Save My neighbor knocked on my door holding a tray of these sliders, still warm, during a power outage last summer. We sat on the porch eating them by candlelight, and I realized I'd been overthinking party food for years. These little sandwiches pack serious flavor without any fuss, and the contrast between smoky chicken and crisp slaw makes every bite feel complete. I asked for the recipe that night, and now they show up at every gathering I host.
I made a double batch for my son's birthday party, and the kids lined up like it was a food truck. Even the pickiest eaters devoured them, slaw and all. My friend Sarah, who usually avoids anything with cabbage, grabbed three and later texted me for the recipe. Watching a platter disappear in minutes is the kind of kitchen victory that never gets old.
Ingredients
- Boneless, skinless chicken breasts or thighs (1.5 lbs): Thighs stay juicier and shred more easily, but breasts work beautifully if that's what you have on hand.
- Barbecue sauce (1 cup, plus extra): Use your favorite brand or homemade, the sauce becomes the soul of the filling so pick one you actually enjoy eating.
- Chicken broth (1/2 cup): This keeps the chicken moist while it cooks and prevents the sauce from getting too thick or sticky.
- Olive oil (1 tbsp): Helps the spices coat the chicken evenly and adds a hint of richness to the sauce.
- Smoked paprika (1 tsp): Brings a subtle smokiness that makes people think you grilled the chicken, even if you didn't.
- Garlic powder and onion powder (1/2 tsp each): These build a savory base that supports the BBQ flavor without overpowering it.
- Green cabbage (2 cups shredded): The workhorse of the slaw, it adds crunch and holds up well even after sitting for a bit.
- Red cabbage (1 cup shredded): Adds color and a slightly peppery bite that makes the slaw more interesting.
- Shredded carrots (1/2 cup): A touch of sweetness and vibrant orange streaks that make the slaw look as good as it tastes.
- Mayonnaise (1/4 cup): The creamy binder that turns shredded vegetables into a cohesive, tangy topping.
- Apple cider vinegar (1 tbsp): Cuts through the richness and wakes up all the flavors in the slaw.
- Honey (1 tsp): Balances the vinegar with just enough sweetness to round out the slaw.
- Mini slider buns (12): Soft, slightly sweet buns are ideal, they soak up a little sauce without falling apart.
- Unsalted butter (2 tbsp, optional): Toasting the buns in butter adds a golden crust that makes each slider feel a little more special.
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 the slow cooker for 25 to 30 minutes until the chicken is tender and cooked through, then remove, shred with two forks, return to the sauce, and simmer for 5 minutes so the shredded pieces soak up all 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 green cabbage, red cabbage, and carrots, mixing until every strand is coated in that tangy dressing.
- Toast the Buns:
- Brush the cut sides of the slider buns with melted butter and toast them in a skillet or oven until golden and slightly crisp. This step is optional but makes a noticeable difference in texture and flavor.
- Assemble the Sliders:
- Spoon a generous heap of pulled BBQ chicken onto the bottom half of each bun, top with a scoop of slaw, and press the bun tops gently into place. Serve them immediately while the buns are still warm and the slaw is cold and crunchy.
Save I brought these to a backyard cookout where someone had already grilled burgers and hot dogs, and by the end of the night, my tray was empty while the grill food sat untouched. One guest told me she'd never thought of sliders as anything more than kid food until she tried these. That's when I realized these little sandwiches have a way of surprising people, they're casual enough for a Tuesday night but impressive enough to hold their own at any table.
Making It Your Own
I've swapped in rotisserie chicken when I'm short on time, and it works perfectly, just shred it and toss it with warmed BBQ sauce and a splash of broth. For extra heat, I stir in a pinch of chili flakes or use a spicy BBQ sauce, which my husband prefers. Sometimes I add thinly sliced pickles or jalapeños on top of the slaw for an extra layer of tang and crunch. The beauty of these sliders is that they're a flexible base, you can tweak the heat, the sweetness, or the toppings to match what you're craving.
Serving and Pairing
These sliders shine alongside classic cookout sides like potato salad, corn on the cob, or crispy fries. I've served them with a pitcher of iced tea or cold lagers, and both feel just right. For a lighter option, a simple green salad with a lemon vinaigrette balances the richness of the BBQ. If you're feeding a crowd, set out extra BBQ sauce, hot sauce, and pickles so everyone can customize their slider to their liking.
Storage and Reheating
Store the pulled chicken and slaw separately in airtight containers in the fridge, the chicken keeps for up to four days and the slaw stays crisp for about three. Reheat the chicken gently on the stovetop with a splash of broth or in the microwave, stirring halfway through. Assemble fresh sliders just before serving so the buns don't get soggy, and if the buns have been sitting out, a quick toast brings them back to life.
- Freeze the pulled chicken in a freezer safe bag for up to three months, thaw overnight in the fridge before reheating.
- Don't freeze the slaw, it loses its crunch and turns watery.
- Toast buns fresh each time for the best texture and flavor.
Save These sliders have become my go to whenever I need to feed a group without spending hours in the kitchen. They're proof that simple food, done right, is often the most memorable.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, the pulled chicken keeps refrigerated for up to 3 days. Simply reheat gently on the stovetop or in a slow cooker before assembling sliders.
- → What's the best way to shred the chicken?
Use two forks to shred the cooked chicken directly in the pot. Alternatively, use pulled pork shredder claws for easier handling and faster results.
- → How do I make the slaw less creamy?
Reduce the mayonnaise to 2 tablespoons and increase apple cider vinegar to 2 tablespoons for a lighter, more acidic slaw that won't oversaturate the buns.
- → Can I use a slow cooker for this dish?
Absolutely. Combine all chicken ingredients in a slow cooker and cook on high for 4-5 hours or low for 6-8 hours until chicken is tender and easily shreds.
- → What BBQ sauce works best?
Any quality BBQ sauce works well. For smokier flavor, choose hickory-based sauces. Kansas City style offers balanced sweetness, while vinegar-based Carolina styles add tanginess.
- → How do I prevent soggy buns?
Toast the buns lightly to create a protective barrier. Apply slaw just before serving, and avoid over-soaking the chicken in sauce when filling.