These sliders are pulled BBQ chicken on toasted, buttered buns with a scoop of creamy coleslaw on top. The whole thing comes together on the stovetop in about 45 minutes using chicken thighs, barbecue sauce, and pantry staples. Make them when you need to feed several people without spending much money or dirtying a lot of equipment.
What makes this version work
Two things actually matter here. First, using chicken thighs instead of breasts — thighs have enough fat to stay juicy through the simmering process, so the pulled meat stays moist rather than stringy and dry. Second, letting the shredded chicken sit back in the reduced sauce for a few minutes before building the sliders. That rest lets the meat soak up the concentrated sauce rather than just being coated on the outside. Skip adding extra liquid once the chicken is shredded — the sauce tightens up as it reduces, and thinning it back out at that stage just makes soggy buns.
Shopping notes
- Barbecue sauce: Any bottle in your fridge works. Hickory-smoked gives the deepest flavor, but honey BBQ, chipotle, or even a generic store brand all produce a good result. Use what you have.
- Chicken broth: Water with a pinch of salt and a splash of apple cider vinegar is a workable substitute. Bouillon dissolved in hot water is fine too.
- Coleslaw mix: A bag of pre-shredded cabbage mix is the practical choice. If you only have a head of cabbage, slice it thin — no special equipment needed.
- Buns: Standard soft hamburger buns are ideal. Brioche adds a little sweetness that works well with smoky sauce, but plain white buns or even dinner rolls cut in half do the job.
- Butter for toasting: Mayonnaise spread on the cut side of the bun and toasted in a dry pan gives the same golden crust if you are out of butter.
If something goes sideways
- Chicken is tough and won’t shred: It needs more time. Put it back in the liquid, cover the pan, and simmer on low for another 10–15 minutes. Thighs are forgiving — extra time fixes this.
- Sauce is too thin after shredding: Remove the lid and turn the heat to medium. Stir frequently and let it reduce for 3–5 minutes until it clings to the meat.
- Sauce is too thick and starting to stick: Add a tablespoon or two of water or broth and stir. Pull the pan off the heat while you do it.
- Coleslaw is watery and making the bun soggy: Toss the slaw with salt 10 minutes ahead and squeeze out the excess liquid before dressing it. This is the single most useful thing you can do for slaw texture.
- Buns are falling apart under the filling: Toast them longer — a properly toasted bun holds up to wet fillings much better than one that just got a quick pass of heat. A minute or two in a dry skillet over medium heat is enough.
Keeping and reheating
Store leftover pulled chicken and coleslaw separately in airtight containers in the fridge — the chicken keeps well for up to 4 days, the slaw for 2 days before it gets too soft. To reheat the chicken, put it in a small saucepan over low heat with a splash of water or broth and stir until warmed through, about 5 minutes. The microwave works too — cover it loosely and go in 30-second bursts so it doesn’t dry out. For longer storage, the pulled chicken freezes well for up to 3 months; portion it into zip bags flat so it thaws quickly. Do not freeze assembled sliders or dressed coleslaw.
Pulled BBQ Chicken Sliders on Toasted Hamburger Buns
Ingredients
For the BBQ Chicken:
- 1 ½ pounds boneless, skinless chicken thighs free-range if possible for better flavor
- 1 tablespoon olive oil extra-virgin
- 1 cup barbecue sauce use a smoky or hickory smoked variety
- ½ cup chicken broth low sodium
For the Sliders:
- 6 pieces hamburger buns soft-style or brioche preferred
- 2 tablespoons unsalted butter softened, for toasting buns
- 1 cup coleslaw mix store-bought or homemade
- 2 tablespoons mayonnaise for mixing coleslaw
Instructions
- In a large saucepan over medium-high heat (375°F / 190°C), add olive oil. Sear chicken thighs for about 3-4 minutes per side until lightly browned. Remove and set aside.
- Deglaze the pan by adding the chicken broth, scraping up any fond from the bottom. Add BBQ sauce and return chicken to the pan. Reduce heat to medium-low (300°F / 150°C).
- Cover and simmer for 30–35 minutes, until chicken is fork-tender. Remove from heat and shred using two forks.
- Return shredded chicken to sauce and mix well. Simmer uncovered on low for an additional 5 minutes to thicken slightly.
- Meanwhile, prepare the coleslaw: mix coleslaw mix with mayonnaise in a bowl. Add a pinch of salt and pepper to taste.
- Slice hamburger buns in half and brush cut sides with softened butter. Toast on a skillet over medium heat until golden brown, about 1–2 minutes per side.
- To Assemble: Add a generous spoonful of pulled BBQ chicken to the bottom bun, top with a small mound of coleslaw, and close with the bun top. Serve immediately while warm.
Notes
- Substitute boneless chicken breasts if you prefer leaner meat, but thighs offer juicier results.
- Add pickled red onions for tang.
- Use store-bought brioche hamburger buns for an indulgent touch.
Nutrition
FAQ
Can I use chicken breasts instead of thighs?
You can, but the result will be drier and more likely to go stringy. If breasts are what you have, pull them from the heat as soon as they hit 165°F internally and shred immediately — overcooking is the main risk with breasts in a braise.
How do I know the chicken is cooked through before I shred it?
Check with an instant-read thermometer — chicken thighs need to reach 165°F (74°C) at the thickest part before you pull them. If you don’t have a thermometer, cut into the thickest piece; the meat should be completely opaque with no pink remaining.
Can I make the pulled chicken ahead of time?
Yes, and it actually tastes better the next day once the meat has had time to absorb the sauce fully. Reheat it gently on the stovetop with a small splash of broth or water, then build the sliders fresh so the buns stay intact.