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Savory Pulled BBQ Chicken Sliders Recipe with Easy Creamy Coleslaw

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Juicy, tender pulled chicken drenched in smoky chipotle BBQ sauce, served on soft slider buns with a creamy, tangy coleslaw. Perfect for quick weeknight dinners or casual entertaining.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 cup smoky chipotle BBQ sauce
  • ½ cup chicken broth or water
  • 1 tablespoon olive oil (optional, for browning)
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 3 cups shredded green cabbage
  • 1 cup shredded carrots
  • ¼ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • ½ teaspoon celery seed (optional)
  • Salt and pepper to taste
  • 10 slider buns or small soft rolls
  • Optional: pickle slices or fresh jalapeños

Instructions

  1. Season the chicken breasts or thighs with salt, pepper, smoked paprika, and garlic powder. Optionally, heat olive oil in a skillet over medium-high heat and brown the chicken 2-3 minutes per side.
  2. Place the chicken in the slow cooker. Pour the chipotle BBQ sauce and chicken broth evenly over the meat. Cover and cook on low for 5-6 hours or on high for 2.5-3 hours until tender.
  3. While the chicken cooks, combine shredded cabbage and carrots in a large bowl. In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey, celery seed (if using), salt, and pepper. Pour dressing over cabbage mixture and toss to coat. Refrigerate until serving.
  4. Remove cooked chicken from slow cooker and shred with two forks or a stand mixer paddle attachment. Return shredded chicken to slow cooker and mix with remaining sauce. Keep warm on low.
  5. Slice slider buns in half. Pile pulled BBQ chicken on bottom halves, then top with creamy coleslaw. Add pickles or jalapeños if desired.
  6. Serve sliders warm immediately. Cover loosely with foil if holding for a short time to prevent sogginess.

Notes

For juicier chicken, use thighs instead of breasts. Browning chicken before slow cooking adds flavor but can be skipped. Toast buns lightly to prevent sogginess. If sauce is too thick after shredding, stir in a splash of chicken broth. Use forks or a stand mixer paddle attachment to shred chicken easily. Store pulled chicken and coleslaw separately for up to 3 days in the refrigerator.

Nutrition

Keywords: pulled chicken, BBQ chicken sliders, creamy coleslaw, slow cooker chicken, easy dinner, weeknight meal, comfort food, smoky BBQ

Find it online: https://goldensimmer.com/savory-pulled-bbq-chicken-sliders-recipe-with-easy-creamy-coleslaw/