Hey friend, let me tell you about these sliders
So BBQ Pulled Chicken Sliders – there’s a story. The first time I made these, I was in a rush because my cousin called at the last minute to say she was coming over (with her famously picky kids). I panicked, then remembered I had some leftover chicken and a bottle of BBQ sauce lurking in the fridge. Fast forward an hour and—poof—everyone was raving like it was a five-star meal. Now it's my go-to when I need to feed a crowd, or just when I want leftovers (which, honestly, is most Mondays). If you love that sticky, sweet, messy-but-worth-it kind of meal, you’re in good company. Also, don't wear white. Trust me.
Why you'll probably love these (I sure do)
I make this when I want to look like I've got it together, but don't actually have it together. My family goes crazy for this because it's both saucy and slightly sweet, but not so sweet it tastes like candy. Plus – and this is key – you can throw everything in the slow cooker and ignore it while you do something (anything) else. There was a time when my BBQ sauce kept sliding off the chicken but, after a few tries, I realized I just needed to shred it thinner (or maybe just buy a less slippery sauce). Also, these are perfect for when you remember you have a sports team coming to your house in an hour and no snacks. Yes, that happened to me. Once.
What you’ll need (plus some swaps that totally work)
- About 2 lb (900g-ish) boneless skinless chicken breasts (sometimes I use thighs, honestly just use what’s on sale)
- 1 cup BBQ sauce (I love Sweet Baby Ray’s, but if you prefer homemade, more power to you! Pioneer Woman's homemade BBQ sauce is solid)
- ¼ cup chicken broth or water (or just a splash of beer if you’ve got a can open — adds a little zing)
- 1 tablespoon brown sugar (sometimes I leave this out if my sauce is really sweet)
- 1 teaspoon smoked paprika (I’ve used regular in a pinch, but smoked really makes it pop)
- ½ teaspoon garlic powder
- Salt and pepper, to taste (my grandmother always insisted on sea salt but I use whatever’s closest)
- Splash of apple cider vinegar (optional, for tang)
- 12 slider buns (king's Hawaiian, potato rolls, or whatever’s cheap—once used mini bagels; not my brightest idea)
- Coleslaw, for topping (store-bought or make your own if you’re feeling fancy—Simply Recipes coleslaw is easy)
Okay, here's how I do it (more or less)
- First, toss your chicken into your slow cooker (or Instant Pot, or even a Dutch oven if you’re old school). Pour the BBQ sauce and broth over the top. Sprinkle on the brown sugar, smoked paprika, garlic powder, and a hit of salt and pepper. If you like a little bite, add the vinegar now. Stir everything around a bit—doesn’t have to be perfect.
- Cover and cook on low for about 4-5 hours (or high for 2-3 if you’re in a rush, although I think it gets more tender on low). If you’re using the Instant Pot, 15 minutes pressure and 10 minutes natural release does the trick.
- When it smells so good you can’t stand it, check if the chicken shreds easily. If it does, pull it out and shred it with two forks—or your hands if you’re brave (let it cool first, I learned that the hard way). This is where I usually sneak a taste. Put the chicken back in the sauce and give it a stir. Don’t worry if it looks a bit soupy, it thickens as it sits.
- Toast your slider buns under the broiler for a minute or two—if you remember. Sometimes I forget. Pile on the pulled chicken, top with slaw, and cap it with the bun. If you’re feeling wild, add a pickle slice.
What I'd tell you if we were cooking together
- The chicken absorbs more flavor if you shred it fine—chunky is ok, but not as saucy.
- If you’re out of smoked paprika, a dash of chipotle powder is good. Once I tried cinnamon instead, and nope—don’t recommend.
- Sometimes the sauce seems too thin at first, but it thickens as it cools (or you can simmer it uncovered for a few minutes if you’re impatient).
Variations I’ve tried (and one that flopped)
- Honey BBQ: Swap brown sugar for a squirt of honey. Kids seem to love it.
- Spicy version: Add a diced jalapeño or a few shakes of hot sauce. But don’t get cocky, it sneaks up on you.
- Once I tried using whole wheat buns because I thought I should be healthy. They kinda fell apart. Wouldn’t recommend unless they’re super sturdy.
- You could use rotisserie chicken in a pinch—just shred and simmer it in sauce for 20 minutes. Not bad for a shortcut.
What you need (and what to do if you don’t have it)
- Slow cooker (or any big pot works—I’ve even used a deep frying pan in a pinch)
- Two forks for shredding (I’ve used tongs before, but forks are easier)
- Baking sheet for toasting buns, or just the toaster if you’re feeling lazy
Truth is, you don't need fancy gear. One time, I used a potato masher to shred chicken. It wasn’t pretty, but it worked.
How to store these (if you have leftovers... rare in my house)
Store any extra pulled chicken in an airtight container in the fridge for up to 3 days. It actually tastes better the next day, if you ask me. Reheat gently on the stove or in the microwave. Buns are best fresh, but you can freeze the chicken if you really need to (just wrap tight and thaw overnight in the fridge).
How we love serving these at my place
Sometimes I serve these with sweet potato fries or just a pile of plain old chips. My cousin likes them with dill pickles on top, which I thought was weird at first, but now I’m kind of into it. And if it’s summer, out come the corn cobs—pure bliss.
Things I’ve learned the hard way (pro tips, if you will)
- I once tried to rush the shredding step and ended up with stringy, rubbery chicken. Take your time.
- Don’t add all the sauce at the start if you like it less messy—keep some back and mix it in at the end. Actually, I find it works better if you do that.
- If your buns are super soft, toast them! Otherwise, you’ll end up with a soggy pile (been there, done that).
Questions I actually get about these sliders
- Can I use frozen chicken? Sure, but add an extra hour if you’re slow-cooking. Just don’t forget to check it’s cooked through (ask me how I know...)
- What if I don’t have BBQ sauce? You can make a quick one with ketchup, brown sugar, and a splash of vinegar (or check out this basic recipe). But I’ve totally gone with just ketchup and Worcestershire sauce in a pinch. Not exactly the same, but it works.
- Can I make these ahead? Oh, for sure! Actually, I think they taste better the next day. Just reheat gently. Buns, though, are best toasted fresh.
- What if I don’t have a slow cooker? Any big pot with a lid will do. Just simmer on low, check now and then so it doesn’t stick. Or the oven at about 325°F (160°C).
- How spicy is it? Not very, unless you add hot sauce. Totally up to you—my nephew once dumped in a tablespoon of chili flakes and, well, let’s just say lunch got interesting.
By the way, if you want to get a little fancier, you could try smoking the chicken first, but honestly, who has the time? Not me. Hope you love these as much as we do (even if you improvise a bit—sometimes that's when the best stuff happens).
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 cup BBQ sauce
- 8 slider buns
- 1 cup coleslaw mix
- 2 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
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1Season the chicken breasts with smoked paprika, salt, and black pepper.
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2Place chicken breasts in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 20-25 minutes until cooked through.
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3Remove chicken from the pan and shred using two forks. Return shredded chicken to the pan and stir in BBQ sauce. Simmer for 5 minutes until heated through.
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4In a bowl, mix coleslaw mix, mayonnaise, apple cider vinegar, and a pinch of salt and pepper to make the slaw.
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5To assemble, place a generous spoonful of BBQ pulled chicken on each slider bun bottom, top with coleslaw, and cover with the bun tops. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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