BBQ Chicken Sliders with Tangy Slaw

The smoky smell of barbecue sauce bubbling on the stove always pulls people into the kitchen before I even call them. I started making these sliders on a whim one Sunday when I had leftover cabbage and a craving for something messy and satisfying. The combination of sweet, tangy chicken and that sharp crunch from the slaw turned into something I now make whenever I need to feed a crowd without spending all day in the kitchen. They disappear faster than I can plate them.

I brought a tray of these to a backyard cookout last summer, and they were gone before the burgers even came off the grill. My neighbor asked if I'd used a smoker, which made me laugh because it was just a pot on my stove and a good bottle of sauce. That's the magic of smoked paprika and a little patience. People assume it took hours, but really it's just about layering flavors and not overthinking it.

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 some depth and sweetness to balance the vinegar in the slaw.
• Chicken broth: This keeps the chicken from drying out while it cooks and helps the sauce cling to every shred.
• Smoked paprika: A little goes a long way in adding that outdoor grill flavor without any actual smoke.
• Shredded cabbage (green and red): The mix of colors makes the slaw look vibrant, and the red cabbage adds a slight peppery bite.
• Apple cider vinegar: This is what gives the slaw its tangy backbone and keeps it from feeling too heavy.
• Mayonnaise: It binds everything together and adds creaminess, but you can swap in Greek yogurt if you want something lighter.
• Honey: Just a touch to round out the acidity and bring everything into balance.
• Mini slider buns: Soft, slightly sweet buns work best, and toasting them with butter makes them sturdy enough to hold all the filling.

Instructions

Simmer the Chicken:

Combine the chicken with barbecue sauce, broth, olive oil, and all the spices in a large pot or slow cooker. Let it cook gently until the chicken is tender enough to shred easily with a fork, which usually takes about half an hour.

Shred and Soak:

Pull the chicken apart using two forks, then return it to the pot and let it simmer in the sauce for a few more minutes. This step is where the chicken really soaks up all that smoky sweetness.

Mix the Slaw:

Whisk together the mayo, vinegar, honey, salt, and pepper in a large bowl, then toss in the shredded cabbage and carrots. Make sure everything is coated evenly so each bite has that crisp, tangy crunch.

Toast the Buns:

Brush the cut sides of the buns with melted butter and toast them in a skillet or under the broiler until golden. This keeps them from getting soggy once you pile on the chicken and slaw.

Build the Sliders:

Spoon a generous amount of pulled chicken onto each bottom bun, top with a scoop of slaw, and press the top bun on gently. Serve them right away while the buns are still warm and the chicken is steaming.

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I remember watching my friend's kid take a huge bite of one of these sliders and immediately reach for another before he'd even finished chewing. His mom gave me a look that said both thank you and also now he won't eat anything else. That's when I knew these weren't just good, they were the kind of good that ruins you for other versions.

Making It Your Own

If you like heat, stir in some cayenne or red pepper flakes while the chicken simmers, or drizzle hot sauce over the slaw before piling it on. For a smokier flavor, add a tiny bit of liquid smoke to the broth, but go easy because it's potent. You can also swap the cabbage slaw for a vinegar based one if you want something lighter and less creamy.

Shortcuts That Actually Work

Using a rotisserie chicken from the store cuts the cooking time in half, just shred it and toss it with warmed barbecue sauce and a splash of broth. I've done this on nights when I got home late and still wanted something homemade without the wait. The slaw can also be prepped the night before, just keep it covered in the fridge and give it a quick toss before serving.

Serving and Storing

These sliders are best eaten fresh, but the pulled chicken keeps beautifully in the fridge for up to three days and tastes even better reheated. The slaw, on the other hand, is at its crispest within the first few hours, so if you're meal prepping, store the components separately and assemble right before eating. Leftover chicken also makes a great topping for baked potatoes or nachos.

• Serve with pickle chips or jalapeño slices on the side for extra tang and crunch.
• Pair with sweet potato fries or a simple green salad to balance the richness.
• If you're feeding a crowd, set up a slider bar and let everyone build their own with different toppings like cheese, onions, or extra sauce.

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There's something about pulling apart tender chicken with your hands and piling it onto a soft bun that feels both simple and special at the same time. These sliders have become my go to whenever I want to feed people something that feels like a celebration without any fuss.

Common Questions

→ Can I prepare the pulled chicken ahead of time?

Yes, you can prepare the BBQ chicken up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently on the stovetop or in a slow cooker before assembling the sliders.

→ What's the best way to shred the chicken?

After cooking, place the chicken on a cutting board and use two forks to pull the meat apart, working in opposite directions. This creates tender, pulled pieces that absorb the sauce perfectly.

→ How do I prevent soggy sliders?

Toast the buns to create a slight barrier against moisture. You can also serve the slaw separately if preferred, allowing guests to assemble their sliders just before eating.

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

Absolutely. Combine all chicken ingredients in a slow cooker and cook on high for 4-5 hours or on low for 6-8 hours. This method ensures incredibly tender, flavorful chicken with minimal effort.

→ What are good side dishes to serve with these sliders?

Pair these sliders with crispy fries, baked beans, corn on the cob, or a fresh green salad. Beverages like crisp lagers, iced tea, or lemonade complement the smoky flavors beautifully.

→ Is it possible to make this gluten-free?

Yes, simply substitute gluten-free slider buns for the regular ones. Be sure to check all sauces and condiments for gluten-containing ingredients, as some BBQ sauces may contain soy sauce.