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BBQ Chicken Sliders

Tender slow cooker shredded chicken smothered in tangy barbecue sauce, piled onto soft slider buns, and topped with creamy homemade coleslaw. These easy BBQ Chicken Sliders are perfect for parties, game day, or a simple weeknight dinner.
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Course: Appetizer
Cuisine: American
Servings: 10 sliders
Author: Kristin Maxwell

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

Calories: 313kcal | Carbohydrates: 33g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 49mg | Sodium: 518mg | Potassium: 402mg | Fiber: 3g | Sugar: 16g | Vitamin A: 137IU | Vitamin C: 18mg | Calcium: 57mg | Iron: 2mg

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