BBQ Chicken Sliders with Tangy Slaw

The smoky smell hit me before I even walked into my neighbor's backyard, and I knew instantly what was on the grill. She was testing out slider recipes for her daughter's graduation party, and when she handed me one of these BBQ chicken sliders with that cool, crunchy slaw on top, I stopped mid-sentence. The sweetness of the sauce, the tang of the cabbage, the soft bun soaking up just enough juice—it was one of those bites that makes you forget whatever you were talking about. I went home that night determined to recreate it, and now it's my go-to whenever I need to feed a crowd without spending all day in the kitchen.

I made these for a last-minute game day gathering once, and I remember standing at the counter shredding chicken while my friend set up the living room. We were running late, but the house smelled incredible, and by halftime, the platter was empty. One person even came back into the kitchen looking for extras, and I had to admit I'd already eaten two myself while assembling them. It's that kind of recipe—the kind that makes you sneak bites before anyone else gets a chance.

Ingredients

• Boneless, skinless chicken breasts or thighs: Thighs stay a bit juicier and more forgiving if you cook them a little longer, but breasts work beautifully too if that's what you have on hand.
• Barbecue sauce: Use your favorite brand or homemade version, and don't be shy about adding a little extra at the end for more saucy, messy sliders.
• Chicken broth: This keeps the chicken moist and helps the sauce coat every shred without drying out during cooking.
• Smoked paprika: Adds a subtle smokiness that makes people think you spent hours over a grill, even though you didn't.
• Shredded green and red cabbage: The mix of colors makes the slaw look vibrant, and the red cabbage adds a slightly peppery bite.
• Apple cider vinegar: Brightens up the slaw and cuts through the richness of the BBQ sauce perfectly.
• Honey: Just a touch balances the tang and brings everything together in the slaw.
• Mini slider buns: Soft, small, and just the right size for two or three bites, which is exactly what you want at a party.
• Unsalted butter: Optional, but toasting the buns in a little butter makes them golden and adds a richness that's hard to skip once you've tried it.

Instructions

Prepare the BBQ Chicken:

Combine the chicken, barbecue sauce, broth, olive oil, and spices in a large pot or slow cooker, then cook until the chicken is tender enough to shred easily with two forks. Return the shredded chicken to the sauce and let it simmer for a few minutes so every piece soaks up that smoky, tangy flavor.

Prepare the Slaw:

Whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper in a large bowl, then toss in the shredded cabbages and carrots until everything is evenly coated. The slaw will soften slightly as it sits, but it stays crunchy enough to add that satisfying texture.

Toast the Buns:

Brush the buns lightly with melted butter and toast them in a skillet or oven until they're golden and slightly crisp. This step is optional, but it makes a noticeable difference in how the sliders hold up and taste.

Assemble the Sliders:

Spoon a generous amount of pulled BBQ chicken onto the bottom half of each bun, top with a scoop of slaw, and finish with the bun tops. Serve them right away while the buns are still warm and the chicken is saucy.

Save

I remember the first time I brought these to a potluck, I wasn't sure they'd hold up next to all the fancier dishes people usually bring. But by the end of the night, my platter was one of the first to be cleared, and someone even joked that I should've made a double batch. It reminded me that sometimes the simplest things—good chicken, tangy slaw, soft buns—are exactly what people are craving, and there's no need to overthink it.

Make Ahead Tips

You can cook and shred the chicken up to two days ahead, then store it in the fridge in its sauce and just reheat it gently on the stove before assembling. The slaw also holds up well for a day in the fridge, though I like to give it a quick toss before serving to redistribute the dressing. If you're planning a party, this kind of prep makes the whole thing feel effortless, and you'll actually get to spend time with your guests instead of being stuck in the kitchen.

Serving Suggestions

These sliders are great on their own, but they're even better with a side of crispy sweet potato fries, pickles, or a simple green salad to balance out the richness. I've also served them with corn on the cob and baked beans for a full backyard BBQ spread, and everything just works together. A cold lager or iced tea is the perfect drink pairing, and if you want to get fancy, a tangy lemonade with fresh mint is a nice touch too.

Variations and Swaps

If you're short on time, swap in rotisserie chicken and just toss it with warm BBQ sauce for an even quicker version. For a spicier kick, add chili flakes to the chicken or use a hot BBQ sauce, and if you're avoiding gluten, just use gluten-free slider buns and check your BBQ sauce label. I've also made these with pulled pork instead of chicken, and they're just as delicious, though the cooking time is a bit longer.

• Try adding pickled jalapeños on top for extra heat and crunch.
• Swap the mayo-based slaw for a vinegar slaw if you want something lighter and tangier.
• Use Hawaiian rolls for a slightly sweeter bun that pairs beautifully with smoky BBQ flavors.

Save

These sliders have become one of those recipes I make without even thinking about it anymore, and they never fail to make people happy. There's something about that combination of smoky, sweet chicken and crisp, tangy slaw that just works, no matter the occasion.

Recipe FAQs

→ 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 to keep the buns from getting soggy.

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

Use two forks to pull the cooked chicken apart while it's still warm. Pull the forks in opposite directions to create tender shreds. Alternatively, use electric mixer beaters or two knives for faster shredding.

→ Can I use a slow cooker instead of a pot?

Absolutely! Cook the chicken on high for 3-4 hours or low for 6-8 hours. The slow cooker method creates exceptionally tender chicken, though the flavors develop more deeply with longer cooking times.

→ How do I prevent soggy buns?

Toast the buns lightly with butter to create a moisture barrier. Assemble sliders just before serving, and avoid over-saturating the slaw. If making ahead, keep components separate and assemble fresh.

→ What are good side dishes to serve with these?

These pair wonderfully with potato salad, baked beans, corn on the cob, or crispy chips. For drinks, serve with cold lager, iced tea, or lemonade to complement the smoky BBQ flavors.

→ Can I use rotisserie chicken instead?

Yes! Shred a store-bought rotisserie chicken and mix it directly with the barbecue sauce and broth. Simmer for 5-10 minutes to blend flavors. This cuts your total preparation time nearly in half.