Save on Pinterest The smell of barbecue sauce bubbling on the stove has a way of turning any Tuesday into something special. I started making these sliders on weeknights when I needed something quick but satisfying, and they became the dish everyone asks me to bring to gatherings. There's something about the contrast between warm, saucy chicken and cold, crunchy slaw that just works. The first batch disappeared so fast I didn't even get to sit down. Now I always double the recipe.
I brought these to a backyard party last summer, stacked high on a platter, and watched them vanish before the burgers even came off the grill. A neighbor asked if I'd been cooking since dawn. I laughed and told her the truth: I'd thrown everything together while my coffee was still hot. Sometimes the simplest things make the biggest impression, and these little sandwiches prove it every time.
Ingredients
- Boneless, skinless chicken breasts or thighs: Thighs stay juicier and shred more easily, but breasts work perfectly if that's what you have on hand.
- Barbecue sauce: Use your favorite brand or homemade; the sauce is the backbone of flavor here, so pick one you'd happily eat straight from the jar.
- Chicken broth: This keeps the chicken moist as it cooks and helps the sauce coat every shred without getting too thick.
- Smoked paprika: A little smokiness deepens the BBQ flavor and makes it taste like it came off an actual grill.
- Garlic powder and onion powder: These add a savory base that balances the sweetness of the sauce.
- Shredded green and red cabbage: The mix of colors makes the slaw look vibrant, and the crunch is essential to the texture of the slider.
- Shredded carrots: They add a touch of sweetness and a pop of color that makes the slaw feel fresh.
- Mayonnaise: The creamy binder that holds the slaw together and mellows out the vinegar.
- Apple cider vinegar: This brings tang and brightness, cutting through the richness of the chicken and mayo.
- Honey: Just a teaspoon balances the acidity and rounds out the slaw's flavor.
- Mini slider buns: Soft, slightly sweet buns are perfect for soaking up sauce without falling apart.
- Unsalted butter: Toasting the buns in butter adds a golden, crispy edge that elevates the whole bite.
Instructions
- Prepare the BBQ Chicken:
- Combine the chicken, barbecue sauce, broth, oil, and spices in a large pot or slow cooker, letting everything meld together as it cooks until the chicken is tender enough to shred with a fork. Once shredded, return it to the sauce and let it simmer for a few minutes so each strand soaks up that smoky, tangy goodness.
- Prepare the Slaw:
- Whisk together the mayo, vinegar, honey, salt, and pepper in a large bowl until smooth, then toss in the cabbage and carrots until every bit is coated in that creamy, tangy dressing. The slaw can sit while you finish the chicken, and it only gets better as the flavors marry.
- Toast the Buns:
- Brush the cut sides of the buns with melted butter and toast them in a hot skillet or under the broiler until they're golden and slightly crisp. This step is optional, but it makes a noticeable difference in texture and keeps the buns from getting soggy.
- Assemble the Sliders:
- Pile a generous spoonful of the pulled BBQ chicken onto the bottom half of each bun, then top it with a hearty scoop of slaw and press the top bun gently into place. Serve them right away while the chicken is warm and the slaw is cold.
Save on Pinterest I remember setting a tray of these sliders on the table during a game night, and within minutes, the room went quiet except for the sound of people chewing and humming their approval. My friend looked up mid bite and said, These are dangerous. She was right. They're the kind of food that makes you forget to pace yourself, and I've learned to always keep extra buns on hand just in case.
Making It Your Own
If you like heat, stir in some chili flakes or hot sauce when you're simmering the chicken, or swap in a spicy BBQ sauce for a kick that lingers. I've also made these with rotisserie chicken when I'm short on time; just shred it, toss it with warmed sauce, and you're halfway done. You can even play with the slaw by adding thinly sliced jalapeños or a handful of chopped cilantro for a fresher, brighter bite.
Serving and Pairing
These sliders are made for sharing, so I like to serve them on a big platter with extra napkins and a bowl of BBQ sauce on the side for anyone who wants to drizzle more on top. They pair beautifully with crisp lagers, iced tea, or even a cold glass of lemonade. For sides, think potato chips, pickles, or a simple corn salad; anything that keeps the meal feeling easy and fun without too much fuss.
Storage and Leftovers
If you somehow end up with leftovers, store the chicken, slaw, and buns separately in airtight containers in the fridge. The chicken will keep for up to three days and reheats beautifully in a pot with a splash of broth. The slaw stays crisp for a day or two, though it may release some liquid; just give it a stir before using. Assemble the sliders fresh each time to keep the buns from getting soggy.
- Freeze the pulled chicken in a freezer safe bag for up to three months and thaw it in the fridge overnight before reheating.
- Toast extra buns and freeze them for quick assembly later; they thaw in minutes at room temperature.
- Double the slaw recipe if you're feeding a crowd; it disappears faster than you'd think.
Save on Pinterest These sliders have become my go to whenever I need something that feels special without the stress. They're proof that a little sweetness, a little tang, and a lot of flavor can turn a simple meal into something people remember.
Recipe Questions & Answers
- → Can I make these sliders ahead of time?
Yes, prepare the pulled chicken and slaw separately up to 2 days ahead. Store in airtight containers in the refrigerator. Assemble the sliders just before serving to keep the buns from becoming soggy.
- → 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 creates the ideal texture for sliders.
- → Can I use a slow cooker instead of a pot?
Absolutely. Combine all chicken ingredients in a slow cooker and cook on high for 3-4 hours or on low for 6-8 hours. The extended cooking time makes the chicken even more tender and flavorful.
- → How do I make these sliders spicier?
Add red chili flakes to the chicken mixture during cooking, or use a spicy barbecue sauce. You can also serve hot sauce on the side for guests to customize their heat level.
- → Is there a quick version using rotisserie chicken?
Yes, shred 2-3 cups of rotisserie chicken and mix it with 1 cup of barbecue sauce. Heat through on the stovetop for 5-10 minutes. This shortcut brings total prep time down to about 20 minutes.
- → What beverages pair well with these sliders?
Crisp lagers, pale ales, and wheat beers complement the smoky barbecue flavors beautifully. For non-alcoholic options, iced tea, lemonade, or cold-brew coffee work wonderfully.