BBQ Chicken Sliders (Printable)

Mini buns with tender pulled BBQ chicken and tangy slaw—ideal for parties, game days, and casual gatherings.

# What You'll Need:

→ Pulled BBQ Chicken

01 - 1.5 lbs boneless, skinless chicken breasts or thighs
02 - 1 cup barbecue sauce, plus extra for serving
03 - 1/2 cup chicken broth
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - Salt and black pepper to taste

→ Tangy Cabbage Slaw

09 - 2 cups shredded green cabbage
10 - 1 cup shredded red cabbage
11 - 1/2 cup shredded carrots
12 - 1/4 cup mayonnaise
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon honey
15 - Salt and pepper to taste

→ Assembly

16 - 12 mini slider buns
17 - 2 tablespoons unsalted butter, melted (optional for toasting)

# How to Make It:

01 - In a large pot or slow cooker, combine chicken breasts, barbecue sauce, chicken broth, olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook over medium heat for 25-30 minutes until chicken reaches internal temperature of 165°F and shreds easily.
02 - Remove cooked chicken from pot and shred with two forks until completely pulled. Return shredded chicken to sauce and simmer for 5 minutes to fully absorb flavors.
03 - In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. Add shredded green cabbage, red cabbage, and carrots. Toss thoroughly until all vegetables are evenly coated. Set aside.
04 - Brush slider buns with melted butter and toast in a skillet over medium-high heat or in a 375°F oven for 2-3 minutes until golden brown.
05 - Place generous portion of pulled BBQ chicken on bottom half of each toasted bun. Top chicken with scoop of tangy slaw. Cover with bun top and serve immediately.

# Expert Hints:

01 -
  • They disappear faster than you can refill the platter, which means less cleanup and more compliments.
  • The slaw adds a refreshing crunch that keeps each bite from feeling too heavy or sweet.
  • You can prep the chicken ahead and assemble right before guests arrive, so you're not stuck in the kitchen.
  • Mini buns make portion control easy, though no one ever stops at just one.
02 -
  • If you skip toasting the buns, they can turn mushy within minutes, especially if the chicken is extra saucy.
  • Make the slaw at least fifteen minutes ahead so the flavors have time to marry, but don't let it sit too long or it'll lose its crunch.
  • Use two forks to shred the chicken while it's still hot, it's much easier than waiting until it cools down.
03 -
  • Don't overload the buns with chicken, a heaping spoonful per slider is enough to keep them easy to eat without everything sliding out the sides.
  • If you're using a slow cooker, cook the chicken on high for three to four hours or low for six to seven, then shred and simmer as directed.
  • For a smoky twist, add a teaspoon of liquid smoke to the chicken mixture and watch how it transforms the flavor without ever lighting a grill.
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