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These BBQ Chicken Sliders are tender, flavorful, and ridiculously easy to make. Slow cooker shredded chicken gets smothered in tangy barbecue sauce, then piled onto soft slider buns with creamy homemade coleslaw. They’re perfect for parties, game day, or a simple weeknight dinner the whole family will love.
Love sliders? Try my Pulled Pork Sliders or Ham and Cheese Sliders next, or check out all my slider recipes for more ideas.
3 Tips That Make or Break This Recipe
A few quick tips to make sure these sliders turn out perfectly every time.
- Use chicken breasts for the best texture. Boneless skinless breasts shred beautifully and stay lean. Thighs work but tend to be greasier.
- Toast the cut side of your buns before assembling. This creates a barrier that keeps the bread from getting soggy, especially important if you’re serving buffet-style or making them ahead.
- Choose your BBQ sauce style wisely. A sweeter Kansas City-style sauce pairs beautifully with the tangy coleslaw, but any favorite works. You can even use my Homemade BBQ Sauce.
RECIPE WALK-THROUGH
How To Make BBQ Chicken Sliders
See the recipe card below for full, detailed instructions
The slow cooker does most of the work here. You’ll have tender, shreddable chicken with almost no hands-on effort.
Step 1: Cook the Chicken
Place chicken breasts in your slow cooker. Pour barbecue sauce and chicken broth over the top. The broth adds moisture and helps the chicken stay tender without becoming overly saucy.
Cover and cook on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours. The chicken is ready when it reaches 165°F and shreds easily with a fork.
- Quick Tip: Cooking on HIGH is actually better for chicken in the slow cooker. It cooks faster and stays juicier than the low-and-slow method.
Step 2: Shred the Chicken
Once the chicken is cooked through, use two forks to shred it right in the slow cooker. Stir everything together so the shredded meat soaks up all that saucy flavor.
- Flavor Boost: For extra depth, stir in a teaspoon of garlic powder, a dash of Worcestershire sauce, or a tablespoon of brown sugar before shredding.
Step 3: Make the Coleslaw
While the chicken cooks, whisk together mayonnaise, vinegar, lemon juice, and sugar in a medium bowl. Add the coleslaw mix and toss until everything is evenly coated. Season with salt and pepper to taste.
Cover and refrigerate until you’re ready to serve. Making it at least 30 minutes ahead lets the flavors meld and softens the cabbage slightly. For maximum crunch, make it right before serving.
Step 4: Assemble the Sliders
Slice your slider buns in half. If you’d like, warm them in the oven or give the cut sides a quick toast.
Pile shredded BBQ chicken onto the bottom buns, top with a generous scoop of coleslaw, and add the bun tops. Arrange on a platter and serve right away.
- Rotisserie Shortcut: In a hurry? Shred a rotisserie chicken and warm it with BBQ sauce on the stovetop for about 20 minutes. You won’t get quite the same depth of flavor, but it works great when time is tight.
Best Toppings for BBQ Chicken Sliders
The coleslaw adds great crunch and tang, but feel free to customize your sliders with extra toppings.
- Cheese options: A slice of smoked gouda, sharp cheddar, or pepper jack melted on top takes these over the edge. Add cheese to the bottom bun and warm in the oven for a minute before adding the chicken.
- Onion options: Thinly sliced red onion adds a sharp bite, caramelized onions bring sweetness, or crispy fried onion straws give you that satisfying crunch.
- Other favorites: Dill pickle slices, fresh jalapeños, a drizzle of ranch, or a few leaves of butter lettuce all work well.
Variations
Spicy: Stir a teaspoon of red pepper flakes or a few dashes of hot sauce into the slow cooker before or after cooking. Top with pepper jack cheese and pickled jalapeños.
Deluxe: Go all out with smoked gouda, caramelized onions, crispy bacon, and butter lettuce on a buttery brioche bun.
Kid-Friendly: Skip the coleslaw and serve the sliders plain or with a side of ranch dressing for dipping.
Hawaiian: Add a slice of grilled pineapple and swap the coleslaw for a simple pineapple slaw. Try my Hawaiian Chicken Sliders for a full recipe.
Baked Slider Tray: Want to serve a crowd all at once? Arrange the bottom halves of a 12-pack of Hawaiian rolls in a baking dish, top with chicken and cheese, add the top buns, brush with melted butter, and bake at 350°F for 10 to 15 minutes until the cheese melts and the tops are golden.
What to Serve with BBQ Chicken Sliders
These sliders are perfect for a party spread or a casual dinner. Here are some favorites that pair well:
- Slow Cooker Mac and Cheese
- Slow Cooker Baked Beans
- Southern Potato Salad
- Classic Deviled Eggs
- Crockpot Cheesy Potatoes
- Homemade Coleslaw (if you want extra on the side)
For a buffet setup, I like to keep the BBQ chicken warm in the slow cooker and set out the buns, coleslaw, and toppings separately so everyone can build their own.
Storage Tips
Storage, Freezing, and Reheating
Storage: Let the shredded chicken cool completely, then store in an airtight container in the refrigerator for up to 4 to 5 days. Keep coleslaw stored separately.
Freezing: Cool the chicken completely and transfer to a freezer-safe bag or container. Freeze for up to 3 months. The coleslaw does not freeze well.
Reheating: For small portions, microwave until heated through. For larger batches, warm the chicken in a saucepan over medium-low heat, stirring occasionally. Add a splash of broth or extra BBQ sauce if it seems dry. Thaw frozen chicken in the refrigerator overnight before reheating.
Frequently Asked Questions
Do I have to use a slow cooker?
Not at all. If you’re short on time, shred a rotisserie chicken and warm it with BBQ sauce on the stovetop for about 20 minutes. You can also bake chicken breasts at 375°F for 25 to 30 minutes, then shred and toss with sauce.
The slow cooker gives you the most tender, flavor-soaked results, but these shortcuts work well in a pinch.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs will work. They’re a bit richer and more forgiving if overcooked. Just note that dark meat tends to be slightly greasier, so you may want to drain some liquid before shredding.
How do I keep the sliders from getting soggy?
Toast the cut side of your buns before assembling. This creates a barrier between the bread and the saucy chicken. If you’re making sliders ahead or serving buffet-style, keep the components separate and let guests assemble their own.
More Easy Slider Recipes
- Buffalo Chicken Sliders
- Hawaiian Chicken Sliders
- Pizza Sliders
- Turkey Sliders
- Hot Italian Sliders
- Roast Beef Sliders
BBQ Chicken Sliders
Ingredients
For the Chicken:
- 1.5 pounds boneless skinless chicken breasts
- 1 cup barbecue sauce
- 3/4 cup chicken broth
For the Coleslaw:
- 16 ounce bag coleslaw mix
- 1/2 cup mayonnaise
- 1 tablespoon vinegar
- 1 tablespoon lemon juice
- 2 tablespoons sugar
- Salt and pepper to taste
For Serving:
- 10 slider buns (Hawaiian rolls work great)
Instructions
- Cook the chicken. Place chicken breasts in your slow cooker. Pour barbecue sauce and chicken broth over the top. Cover and cook on HIGH for 2 to 3 hours or LOW for 4 to 5 hours, until chicken reaches 165°F and shreds easily.
- Shred the chicken. Use two forks to shred the chicken directly in the slow cooker. Stir to combine with the sauce.
- Make the coleslaw. In a medium bowl, whisk together mayonnaise, vinegar, lemon juice, and sugar. Add coleslaw mix and toss until coated. Season with salt and pepper. Refrigerate until ready to serve.
- Assemble the sliders. Slice buns in half and toast if desired. Top bottom buns with shredded chicken and coleslaw. Replace top buns and serve immediately.
Notes
- Best chicken to use: Boneless skinless chicken breasts shred beautifully and stay lean. Thighs work but are slightly greasier.
- Toast your buns: Toasting the cut side prevents soggy sliders, especially when serving buffet-style.
- BBQ sauce: Use your favorite store-bought sauce or try Homemade BBQ Sauce. Sweeter Kansas City-style sauces pair especially well with the tangy coleslaw.
- Flavor boost: Add garlic powder, onion powder, a dash of Worcestershire, or a tablespoon of brown sugar to the slow cooker for extra depth.
- Coleslaw timing: Make 30 minutes ahead for softer, melded flavors. Make right before serving for maximum crunch.
- High vs. low: Cooking chicken on HIGH actually keeps it more tender and juicy than low and slow.
- Shortcut: Use shredded rotisserie chicken warmed with BBQ sauce on the stovetop for a 20-minute version.
- Cheese: Add a slice of smoked gouda, cheddar, or pepper jack for melty goodness.
- Storage: Refrigerate shredded chicken in an airtight container for up to 4 to 5 days. Freeze for up to 3 months.
- Reheating: Warm in a saucepan over medium-low heat with a splash of broth if needed. Microwave works for small portions.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
