Rebel Float Root Beer BBQ (Print)

Pulled chicken in sweet, tangy root beer BBQ sauce with crisp slaw, served on fluffy slider buns.

# Components:

→ Chicken

01 - 1½ pounds boneless, skinless chicken breasts or thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper

→ Root Beer BBQ Sauce

05 - 1 cup Rebel Float Root Beer
06 - 1 cup ketchup
07 - ¼ cup apple cider vinegar
08 - 2 tablespoons light brown sugar
09 - 1 tablespoon Worcestershire sauce
10 - 1 tablespoon Dijon mustard
11 - 1 teaspoon smoked paprika
12 - ½ teaspoon garlic powder
13 - ¼ teaspoon cayenne pepper (optional)

→ Slaw

14 - 2 cups shredded cabbage
15 - ½ cup shredded carrots
16 - ¼ cup mayonnaise
17 - 1 tablespoon apple cider vinegar
18 - 1 teaspoon sugar
19 - Salt and pepper to taste

→ Assembly

20 - 8 slider buns
21 - Pickle slices (optional)

# Directions:

01 - Pat the chicken dry and season generously with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken for 2–3 minutes per side until a golden-brown crust forms. Remove the chicken from the skillet and set aside.
02 - In the same skillet, combine the Rebel Float Root Beer, ketchup, apple cider vinegar, light brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, and cayenne pepper (if using). Stir to combine and bring the mixture to a simmer.
03 - Return the seared chicken to the skillet with the simmering sauce. Reduce the heat to low, cover the skillet, and let the chicken simmer for 25–30 minutes, turning it halfway through, until it is fully cooked and tender.
04 - Remove the cooked chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet with the sauce, tossing to ensure it is well-coated. Simmer uncovered for an additional 5–10 minutes to allow the sauce to thicken.
05 - In a medium mixing bowl, combine the shredded cabbage and carrots. Add the mayonnaise, apple cider vinegar, sugar, salt, and pepper. Toss the ingredients together until the vegetables are evenly coated. Cover and refrigerate until ready to assemble.
06 - Lightly toast the slider buns, if desired. Generously pile the root beer BBQ pulled chicken onto the bottom half of each bun. Top the chicken with a substantial portion of the prepared slaw. Add pickle slices, if using, and cap with the top half of the bun. Serve immediately.

# Expert Advice:

01 -
  • Ready in just 1 hour for a quick weeknight dinner
  • Perfect for feeding a crowd at parties and game days
  • Uses simple ingredients that create extraordinary flavor
  • Versatile enough to customize with your favorite toppings
02 -
  • These sliders are incredibly freezer friendly
  • The recipe doubles easily for larger gatherings
  • Leftovers taste even better the next day as flavors continue to develop
  • The sauce works beautifully with pork or beef too
03 -
  • Toast your slider buns with a light brush of butter for extra flavor and structural integrity
  • Let the BBQ sauce reduce until it coats the back of a spoon for perfect consistency
  • For maximum flavor, marinate chicken in a bit of root beer for 2 hours before cooking
  • Use a combination of chicken breasts and thighs for the perfect balance of lean meat and richness

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