BBQ Chicken Sliders with Tangy Slaw (Printable)

Mini buns filled with tender pulled BBQ chicken and crunchy, tangy slaw—perfect for parties and casual dinners.

# Ingredient List:

→ 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

→ Tangy 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)

# Directions:

01 - 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 25-30 minutes until chicken is cooked through and tender. Remove chicken, shred using two forks, and return to sauce. Simmer for 5 minutes to allow flavors to absorb.
02 - In a large bowl, combine mayonnaise, apple cider vinegar, honey, salt, and pepper. Add shredded green cabbage, red cabbage, and carrots. Toss thoroughly until all vegetables are evenly coated. Set aside until ready to assemble.
03 - Brush slider buns with melted butter on both cut sides. Toast in a skillet over medium heat or in a 350°F oven for 2-3 minutes until golden brown and lightly crispy.
04 - Place a generous spoonful of pulled BBQ chicken on the bottom half of each toasted bun. Top chicken with a scoop of slaw. Cover with bun top and serve immediately with extra barbecue sauce on the side.

# Expert Tips:

01 -
  • They come together in under an hour but taste like you spent all day in the kitchen.
  • The tangy slaw cuts through the richness of the BBQ sauce in a way that keeps you reaching for another.
  • You can prep everything ahead and assemble right before guests arrive.
  • Everyone gets their own perfect little sandwich, no messy serving spoons required.
02 -
  • Don't skip shredding the chicken while it's still hot, it falls apart so much easier and absorbs more sauce.
  • Make the slaw at least 15 minutes ahead so the flavors meld, but don't assemble the sliders until you're ready to serve or the buns will get soggy.
  • If your BBQ sauce is very sweet, add an extra splash of vinegar to the chicken to balance it out.
03 -
  • Use a slow cooker if you want to set it and forget it, the chicken will be fall apart tender with almost no effort.
  • Add a tablespoon of brown sugar to the chicken mixture if your BBQ sauce isn't sweet enough.
  • Press the assembled sliders gently with your palm before serving, it helps everything stick together and makes them easier to eat.
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