Save My neighbor showed up at my door one Saturday with a crockpot full of BBQ chicken and a bag of buns, insisting I help her test a recipe before her son's birthday party. We stood in my kitchen shredding chicken with forks, debating whether coleslaw belonged on top or on the side. By the time we'd assembled a dozen tiny sandwiches, we'd eaten three each and declared them party-ready. Those sliders disappeared in under ten minutes at the actual event.
I made these for a backyard cookout in July, and they were gone before the burgers even came off the grill. There's something about hand-held food that makes people relax and talk more. I watched my uncle, who never touches coleslaw, pile it high on his second slider without even realizing it. That's when I knew this recipe was a keeper.
Ingredients
- Boneless, skinless chicken breasts or thighs: Thighs stay juicier if you're new to shredding chicken, but breasts work beautifully if that's what you have on hand.
- Barbecue sauce: Use your favorite brand or homemade, the flavor of the whole slider hinges on this so pick one you'd happily eat with a spoon.
- Chicken broth: Keeps the chicken moist while it cooks and prevents the sauce from getting too thick or sticky.
- Smoked paprika: Adds a subtle smoky depth that makes people think you spent hours over a grill.
- Shredded green and red cabbage: The mix of colors makes the slaw look vibrant and the textures blend into something crunchy and refreshing.
- Apple cider vinegar: Brightens the mayo-based slaw and keeps it from feeling heavy.
- Mini slider buns: Soft and slightly sweet, they're the perfect size for two or three bites of messy, saucy goodness.
Instructions
- Prepare the BBQ Chicken:
- Combine chicken, barbecue sauce, broth, olive oil, and spices in a large pot or slow cooker, then cook until the chicken is fork-tender and ready to shred. Once shredded, let it simmer in the sauce for a few minutes so every strand soaks up that smoky, tangy flavor.
- Prepare the Slaw:
- Whisk together mayo, vinegar, honey, salt, and pepper in a large bowl, then toss in the shredded cabbage and carrots until everything is evenly coated. The slaw tastes even better after sitting for ten minutes, so make it first if you can.
- Toast the Buns:
- Brush the cut sides of the buns with melted butter and toast them in a skillet or oven until golden and slightly crisp. This step is optional, but it keeps the buns from getting soggy under all that saucy chicken.
- Assemble the Sliders:
- Spoon a generous amount of pulled BBQ chicken onto the bottom half of each bun, top with a scoop of slaw, and cap with the bun top. Serve them right away while the chicken is warm and the slaw is cold.
Save I brought a platter of these to a potluck where everyone else brought chips and store-bought dips. People kept asking for the recipe, and one friend admitted she ate five before realizing she'd skipped the main course entirely. That's the kind of food that makes you feel like you contributed something real, not just another dish on a crowded table.
Make It Your Own
If you want a little heat, stir in some chili flakes or a dash of hot sauce when you're simmering the chicken. I've also used rotisserie chicken in a pinch, just shred it and warm it up in the BBQ sauce for ten minutes. For a smokier flavor, add a tiny bit of liquid smoke to the chicken, but go easy because a little goes a long way.
Storing and Reheating
Keep the chicken and slaw separate in the fridge, and they'll both last for up to three days. Reheat the chicken gently on the stove with a splash of broth to keep it from drying out. The slaw actually gets better after a day because the flavors meld together, just give it a quick toss before serving.
Serving Suggestions
These sliders shine at casual gatherings where people can grab and go. I like to serve them with crispy sweet potato fries or a simple green salad to balance out the richness. A cold lager or iced tea with lemon is the perfect drink pairing, and if you're feeding a crowd, set out extra BBQ sauce and pickles on the side.
- Add pickled jalapenos on top for a tangy kick.
- Swap the slaw for pickles and onions if you want a more classic BBQ flavor.
- Use Hawaiian rolls for a slightly sweeter bun that complements the smoky chicken.
Save There's something about pulling apart tender chicken and piling it onto a soft bun that feels both comforting and celebratory at the same time. These sliders have become my go-to whenever I want to feed people something that tastes like effort but doesn't actually require much of it.
Recipe FAQs
- → Can I make these sliders ahead of time?
Yes, you can prepare the pulled chicken and slaw separately up to 24 hours in advance. Store them in airtight containers in the refrigerator. Assemble the sliders just before serving to keep the buns fresh and prevent sogginess.
- → What's the best way to shred the chicken?
Allow the cooked chicken to cool slightly, then use two forks to pull the meat apart. Work in opposite directions to create tender, even shreds. If using a slow cooker, the chicken will be soft enough to shred easily with minimal effort.
- → Can I use rotisserie chicken to save time?
Absolutely. Shred one rotisserie chicken and warm it in the barbecue sauce and broth mixture for 10 minutes. This cuts your total preparation time significantly while maintaining delicious flavor.
- → How do I prevent soggy buns?
Toast the buns lightly with butter before assembling. Wait until just before serving to add the slaw to the chicken, as the vinegar-based dressing can make buns moist if left sitting too long.
- → What type of barbecue sauce works best?
Use a balanced BBQ sauce with moderate sweetness and smokiness. Hickory or mesquite-flavored varieties complement the pulled chicken well. For extra heat, opt for a spicy variety or add cayenne pepper to the cooking liquid.
- → Are there gluten-free options available?
Yes, substitute traditional slider buns with gluten-free versions, available at most grocery stores. Verify that your barbecue sauce and mayonnaise are also gluten-free, as some brands may contain hidden gluten.