Few dishes are as universally loved as Smoky BBQ Pulled Chicken Sliders. They’re everything you want in comfort food: juicy, flavorful, slightly messy, and satisfying with every bite. These mini sandwiches combine tender pulled chicken slow-simmered in smoky barbecue sauce with crunchy coleslaw, all nestled in soft buttery buns.
What makes sliders so special is their versatility. They’re perfect for a casual weeknight dinner, weekend BBQ, or big events like game day or picnics. The smoky flavor of the chicken pairs beautifully with the tangy coleslaw, while the small bun size makes them easy to grab, eat, and share.
In this detailed recipe guide, you’ll not only learn how to make the best Smoky BBQ Pulled Chicken Sliders from scratch but also discover expert tips, variations, and serving ideas to make them truly unforgettable.
Why You’ll Love This Recipe
- Flavor-packed: Smoky, tangy, slightly sweet BBQ chicken balanced with creamy, crunchy slaw.
- Beginner-friendly: Easy steps with minimal kitchen equipment required.
- Versatile: Works as a main dish, appetizer, or party food.
- Make-ahead friendly: Pulled chicken can be prepped in advance and reheated.
- Crowd-pleaser: Loved by kids and adults alike, making it perfect for gatherings.
Ingredients You’ll Need
Before we dive into the cooking process, let’s break down the ingredients for the chicken, coleslaw, and sliders.
For the Pulled Chicken
- 500 g boneless skinless chicken breasts (or thighs for extra juiciness)
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 200 g BBQ sauce (smoky variety works best)
- 120 ml chicken broth or water
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 0.5 tsp chili powder (optional, for heat)
- Salt and pepper to taste
For the Sliders
- 8 slider buns (soft or brioche-style for extra flavor)
- 2 tbsp butter, melted (for brushing buns)
- 1 tsp sesame seeds (optional garnish)
For the Coleslaw
- 2 cups green cabbage, shredded
- 1 cup purple cabbage, shredded
- 1 medium carrot, grated
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp honey (optional, for mild sweetness)
- 1 tbsp apple cider vinegar
- Salt & pepper to taste
Step-by-Step Instructions
Step 1: Season and Sear the Chicken
Start by seasoning your chicken with salt, pepper, and smoked paprika. Heat olive oil in a Dutch oven or heavy-bottomed pot. Sear the chicken for 2–3 minutes per side until lightly golden. This step locks in flavor and gives the chicken a nice base for simmering.
Step 2: Build the Flavor Base
In the same pot, sauté onions until translucent (about 4 minutes). Add garlic and cook for another minute. The combination of caramelized onions and garlic deepens the flavor of your BBQ sauce.
Step 3: Simmer the Chicken
Add the chicken back into the pot. Pour in BBQ sauce, chicken broth, apple cider vinegar, and chili powder. Stir to coat. Cover with a lid and reduce heat to low. Let it simmer for 45–60 minutes until the chicken is fork-tender.
Step 4: Shred the Chicken
Remove the chicken from the pot. Use two forks to shred it into small pieces. Return the shredded chicken to the sauce and stir well so every piece is coated. Let it rest for 10 minutes—this helps the flavors meld together.
Step 5: Prepare the Coleslaw
In a mixing bowl, combine shredded cabbage, carrot, mayonnaise, Dijon mustard, honey, vinegar, salt, and pepper. Mix until creamy and evenly coated. Refrigerate until ready to use. The cold crunch of coleslaw contrasts perfectly with warm BBQ chicken.
Step 6: Toast the Slider Buns
Preheat oven to 180°C. Slice slider buns in half. Brush tops with melted butter and sprinkle sesame seeds. Bake for 5 minutes until lightly golden. This prevents the buns from becoming soggy when filled.
Step 7: Assemble the Sliders
Spread pulled chicken on the bottom buns, pile on coleslaw, and top with the bun lids. Serve warm, slightly messy, and incredibly delicious.
Expert Tips for Perfect Sliders
- Use chicken thighs for extra tenderness. Breasts work well but thighs shred more easily.
- Don’t rush the simmer. Low and slow cooking makes the chicken juicy and flavorful.
- Toast the buns. Prevents sogginess and adds texture.
- Adjust sweetness. If your BBQ sauce is very sweet, balance it with extra vinegar or a splash of hot sauce.
- Double the batch. Pulled chicken stores beautifully and is perfect for meal prep.
Variations to Try
- Spicy Kick: Add jalapeños or hot sauce to the pulled chicken.
- Cheesy Sliders: Melt cheddar or mozzarella over the chicken before serving.
- Pickle Twist: Replace coleslaw with pickles for a tangier bite.
- Healthy Version: Use whole wheat slider buns and Greek yogurt-based coleslaw.
- Instant Pot Method: Cook chicken under high pressure for 15 minutes, shred, and mix with sauce.
What to Serve with Smoky BBQ Pulled Chicken Sliders
These sliders are versatile and pair well with many side dishes. Some great options include:
- Crispy French fries or sweet potato fries
- Grilled corn on the cob
- Pickles or pickle spears
- Potato salad or macaroni salad
- Baked beans
- Light green salad for balance
Storage and Meal Prep
- Fridge: Store pulled chicken in an airtight container for up to 3 days.
- Freezer: Freeze shredded chicken with sauce for up to 2 months. Reheat gently with a splash of broth.
- Meal Prep: Make chicken and coleslaw ahead of time. Assemble sliders just before serving for best texture.
Final Thoughts
Smoky BBQ Pulled Chicken Sliders aren’t just a recipe—they’re an experience. From the tender chicken to the smoky sauce and the crunchy slaw, every bite bursts with flavor and texture. Whether you’re making them for a casual family dinner or a big party, these sliders are sure to impress.
They’re simple enough for beginners yet customizable for advanced cooks who want to experiment with flavors. Try them once, and they’ll become a regular in your recipe rotation.
Smoky BBQ Pulled Chicken Sliders Recipe
Description
These Smoky BBQ Pulled Chicken Sliders are the ultimate crowd-pleasing dish—juicy shredded chicken simmered in a smoky, tangy barbecue sauce, then piled high on soft slider buns with crunchy coleslaw. Perfect for game days, parties, or casual family dinners, these sliders are easy to make, packed with flavor, and guaranteed to disappear fast.
Ingredients
For the Pulled Chicken
For the Sliders
For the Coleslaw Topping
Instructions
Season and Sear the Chicken
- Heat olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Season the chicken with salt, pepper, and smoked paprika. Sear on both sides until lightly golden (about 2–3 minutes per side). Remove and set aside.
Build the Flavor Base
- In the same pot, sauté onions until translucent (about 4 minutes). Add garlic and cook for 1 minute until fragrant.
Simmer the Chicken
- Return chicken to the pot. Add BBQ sauce, chicken broth, apple cider vinegar, and chili powder. Stir, cover with lid, and reduce heat to low. Simmer for 45–60 minutes until chicken is tender and easily shreds.
Shred the Chicken
- Remove chicken from sauce, shred with two forks, then return shredded chicken to the pot. Mix until well coated in the smoky BBQ sauce. Let rest for 10 minutes.
Prepare the Coleslaw
- In a mixing bowl, combine shredded cabbage, carrot, mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, and pepper. Toss well until creamy and evenly coated. Chill until ready to use.
Prepare the Slider Buns
- Preheat oven to 180°C. Slice slider buns in half, brush tops with melted butter, and sprinkle sesame seeds if desired. Bake for 5 minutes until slightly toasted.
Assemble the Sliders
- Place a generous spoonful of pulled chicken onto the bottom bun. Top with a small heap of coleslaw, then cap with the top bun. Serve warm.
Note
Make Ahead: Pulled chicken can be made a day before; just reheat with a splash of broth.
Storage: Store leftovers in an airtight container for 3 days in the fridge or freeze for up to 2 months.
Variation: Swap chicken with shredded beef or turkey for variety.
Spicy Kick: Add hot sauce or extra chili powder if you prefer spicier sliders.
