4th July BBQ Chicken Sliders (Printable Version)

Shredded BBQ chicken topped with crunchy coleslaw served on soft slider buns for a summer feast.

# List of Ingredients:

→ BBQ Chicken

01 - 1.5 lbs boneless, skinless chicken breasts
02 - 1 cup BBQ sauce
03 - 0.5 cup chicken broth
04 - 1 tbsp olive oil
05 - 1 tsp smoked paprika
06 - 0.5 tsp garlic powder
07 - 0.5 tsp onion powder
08 - Salt and 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 tbsp apple cider vinegar
14 - 1 tsp Dijon mustard
15 - 1 tsp honey
16 - Salt and pepper to taste

→ Assembly

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

# How-To Steps:

01 - Season chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium heat. Add chicken and sear 2-3 minutes per side until lightly browned.
02 - Add chicken broth and BBQ sauce to the skillet. Bring to a simmer, cover, and cook for 15-18 minutes until chicken is cooked through and tender.
03 - Remove chicken from skillet and shred with two forks. Return shredded chicken to the skillet and toss with sauce. Simmer uncovered for 3-5 minutes until sauce thickens.
04 - In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth and well combined.
05 - Add shredded green and red cabbage and grated carrot to the dressing. Toss well to coat evenly and set aside.
06 - Brush slider buns with melted butter. Toast in a skillet or under the broiler until golden brown.
07 - Place a generous scoop of BBQ chicken on each bottom bun. Top with a heap of coleslaw and cover with the top bun. Serve immediately.

# Expert Suggestions:

01 -
  • They come together in under an hour, which means you're not stuck sweating over a hot stove when everyone else is relaxing in the backyard.
  • The contrast between smoky, saucy chicken and that crisp, tangy coleslaw is honestly addictive, and people always ask for seconds.
  • You can prep the slaw the night before and still have tender, juicy chicken ready in minutes, making you look way more organized than you probably are.
02 -
  • Don't skip the simmering step after you shred the chicken—rushing to thicken that sauce is the difference between sliders people remember and sliders that slide right off the bun.
  • Make the coleslaw dressing while the chicken is cooking so the cabbage has time to soften slightly and absorb the flavors instead of tasting raw and sharp.
03 -
  • Use a rotisserie chicken if you're short on time—just shred it and warm it gently in the BBQ sauce for 5 minutes instead of cooking from scratch.
  • Toast the buns in a skillet rather than a toaster oven so you get that golden color without drying them out, and do it right before assembly so they're still warm.
Go Back