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These BBQ chicken sliders with tangy coleslaw always steal the show at my backyard gatherings thanks to their combination of saucy pulled chicken and crunchy slaw tucked into pillowy buns. Whether you are looking for a weeknight dinner or a crowd-pleasing party dish these sliders bring that warm smoky aroma from your kitchen to the table in under an hour.
I first made these when I needed an easy make ahead meal for a potluck. They were gone before I could grab a second helping. Now my family asks for them on football Sundays and even picky eaters come back for more.
Ingredients
- Boneless skinless chicken thighs: the dark meat stays juicy when slow cooked
- Barbecue sauce: use your favorite style thicker sauces cling better and smoky varieties add depth
- Coleslaw mix: cabbage and carrots precut for easy prep look for fresh crisp bags with no browning
- Mayonnaise: makes the slaw creamy choose real mayo for best taste
- Apple cider vinegar: brightens the flavors apple based vinegar adds a subtle tang
- Sugar: balances out the acidity a must for classic slaw
- Salt and pepper: needed to properly season both the meat and the slaw
- Slider buns: soft and slightly sweet buns hold up best look for fresh bakery or potato rolls
Step-by-Step Instructions
- Prepare the Chicken:
- Place chicken thighs in the bottom of your slow cooker and pour barbecue sauce over evenly. Cover and cook on low for about five hours or until the chicken is very tender and shreds easily with two forks. For a quicker method cook on high for about three hours. Stir and make sure all pieces are coated and moist.
- Make the Tangy Coleslaw:
- In a medium bowl add the coleslaw mix then spoon in the mayonnaise. Drizzle the apple cider vinegar over the top. Sprinkle with sugar and a generous pinch each of salt and pepper. Toss vigorously to combine until the cabbage is evenly coated and glossy. Let it sit while the chicken cooks so flavors meld.
- Shred the Chicken:
- Once the chicken is cooked lift out each thigh with tongs and place on a cutting board. Using two forks pull the meat apart into thick shreds. Return the shredded chicken to the slow cooker and stir it into the barbecue sauce left in the pot. Taste and add more sauce if needed.
- Assemble the Sliders:
- Slice the slider buns if not pre split and lay open. Pile a big scoop of warm BBQ chicken onto the bottom half of each bun. Spoon a generous heap of coleslaw on top of the meat for crunch and tang. Add the top bun and serve immediately for best texture.
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Every time I make these sliders I reach for my favorite smoky barbecue sauce that reminds me of picnics with my dad. My son decided the coleslaw was his favorite after trying it with extra vinegar. There is always a bit of family debate about which part is best but we all agree nothing beats them warm right after making.
Storage Tips
Once assembled these sliders are best eaten fresh but you can refrigerate the shredded chicken and slaw in separate airtight containers for up to three days. Rewarm the chicken gently and dress the buns just before serving so the bread stays soft.
Ingredient Substitutions
You can swap chicken breasts for thighs if you want a leaner option but keep an eye on cooking time to avoid dryness. Any creamy style dressing can replace mayonnaise in the slaw including vegan types. If you need gluten free buns there are plenty of options in the bakery section that work well here.
Serving Suggestions
Serve these sliders alongside sweet potato fries or kettle chips for a classic barbecue feel. For lighter fare add a platter of pickles or a crisp cucumber salad. They also make a fantastic addition to any summer potluck or game day table.
A Bit of BBQ Context
Pulled barbecue meats served on soft rolls have deep roots in southern American cuisine. Sliders offer an approachable modern twist making it easy for everyone to get just the right portion. The contrast of warm meat and chilled coleslaw has long been a staple at family reunions and tailgates.
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Recipe FAQs
- → How do I keep the chicken extra moist?
Cooking chicken thighs slowly in barbecue sauce keeps the meat tender and juicy. Shred only when fully cooked.
- → Can I use store-bought coleslaw?
Yes, store-bought coleslaw mix works well. Just dress it with the included mayo, vinegar, and seasonings for best flavor.
- → What buns work best?
Soft slider buns hold the saucy chicken and crunchy slaw. Brioche or potato buns add a rich taste and stay fluffy.
- → Is this dairy-free?
The sliders are dairy-free if you ensure both the mayo and buns are free from dairy ingredients. Always check labels.
- → How spicy can I make it?
Add your favorite hot sauce to the barbecue sauce for extra heat. Adjust the amount to your taste.
- → Can I prepare in advance?
You can make the chicken a day ahead. Store separately from buns and coleslaw for easy assembly when ready to serve.