BBQ Chicken Sliders with Tangy Slaw (Printable)

Tender pulled BBQ chicken topped with crunchy slaw on mini buns. Ideal for entertaining or casual weeknight 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 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon 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 tablespoon apple cider vinegar
14 - 1 teaspoon honey
15 - Salt and pepper to taste

→ Assembly

16 - 12 mini slider buns
17 - 2 tablespoons unsalted butter, melted (optional)

# How to Make It:

01 - In a large pot or slow cooker, combine chicken breasts, barbecue sauce, chicken broth, olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook over medium heat for 25 to 30 minutes until chicken reaches internal temperature of 165°F and becomes tender. Remove chicken and shred using two forks, then return to sauce and simmer for 5 minutes to allow flavors to meld.
02 - In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until combined. Add shredded green cabbage, red cabbage, and carrots. Toss thoroughly until all vegetables are evenly coated with dressing. Set aside at room temperature.
03 - Lightly brush the cut sides of slider buns with melted butter. Toast in a skillet over medium heat or in a 350°F oven for 2 to 3 minutes until golden brown and lightly crispy.
04 - Place a generous spoonful of pulled BBQ chicken on the bottom half of each toasted bun. Top with approximately 2 tablespoons of slaw mixture. Cover with bun tops and serve immediately while warm.

# Expert Advice:

01 -
  • They disappear faster than you can refill the platter, which is exactly what you want at a party.
  • The tangy 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 serving, so you actually get to enjoy your own gathering.
  • Theyre small enough to feel like a snack but satisfying enough to be dinner.
02 -
  • Dont skip the simmering step after shredding, thats when the chicken really becomes tender and flavorful.
  • If your slaw sits too long, it can get watery, so dress it no more than an hour before serving.
  • Toast the buns if you can, they hold up better under all that saucy chicken and slaw.
03 -
  • Use a mix of white and dark meat if you want the richest flavor and texture.
  • Let the chicken rest in the sauce for a few minutes after shredding, it makes all the difference in moisture.
  • If the slaw feels too thick, add a tiny splash of vinegar to loosen it without losing that creamy bite.
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