BBQ Chicken Sliders with Slaw (Print Version)

Pulled BBQ chicken and crispy slaw on mini buns—an easy crowd-pleaser for gatherings and weeknight meals.

# What You'll 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)

# How to Make It:

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.
02 - Remove chicken from the pot and shred with two forks. Return shredded chicken to the sauce and simmer for 5 minutes to absorb flavors.
03 - In a large bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. Add shredded cabbage and carrots, then toss until evenly coated. Set aside.
04 - Brush buns with melted butter and toast in a skillet or oven until golden brown.
05 - 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.

# Additional Tips::

01 -
  • They vanish in minutes at every gathering, and people always ask for the recipe before they leave.
  • The contrast between smoky, tender chicken and crisp, tangy slaw makes every bite feel balanced and exciting.
  • You can prep the chicken ahead and assemble right before serving, which saves you from last minute stress.
  • Even picky eaters go back for seconds because the flavors are familiar but just a little special.
02 -
  • Do not skip shredding the chicken while it is still warm, because once it cools it becomes harder to pull apart cleanly.
  • Make the slaw at least 15 minutes ahead so the flavors have time to marry, but do not let it sit for hours or it will get watery.
  • If the barbecue sauce is too sweet, add a splash of vinegar or hot sauce to balance it out before you shred the chicken.
03 -
  • Use chicken thighs instead of breasts for meat that stays moist even if you cook it a few minutes too long.
  • Toast the buns cut side down in the same skillet you used for the chicken to pick up any leftover flavor from the pan.
  • If the slaw feels too wet, drain it in a colander for a minute before piling it onto the sliders.
  • Double the chicken recipe and freeze half for an easy meal next month when you do not feel like cooking from scratch.
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