BBQ Pulled Chicken Sliders (Print Version)

Tender pulled chicken in tangy barbecue sauce served on soft slider buns, perfect for parties.

# What You'll Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken breasts or thighs
02 - 1 cup low-sodium chicken broth

→ BBQ Sauce

03 - 1 cup barbecue sauce
04 - 2 tbsp apple cider vinegar
05 - 1 tbsp brown sugar
06 - 1 tsp smoked paprika
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - Salt and black pepper to taste

→ Slider Assembly

10 - 12 slider buns
11 - 1 cup coleslaw mix, optional
12 - 2 tbsp mayonnaise, optional
13 - 1 tbsp apple cider vinegar, optional
14 - 12 pickle slices, optional

# How to Make It:

01 - Place chicken breasts or thighs in a large saucepan or Dutch oven. Add chicken broth and a pinch of salt. Bring to a gentle simmer over medium heat, cover, and cook for 20–25 minutes until cooked through and tender.
02 - Remove chicken from pot and shred using two forks. Discard excess liquid from the pot.
03 - In a clean saucepan or the same pot, combine barbecue sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir and heat over medium-low until warmed through.
04 - Add shredded chicken to the sauce. Mix well and simmer for 10 minutes, stirring occasionally, until the chicken is hot and fully coated.
05 - In a small bowl, toss coleslaw mix with mayonnaise and apple cider vinegar. Season with salt and pepper to taste.
06 - Spoon pulled chicken onto the bottom half of each slider bun. Top with a spoonful of slaw and a pickle slice if desired. Place the top bun on each slider.
07 - Serve immediately while warm.

# Expert Tips:

01 -
  • They come together in under an hour, which means you can actually enjoy your own party instead of being glued to the stove.
  • The smoky-sweet sauce clings to every shred of chicken so perfectly that even plain buns become something guests remember.
  • You can prep everything ahead and just warm it through—a lifesaver when you're juggling a houseful of people.
02 -
  • Don't skip the apple cider vinegar in the sauce—it's what separates this from tasting like you dumped sauce on chicken, and it keeps everything from being cloyingly sweet.
  • If you're cooking ahead, keep the chicken and sauce separate until just before serving, then warm them together for 5 minutes; this prevents the meat from drying out.
03 -
  • Buy pre-shredded coleslaw mix to save yourself 10 minutes of chopping—this recipe is supposed to be easy, and there's no shame in that shortcut.
  • Toast your slider buns lightly in a dry skillet just before assembling; they'll be sturdier and taste fresher, with a subtle warmth that makes the whole slider better.
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