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–+ servings

Barbecue Pulled Chicken Sliders with Coleslaw

Sweet, tangy barbecue pulled chicken piled onto soft slider buns and topped with creamy, crunchy coleslaw—perfect for parties or an easy weeknight dinner.
Amanda
Prep Time 15 minutes
Cook Time 10 minutes
Chill time 30 minutes
Total Time 55 minutes
Serving Size 12 sliders

Equipment

  • Large mixing bowl
  • medium mixing bowl
  • Whisk
  • Measuring cups and spoons
  • large skillet
  • Wooden spoon or spatula
  • Knife and cutting board
  • Baking sheet (optional, for toasting buns)

Ingredients

  • 3 cups shredded cooked chicken rotisserie chicken works great
  • 1 cup barbecue sauce plus more to taste
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • kosher salt to taste
  • black pepper to taste
  • 3 cups shredded cabbage mix coleslaw mix (cabbage and carrots)
  • 1/2 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp granulated sugar
  • 1/2 tsp celery salt
  • 12 slider buns sweet Hawaiian rolls or regular slider buns
  • 2 tbsp butter for toasting buns (optional)

Instructions

  • Make the coleslaw: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery salt, and a pinch of salt and pepper.
  • Add the shredded cabbage mix and toss until evenly coated. Cover and refrigerate for at least 30 minutes (or up to overnight) for best texture and flavor.
  • Warm the BBQ chicken: In a large skillet over medium heat, combine the shredded chicken, barbecue sauce, smoked paprika, garlic powder, and onion powder. Cook, stirring, until hot and saucy, about 8–10 minutes. Taste and season with salt, pepper, and extra barbecue sauce if needed.
  • Toast buns (optional): Split the slider buns. Brush cut sides with butter and toast on a baking sheet under the broiler for 30–60 seconds, or toast in a dry skillet until lightly golden.
  • Assemble: Spoon warm barbecue chicken onto the bottom buns. Top each with a small handful of coleslaw and add the top bun. Serve immediately.

Notes

For extra crunch and tang, add a few dill pickle slices on top of the coleslaw. Leftover pulled chicken keeps well refrigerated for up to 4 days; reheat gently with a splash of barbecue sauce (or a little chicken broth) to keep it juicy.

Nutrition

Calories: 230kcal | Protein: 13g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 520mg