# 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
→ 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, for toasting)
# 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 is cooked through and tender. Remove chicken, shred with two forks, and return to the sauce. Simmer for 5 minutes to absorb flavors.
02 - In a large bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. Add shredded cabbages and carrots, then toss until evenly coated. Set aside.
03 - Brush buns with melted butter and toast in a skillet or oven until golden brown.
04 - Place a generous spoonful of pulled BBQ chicken on the bottom half of each toasted bun. Top with a scoop of slaw. Cover with the bun tops and serve immediately.
