Save The smell of barbecue sauce bubbling on the stove always brings people into the kitchen, hovering near the pot with hungry eyes. I started making these sliders on a whim one Sunday afternoon when I had leftover chicken and a bag of mini buns that were about to go stale. The tangy slaw was a last-minute addition, something I threw together to balance the sweetness of the sauce. What I didn't expect was how quickly they'd disappear, or how often I'd be asked to bring them again.
I brought a tray of these to a backyard gathering once, stacked on a wooden board with toothpicks stuck in the tops. They were gone before the burgers even came off the grill. Someone asked if I'd catered them, which made me laugh because the whole thing felt so simple. That night, I learned that sometimes the easiest dishes are the ones people remember most.
Ingredients
- Boneless, skinless chicken breasts or thighs: Thighs stay juicier during cooking, but breasts work well if that's what you have on hand.
- Barbecue sauce: Use your favorite brand or homemade, the flavor here is the backbone of the sliders.
- Chicken broth: This keeps the chicken moist and helps the sauce coat every shred.
- Smoked paprika: Adds a subtle smokiness that deepens the barbecue flavor without overpowering it.
- Shredded green and red cabbage: The mix of colors makes the slaw look vibrant and the textures stay crunchy.
- Apple cider vinegar: Brings a sharp tang that wakes up the creamy mayo base.
- Honey: Just a teaspoon balances the acidity and rounds out the slaw.
- Mini slider buns: Soft, slightly sweet buns hold everything together without falling apart.
Instructions
- Simmer the chicken:
- Combine chicken, barbecue sauce, broth, olive oil, and spices in a large pot or slow cooker. Let it cook until the chicken is tender enough to shred easily, about 25 to 30 minutes.
- Shred and soak:
- Pull the chicken apart with two forks, then return it to the sauce and let it simmer for another five minutes. This step makes every bite juicy and flavorful.
- Make the slaw:
- Whisk together mayo, vinegar, honey, salt, and pepper in a large bowl. Toss in the shredded cabbage and carrots until everything is evenly coated.
- Toast the buns:
- Brush the insides with melted butter and toast them in a skillet or oven until golden. This adds a little crunch and keeps them from getting soggy.
- Build the sliders:
- Spoon a generous amount of pulled chicken onto each bottom bun, top with a scoop of slaw, and cover with the top half. Serve them right away while they're warm.
Save There was a night when I made these for a small group of friends who showed up tired and hungry after a long week. We ate them standing around the kitchen island, laughing over nothing in particular. One friend said it tasted like summer, even though it was the middle of October. That's when I realized food doesn't need to be fancy to feel special.
Choosing Your Chicken
I used to always reach for chicken breasts because that's what I thought you were supposed to use, but thighs changed everything. They stay moist even if you cook them a little too long, and the flavor is richer. If you're using a slow cooker, thighs are especially forgiving. Breasts work fine too, just keep an eye on the timing so they don't dry out.
Getting the Slaw Right
The first time I made slaw for these sliders, I used way too much mayo and it turned into a heavy, dense mess. Now I go light on the dressing and let the cabbage shine through. The key is to taste as you go and add the vinegar a little at a time until it's bright but not sour. A pinch of salt at the end pulls everything together.
Serving and Storage
These sliders are best eaten fresh, but the pulled chicken keeps in the fridge for up to three days and actually tastes better after the flavors settle. Store the slaw separately so it stays crisp. When you're ready to serve, just reheat the chicken gently on the stove and toast fresh buns.
- Bring the chicken to room temperature before reheating to avoid drying it out.
- If you're making these ahead for a party, keep the components separate until the last minute.
- Leftover slaw is great on tacos or as a side for grilled fish.
Save Every time I make these sliders, someone asks for the recipe, and I always feel a little sheepish because it's so simple. But that's the beauty of it—good food doesn't have to be complicated to make people happy.
Recipe FAQ Section
- → Can I make these ahead of time?
Yes, prepare the pulled chicken and slaw separately up to 2 days ahead. Store in airtight containers in the refrigerator. Assemble the sliders just before serving for the best texture and freshness.
- → What's the best way to shred the chicken?
Use two forks to pull the cooked chicken apart while it's still warm. This creates tender, even strands. Alternatively, use a stand mixer with paddle attachment for faster shredding.
- → How do I prevent soggy buns?
Toast the buns with butter to create a slight barrier. Assemble just before serving, and avoid oversaturating with sauce. You can also lightly spread mayonnaise on the buns as a moisture barrier.
- → Can I use a slow cooker instead?
Absolutely. Combine all chicken ingredients in a slow cooker and cook on high for 4-5 hours or low for 6-8 hours. Shred the chicken and let it simmer in the sauce for the final 5 minutes.
- → What beverages pair well with these sliders?
Crisp lagers, light IPAs, and iced tea complement the smoky BBQ flavors beautifully. Lemonade or cola are excellent non-alcoholic options for casual gatherings.
- → How can I make this gluten-free?
Simply swap the mini slider buns for gluten-free varieties available at most grocery stores. Check all sauces and ingredients for hidden gluten. The rest of the components are naturally gluten-free.