# What You 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 tbsp olive oil
05 - 1 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp 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 tbsp apple cider vinegar
14 - 1 tsp honey
15 - Salt and pepper to taste
→ Assembly
16 - 12 mini slider buns
17 - 2 tbsp unsalted butter, melted (optional for toasting)
# How-To Steps:
01 - Combine chicken, barbecue sauce, chicken broth, olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper in a large pot. Cook over medium heat for 25-30 minutes until chicken is cooked through and tender. Remove chicken, shred with two forks, and return to sauce. Simmer for 5 minutes to absorb flavors.
02 - In a large bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth and well combined.
03 - Add shredded green cabbage, red cabbage, and carrots to the dressing. Toss until evenly coated and set aside.
04 - Brush mini slider buns with melted butter and toast in a skillet over medium heat or in a 375°F oven until golden brown on both sides, approximately 3-4 minutes.
05 - Place a generous spoonful of pulled BBQ chicken on the bottom half of each toasted bun. Top with a scoop of tangy slaw. Crown with the bun tops and serve immediately.
