Save Pin The smell of barbecue sauce hitting a hot pan always takes me straight back to summer Saturdays. I started making these sliders because I needed something that could feed a crowd without turning my kitchen into a disaster zone. The first batch disappeared so fast I barely got one for myself. Now they show up at every backyard gathering, and people actually text me days before asking if I'm bringing them. It's become less about the recipe and more about the ritual of watching everyone pile around the counter, assembling their own messy, perfect little sandwiches.
I made these for my neighbor's kid's birthday once, and even the picky eaters were reaching for seconds. There's something about mini food that makes people less cautious. The parents kept sneaking extras when they thought no one was looking. One dad asked if I'd cater his next poker night, which I took as the highest compliment. It reminded me that good food doesn't have to be complicated to make people happy.
Ingredients
- Boneless, skinless chicken breasts or thighs: Thighs stay juicier if you're cooking longer, but breasts work great if you watch the time closely.
- Barbecue sauce: Use your favorite brand or homemade, just make sure it's thick enough to cling to the chicken without turning watery.
- Chicken broth: This keeps everything moist and prevents the sauce from burning or getting too sticky.
- Smoked paprika: Adds a subtle smokiness that makes people think you spent hours over a grill.
- Shredded cabbage (green and red): The mix of colors makes the slaw look vibrant, and the crunch is non-negotiable.
- Mayonnaise: The base of the slaw dressing, it helps everything stick together and adds creaminess.
- Apple cider vinegar: Brightens the slaw and cuts through the richness of the mayo and chicken.
- Honey: Just a touch balances the vinegar and adds a hint of sweetness without making it a dessert slaw.
- Mini slider buns: Soft ones work best, they soak up just enough sauce without falling apart in your hands.
Instructions
- Get the Chicken Going:
- Toss the chicken into a pot with the sauce, broth, oil, and spices, letting everything mingle over medium heat. You'll know it's ready when the chicken pulls apart easily with a fork, usually around 25 to 30 minutes.
- Shred and Soak:
- Pull the chicken out, shred it with two forks like you're tearing paper, then drop it back into that saucy goodness. Let it simmer for another five minutes so every strand gets coated.
- Whip Up the Slaw:
- In a big bowl, whisk together mayo, vinegar, honey, salt, and pepper until smooth. Toss in the shredded cabbage and carrots, mixing until everything's dressed and glistening.
- Toast the Buns:
- Brush the buns with melted butter and toast them in a skillet or oven until golden and slightly crispy. This step is optional, but it makes a real difference in texture.
- Build Your Sliders:
- Spoon a heap of pulled chicken onto each bottom bun, pile on some slaw, then cap it with the top. Serve them right away while the buns are still warm and the chicken is steaming.
Save Pin There was one evening when I made these for a last minute dinner with friends who'd had a rough week. We sat around the table, sauce dripping everywhere, laughing at how messy we all looked. No one cared about the crumbs or the napkins piling up. It was one of those meals that reminded me food is just the excuse to gather, the real magic is in the mess and the company.
Making It Your Own
If you like heat, stir in some chili flakes or swap in a spicy barbecue sauce. I've also used rotisserie chicken when I'm short on time, just shred it and toss it with warmed sauce. You can even switch up the slaw by adding thinly sliced jalapeños or a handful of cilantro. The recipe is forgiving, so play around with what you have in the fridge.
Pairing and Serving
These sliders go perfectly with a crisp lager or a tall glass of iced tea. I like to serve them with sweet potato fries or a simple green salad on the side. If you're feeding a big group, set up a slider bar with extra sauce, pickles, and jalapeños so everyone can customize. It takes the pressure off you and makes it feel like a real event.
Storage and Reheating
Store leftover chicken and slaw separately in airtight containers in the fridge for up to three days. Reheat the chicken gently on the stove with a splash of broth to keep it moist. Assemble fresh sliders when you're ready to eat, the buns never taste as good once they've been sitting with sauce.
- Freeze the pulled chicken in a freezer bag for up to two months, just thaw and reheat when needed.
- Make a double batch of slaw if you're meal prepping, it's great on tacos or as a side salad.
- Toast extra buns and freeze them separately, they crisp back up nicely in the oven.
Save Pin These sliders have earned their spot in my regular rotation, not because they're fancy, but because they're reliable and people genuinely enjoy them. Make a batch, invite some folks over, and let the food do the talking.
Recipe FAQs
- → Can I make these sliders ahead of time?
Yes, prepare the pulled chicken and slaw separately up to 24 hours in advance. Store them in 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?
Once the chicken is cooked through, remove it from the sauce and place on a cutting board. Use two forks to pull the meat apart in opposing directions until it reaches your desired texture. For faster shredding, use two stand mixer paddles or hand-held forks in a stand mixer on low speed.
- → How do I prevent the slaw from getting soggy?
Prepare the slaw no more than 2 hours before serving. If making it earlier, store the dressed slaw separately from the chicken and buns. Add it to the sliders just before serving to maintain its crunch and tangy flavor.
- → Can I use a slow cooker for this dish?
Absolutely. Combine all chicken ingredients in a slow cooker and cook on high for 2-3 hours or on low for 4-5 hours. Shred the chicken directly in the cooker, and let it sit in the sauce for an hour before assembling. This method is ideal for meal prep and serving larger crowds.
- → What are good topping alternatives to slaw?
Consider crispy fried onions, pickled jalapeños, crispy bacon, grilled pineapple chunks, or a drizzle of ranch dressing. Fresh cilantro and lime wedges also complement the BBQ flavors beautifully for a lighter variation.
- → How do I make this spicier?
Add red chili flakes, cayenne pepper, or hot sauce to the chicken while simmering. Alternatively, use a spicy BBQ sauce instead of regular. You can also add jalapeños or hot peppers to the slaw for additional heat and flavor complexity.