4th July BBQ Chicken Sliders (Printable Version)

Tender BBQ chicken on slider buns topped with fresh, tangy coleslaw for perfect summer bites.

# What You Need:

→ BBQ Chicken

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

→ Assembly

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

# How To Make It:

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 breasts and sear 2 to 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 to 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 to 5 minutes until sauce thickens.
04 - In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until 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 Advice:

01 -
  • They're messy in the best way, which somehow makes everything taste better and feel more fun.
  • You can prep the coleslaw hours ahead, letting you actually enjoy your guests instead of stress-cooking.
  • Even people who think they don't like coleslaw will ask for seconds because the tang cuts through the richness perfectly.
02 -
  • Don't skip the step of letting the sauce reduce after shredding—thin, runny sauce slides right off the bun and makes everything soggy, while reduced sauce clings and creates actual flavor.
  • Make the coleslaw dressing first before adding the cabbage; if you add the vegetables first, you'll be mixing forever and they'll start to wilt from the salt.
03 -
  • Pound your chicken breasts to even thickness before cooking so they finish at the same time instead of having dry edges and a soft center.
  • Use good quality mayonnaise in your coleslaw because it's one of just a few ingredients and it shows immediately in the final taste.
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