Save The sound of a sizzling skillet and the smell of sweet barbecue sauce hit me the moment I walked into my neighbor's backyard last July. She was flipping slider buns on a cast iron pan, and I watched her pile on shredded chicken that glistened with sauce, then crown it with this bright, crunchy slaw. I asked for the recipe before I even finished my first bite. These sliders became my go-to whenever I need something that feels like a celebration but doesn't chain me to the stove.
I made these for a birthday party where half the guests were kids and the other half were very opinionated adults. Watching both groups reach for seconds told me everything I needed to know. The sliders disappeared faster than the fancy appetizers I'd stressed over, and I realized sometimes the best food is just honest, flavorful, and easy to hold in one hand.
Ingredients
- Boneless, skinless chicken breasts or thighs: Thighs stay juicier and shred more easily, but breasts work beautifully if that's what you have on hand.
- Barbecue sauce: Use your favorite brand or homemade, just make sure it's one you'd eat straight from the bottle because it defines the whole dish.
- Chicken broth: This keeps the chicken moist as it cooks and helps the sauce cling without getting gummy.
- Smoked paprika: Adds a subtle smokiness that makes people think you grilled the chicken even if you didn't.
- Shredded cabbage (green and red): The mix of colors makes the slaw look vibrant, and the crunch is non-negotiable.
- Apple cider vinegar: Brightens the slaw and cuts through the richness of the mayo and chicken.
- Honey: Just a touch balances the vinegar and ties the slaw together.
- Mini slider buns: Soft, slightly sweet buns are ideal, and toasting them adds a buttery crispness that holds up to the sauce.
Instructions
- Prepare the BBQ Chicken:
- Combine chicken, barbecue sauce, broth, olive oil, and spices in a large pot or slow cooker. Let it simmer until the chicken is tender enough to shred easily with two forks, then return the shredded meat to the sauce and let it soak up all that flavor for a few more minutes.
- Prepare the Slaw:
- Whisk together mayo, vinegar, honey, salt, and pepper in a large bowl, then toss in the shredded cabbage and carrots until everything is evenly coated. The slaw can sit in the fridge while the chicken finishes, and it actually gets better as the flavors meld.
- 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 makes a noticeable difference in texture and keeps the buns from getting soggy.
- 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 press the top bun gently in place. Serve them while the chicken is still warm and the slaw is cold for the best contrast.
Save One evening, I set out a platter of these sliders with no fanfare, just napkins and a bowl of extra sauce. My teenage nephew, who usually lives on pizza and cereal, ate four of them and asked if I could teach him how to make them. That quiet moment in the kitchen later, showing him how to shred chicken and mix slaw, felt more valuable than any fancy dinner party I've hosted.
Make It Your Own
If you want a little heat, stir red pepper flakes into the chicken or swap in a spicy barbecue sauce. I've also used rotisserie chicken when I'm short on time, just shred it and warm it in the sauce for ten minutes. For a smokier flavor, add a pinch of chipotle powder or a few drops of liquid smoke to the pot.
Serving and Pairing
These sliders are ideal for casual gatherings where people can help themselves. I like to serve them with crispy sweet potato fries or a simple cucumber salad on the side. A cold lager or iced tea with lemon works beautifully, and if you're feeding kids, lemonade is always a hit.
Storage and Prep Ahead
You can cook the chicken up to two days in advance and store it in the sauce in the fridge. The slaw also keeps well for a day, though it may release a bit of liquid, so give it a quick stir before using. Assemble the sliders right before serving so the buns stay fresh and the slaw stays crisp.
- Store leftover chicken in an airtight container in the fridge for up to three days.
- Reheat the chicken gently on the stovetop with a splash of broth to keep it moist.
- Freeze the cooked, shredded chicken (without the slaw) for up to two months and thaw overnight before reheating.
Save These sliders have become my answer to almost every casual gathering, and they never let me down. Make them once, and I promise you'll find yourself pulling out this recipe again and again.
Questions & Answers
- → Can I prepare these sliders ahead of time?
Yes, you can cook the pulled chicken and prepare the slaw up to 24 hours in advance. Keep both in separate airtight containers in the refrigerator. Assemble the sliders just before serving to keep the buns from becoming soggy.
- → What's the best way to shred the chicken?
After cooking, place the chicken on a cutting board and use two forks—one to hold the meat steady and the other to pull apart the fibers. This creates tender, even pieces that absorb the barbecue sauce beautifully.
- → Can I use a slow cooker for this?
Absolutely. Combine all chicken ingredients in a slow cooker on high for 25–30 minutes or on low for 4–5 hours. The longer cooking time on low results in even more tender, flavorful chicken.
- → How do I prevent soggy slaw?
Make the slaw just before assembly, or keep it separate and add to each slider individually. The acid from the vinegar helps keep the cabbage crisp longer than a creamier dressing would.
- → What beverages pair well with these sliders?
The smoky, savory flavors complement crisp lagers, pale ales, or refreshing iced tea. Non-alcoholic options like cola, lemonade, or sparkling water work equally well for casual gatherings.
- → Can I make this gluten-free?
Yes, simply swap the regular slider buns for gluten-free alternatives, which are widely available at most grocery stores. Verify that your barbecue sauce is also gluten-free, as some brands contain hidden gluten.