Smoky BBQ Pulled Chicken Sliders Recipe

Prep Time 15 mins
Cook Time 1 hr
Rest Time 10 mins
Total Time 1 hr 25 mins
Cooking Method: , ,
Cuisine:
Courses: , , ,
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 4
Best Season: Summer, Fall
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
  • 500 g boneless skinless chicken breasts (or thighs for juicier meat)
  • 1 tbsp olive oil
  • 1 medium onion (finely chopped)
  • 3 cloves garlic (minced)
  • 200 g BBQ sauce (preferably smoky flavored)
  • 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, small-sized)
  • 2 tbsp butter (melted, for brushing buns)
  • 1 tsp sesame seeds (optional, for garnish)
    • For the Coleslaw Topping
  • 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)
  • 1 tbsp apple cider vinegar
  • Salt & pepper to taste
Instructions
    Season and Sear the Chicken
  1. 1
    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.
    2. Build the Flavor Base
  2. 2
    In the same pot, sauté onions until translucent (about 4 minutes). Add garlic and cook for 1 minute until fragrant.
    3. Simmer the Chicken
  3. 3
    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.
    4. Shred the Chicken
  4. 4
    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.
    5. Prepare the Coleslaw
  5. 5
    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.
    6. Prepare the Slider Buns
  6. 6
    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.
    7. Assemble the Sliders
  7. 7
    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.

Keywords: BBQ sliders, pulled chicken, smoky chicken sliders, party food, easy chicken recipe
Read it online: https://petitepanini.com/recipe/smoky-bbq-pulled-chicken-sliders-recipe/