Save The smell of barbecue sauce bubbling with smoked paprika hit me before I even opened the pot, and I knew these sliders would disappear fast. I started making them on a whim one Sunday when I had leftover chicken and a bag of mini buns I'd bought for no particular reason. The combination of tender, saucy chicken and that crisp, tangy slaw tucked into soft toasted buns turned into something I now bring to every gathering. They're small enough that people eat three without thinking twice, and messy enough that everyone's laughing by the second bite. I've made these for birthday parties, lazy weeknights, and once even packed them for a picnic where they were gone before we found a spot to sit.
I brought a platter of these to a friend's backyard cookout last summer, and they were gone before the burgers even came off the grill. People kept asking if I'd smoked the chicken myself, which made me laugh because it was just a simple stovetop simmer with the right spices. One guest, who claimed she didn't like coleslaw, ate four sliders and then asked for the recipe. That night taught me that sometimes the simplest combinations, done with care, are the ones people remember. I've been making double batches ever since.
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, this is where the flavor starts, so pick one you'd eat straight from the bottle.
- Chicken broth: Keeps the meat moist as it cooks and helps the sauce cling to every shred.
- Smoked paprika: Adds a hint of smokiness that makes people think you used a grill or smoker.
- Garlic powder and onion powder: These quiet seasonings build depth without overpowering the BBQ sauce.
- Shredded green and red cabbage: The mix of colors makes the slaw look vibrant, and the crunch is essential for texture contrast.
- Shredded carrots: They add a touch of sweetness and a pop of orange that brightens the whole slider.
- Mayonnaise: The creamy base that holds the slaw together and mellows the vinegar's sharpness.
- Apple cider vinegar: Brings tangy brightness that cuts through the richness of the chicken and mayo.
- Honey: Just a teaspoon balances the acidity and rounds out the slaw's flavor.
- Mini slider buns: Soft, slightly sweet, and the perfect size for one handed eating at a party.
- Unsalted butter: Brushing and toasting the buns adds a golden, buttery crunch that makes each slider feel special.
Instructions
- Simmer the Chicken:
- Combine the chicken, barbecue sauce, broth, olive oil, and all the spices in a large pot or slow cooker, letting everything meld together as it cooks until the chicken is fork tender. The kitchen will smell like a summer cookout, and that's when you know it's working.
- Shred and Soak:
- Pull the cooked chicken out, shred it with two forks until it's in tender strands, then return it to the sauce and let it simmer for five more minutes. This step ensures every piece is coated and flavorful, not dry or bland.
- Make the Slaw:
- Whisk together the mayo, vinegar, honey, salt, and pepper in a big bowl, then toss in the shredded cabbage and carrots until everything is evenly dressed. The slaw should be tangy, creamy, and just a little bit sweet.
- 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 adds a layer of flavor and keeps the buns from getting soggy under all that saucy chicken.
- Build the Sliders:
- Spoon a generous mound of pulled BBQ chicken onto the bottom bun, top it with a heaping scoop of crunchy slaw, and cap it with the toasted top. Serve them on a big platter and watch them vanish.
Save One evening, my niece helped me assemble a tray of these for her school fundraiser, and she insisted on adding an extra drizzle of BBQ sauce to each one. They sold out in ten minutes, and she came home beaming, convinced she'd invented the secret to the perfect slider. I didn't have the heart to tell her it was mostly the slaw doing the heavy lifting. That night, we made another batch just for us, and she finally admitted the crunch was her favorite part.
Choosing Your Chicken
I've made these with both breasts and thighs, and while breasts are leaner and easier to find, thighs bring a richness and moisture that's hard to beat. If you're using breasts, keep an eye on the cooking time so they don't dry out, and consider adding an extra splash of broth. Rotisserie chicken is my shortcut when I'm in a rush, just shred it, toss it in warmed sauce, and you're halfway done. The beauty of this recipe is that it's flexible enough to work with whatever you have, and the results are always crowd pleasing.
Slaw Variations
The classic cabbage and carrot slaw is my go to, but I've experimented with adding thinly sliced jalapeños for heat, or swapping half the mayo for Greek yogurt to lighten it up. Once, I stirred in some chopped cilantro and a squeeze of lime, and it gave the sliders a completely different, almost tangy freshness. If you're not a mayo fan, a vinegar based slaw works too, just be ready for a sharper, less creamy bite. The slaw is where you can play around and make the recipe your own without losing the heart of what makes these sliders so good.
Serving and Storage
These sliders are best served warm, right after assembly, when the buns are still toasted and the chicken is steaming. If you're feeding a crowd, set up a DIY slider bar with the chicken, slaw, and buns separated so guests can build their own and everything stays fresh. Leftovers can be stored separately, chicken in one container, slaw in another, and they'll keep in the fridge for up to three days.
- Reheat the chicken gently on the stovetop or in the microwave with a splash of broth to keep it moist.
- The slaw might release a little liquid after sitting, just drain it off and give it a quick toss before using.
- Assemble fresh sliders whenever you're ready to eat, and they'll taste just as good as the first batch.
Save Every time I pull these out at a gathering, someone asks for the recipe, and I love that it's simple enough to share without a long explanation. They're proof that you don't need fancy ingredients or hours of work to make something people will remember.
Kitchen Questions
- → Can I make the pulled chicken ahead of time?
Yes, the pulled chicken can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Simply reheat gently on the stovetop or microwave before assembling your sliders.
- → What's the best way to shred the chicken quickly?
Use two forks to pull the cooked chicken apart while it's still warm—one to hold the piece steady and the other to shred. Alternatively, use two knives with a rocking motion for faster results.
- → Can I use a slow cooker instead of a pot?
Absolutely. Combine all chicken ingredients in a slow cooker and cook on high for 4-5 hours or low for 7-8 hours. The slow cooker method yields exceptionally tender, flavorful pulled chicken.
- → How do I prevent soggy sliders?
Toast the buns lightly to create a barrier that resists moisture. Assemble sliders just before serving, and keep the slaw separate until the last moment if preparing ahead.
- → What are good side dishes to serve with these sliders?
Pair with crispy fries, coleslaw, pickles, or corn on the cob. For beverages, crisp lagers, iced tea, or lemonade complement the smoky flavors beautifully.
- → Can I freeze the pulled chicken?
Yes, the shredded BBQ chicken freezes well for up to 3 months. Store in freezer bags or containers, then thaw overnight in the refrigerator before reheating.