving for the best texture. Reheat the chicken gently to avoid drying it out.