Pin My neighbor once showed up with a platter of these after a long Saturday spent painting my kitchen. I was starving, covered in eggshell white, and honestly ready to order pizza. One bite of that smoky, saucy chicken tucked into a soft bun with cold, crunchy slaw and I forgot all about the smudged baseboards. We sat on the porch steps, ate six sliders between us, and laughed until the sun went down. That night taught me that sometimes the best meals are the ones that arrive unannounced.
I started making these for book club after someone mentioned wanting something hearty but not messy. Sliders fit the bill perfectly. Everyone could balance a plate, a glass, and a paperback without disaster. By the third meeting, they stopped asking what I was bringing and just assumed sliders. It became our thing, and I loved that.
Ingredients
- Boneless, skinless chicken breasts or thighs: Thighs stay juicier and shred more easily, but breasts work well if you prefer leaner meat.
- Barbecue sauce: Use your favorite brand or homemade; a smoky or sweet variety both work beautifully here.
- Chicken broth: Keeps the chicken moist while it cooks and helps the sauce cling to every shred.
- Smoked paprika: Adds a subtle depth that makes the chicken taste like it spent hours on a grill.
- Shredded green and red cabbage: The mix of colors makes the slaw look vibrant and taste balanced.
- Apple cider vinegar: Cuts through the richness of the mayo and adds a bright, tangy note.
- Honey: Just a touch balances the acidity and rounds out the slaw with gentle sweetness.
- Mini slider buns: Soft, slightly sweet buns hold everything together without overwhelming the filling.
Instructions
- Prepare the BBQ Chicken:
- Combine chicken, barbecue sauce, broth, olive oil, and spices in a large pot or slow cooker. Cook over medium heat or on high in the slow cooker for 25 to 30 minutes until the chicken is tender and pulls apart easily. Remove the chicken, shred it with two forks, return it to the pot, and let it simmer for 5 minutes so every strand soaks up the smoky sauce.
- Prepare 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 every piece is coated in the creamy, tangy dressing.
- Toast the Buns:
- Brush the buns lightly with melted butter and toast them in a skillet or oven until golden and slightly crisp. This step is optional but adds a wonderful texture contrast.
- 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 place the bun top gently on top. Serve them right away while the chicken is warm and the slaw is cold.
Pin One summer evening, I packed these sliders into a cooler and brought them to a backyard gathering. As the sun dipped low and the fireflies blinked on, people kept coming back for seconds. A friend pulled me aside and said these tasted like the best kind of summer memory. I still think about that compliment every time I make them.
Choosing Your Chicken
I have made these with both breasts and thighs, and while breasts are leaner, thighs stay juicier and shred into softer, more flavorful pieces. If you are short on time, a rotisserie chicken works wonderfully. Just shred the meat, toss it with warmed barbecue sauce and a splash of broth, and you are halfway done.
Making the Slaw Shine
The slaw is not just a topping; it is what makes these sliders unforgettable. The crunch and tang cut through the richness of the chicken and sauce. I learned to dress the slaw lightly at first, then add more if needed. Overdressed slaw gets soggy fast, and nobody wants that.
Serving and Storing
These sliders are best served fresh, but you can prep the components ahead and assemble them right before serving. Store the chicken, slaw, and buns separately in the fridge for up to two days. Reheat the chicken gently on the stove with a splash of broth to keep it moist.
- Serve with crispy potato wedges, pickles, or corn on the cob.
- For a spicy kick, mix chili flakes into the chicken or drizzle hot sauce on top.
- If you are feeding a crowd, double the batch and set up a slider bar so guests can build their own.
Pin These sliders have become my go to whenever I need something that feels special but does not require all day in the kitchen. They bring people together, and that is really what good food is supposed to do.
Recipe Questions
- → Can I make these ahead of time?
Yes, you can prepare the pulled chicken and slaw up to 24 hours in advance. Store them separately in airtight containers. Assemble the sliders just before serving to keep the buns from becoming soggy.
- → What's the best way to shred chicken quickly?
Use two forks, placing them back-to-back in the cooked chicken and pulling them apart simultaneously. For extra speed, use an electric mixer on low speed or food processor with the shredding blade attachment.
- → Can I use a slow cooker for this?
Absolutely. Combine all chicken ingredients in a slow cooker and cook on high for 4-5 hours or low for 7-8 hours. This method produces incredibly tender, flavorful chicken with minimal effort.
- → How do I prevent the slaw from getting soggy?
Prepare the slaw close to serving time. If making ahead, keep the dressing separate and toss just before assembling the sliders. This keeps the vegetables crisp and fresh.
- → What beverages pair well with these sliders?
Crisp lagers, wheat beers, and iced tea complement the smoky and tangy flavors beautifully. Cold sodas or lemonades also work well for non-alcoholic options.
- → Are there vegetarian alternatives?
Substitute the chicken with pulled jackfruit, smoked tofu, or seasoned mushrooms. The cooking method and slaw remain the same, offering a delicious plant-based version.