These BBQ pulled chicken sliders are the kind of recipe that disappears within minutes every single time you make them.
Juicy, saucy shredded chicken piled onto soft toasted slider rolls and topped with a crisp, creamy homemade coleslaw.
They are perfect for game days, family dinners, potlucks, birthday parties, or any time you need something that feeds a crowd without spending all day in the kitchen.
The best part is how simple this is. The chicken cooks in one pan in under 30 minutes, or you can slow cook in crockpot.,
The coleslaw takes five minutes to toss together, and assembly is just a matter of piling everything onto the rolls. No fancy techniques, no hard-to-find ingredients. Just bold, smoky barbecue flavour in every single bite.
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Ingredients
- BBQ Pulled Chicken:
2 lbs boneless skinless chicken breasts or thighs
1½ cups barbecue sauce, divided
½ cup chicken broth
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
Salt and pepper to taste
- Homemade Coleslaw:
3 cups coleslaw mix (shredded cabbage and carrot)
⅓ cup mayonnaise
1 tbsp apple cider vinegar
1 tsp sugar
Salt and pepper to taste
- To Assemble:
12 Hawaiian sweet rolls or slider buns
2 tbsp butter, melted
½ tsp garlic powder
Extra barbecue sauce to serve
Directions
- Stovetop Method:
- Season chicken on both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Place chicken in a large skillet or saucepan. Pour chicken broth and 1 cup of barbecue sauce over the top. Bring to a simmer over medium heat.
- Cover and cook for 20–25 minutes, flipping once halfway through, until the chicken is fully cooked and tender.
- Remove chicken and shred with two forks. Return shredded chicken to the pan and stir into the sauce.
- Add the remaining ½ cup of barbecue sauce. Simmer uncovered for 3–5 minutes until the sauce thickens and coats every piece of chicken.
- Slow Cooker / Crockpot Method:
- Season chicken on both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Place seasoned chicken in the bottom of the slow cooker. Pour chicken broth and 1 cup of barbecue sauce over the top.
- Cook on low for 6–8 hours or high for 3–4 hours until the chicken is completely tender and falls apart easily.
- Remove chicken and shred with two forks. Return shredded chicken to the slow cooker and stir into the cooking juices.
- Add the remaining ½ cup of barbecue sauce and stir to combine. Cook uncovered on high for 15–20 minutes to let the sauce thicken slightly. Alternatively switch to the warm setting and serve straight from the crockpot.
- Make the coleslaw while the chicken cooks. Combine coleslaw mix, mayonnaise, apple cider vinegar, and sugar in a bowl. Toss until fully coated. Season with salt and pepper. Refrigerate until ready to serve.
- Slice slider rolls in half horizontally. Mix melted butter with garlic powder and brush generously over the cut sides.
- Toast rolls in a dry skillet or under the broiler for 1–2 minutes until lightly golden.
- Pile a generous scoop of BBQ pulled chicken onto each bottom roll. Top with a heaped spoonful of coleslaw.
- Close sliders, press down gently, and serve immediately with extra barbecue sauce on the side.
Make-Ahead & Storage
The pulled chicken keeps in the fridge for up to 4 days in an airtight container and reheats perfectly in a pan over low heat with a splash of broth if needed.
It also freezes well for up to 3 months — thaw overnight in the fridge and reheat on the stovetop.
Store the coleslaw separately in the fridge for up to 2 days. Always assemble the sliders fresh so the rolls do not go soggy.
Homemade Barbecue Pulled Chicken Sliders
Course: Recipes4
servings30
minutes40
minutes300
kcalIngredients
- BBQ Pulled Chicken:
2 lbs boneless skinless chicken breasts or thighs
1½ cups barbecue sauce, divided
½ cup chicken broth
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
Salt and pepper to taste
- Homemade Coleslaw:
3 cups coleslaw mix (shredded cabbage and carrot)
⅓ cup mayonnaise
1 tbsp apple cider vinegar
1 tsp sugar
Salt and pepper to taste
- To Assemble:
12 Hawaiian sweet rolls or slider buns
2 tbsp butter, melted
½ tsp garlic powder
Extra barbecue sauce to serve
Directions
- Stovetop Method:
- Season chicken on both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Place chicken in a large skillet or saucepan. Pour chicken broth and 1 cup of barbecue sauce over the top. Bring to a simmer over medium heat.
- Cover and cook for 20–25 minutes, flipping once halfway through, until the chicken is fully cooked and tender.
- Remove chicken and shred with two forks. Return shredded chicken to the pan and stir into the sauce.
- Add the remaining ½ cup of barbecue sauce. Simmer uncovered for 3–5 minutes until the sauce thickens and coats every piece of chicken.
- Slow Cooker / Crockpot Method:
- Season chicken on both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Place seasoned chicken in the bottom of the slow cooker. Pour chicken broth and 1 cup of barbecue sauce over the top.
- Cook on low for 6–8 hours or high for 3–4 hours until the chicken is completely tender and falls apart easily.
- Remove chicken and shred with two forks. Return shredded chicken to the slow cooker and stir into the cooking juices.
- Add the remaining ½ cup of barbecue sauce and stir to combine. Cook uncovered on high for 15–20 minutes to let the sauce thicken slightly. Alternatively switch to the warm setting and serve straight from the crockpot.
- Both Methods — Continue Here:
- Make the coleslaw while the chicken cooks. Combine coleslaw mix, mayonnaise, apple cider vinegar, and sugar in a bowl. Toss until fully coated. Season with salt and pepper. Refrigerate until ready to serve.
- Slice slider rolls in half horizontally. Mix melted butter with garlic powder and brush generously over the cut sides.
- Toast rolls in a dry skillet or under the broiler for 1–2 minutes until lightly golden.
- Pile a generous scoop of BBQ pulled chicken onto each bottom roll. Top with a heaped spoonful of coleslaw.
- Close sliders, press down gently, and serve immediately with extra barbecue sauce on the side.
Notes
- The slow cooker method gives even more tender, juicy chicken since it has more time to cook low and slow in the sauce — worth it when you have the time.
- For the crockpot version, there is no need to add extra liquid — the chicken releases its own juices as it cooks and the sauce stays perfectly saucy.
- If you are feeding a crowd, the crockpot is the better option since you can keep it on the warm setting and let guests serve themselves throughout the party.
- Chicken thighs work better than breasts in the slow cooker since they stay juicier over a longer cook time. Both work fine on the stovetop.
- For the quickest shortcut on busy nights, use a store-bought rotisserie chicken — shred it and toss straight into warm barbecue sauce on the stovetop. Done in 10 minutes.
