4th July BBQ Chicken Sliders (Printable Version)

Tender BBQ chicken on soft sliders with a crisp, tangy coleslaw topping, perfect for festive meals.

# Ingredient List:

→ BBQ Chicken

01 - 1.5 pounds boneless, skinless chicken breasts
02 - 1 cup BBQ sauce
03 - 0.5 cup chicken broth
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - 0.5 teaspoon garlic powder
07 - 0.5 teaspoon onion powder
08 - Salt and pepper to taste

→ Coleslaw

09 - 3 cups shredded green cabbage
10 - 1 cup shredded red cabbage
11 - 1 medium carrot, grated
12 - 0.25 cup mayonnaise
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon honey
16 - Salt and pepper to taste

→ Assembly

17 - 8 slider buns
18 - 2 tablespoons unsalted butter, melted

# How to Make:

01 - Season chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium heat. Add chicken breasts and sear 2-3 minutes per side until lightly browned.
02 - Add chicken broth and BBQ sauce to the skillet. Bring to a simmer, cover, and cook for 15-18 minutes until chicken is cooked through and tender.
03 - Remove chicken from skillet and shred with two forks. Return shredded chicken to the skillet, toss with sauce, and simmer uncovered for 3-5 minutes until sauce thickens.
04 - In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well combined.
05 - Add shredded green and red cabbage and grated carrot to the dressing. Toss thoroughly to coat evenly and set aside.
06 - Brush slider buns with melted butter and toast in a skillet or under the broiler until golden brown.
07 - Place a generous scoop of BBQ chicken on each bottom bun, top with a heap of coleslaw, cover with the top bun, and serve immediately.

# Expert Suggestions:

01 -
  • The chicken stays impossibly juicy because you're simmering it gently rather than letting it dry out in the oven.
  • Homemade coleslaw costs pennies and tastes infinitely fresher than anything bottled, with just the right balance of sweet and tangy.
  • Everything comes together in under an hour, so you can actually enjoy your guests instead of being stuck in the kitchen.
02 -
  • Don't skip the chicken broth; I learned this the hard way when I made these once without it and the bottom layer of chicken scorched against the hot pan while the top stayed undercooked.
  • Make the coleslaw dressing at least 15 minutes before you add the cabbage if you can, so the flavors meld, but don't dress the cabbage itself until just before serving or it'll become mushy and weep liquid all over your slider.
03 -
  • Toast your slider buns in a dry skillet rather than under the broiler if you're making a large batch; you'll have more control and they'll toast more evenly without burning the edges.
  • The secret to coleslaw that stays crisp is dressing it as close to serving time as possible, because the acid in the vinegar will slowly soften the cabbage if given too much time.
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