Save The smoky smell hit me before I even walked through the door. My neighbor was hosting one of those backyard gatherings where everyone just shows up hungry and happy. She handed me a slider, and I bit into something that tasted like summer and comfort all at once. The tangy slaw cut through the sweet BBQ chicken in a way that made me ask for the recipe before I'd even finished chewing. I've been making them ever since, tweaking here and there until they became my go-to for every cookout and lazy Sunday.
I made these for a game day once, and by halftime the tray was empty. My brother-in-law, who usually critiques everything, just kept going back for more without a word. That silence felt like the highest compliment. Since then, they've become the thing people expect me to bring, and honestly, I don't mind the tradition one bit.
Ingredients
- Boneless, skinless chicken breasts or thighs: Thighs stay juicier and shred beautifully, but breasts work if that's what you have on hand.
- Barbecue sauce: Use your favorite brand or homemade, just make sure it's one you'd eat straight from the spoon.
- Chicken broth: Keeps the chicken moist while it cooks and helps the sauce cling to every shred.
- Smoked paprika: This adds a deeper, smokier flavor that makes people think you grilled for hours.
- Garlic powder and onion powder: Simple seasonings that build a savory base without needing to chop anything.
- Shredded green and red cabbage: The mix of colors makes the slaw look vibrant and taste balanced.
- Shredded carrots: They add a hint of sweetness and a pop of orange that brightens the whole plate.
- Mayonnaise: The creamy backbone of the slaw that holds everything together.
- Apple cider vinegar: Cuts through the richness and wakes up the flavors with a little tang.
- Honey: Just enough sweetness to round out the vinegar without making the slaw sugary.
- Mini slider buns: Soft, small, and perfect for holding everything without falling apart in your hands.
- Unsalted butter: Optional, but toasting the buns in butter makes them golden and adds a little extra richness.
Instructions
- Prepare the BBQ Chicken:
- Combine chicken, barbecue sauce, broth, olive oil, and all the seasonings in a large pot or slow cooker. Let it cook until the chicken is tender enough to shred easily with two forks, then return the shredded meat to the sauce and let it soak up all that smoky goodness for a few more minutes.
- Prepare the Slaw:
- Whisk together mayonnaise, vinegar, honey, salt, and pepper in a large bowl until smooth. Toss in the shredded cabbage and carrots, making sure every strand is coated in that tangy dressing.
- Toast the Buns:
- Brush the cut sides of the buns with melted butter and toast them in a skillet or oven until they turn golden. This step is optional, but it adds a slight crunch that holds up better under all the fillings.
- Assemble the Sliders:
- Spoon a generous pile 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 they're still warm and inviting.
Save One evening, I made these sliders for a quiet dinner at home, just my partner and me. We sat on the porch with a cold drink, the sun going down, and those little sandwiches tasted better than anything we could've ordered. Sometimes the best meals are the ones that don't require a crowd.
Making It Your Own
If you like heat, stir some chili flakes into the chicken while it simmers or swap in a spicy BBQ sauce. For a quicker version, use rotisserie chicken and just warm it up in the sauce. You can also add pickles or jalapeños on top if you want a little extra bite that cuts through the sweetness.
What to Serve Alongside
These sliders pair well with crispy sweet potato fries, a simple green salad, or even just some chips and dip. A crisp lager or iced tea is perfect for washing everything down without competing with the flavors. Keep it casual and let the sliders be the star of the table.
Storage and Reheating
Store the pulled chicken and slaw separately in the fridge so the buns don't get soggy. The chicken keeps well for up to three days and actually tastes even better the next day once the flavors have settled. When you're ready to eat, just warm the chicken gently and assemble fresh sliders on the spot.
- Reheat the chicken in a pot over low heat with a splash of broth to keep it moist.
- The slaw can be made a day ahead and stored in an airtight container.
- Toast the buns right before serving for the best texture and flavor.
Save These sliders have a way of bringing people together without any fuss or pretense. Make them once, and they'll become the thing everyone asks you to bring again.
Recipe Questions & Answers
- → Can I make these ahead of time?
Yes, you can prepare the pulled chicken and slaw separately up to 24 hours in advance. Store them in airtight containers in the refrigerator. Reheat the chicken gently before assembling, and assemble sliders just before serving to keep the buns from becoming soggy.
- → What's the best way to shred the chicken?
Use two forks to pull the cooked chicken apart while it's still warm. Hold the chicken steady with one fork and pull apart with the other, working against the grain for best results. Alternatively, use two knives in a crisscross motion or an electric mixer on low speed.
- → Can I use a slow cooker instead?
Absolutely. Combine all ingredients on the high setting for 3-4 hours or low for 6-8 hours. The longer cooking time makes the chicken even more tender. Just ensure the chicken is fully cooked and easily shreds with a fork before serving.
- → How do I prevent soggy buns?
Toast the buns lightly with butter to create a barrier that resists moisture. Additionally, place the slaw on top of the chicken rather than directly on the bun, and assemble sliders just before serving rather than in advance.
- → What are good side dishes to serve alongside?
These sliders pair wonderfully with classic sides like coleslaw, baked beans, corn on the cob, crispy fries, or grilled vegetables. Cold beverages like iced tea, lemonade, or light beer complement the smoky flavors perfectly.
- → Can I make this gluten-free?
Yes, substitute gluten-free mini buns for regular ones. Most other ingredients are naturally gluten-free, but always check the barbecue sauce label as some brands contain gluten. Use gluten-free worcestershire sauce if adding it as a variation.