BBQ Chicken Sliders with Tangy Slaw

My kitchen counter was a mess of shredded cabbage and sticky barbecue sauce when my neighbor knocked on the door with her kids in tow. I'd promised sliders for their son's team celebration, and I was running behind, tossing chicken into a pot while simultaneously wrestling with a mandoline. She offered to help with the slaw, and within twenty minutes we had an assembly line going, her chopping, me shredding chicken, both of us laughing at how much faster cooking goes with company. Those sliders disappeared in minutes, and I've made them at least a dozen times since.

I brought a tray of these to a backyard cookout once, thinking they'd be a side note next to burgers and hot dogs. Instead, people kept circling back, asking what was in the slaw, whether I'd used a smoker, if I had the recipe written down anywhere. One friend admitted she ate five before realizing she'd skipped the main grill entirely. That's when I realized these little sandwiches had more pull than I'd given them credit for.

Ingredients

• Boneless, skinless chicken breasts or thighs (1.5 lbs): Thighs stay juicier and shred more easily, but breasts work beautifully if you don't overcook them.
• Barbecue sauce (1 cup plus extra): Use your favorite brand or homemade; the flavor here sets the whole tone, so pick one you'd eat straight from the jar.
• Chicken broth (1/2 cup): Keeps the chicken moist during cooking and prevents the sauce from getting too thick or burning on the bottom.
• Smoked paprika (1 tsp): Adds a subtle smokiness that makes people think you spent hours over a grill.
• Shredded green and red cabbage (2 cups green, 1 cup red): The mix gives you color and a slightly sweeter crunch from the red variety.
• Shredded carrots (1/2 cup): A little sweetness and a pop of orange that makes the slaw look alive.
• Mayonnaise (1/4 cup): The creamy base that holds the slaw together without drowning it.
• Apple cider vinegar (1 tbsp): Cuts through the richness and wakes up the whole slaw with a bright tang.
• Honey (1 tsp): Just enough to balance the vinegar and round out the flavors without making it sweet.
• Mini slider buns (12): Soft, slightly sweet buns work best; toast them if you want a bit of crunch that holds up to the sauce.

Instructions

Cook the BBQ Chicken:

Combine chicken, barbecue sauce, broth, olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper in a large pot or slow cooker. Let it cook over medium heat or on high in the slow cooker for 25 to 30 minutes until the chicken pulls apart easily with a fork.

Shred and Simmer:

Remove the chicken, shred it with two forks, and return it to the pot with the sauce. Simmer for 5 minutes so the shredded pieces soak up all that smoky, tangy goodness.

Make the Slaw:

Whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper in a large bowl. Toss in the shredded cabbages and carrots, mixing until everything is evenly coated and glistening.

Toast the Buns:

Brush the buns with melted butter and toast them in a skillet or oven until golden and slightly crisp. This step is optional but makes a noticeable difference in texture.

Assemble the Sliders:

Spoon a generous amount of pulled BBQ chicken onto the bottom half of each bun, top with a scoop of slaw, and cover with the bun tops. Serve them while the chicken is still warm and the slaw is cold.

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The first time I served these at a family dinner, my uncle, who's notoriously picky and never gives compliments, went back for thirds. He didn't say much, just nodded and grabbed another slider, but my aunt later told me he'd asked for the recipe on the drive home. That quiet approval meant more than any enthusiastic review ever could.

How to Get Ahead

You can cook and shred the chicken a day in advance, store it in the fridge with the sauce, and just reheat it gently on the stove before assembling. The slaw also holds up well for a few hours if you keep it covered and cold. I've prepped both components in the morning, then assembled sliders in under ten minutes when guests arrived, and no one ever guessed I hadn't been cooking all afternoon.

Adjusting the Flavor

If you want more heat, stir in chili flakes or a splash of hot sauce when you shred the chicken. For a sweeter profile, add an extra tablespoon of honey to the slaw or use a sweeter barbecue sauce. I've also tried adding a pinch of cumin to the chicken for a slightly different warmth, and it worked surprisingly well without feeling out of place.

Serving and Pairing

These sliders shine at casual gatherings where people can grab and go, but they also work plated with a simple side salad or roasted vegetables. A crisp lager or iced tea cuts through the richness beautifully, and if you're serving kids, lemonade is always a hit.

• Set out extra barbecue sauce on the side for anyone who wants more.
• If you're feeding a crowd, double the recipe; they go faster than you think.
• Leftovers reheat well, though the slaw is best added fresh rather than reheated with the chicken.

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These sliders have become my go to whenever I need something that feels special but doesn't require me to stress in the kitchen. They're proof that a few simple ingredients, a little tangy crunch, and warm, saucy chicken can turn any gathering into something people remember.

Recipe FAQs

→ Can I use a slow cooker instead of a pot?

Yes, absolutely. Combine all chicken ingredients in your slow cooker and cook on high for 3-4 hours or low for 6-7 hours until the chicken is tender and easily shreds. Slow cooking intensifies the flavors beautifully.

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

Once the chicken is cooked through, place it on a cutting board and use two forks to pull the meat apart, working it into bite-sized shreds. You can also use your hands (when cool enough) or shredding claws for faster results.

→ How far ahead can I prepare components?

Prepare the slaw up to 4 hours ahead and refrigerate. The chicken can be cooked the day before and reheated gently. Assemble sliders just before serving to keep the buns from becoming soggy.

→ What are good substitutes for the slaw?

Try coleslaw mix from the store, pickled onions, crispy fried onions, or fresh cilantro. You can also use a lighter vinegar-based slaw instead of mayo-based for a tangier profile.

→ How can I make these gluten-free?

Simply swap the slider buns for gluten-free alternatives, which are readily available at most grocery stores. Check that your barbecue sauce doesn't contain gluten, as some brands include it.

→ Can I make these spicier?

Definitely. Add cayenne pepper or red chili flakes to the chicken mixture, use spicy barbecue sauce, or top each slider with jalapeño slices or hot sauce for extra heat.