4th July BBQ Chicken Sliders (Print Version)

Tender shredded BBQ chicken on soft buns with crisp, flavorful coleslaw for summer gatherings.

# What You'll Need:

→ 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 black 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 black pepper to taste

→ Assembly

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

# How To:

01 - Season chicken breasts generously with smoked paprika, garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium heat. Place chicken breasts in the hot skillet and sear for 2-3 minutes per side until lightly browned on the exterior.
02 - Pour chicken broth and BBQ sauce into the skillet with the chicken. Bring the mixture to a simmer, cover with a lid, and cook for 15-18 minutes until chicken is cooked through and tender. The internal temperature should reach 165°F (74°C).
03 - Transfer cooked chicken to a cutting board and shred using two forks. Return shredded chicken to the skillet and toss thoroughly to coat with the sauce. Simmer uncovered for 3-5 minutes until the sauce thickens and coats the chicken evenly.
04 - In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth and fully combined.
05 - Add shredded green cabbage, red cabbage, and grated carrot to the dressing. Toss thoroughly until all vegetables are evenly coated. Set aside and refrigerate until ready to assemble.
06 - Brush both sides of slider buns with melted butter. Toast in a skillet over medium heat or under the broiler until golden brown on all sides, approximately 2-3 minutes per side.
07 - Place a generous scoop of BBQ chicken on each bottom bun. Top the chicken with a heap of prepared coleslaw. Cover with the top bun and serve immediately while the chicken is warm and the buns are toasted.

# Expert Tips:

01 -
  • The chicken comes together so fast that you can make these from scratch while waiting for guests to arrive.
  • That contrast between smoky BBQ sauce and bright, tangy coleslaw hits differently every single time you bite into one.
  • Sliders are just the right size for people to grab multiple ones without guilt, which is the whole point of summer entertaining.
02 -
  • Shredded chicken soaks up sauce like a sponge, so don't walk away after shredding it or you'll end up with a dry filling instead of something saucy and wonderful.
  • The coleslaw gets better as it sits because the acid softens the cabbage just slightly and lets all the flavors blend together in ways that feel almost surprising.
03 -
  • Don't skip the sear step on the chicken even though you're braising it afterward, because those golden edges add a layer of flavor that makes everything taste more intentional.
  • If your coleslaw tastes too vinegary, whisk in a touch more honey, and if it's too sweet, add another splash of cider vinegar until it feels balanced and bright on your tongue.
Go Back