Save My neighbor showed up one Saturday with a cooler full of grocery bags and announced we were hosting an impromptu cookout. I had nothing prepped, so we threw together these sliders using what was in the fridge and a bottle of his homemade BBQ sauce. By the time guests arrived, the kitchen smelled like a smokehouse, and those little buns disappeared faster than we could assemble them. That day taught me that some of the best meals happen when you stop overthinking and just start cooking.
I made these for a kids birthday party once, and the adults ended up hovering around the slider table more than the children did. One dad asked if I catered for a living. I didnt, but I started getting invited to a lot more potlucks after that. Its funny how a simple pile of chicken and slaw on a soft bun can turn into your signature dish without you ever planning it.
Ingredients
- Boneless, skinless chicken breasts or thighs (1.5 lbs): Thighs stay juicier and shred more easily, but breasts work if thats what you have on hand.
- Barbecue sauce (1 cup plus extra): Use your favorite brand or homemade; the sauce is the soul of this dish, so choose one you actually enjoy eating.
- Chicken broth (1/2 cup): Keeps the chicken moist while it cooks and helps the sauce coat every shred.
- Olive oil (1 tbsp): Adds a little richness and helps the spices bloom in the pot.
- Smoked paprika (1 tsp): Brings a subtle smokiness that makes people think you spent hours over a grill.
- Garlic powder and onion powder (1/2 tsp each): These two are the quiet heroes that build flavor without any chopping.
- Salt and black pepper: Season to your taste; dont be shy, the chicken needs it.
- Shredded green and red cabbage (2 cups green, 1 cup red): The mix of colors makes the slaw look as good as it tastes, and the crunch is essential.
- Shredded carrots (1/2 cup): Adds a hint of sweetness and more texture to the slaw.
- Mayonnaise (1/4 cup): The creamy base that holds the slaw together and mellows the vinegar.
- Apple cider vinegar (1 tbsp): Gives the slaw its tangy bite and keeps it from feeling heavy.
- Honey (1 tsp): Balances the acidity and adds a whisper of sweetness.
- Mini slider buns (12): Soft, slightly sweet buns are ideal; toast them if you want a little extra texture.
- Unsalted butter (2 tbsp, optional): For brushing the buns before toasting, which adds a golden, buttery finish.
Instructions
- Prepare the BBQ Chicken:
- Combine chicken, barbecue sauce, chicken 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 a slow cooker for 25 to 30 minutes until the chicken is tender and pulls apart easily, then shred it with two forks and let it simmer in the sauce for 5 more minutes so every piece soaks up that smoky sweetness.
- Prepare the Slaw:
- Whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper in a large bowl until smooth. Toss in the shredded cabbages and carrots, mixing 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 slightly crisp. This step is optional, but it makes a difference in texture and keeps the buns from getting soggy.
- Assemble the Sliders:
- Spoon a generous portion of pulled BBQ chicken onto the bottom half of each bun, then top with a scoop of slaw. Press the top bun gently and serve them while theyre still warm and the slaw is cold and crunchy.
Save The first time I brought these to a game day gathering, I watched a friend pile three sliders on his plate, then come back for two more before halftime. He didnt say much, just gave me a nod and a thumbs up with a mouth full of chicken and slaw. Sometimes the best compliment is watching someone go back for seconds without a word.
Making It Your Own
If you like heat, stir in some chili flakes or hot sauce when you shred the chicken, or use a spicy BBQ sauce from the start. For a smokier flavor, add a pinch of chipotle powder or liquid smoke to the pot. You can also swap the slaw for pickles and onions if you want a more classic pulled pork vibe, though I think the slaw is what sets these apart.
Shortcuts and Swaps
On busy nights, I use rotisserie chicken from the store and just toss it with warmed BBQ sauce and spices. It cuts the time in half and still tastes great. If you need a gluten free version, just grab gluten free slider buns and double check your BBQ sauce label. The recipe is forgiving, so feel free to adjust based on what you have or what your crowd likes.
Serving and Sides
These sliders pair beautifully with crispy fries, potato salad, or corn on the cob. I like serving them with a cold lager or sweet iced tea, and they always seem to taste better eaten outside on a warm evening. If youre feeding a crowd, set up a slider bar with extra BBQ sauce, pickles, and jalapeños so people can customize their own.
- Keep a stack of napkins nearby, these get delightfully messy.
- Serve the slaw on the side if you want guests to build their own sliders.
- Leftover chicken freezes well for up to three months, just thaw and reheat with a splash of broth.
Save These sliders have become my go to whenever I need to feed people without fuss. Theyre proof that you dont need fancy ingredients or complicated techniques to make something everyone will remember.
Recipe FAQs
- → Can I use a slow cooker instead of stovetop?
Yes, a slow cooker works excellently for this dish. Cook on high for 3-4 hours or on low for 6-8 hours until the chicken is tender and pulls apart easily. This method allows deeper flavor development.
- → How far in advance can I prepare the components?
The pulled chicken can be made up to 2 days ahead and stored in an airtight container in the refrigerator. The slaw is best prepared 2-4 hours before serving to maintain its crunchiness. Assemble sliders just before serving.
- → What's the best way to keep sliders warm for entertaining?
Keep the pulled chicken warm in a slow cooker on the low setting. Toast buns just before assembly. This prevents soggy buns while maintaining optimal temperature for service.
- → Can I adjust the flavor profile of the slaw?
Absolutely. Add sriracha or hot sauce for heat, increase vinegar for tanginess, or incorporate fresh herbs like cilantro or dill. You can also substitute Greek yogurt for some mayonnaise for a lighter version.
- → Are there good side dish pairings?
These sliders pair beautifully with coleslaw, corn on the cob, baked beans, sweet potato fries, or a fresh green salad. Crisp lagers and iced tea are ideal beverage companions.
- → How do I prevent the buns from becoming soggy?
Toast the buns lightly to create a slight barrier. Assemble sliders just before serving rather than ahead of time. Keep the pulled chicken separate until the last moment to minimize moisture transfer.