Save to Pinterest The smell of barbecue sauce hitting a hot pan can turn any Tuesday into something worth celebrating. I stumbled onto these sliders during a last-minute cookout when I had more mouths to feed than burgers to grill. Shredding chicken into tangy sauce and piling it onto soft buns with crunchy slaw felt like cheating, but everyone went back for seconds. Now they show up at every gathering, requested by name. Sometimes the best recipes are born from happy accidents and hungry friends.
I remember setting out a tray of these at a backyard party and watching them disappear in under ten minutes. One friend kept hovering near the platter, pretending to chat while secretly eyeing the last few sliders. The combination of tender, saucy chicken and that cold, crunchy slaw creates this contrast that people can't resist. I've since learned to double the batch because they vanish faster than I ever expect. There's something about handheld food that makes people lose all sense of portion control.
Ingredients
- Boneless, skinless chicken breasts or thighs: Thighs stay juicier and shred beautifully, but breasts work if that's what you have on hand.
- Barbecue sauce: Use your favorite brand or homemade, just make sure it's thick enough to cling to the chicken without making the buns soggy.
- Chicken broth: Keeps the chicken moist while it cooks and adds depth to the sauce.
- Smoked paprika: This gives a subtle smoky flavor even if you're not grilling, and it's worth keeping in your spice drawer.
- Garlic powder and onion powder: These bring savory backbone without the hassle of chopping fresh aromatics.
- Shredded green and red cabbage: The mix of colors makes the slaw prettier, and the cabbage stays crunchy even after sitting a bit.
- Shredded carrots: They add a touch of sweetness and more color to the slaw.
- Mayonnaise: The creamy base that holds the slaw together and balances the vinegar.
- Apple cider vinegar: Adds brightness and tang, cutting through the richness of the mayo and BBQ sauce.
- Honey: Just a touch sweetens the slaw and rounds out the vinegar's sharpness.
- Mini slider buns: Soft and slightly sweet, they hold everything together without overwhelming the fillings.
- Unsalted butter: Optional for toasting the buns, but it makes them golden and adds a little extra flavor.
Instructions
- Cook the BBQ Chicken:
- Combine chicken, barbecue sauce, broth, olive oil, and all the seasonings in a large pot or slow cooker. Let it bubble away over medium heat or on high in the slow cooker for 25 to 30 minutes until the chicken is tender enough to fall apart easily.
- Shred and Simmer:
- Pull the chicken out, shred it with two forks, then stir it back into the sauce. Let it simmer for another 5 minutes so every strand soaks up that smoky, tangy goodness.
- Make the Slaw:
- Whisk together mayo, vinegar, honey, salt, and pepper in a big bowl. Toss in the shredded cabbage and carrots until everything is coated and glistening.
- Toast the Buns:
- Brush the cut sides of the buns with melted butter and toast them in a skillet or oven until they're golden and a little crispy. This step is optional but makes a noticeable difference in texture.
- Build the Sliders:
- Spoon a generous heap of pulled BBQ chicken onto each bottom bun, top with a scoop of slaw, then cap it with the bun top. Serve them warm while the chicken is still hot and the slaw is cold.
Save to Pinterest One evening I made these for a neighbor who'd just had a baby, and she texted me later saying it was the first real meal she'd enjoyed in days. Something about the ease of eating them one-handed while holding a newborn made them perfect. Food that fits into people's lives without fuss has a special kind of magic. These sliders do that every time.
Making It Your Own
If you like heat, stir in some chili flakes or swap in a spicy BBQ sauce. I've also used rotisserie chicken when I'm truly short on time, just shred it and warm it through with the sauce. For a lighter version, Greek yogurt can replace half the mayo in the slaw. The recipe is forgiving enough to bend to whatever you have or need.
Serving and Pairing
These sliders are perfect alongside crispy fries, potato salad, or corn on the cob. A cold lager or iced tea cuts through the richness nicely. I've served them at game day parties, casual dinners, and even packed them for picnics. They travel well and taste just as good at room temperature if you're on the go.
Storage and Reheating
Store the chicken and slaw separately in airtight containers in the fridge for up to three days. Reheat the chicken gently on the stove or in the microwave, adding a splash of broth if it's dried out. Assemble the sliders fresh each time for the best texture.
- Freeze the cooked chicken in the sauce for up to two months and thaw overnight in the fridge
- The slaw doesn't freeze well, so make it fresh when you're ready to serve
- Toast the buns right before serving, never ahead of time
Save to Pinterest These sliders have earned their place in my regular rotation because they're reliable, crowd-pleasing, and honestly just fun to eat. Make them once, and I bet they'll become a staple in your kitchen too.
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. Assemble just before serving for fresh, crispy buns and optimal texture.
- → What's the best way to shred the chicken?
Use two forks: place them back-to-back in the cooked chicken and pull apart in opposite directions. For larger batches, shredding claws or a stand mixer work efficiently.
- → How do I prevent soggy buns?
Toast the buns with butter before assembling. Keep the pulled chicken warm but not piping hot when filling. Place slaw on top just before serving to minimize moisture transfer.
- → Can I use a slow cooker instead?
Absolutely. Combine all chicken ingredients on high for 4-5 hours or low for 8 hours. The slow cooker creates incredibly tender chicken with deeper flavor absorption.
- → What slaw alternatives pair well?
Try apple-fennel slaw for sweetness, jalapeño-lime slaw for heat, or a creamy mustard-based slaw. Experiment with different cabbages and acid bases like lime or white vinegar.
- → Are there gluten-free options?
Yes! Use certified gluten-free slider buns and verify your barbecue sauce is gluten-free, as some contain hidden gluten. Most other ingredients are naturally gluten-free.