BBQ Chicken Sliders with Tangy Slaw

The smell of barbecue sauce bubbling away always pulls people into the kitchen before I even call them. I started making these sliders on a whim one Sunday when I had leftover chicken and a bag of mini buns that needed using. What I didn't expect was how fast they'd disappear or how many times I'd be asked to bring them again. Now they're my go-to whenever I need something that feels special but doesn't tie me to the stove all day.

I brought a platter of these to a backyard gathering once, stacked high and still warm. They were gone before the first quarter ended, and I spent the rest of the evening fielding requests for the recipe. One friend even admitted she skipped the burgers entirely just to save room for more sliders. That's when I knew I had something worth keeping in my regular rotation.

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 actually want to eat by the spoonful.
• Chicken broth: This keeps the chicken moist while it cooks and helps the sauce cling to every shred.
• Smoked paprika: Adds a subtle smoky depth that makes people think you cooked this over actual coals.
• Shredded green and red cabbage: The mix of colors makes the slaw look vibrant, and the crunch is non-negotiable.
• Apple cider vinegar: Cuts through the richness of the mayo and barbecue sauce with just the right amount of tang.
• Mini slider buns: Soft, slightly sweet, and the perfect size for piling high without falling apart.
• Mayonnaise: The creamy base that holds the slaw together and adds a little richness.
• Honey: Just a touch to balance the vinegar and bring out the natural sweetness of the carrots.
• Unsalted butter: Optional but worth it for those golden, crispy toasted buns.

Instructions

Cook the Chicken:

Combine the chicken with barbecue sauce, broth, olive oil, and all the spices in a large pot or slow cooker. Let it simmer until the chicken is tender enough to shred easily, about 25 to 30 minutes, and your kitchen smells incredible.

Shred and Simmer:

Pull the chicken out, shred it with two forks, then toss it back into the sauce. Let it hang out for another 5 minutes so every strand soaks up that smoky, sweet flavor.

Make the Slaw:

Whisk together mayo, vinegar, honey, salt, and pepper in a big bowl. Toss in the cabbage and carrots until everything is coated and glistening.

Toast the Buns:

Brush the cut sides with melted butter and toast them in a hot skillet or under the broiler until they're golden and just crisp enough to hold up to all the filling.

Build the Sliders:

Pile a generous scoop of pulled chicken onto each bottom bun, top with a mound of slaw, and press the top bun on gently. Serve them while they're still warm and watch them vanish.

Save

There's something about handing someone a slider and watching their face light up after the first bite. It happened with my neighbor's kids, who normally turn their noses up at anything with vegetables. They devoured the slaw without even realizing it, too busy enjoying the sweet, smoky chicken. That small victory made me smile for the rest of the evening.

Choosing Your Barbecue Sauce

The sauce you pick sets the whole tone for these sliders. I've used everything from tangy vinegar-based Carolina sauces to thick, molasses-heavy Kansas City styles, and each one brought something different to the table. If you like heat, grab a spicy version or stir in some chili flakes. If you're feeding a crowd with mixed tastes, stick with a classic sweet and smoky option that makes everyone happy.

Making It Even Faster

On nights when I'm truly pressed for time, I reach for a rotisserie chicken from the store. Just shred the meat, toss it with warmed barbecue sauce, and you've saved yourself half an hour without sacrificing any flavor. The slaw still adds that fresh crunch, and no one will ever guess you took a shortcut. It's one of those tricks that feels like cheating but really just makes life easier.

Serving and Pairing Ideas

These sliders shine at casual gatherings where people can grab and go. I like setting them out with a basket of chips, some pickles, and a pitcher of iced tea or cold beer. They're sturdy enough to hold in one hand, which means your guests can keep mingling without needing a fork or a plate.

• Try serving them with sweet potato fries or a simple green salad on the side.
• For game day, line them up on a big platter with extra sauce in a small bowl for dipping.
• Leftovers reheat surprisingly well, just warm the chicken and slaw separately and assemble fresh buns.

Save

These sliders have earned their place in my kitchen because they're reliable, crowd-pleasing, and always feel like a little celebration. I hope they become one of your favorites too.

Recipe Questions & Answers

→ Can I make these ahead of time?

Yes, prepare the pulled chicken and slaw separately up to 24 hours ahead. Store in airtight containers in the refrigerator. Assemble just before serving to keep buns fresh and slaw crisp.

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

Use two forks to pull the cooked chicken apart while it's still warm. Position forks back-to-back and pull in opposite directions. For easier shredding, let the chicken cool slightly first for better grip.

→ How do I keep the buns from getting soggy?

Toast the buns lightly to create a barrier against moisture. Alternatively, apply a thin layer of mayonnaise or butter to the inside of the buns before filling. Assemble just before serving for best results.

→ Can I use a slow cooker instead?

Absolutely. Cook the chicken mixture on high for 4-5 hours or low for 7-8 hours. The slow cooker method keeps the chicken incredibly moist and allows flavors to develop even deeper.

→ What are good side dishes to serve?

Pair these sliders with corn on the cob, baked beans, crispy fries, or a fresh green salad. They also go well with pickled vegetables, coleslaw, or macaroni salad for a complete meal.

→ How spicy will these be?

The base is mild and family-friendly. For extra heat, stir chili flakes into the chicken during cooking or swap in spicy barbecue sauce. Guests can customize their own with hot sauce at the table.