BBQ Chicken Sliders with Tangy Slaw (Printable version)

Tender pulled BBQ chicken topped with crunchy, tangy slaw on mini buns. Ideal for entertaining or casual dinners.

# What You'll 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

→ Creamy 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)

# How to Prepare:

01 - Combine chicken, barbecue sauce, chicken broth, olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper in a large pot or slow cooker. Cook over medium heat for 25-30 minutes until chicken is cooked through and tender, or on high in a slow cooker for the same duration.
02 - Remove cooked chicken from the pot and shred using two forks. Return shredded chicken to the sauce and simmer for 5 minutes to allow flavors to absorb.
03 - Whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper in a large bowl. Add shredded green cabbage, red cabbage, and carrots. Toss until evenly coated and set aside.
04 - Brush slider buns with melted butter and toast in a skillet over medium heat or in a 375°F oven for 2-3 minutes until golden brown. This step is optional but recommended.
05 - Place a generous spoonful of pulled BBQ chicken on the bottom half of each toasted bun. Top with a scoop of cabbage slaw. Cover with the bun top and serve immediately.

# Expert Tips:

01 -
  • The slaw adds a bright, crunchy contrast that keeps each bite from feeling too heavy or one note.
  • You can make the chicken ahead and just warm it up when people arrive, which saves you from last minute panic.
  • These sliders disappear fast but never feel complicated, so you look like a relaxed host instead of a stressed one.
02 -
  • Don't skip the simmering step after shredding, that's when the chicken really absorbs the sauce and stops tasting dry.
  • Make the slaw at least 10 minutes before assembling so the flavors have time to marry, but not so early that it gets watery.
03 -
  • Use chicken thighs if you can, they shred more easily and stay moist even if you accidentally overcook them a little.
  • Toast the buns with butter, it's the small step that makes these sliders taste like they came from a food truck instead of your kitchen.
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