BBQ Chicken Sliders with Slaw

My neighbor showed up one Saturday afternoon with a cooler full of chicken and a jar of his homemade BBQ sauce, insisting we needed sliders for the block party that evening. We threw everything together in under an hour, piling smoky shredded chicken and crisp slaw onto soft buns while kids circled the kitchen like hungry sharks. Those sliders vanished before we even set up the folding tables. I've been making them ever since, though I still can't replicate his exact sauce.

I made a double batch for my son's birthday once, thinking I'd overestimated. His friends ate every single slider, then asked if there were more hidden somewhere. One kid told me his mom never made anything this good, which I'm sure wasn't true, but it made me feel like a hero for about ten minutes. Now I always make extras and freeze the pulled chicken so I can throw these together whenever someone drops by unexpectedly.

Ingredients

• Boneless, skinless chicken breasts or thighs: Thighs stay juicier and shred more easily, but breasts work fine if you don't overcook them.
• Barbecue sauce: Use your favorite brand or homemade, just make sure it's thick enough to cling to the chicken without making the buns soggy.
• Chicken broth: This keeps the chicken moist while it cooks and helps the sauce loosen up just enough to coat every shred.
• Smoked paprika: Adds a hint of campfire without needing an actual grill, which is perfect for rainy days.
• Shredded green and red cabbage: The mix of colors makes the slaw look alive, and the red cabbage adds a peppery bite.
• Apple cider vinegar: Brightens the creamy slaw and keeps it from feeling heavy on top of all that BBQ chicken.
• Mini slider buns: Soft potato rolls are my go to, but any small bun works as long as it can hold up to the sauce.

Instructions

Prepare the BBQ Chicken:

Combine the chicken, barbecue sauce, broth, olive oil, and spices in a large pot or slow cooker, then cook until the chicken is tender enough to pull apart with a fork. Shred the chicken right in the pot, stir it back into the sauce, and let it simmer a few more minutes so every strand soaks up that smoky sweetness.

Prepare the Slaw:

Whisk together the mayonnaise, vinegar, honey, salt, and pepper until smooth, then toss in the shredded cabbage and carrots. The slaw will soften slightly as it sits, but it should still have plenty of crunch when you pile it onto the sliders.

Toast the Buns:

Brush the cut sides of the buns with melted butter and toast them in a hot skillet or under the broiler until golden. This step is optional, but it keeps the buns from getting soggy and adds a buttery crispness that makes each bite better.

Assemble the Sliders:

Spoon a generous amount of pulled BBQ chicken onto each bottom bun, top with a scoop of slaw, and cap it with the bun top. Serve them right away while the chicken is still warm and the slaw is cold and crunchy.

Save

One evening I set out a platter of these sliders during a card game, and my friends kept eating between hands until the platter was empty and no one could remember whose turn it was. We ended up ordering pizza because everyone was still hungry, but those sliders were the highlight of the night. That's when I realized food that disappears fast is usually food worth making again.

Make Ahead and Storage

You can cook and shred the chicken up to three days in advance, then store it in the fridge with the sauce in an airtight container. The slaw also holds up well for a day or two, though it will soften slightly. When you're ready to serve, just reheat the chicken gently on the stove or in the microwave, toast the buns, and assemble. Leftover assembled sliders don't keep well because the buns get soggy, so it's best to store the components separately and build them fresh.

Variations You'll Want to Try

If you want to switch things up, try stirring a tablespoon of hot sauce or a pinch of cayenne into the BBQ chicken for a spicy kick. You can also swap the slaw for pickles and crispy fried onions if you're in the mood for something crunchy but less creamy. I've even made these with leftover rotisserie chicken when I was too tired to cook, and they turned out just as good. For a lighter version, use Greek yogurt instead of mayonnaise in the slaw, though it won't be quite as rich.

Serving Suggestions

These sliders are perfect on their own, but they're even better with a side of crispy sweet potato fries or a simple cucumber salad to balance the richness. I like to serve them with extra BBQ sauce on the side for anyone who wants to drizzle more on top. A cold lager or a glass of iced tea with lemon is the ideal drink pairing, especially if you're serving these outside on a warm afternoon.

• Set out napkins, lots of them, because these sliders are deliciously messy.
• If you're feeding a crowd, arrange the sliders on a big wooden board with pickles and chips scattered around for a casual, shareable spread.
• Keep the assembled sliders warm in a low oven if you're making a large batch, but don't leave them too long or the buns will dry out.

Save

These sliders have become my go to whenever I need to feed people without spending all day in the kitchen. They're easy, they're crowd pleasing, and they disappear fast, which is always the best compliment.

Recipe FAQs

→ Can I make the pulled chicken ahead of time?

Yes, prepare the pulled chicken up to 2 days in advance and store in an airtight container in the refrigerator. Reheat gently over low heat before assembling sliders.

→ What's the best way to shred the chicken?

Use two forks to pull the chicken apart while it's still warm—one fork holds the meat steady while the other shreds it into tender pieces. This works best with cooked, cooled chicken.

→ How do I prevent soggy sliders?

Toast the buns lightly to create a barrier, and don't assemble sliders until just before serving. Keep the slaw separate until the last moment.

→ Can I use store-bought rotisserie chicken?

Absolutely. Shred rotisserie chicken and warm it in the barbecue sauce mixture for 10 minutes. This cuts cooking time significantly.

→ What are good side dishes to serve with sliders?

Pair with crisp coleslaw, baked beans, corn on the cob, or potato salad. Beverages work well with iced tea, lagers, or lemonade.

→ How do I make this spicier?

Add red pepper flakes or cayenne to the chicken sauce, use a spicy barbecue sauce, or serve hot sauce on the side for guests to customize heat levels.