BBQ Chicken Sliders

My neighbor showed up one Sunday with a tray of these sliders, still warm from her kitchen. The smell hit me first: sweet smoke and vinegar cutting through the heat. I ate three before I even said hello. She laughed and handed me the recipe on a crumpled napkin, and I've been making them ever since.

I made these for my son's birthday party last spring, and the kids lined up like it was a food truck. Even the picky eaters came back for seconds. One dad asked if I catered, and I just pointed to my crockpot on the counter, still bubbling away.

Ingredients

• Boneless, skinless chicken breasts or thighs (1.5 lbs): Thighs stay juicier and shred more easily, but breasts work fine if you don't overcook them.
• Barbecue sauce (1 cup plus extra): Use your favorite brand or homemade, the chicken will soak up whatever you choose, so pick one you'd eat straight from the jar.
• Chicken broth (1/2 cup): This keeps the chicken moist and prevents the sauce from getting too sticky or thick.
• Smoked paprika (1 tsp): Adds a gentle smokiness without needing a grill, it's the secret to that outdoor barbecue flavor indoors.
• Garlic powder and onion powder (1/2 tsp each): These build a savory base that makes the sauce taste more complex and homemade.
• Green and red cabbage (2 cups and 1 cup): The mix gives you color and texture, red cabbage adds a slight peppery bite that balances the sweetness.
• Shredded carrots (1/2 cup): They bring natural sweetness and a pop of orange that makes the slaw look alive.
• Mayonnaise (1/4 cup): This binds the slaw together and adds creaminess, don't skimp or it'll taste dry.
• Apple cider vinegar (1 tbsp): Cuts through the richness of the mayo and chicken, giving everything a bright, tangy edge.
• Honey (1 tsp): Just enough to round out the vinegar and balance the slaw without making it sweet.
• Mini slider buns (12): Soft potato buns or brioche work beautifully, they soak up the sauce without falling apart.
• Unsalted butter (2 tbsp, optional): Toasting the buns in butter makes them golden and crispy, which holds up better under all that saucy chicken.

Instructions

Prepare the BBQ Chicken:

Combine chicken, barbecue sauce, broth, olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper in a large pot or slow cooker. Cook over medium heat or on high in the slow cooker for 25 to 30 minutes until the chicken is tender and pulls apart easily, then shred it with two forks and return it to the sauce to simmer for 5 more minutes.

Prepare the Slaw:

Whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper in a large bowl. Toss in the shredded cabbages and carrots until everything is evenly coated and glistening.

Toast the Buns:

Brush the cut sides of the buns with melted butter and toast them in a hot skillet or under the broiler until golden and crisp. This step is optional but makes a noticeable difference in texture.

Assemble the Sliders:

Spoon a generous amount of pulled BBQ chicken onto the bottom half of each bun, top with a small pile of slaw, and press the top bun gently on top. Serve them warm, preferably on a big platter where everyone can grab their own.

Save

I remember setting these out at a backyard cookout and watching my uncle, who never admits he likes anything, go back for four. He didn't say a word, just nodded at me with a full mouth. That's when I knew they were a keeper.

Make Ahead Tips

You can cook and shred the chicken up to two days ahead, store it in the sauce in the fridge, and reheat gently before assembling. The slaw holds up for about a day in the fridge, but it's best made the morning of so it stays crunchy. Don't assemble the sliders until you're ready to serve, or the buns will get soggy.

Flavor Swaps

If you want heat, stir in some hot sauce or chili flakes with the chicken, or use a spicy barbecue sauce. For a smokier flavor, add a few drops of liquid smoke to the cooking liquid. You can also swap the slaw for pickles and red onion if you want something sharper and less creamy.

Serving Suggestions

These sliders are perfect with crispy sweet potato fries, baked beans, or a simple green salad. They also pair beautifully with a cold lager, iced tea, or lemonade. If you're feeding a crowd, set out extra barbecue sauce and slaw on the side so people can customize their own.

• Use rotisserie chicken if you're in a rush, just shred it and toss it in warmed barbecue sauce.
• For a gluten free version, swap in gluten free slider buns and double check your barbecue sauce label.
• Leftovers reheat well, just keep the slaw separate and add it fresh.

Save

These sliders have become my go to whenever I need to feed people without stress. They're easy, they're crowd pleasing, and they always taste like you tried harder than you did.

Questions & Answers for Recipes

→ Can I prepare the chicken ahead of time?

Yes, the pulled BBQ chicken keeps well in the refrigerator for up to 3 days. Store it in an airtight container and reheat gently before assembling sliders. You can also freeze it for up to 2 months.

→ What's the best way to shred the chicken?

Use two forks to pull the cooked chicken apart while it's still warm. Place one fork on top and one underneath, then pull in opposite directions. For easier handling, let the chicken cool slightly first.

→ How do I make the slaw less tangy?

Reduce the apple cider vinegar to 1 teaspoon and increase the honey to 2 teaspoons for a sweeter balance. You can also add a touch of extra mayonnaise to mellow the acidity.

→ Can I use a slow cooker instead of a stovetop?

Absolutely. Combine all chicken ingredients in a slow cooker and cook on high for 3-4 hours or on low for 6-8 hours. The slow cooker method produces incredibly tender, flavorful chicken with minimal effort.

→ Are these sliders freezer-friendly?

The pulled chicken freezes beautifully for up to 2 months. The slaw is best prepared fresh before serving, though you can prepare the cabbage mix ahead and dress it just before assembly.

→ What beverages pair best with these sliders?

Crisp lagers, light pilsners, and cold iced tea complement the smoky and tangy flavors perfectly. For non-alcoholic options, try lemonade or ginger ale.