Pin It My neighbor showed up one Saturday with a platter of these sliders, and I ate four before I even asked what was in them. The sweetness of the sauce against that sharp, crunchy slaw was so good I forgot to be polite. She laughed and said they were her secret weapon for feeding a crowd without spending all day in the kitchen. I made them the next weekend and haven't stopped since.
I brought a tray of these to a potluck once, stacked high and still warm from the oven. Within twenty minutes, the platter was empty and three people had asked for the recipe. One friend even texted me the next day to say her kids requested them for dinner that same week. There's something about the size that makes them feel playful, like party food, even when it's just family around the table.
Ingredients
- Boneless, skinless chicken breasts or thighs (1.5 lbs): Thighs stay juicier and shred beautifully, but breasts work great if that's what you have on hand.
- Barbecue sauce (1 cup, plus extra): Use your favorite brand or homemade; it becomes the soul of the dish, so pick one you'd happily eat straight from the jar.
- Chicken broth (1/2 cup): Keeps the chicken moist as it cooks and helps the sauce coat every shred.
- Smoked paprika (1 tsp): Adds a subtle smokiness that makes people think you grilled the chicken even when you didn't.
- Shredded green and red cabbage (2 cups green, 1 cup red): The mix of colors makes the slaw look vibrant, and the crunch is what makes each bite feel complete.
- Shredded carrots (1/2 cup): A little sweetness and extra color that ties the slaw together.
- Mayonnaise (1/4 cup): The creamy base for the slaw; don't skip it or the slaw will taste dry.
- Apple cider vinegar (1 tbsp): Brightens everything up and keeps the slaw from feeling heavy.
- Honey (1 tsp): Just enough sweetness to balance the vinegar's tang.
- Mini slider buns (12): Soft, slightly sweet buns are perfect, and toasting them adds a bit of texture that holds up to the sauce.
- Unsalted butter (2 tbsp, optional): For brushing the buns before toasting; it makes them golden and adds a hint of richness.
Instructions
- Prepare the BBQ Chicken:
- Combine the chicken, barbecue sauce, broth, olive oil, and all the seasonings in a large pot or slow cooker. Let it cook gently 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, sweet flavor for a few more minutes.
- Prepare the Slaw:
- Whisk together the mayonnaise, vinegar, honey, salt, and pepper in a large bowl until smooth. Toss in the shredded cabbages and carrots, mixing until every strand is lightly coated and glossy.
- Toast the Buns:
- Brush the cut sides of the buns with melted butter and place them face down in a hot skillet or under the broiler. Toast just until golden and slightly crisp, which only takes a minute or two but makes a big difference.
- Assemble the Sliders:
- Pile a generous scoop of the saucy pulled chicken onto each bottom bun, then top with a heap of slaw. Press the top bun on gently and serve them while they're still warm and the flavors are at their brightest.
Pin It The first time I made these for my kids, they each ate two and asked if we could have them again the next night. My younger one said the slaw tasted like summer, which made no sense but also made perfect sense. Now whenever I pull out the mini buns, they start hovering around the kitchen before I've even started cooking.
Making It Your Own
If you like heat, stir some chili flakes into the chicken or swap in a spicy barbecue sauce. I've also used rotisserie chicken when I'm short on time, and it works beautifully; just shred it, toss it with warmed sauce, and you're halfway done. For a smokier flavor, add a dash of liquid smoke to the pot, or grill the chicken first before shredding.
Serving and Pairing
These sliders are perfect with a crisp lager, iced tea, or even lemonade on a warm day. I like to serve them with sweet potato fries or a simple green salad to balance the richness. They're also great on a platter alongside pickles, chips, and some extra barbecue sauce for dipping.
Storage and Timing
You can make the chicken and slaw a day ahead and store them separately in the fridge, then assemble the sliders right before serving. The chicken reheats beautifully on the stovetop with a splash of broth to loosen it up. Leftover sliders don't keep well once assembled, but the components will last for up to three days.
- Warm the chicken gently before assembling so the sliders don't go cold too quickly.
- If making for a crowd, set up a DIY slider bar and let everyone build their own.
- Freeze the cooked, shredded chicken in portions for a quick weeknight meal later on.
Pin It These sliders have become my go to whenever I need to feed people without stress, and they never let me down. There's something about the combination of sweet, tangy, and crunchy that just works, every single time.
Recipe Questions & Answers
- → Can I prepare the pulled chicken ahead of time?
Yes, the pulled chicken can be made 1-2 days in advance. Store it in an airtight container in the refrigerator and reheat gently before assembly. The flavors actually improve as they meld.
- → What's the best way to shred the chicken?
Use two forks to pull the chicken apart while it's still warm. Place one fork on each side and pull in opposite directions until the meat shreds. This technique creates consistent, tender pieces that absorb sauce beautifully.
- → How do I prevent soggy buns?
Toast the buns lightly with butter to create a barrier against moisture. Assemble sliders just before serving, and avoid over-soaking the slaw. If preparing ahead, keep components separate and combine shortly before eating.
- → Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs are actually preferable as they're more forgiving and stay tender. They may cook slightly faster, so monitor timing. Dark meat has richer flavor and pairs wonderfully with smoky barbecue sauce.
- → What are good side dishes for sliders?
Pair sliders with crispy potato chips, corn on the cob, or classic coleslaw as sides. Beverages like crisp lagers, iced tea, or lemonade complement the smoky-tangy flavors perfectly.
- → How do I make this spicier?
Add red chili flakes or cayenne pepper directly to the chicken mixture, or swap regular barbecue sauce for a spicy variety. Mix jalapeños into the slaw for additional heat and brightness.