BBQ Pulled Chicken Sliders with Tangy Coleslaw Recipe

Name: BBQ Pulled Chicken Sliders with Tangy Coleslaw
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1.5 lbs boneless skinless chicken breasts; 1 cup BBQ sauce store-bought; 0.5 cup chicken broth; 1 tsp garlic powder; 1 tsp smoked paprika; salt to taste; black pepper to taste; 2 cups coleslaw mix pre-shredded cabbage blend; 3 tbsp mayonnaise; 1 tbsp apple cider vinegar; 1 tsp sugar; 8 buns slider buns

AI-generated · Verified on May 29, 2026

4 servings

10 min prep

25 min cook

35 min total

Dinner Chicken Bbq Sliders

BBQ Pulled Chicken Sliders with Tangy Coleslaw recipe

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About

Tender slow-cooked pulled chicken smothered in smoky BBQ sauce, piled onto soft slider buns with a quick tangy coleslaw. A crowd-pleasing, budget-friendly meal ready with minimal effort.

Ingredients

1.5 lbs boneless skinless chicken breasts
1 cup BBQ sauce (store-bought)
0.5 cup chicken broth
1 tsp garlic powder
1 tsp smoked paprika
salt (to taste)
black pepper (to taste)
2 cups coleslaw mix (pre-shredded cabbage blend)
3 tbsp mayonnaise
1 tbsp apple cider vinegar
1 tsp sugar
8 buns slider buns

Equipment

large skillet
two forks
mixing bowl
tongs

Steps

1

Season the Chicken
prep 3 min

Pat the chicken breasts dry and season both sides evenly with garlic powder, smoked paprika, salt, and black pepper. This dry seasoning builds the base flavor before any liquid is added. Make sure both sides are well coated.
2

Simmer the Chicken
cook 20 min

Place the seasoned chicken breasts in a large skillet and pour in the chicken broth. Bring to a gentle simmer over medium heat, cover, and cook for 18–20 minutes until the chicken is fully cooked through and reaches an internal temperature of 165°F. The chicken should be opaque throughout with no pink remaining. While the chicken simmers, start step 3 to make the coleslaw.
3

Make the Coleslaw
prep 5 min

In a mixing bowl, whisk together the mayonnaise, apple cider vinegar, and sugar until smooth. Add the coleslaw mix and toss well to coat every strand. Season with a pinch of salt and pepper, then refrigerate until ready to serve.
4

Shred the Chicken and Add BBQ Sauce
cook 5 min

Transfer the cooked chicken to a cutting board and use two forks to shred it into thin strands. Return the shredded chicken to the skillet over low heat, pour in the BBQ sauce, and stir to combine. Cook for 3–5 minutes, stirring occasionally, until the sauce is heated through and clings to the chicken.
5

Assemble and Serve
serve 2 min

Spoon a generous portion of BBQ pulled chicken onto the bottom half of each slider bun, then top with a heap of tangy coleslaw and the top bun. Serve immediately while the chicken is warm. Each recipe makes 8 sliders, 2 per serving.