BBQ Chicken Sliders with Slaw

My kitchen counter was a disaster zone of shredded cabbage when I realized I'd made way too much slaw for a Tuesday dinner. That's when these sliders were born, not from a party plan, but from me standing there with a mountain of slaw and leftover chicken wondering what to do. I piled everything onto small buns my neighbor had dropped off, and suddenly dinner felt like a celebration. The sweet-tangy crunch against smoky chicken was so good I forgot I was eating alone.

I brought a tray of these to a backyard cookout once, worried they'd seem too simple next to someone's fancy brisket. They disappeared in minutes while the brisket sat untouched. A kid told me they were better than his mom's pulled pork, and I watched his mom nod in agreement while biting into her second slider. That's when I stopped worrying about impressing people and started trusting food that just works.

Ingredients

• Boneless, skinless chicken breasts or thighs (1.5 lbs): Thighs stay juicier and shred more easily, but breasts work if you don't overcook them.
• Barbecue sauce (1 cup plus extra): Use whatever bottle makes you happy, but avoid anything too sweet or it'll compete with the slaw.
• Chicken broth (1/2 cup): This keeps the chicken from drying out and thins the sauce just enough to coat every shred.
• Smoked paprika (1 tsp): Adds a depth that makes people think you smoked the chicken yourself.
• Shredded green and red cabbage (2 cups green, 1 cup red): The color contrast looks great and red cabbage adds a slight peppery bite.
• Shredded carrots (1/2 cup): They add sweetness and a pop of orange that makes the slaw feel alive.
• Mayonnaise (1/4 cup): The glue that holds the slaw together without making it soggy.
• Apple cider vinegar (1 tbsp): Cuts through the richness and wakes up the whole dish.
• Honey (1 tsp): Balances the vinegar without making things cloying.
• Mini slider buns (12): Potato buns are ideal because they're soft and slightly sweet.

Instructions

Cook the Chicken:

Combine chicken, barbecue sauce, broth, olive oil, and spices in a pot and let it simmer until the chicken is fork tender. The smell will fill your kitchen with smoky sweetness that makes everyone wander in asking when dinner is ready.

Shred and Soak:

Pull the chicken apart with two forks right in the pot, then let it sit in the sauce for five minutes. Those few minutes let every strand soak up flavor instead of just sitting on top of it.

Make the Slaw:

Whisk together mayo, vinegar, honey, salt, and pepper, then toss with the shredded vegetables. The slaw should be lightly coated, not dripping, so it stays crunchy against the tender chicken.

Toast the Buns:

Brush buns with melted butter and toast them cut side down in a hot skillet until golden. This step is optional but it keeps the buns from getting soggy and adds a buttery crunch.

Build the Sliders:

Pile BBQ chicken on the bottom bun, top with a generous scoop of slaw, and press the top bun on gently. Serve them right away while the chicken is warm and the slaw is cold.

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There's something about watching someone pick up a slider with both hands, take a bite, and immediately reach for another. I've seen it happen at birthday parties, potlucks, and quiet Sunday dinners. It's the kind of food that makes people smile before they even taste it, and then smile wider once they do. That double smile is why I keep making these.

Making It Your Own

If you like heat, stir chili flakes or hot sauce into the chicken during the last few minutes of cooking. I once added a tablespoon of chipotle in adobo and it gave the whole thing a smoky kick that had people asking for the recipe. You can also swap the BBQ sauce for something mustard based if you want a Carolina style tang, or use a Kansas City style sauce if you prefer it sweeter and thicker. The slaw is flexible too, add thinly sliced jalapeños or a handful of cilantro if that's your style.

Shortcuts and Swaps

Rotisserie chicken saves thirty minutes if you're in a rush. Just shred it, toss it with warmed BBQ sauce and a splash of broth, and you're done. I've done this on weeknights when I got home late and needed dinner fast. For a gluten free version, use gluten free buns and double check your BBQ sauce label. If dairy is an issue, skip the butter for toasting or use a plant based spread, and make the slaw with vegan mayo.

Serving and Storing

These sliders are best served within an hour of assembly, but you can prep everything ahead and build them right before serving. The chicken keeps in the fridge for three days and tastes even better reheated because the flavors deepen. The slaw stays crisp for two days if stored separately. Pair these with crispy potato wedges, corn on the cob, or just a cold drink and call it a meal.

• Reheat the chicken gently on the stovetop with a splash of broth to keep it moist
• Store slaw and chicken separately so the buns don't get soggy
• Freeze leftover chicken in the sauce for up to two months

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These sliders don't need a special occasion, they make any regular day feel a little more fun. Keep the recipe in your back pocket for when you need something that feeds a crowd or just want dinner to feel like a party.

Recipe FAQs

→ Can I use a slow cooker instead of stovetop?

Absolutely. Combine all chicken ingredients in a slow cooker and cook on high for 3-4 hours or low for 6-8 hours. The extended cooking time makes the chicken even more tender and allows flavors to develop beautifully.

→ How should the slaw be prepared ahead of time?

Make the slaw dressing and chop vegetables up to 4 hours ahead. Combine them just before serving to keep the slaw crisp. If made too early, the cabbage can become soggy and lose its appealing crunch.

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

Remove the chicken from the sauce and place on a cutting board. Use two forks to pull the meat apart into bite-sized strands. This technique creates the ideal texture for sliders and is faster than using shredding tools.

→ Can I make these vegetarian or vegan?

Substitute the chicken with pulled jackfruit or mushrooms cooked in the same spice mixture. Use plant-based mayonnaise for the slaw and vegan buns. The smoky flavors work beautifully with these alternatives.

→ How do I store leftovers?

Keep pulled chicken and slaw in separate airtight containers in the refrigerator for up to 3 days. Assemble fresh when ready to eat to prevent soggy buns. The chicken actually tastes better after a day as flavors meld together.

→ What's a good side to serve with sliders?

Pair with crispy fried pickles, sweet potato fries, or corn on the cob for a classic gathering spread. Light sides like green salad or cucumber slices provide balance against the rich, smoky flavors.