Pin It The smell of barbecue sauce bubbling on the stove used to drift through our kitchen every Sunday, long before I ever thought to turn it into sliders. One weekend, I had a pile of leftover chicken and a bag of mini buns that were about to go stale. I shredded the meat, piled it high, and added slaw on a whim. Everyone grabbed two before I even plated them properly.
I made these for a backyard cookout once, and by halftime, the tray was empty. My brother in law, who claims he doesnt like coleslaw, ate four and asked for the recipe. I watched people balance paper plates and bottles of beer, laughing with full mouths. It was one of those rare moments where the food just worked, no explanations needed.
Ingredients
- Boneless, skinless chicken breasts or thighs: Thighs stay juicier if youre simmering longer, but breasts shred beautifully and soak up the sauce just as well.
- Barbecue sauce: Use your favorite brand or homemade, something with a balance of sweet and smoky works best here.
- Chicken broth: It thins the sauce just enough to keep the chicken moist while it cooks, not dry or sticky.
- Smoked paprika: Adds a layer of depth that makes people ask what the secret ingredient is.
- Shredded green and red cabbage: The mix of colors makes the slaw look alive, and the crunch is non negotiable.
- Apple cider vinegar: Brightens the whole slaw and keeps it from tasting too heavy or mayo forward.
- Mini slider buns: Soft and small, they hold everything together without overshadowing the filling.
Instructions
- Simmer the chicken:
- Combine chicken, barbecue sauce, broth, olive oil, and spices in a large pot or slow cooker. Let it cook until the chicken is tender enough to shred easily, about 25 to 30 minutes, and your kitchen smells like a summer cookout.
- Shred and soak:
- Pull the chicken out, shred it with two forks, then return it to the pot. Let it simmer for another 5 minutes so every strand absorbs that smoky, sweet sauce.
- Mix the slaw:
- Whisk together mayo, vinegar, honey, salt, and pepper in a large bowl. Toss in the shredded cabbage and carrots until everything is coated and glistening.
- Toast the buns:
- Brush the cut sides with melted butter and toast them in a skillet or oven until golden. This step is optional, but it makes a difference in texture and flavor.
- Build the sliders:
- Spoon a generous heap of pulled chicken onto each bun bottom, top with a scoop of slaw, then press the top bun gently. Serve them warm and watch them vanish.
Pin It I remember setting out a platter of these at a potluck, unsure if theyd hold up next to all the fancy dishes. By the end of the night, mine was the only empty tray. A friend pulled me aside and said, I dont know what you did, but these are exactly what I needed. Sometimes the simplest thing is the one people remember.
Making Them Ahead
You can cook and shred the chicken a day in advance, then reheat it gently on the stove with a splash of broth to loosen it up. The slaw also benefits from a little time in the fridge, letting the flavors marry. Just assemble the sliders right before serving so the buns stay soft and the slaw stays crisp.
Swapping Ingredients
If youre short on time, grab a rotisserie chicken and toss the shredded meat with warm barbecue sauce. For a spicier version, add chili flakes or swap in a hot sauce spiked barbecue blend. You can also use Greek yogurt instead of mayo in the slaw for a lighter, tangier bite.
Serving and Pairing
These sliders love being part of a spread, next to potato salad, corn on the cob, or a tray of pickles. A crisp lager or a cold glass of iced tea is all you need to drink. If youre feeding a crowd, set out extra barbecue sauce and napkins, because things will get messy in the best way.
- Keep the sliders warm in a low oven if youre serving them over time.
- Double the slaw recipe if you want leftovers, it keeps well for a couple of days.
- For a gluten free version, just swap in gluten free buns and check your barbecue sauce label.
Pin It These sliders have become my go to whenever I need something that feels special but doesnt require all day in the kitchen. Theyre proof that good food doesnt have to be complicated, just honest and made with a little care.
Recipe FAQs
- → Can I use a slow cooker instead of a pot?
Yes, absolutely. Cook the chicken on high for 4-5 hours or low for 6-8 hours. The slow cooker method produces equally tender, flavorful results with hands-off cooking.
- → How far in advance can I prepare the pulled chicken?
Prepare the pulled chicken up to 2 days ahead and refrigerate in an airtight container. Reheat gently on the stovetop or microwave before assembling. The flavors actually improve after sitting overnight.
- → What's a good substitute for mini slider buns?
Use gluten-free buns for dietary restrictions, brioche buns for richness, or whole wheat buns for added fiber. Hawaiian rolls work beautifully and add subtle sweetness that complements the BBQ sauce.
- → How do I make the slaw less creamy?
Reduce the mayonnaise to 3 tablespoons and increase the apple cider vinegar to 2 tablespoons for a tangier, lighter slaw. This creates a more vinegar-based coleslaw with less richness.
- → Can I prepare this dish for a crowd?
Absolutely. Double or triple the ingredients and use a larger pot or two slow cookers. The pulled chicken and slaw both keep well, and assembly happens quickly at serving time.
- → What beverages pair best with these sliders?
Crisp lagers, pilsners, and wheat beers complement the BBQ flavors beautifully. For non-alcoholic options, serve with iced tea, lemonade, or cola. A cold ginger ale adds nice spice contrast.