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–+ servings

Savory Pulled Chicken Sliders

These savory pulled chicken sliders are juicy, smoky, and perfect for game day or an easy family dinner. Slow-cooked chicken gets shredded and tossed in BBQ sauce, then piled onto soft slider buns with crunchy coleslaw and pickles.
Amanda
Prep Time 30 minutes
Cook Time 4 hours
Rest 10 minutes
Total Time 4 hours 40 minutes
Serving Size 12 slider

Equipment

  • Slow cooker (6-quart) or Dutch oven with lid
  • Two forks (for shredding)
  • cutting board
  • sharp knife
  • Measuring cups and spoons
  • Mixing bowl
  • Tongs
  • Meat thermometer (optional)
  • Baking sheet (optional, to toast buns)

Ingredients

  • 2 lb chicken breasts or chicken thighs
  • 1 cup chicken broth
  • 1 cup BBQ sauce store-bought or homemade, plus more to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 12 slider buns Hawaiian rolls, brioche, or mini pretzel buns
  • 3 tbsp butter melted, for brushing (optional)
  • 1 cup cheddar cheese shredded (optional)
  • pickle chips for topping
  • 2 cups shredded cabbage slaw
  • 1/2 cup creamy coleslaw dressing

Instructions

  • Add the chicken to a slow cooker. Pour in the chicken broth, then season with garlic powder, onion powder, and smoked paprika.
  • Cover and cook on LOW for 4 hours (or HIGH for 2–3 hours) until the chicken reaches 165°F (74°C) and shreds easily.
  • Transfer the chicken to a bowl and shred with two forks. Return shredded chicken to the slow cooker and stir in the BBQ sauce until evenly coated. Cook 10 minutes more on LOW to let the flavors meld. Add more BBQ sauce if you like it saucier.
  • Make the coleslaw: Toss shredded cabbage with coleslaw dressing until coated. Refrigerate until ready to serve.
  • Optional: Toast the buns. Preheat oven to 350°F (177°C). Split slider buns, brush cut sides with melted butter, and toast 3–5 minutes until lightly golden.
  • Assemble sliders: Add a scoop of pulled BBQ chicken to each bun. Top with coleslaw, pickles, and cheddar cheese if using. Close with the top bun. Secure with a toothpick if needed.
  • Serve immediately, or keep the chicken warm in the slow cooker on WARM and set out a slider bar with buns and toppings.

Notes

Shortcut: Use rotisserie chicken (about 3 cups shredded) and skip the slow-cooking step—just warm with BBQ sauce for 15–20 minutes. Storage: Refrigerate pulled chicken up to 4 days; freeze up to 3 months. Keep buns separate so they don’t get soggy. Spice it up with chipotle mayo, jalapeños, or a dash of hot sauce. Sweeten with a little honey or brown sugar if desired.

Nutrition

Calories: 260kcal | Protein: 18g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 520mg