BBQ Chicken Sliders with Tangy Slaw (Printable Version)

Tender pulled BBQ chicken paired with crisp, tangy slaw on soft mini buns. Ideal for entertaining.

# 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

→ 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)

# Directions:

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, or on high in a slow cooker, until chicken is cooked through and tender. Remove chicken, shred with two forks, and return to sauce. Simmer for 5 minutes to absorb flavors.
02 - In a large bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth. Add shredded green cabbage, red cabbage, and carrots. Toss until evenly coated and refrigerate until ready to use.
03 - Brush slider buns with melted butter on the cut sides. Heat a skillet over medium-high heat and toast buns cut-side down until golden brown, about 1 to 2 minutes per side. Alternatively, toast in a 375°F oven for 2 to 3 minutes.
04 - 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 bun tops and serve immediately with extra barbecue sauce on the side.

# Expert Tips:

01 -
  • They disappear faster than you can plate them, which means less cleanup and more compliments.
  • The slaw cuts through the sweetness of the sauce in a way that keeps you reaching for another.
  • You can prep everything ahead and assemble right before guests arrive, no stress.
  • Theyre small enough that people feel fine eating two or four, which always makes a party feel relaxed.
02 -
  • Dont overdress the slaw or it will turn soggy and slide right off the slider, a light coating is all you need.
  • Shred the chicken while its still hot so it pulls apart easily, once it cools it gets stubborn and stringy.
  • If youre using a slow cooker, resist the urge to lift the lid early or youll add 20 minutes to the cook time.
03 -
  • Toast the buns cut side down in the same skillet you used for the chicken to pick up a hint of that smoky flavor.
  • If the slaw feels too thick, add a tiny splash of vinegar or water to loosen it up without losing the crunch.
  • Leftover pulled chicken freezes beautifully, just reheat it with a splash of broth to bring back the moisture.
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