BBQ Chicken Sliders with Tangy Slaw (Printable Version)

Tender pulled BBQ chicken topped with crunchy cabbage slaw on mini buns. Ideal for entertaining and casual weeknight dinners.

# 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

→ 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 buns)

# 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 or on high in a slow cooker for 25–30 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, then 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 Advice:

01 -
  • These sliders come together in under an hour but taste like you've been slow cooking all day.
  • The tangy slaw cuts through the sweetness of the BBQ sauce in a way that keeps you reaching for another.
  • They're endlessly adaptable and work just as well for a crowd as they do for a quiet dinner at home.
02 -
  • Don't skip shredding the chicken while it's still hot; it pulls apart much easier and absorbs more sauce.
  • Make the slaw ahead and let it chill in the fridge for at to an hour; the flavors deepen and the cabbage softens just enough without losing its crunch.
  • If your sauce is too thick, add a splash more broth; if it's too thin, let it simmer uncovered for a few extra minutes.
03 -
  • Use chicken thighs instead of breasts for richer, more forgiving meat that stays moist even if you overcook it slightly.
  • Let the assembled sliders sit for just a minute before serving; the bun softens slightly and everything melds together into one perfect bite.
  • If you're making these for a party, keep the chicken warm in a slow cooker on low and let guests build their own sliders.
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