BBQ Chicken Sliders with Tangy Slaw (Printable)

Tender pulled BBQ chicken and crunchy slaw nestled in toasted mini buns. Ideal for gatherings and quick 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

→ Tangy Cabbage 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 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 for toasting

# 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 to 30 minutes until chicken reaches internal temperature of 165°F and is tender. Remove chicken, shred with two forks, and return to sauce. Simmer for 5 minutes to allow flavors to meld.
02 - In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until emulsified. Add shredded green cabbage, red cabbage, and carrots. Toss until evenly coated. Set aside at room temperature.
03 - Brush mini slider buns with melted butter. Toast in a skillet over medium-high heat or in a 350°F oven for 2 to 3 minutes until golden brown and lightly crispy.
04 - Place a generous spoonful of pulled BBQ chicken on the bottom half of each toasted bun. Top chicken with a scoop of tangy slaw. Cover with bun tops and serve immediately while warm.

# Expert Tips:

01 -
  • Everything comes together in under an hour, and most of that time the chicken is just simmering away on its own.
  • The slaw adds a brightness that cuts through the richness of the barbecue sauce in a way that feels necessary, not optional.
  • These sliders work for everything from weeknight dinners to game day spreads, and they taste even better when made ahead and reheated.
02 -
  • Don't skip shredding the chicken while it's still hot, it falls apart so much easier and absorbs more sauce that way.
  • If the slaw sits for more than an hour, it can get watery, so mix it closer to serving time or drain off any excess liquid before assembling.
  • Toasting the buns isn't just for looks, it creates a barrier that keeps them from turning into mush under all that saucy chicken.
03 -
  • Use chicken thighs instead of breasts if you want meat that stays moist even if you accidentally overcook it a little.
  • A splash of apple cider vinegar in the chicken while it simmers brightens the whole dish and keeps the sauce from tasting too heavy.
  • Press down gently on the assembled sliders with your palm before serving, it helps everything stick together and makes them easier to eat without falling apart.
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