BBQ Chicken Tangy Coleslaw Sliders (Print View)

Pulled chicken with barbecue sauce and crisp coleslaw served on soft slider buns for a flavorful meal.

# Components:

→ Meats

01 - 2 pounds boneless, skinless chicken thighs
02 - 1 cup barbecue sauce

→ Vegetables and Bread

03 - 1 cup coleslaw mix (cabbage and carrots)
04 - 1/2 cup mayonnaise
05 - 2 tablespoons apple cider vinegar
06 - 1 tablespoon sugar
07 - Salt to taste
08 - Black pepper to taste
09 - 8 slider buns

# Directions:

01 - Place chicken thighs in a slow cooker and cover with barbecue sauce. Cook on low for 4 to 5 hours or high for 2 to 3 hours until the chicken is exceptionally tender and easy to shred.
02 - In a mixing bowl, combine coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Stir until the vegetables are thoroughly coated and the flavors are well combined. Set aside.
03 - Remove chicken from the slow cooker and shred using two forks. Return the shredded chicken to the slow cooker and mix thoroughly with the barbecue sauce.
04 - Layer the BBQ pulled chicken on the bottom half of each slider bun. Top with freshly made tangy coleslaw. Cap with the top half of the slider bun and serve immediately.

# Expert Advice:

01 -
  • Uses only a slow cooker and a bowl for easy cleanup
  • Great for feeding a crowd or meal prepping lunches
  • Tender barbecue chicken and zesty slaw on fluffy buns
  • Customizable for spice, heat, or sweetness
02 -
  • High protein and filling for busy nights
  • Coleslaw can be made ahead for stress-free prep
03 -
  • Toast slider buns lightly on a skillet for extra sturdiness and flavor
  • Always shred chicken while it is hot so the sauce infuses each piece
  • Let the slaw sit for at least fifteen minutes to help the flavors marry and the veggies soften just right

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