Tender pulled BBQ chicken on mini buns with crunchy slaw—ideal for parties, game days, and casual entertaining.
# 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 tbsp olive oil
05 - 1 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - Salt and black pepper to taste
→ 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 tbsp apple cider vinegar
14 - 1 tsp honey
15 - Salt and pepper to taste
→ Assembly
16 - 12 mini slider buns
17 - 2 tbsp unsalted butter, melted (optional)
# Cooking Steps:
01 - In a large pot or slow cooker, combine chicken, barbecue sauce, chicken broth, olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook over medium heat for 25-30 minutes until chicken reaches internal temperature of 165°F and is tender. Remove chicken and shred using two forks, then return to sauce and simmer for 5 minutes to absorb flavors.
02 - In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth. Add shredded green cabbage, red cabbage, and carrots. Toss thoroughly until all vegetables are evenly coated with dressing. Set aside until ready to assemble.
03 - Brush slider buns lightly with melted butter. Toast in a skillet over medium-high heat or in a 350°F oven until golden brown and crispy, approximately 2-3 minutes.
04 - Place a generous spoonful of pulled BBQ chicken on the bottom half of each toasted bun. Top with a scoop of cabbage slaw. Cover with bun tops and serve immediately while warm.
