BBQ Chicken Sliders with Tangy Slaw (Printable)

Pulled BBQ chicken and tangy slaw nestled in mini buns—an easy, crowd-pleasing favorite ideal for parties and casual gatherings.

# What You Need:

→ Pulled BBQ Chicken

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

→ Slaw

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 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, for toasting buns)

# How-To Steps:

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 (or on high in a slow cooker) for 25 to 30 minutes, until chicken is cooked through and tender. Remove the chicken, shred with two forks, and return to the sauce. Simmer for 5 minutes to absorb flavors.
02 - In a large bowl, mix together mayonnaise, apple cider vinegar, honey, salt, and pepper. Add shredded cabbages and carrots. Toss until evenly coated. Set aside.
03 - Brush buns with melted butter and toast in a skillet or oven until golden.
04 - Place a generous spoonful of pulled BBQ chicken on the bottom half of each bun. Top with a scoop of slaw. Cover with the bun tops and serve immediately.

# Expert Suggestions:

01 -
  • These sliders disappear faster than you can refill the platter, which means more time enjoying the party instead of cooking.
  • The tangy slaw cuts through the richness of the BBQ sauce in a way that feels balanced and bright, not heavy.
  • You can prep both the chicken and slaw ahead, then assemble right before serving so theyre always warm and fresh.
  • They work for casual weeknight dinners just as well as they do for feeding a crowd on game day.
02 -
  • Dont skip shredding the chicken while its still warm; it pulls apart much more easily and absorbs the sauce better than if you wait until it cools.
  • If the slaw sits too long before serving, it can get watery, so mix it close to assembly time or drain off any excess liquid right before you build the sliders.
  • Toasting the buns isnt just for looks; it creates a barrier that keeps them from getting soggy under all that saucy chicken.
03 -
  • Use chicken thighs instead of breasts if you want the most tender, flavorful shredded chicken that stays moist even if it sits for a while.
  • Let the slaw rest in the fridge for at least 15 minutes before serving so the flavors have time to marry and the cabbage softens just a bit.
  • If youre transporting these to a potluck, pack the chicken, slaw, and buns separately and assemble on site so everything stays fresh.
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