4th July BBQ Chicken Sliders (Printable)

Tender BBQ chicken on slider buns with crisp coleslaw, perfect for summer celebrations.

# 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 tbsp olive oil
05 - 1 tsp smoked paprika
06 - 0.5 tsp garlic powder
07 - 0.5 tsp 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 tbsp apple cider vinegar
14 - 1 tsp Dijon mustard
15 - 1 tsp honey
16 - Salt and pepper to taste

→ Assembly

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

# Directions:

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 and sear 2-3 minutes per side until lightly browned.
02 - Add chicken broth and BBQ sauce to the skillet. Bring to a simmer, cover, and cook for 15-18 minutes until chicken is cooked through and tender.
03 - Remove chicken from skillet and shred using two forks. Return shredded chicken to the skillet and toss with sauce. Simmer uncovered for 3-5 minutes until sauce thickens.
04 - In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth and well combined.
05 - Add shredded green cabbage, red cabbage, and grated carrot to the dressing. Toss thoroughly to coat evenly and set aside.
06 - Brush slider buns with melted butter. Toast in a skillet over medium heat or under the broiler until golden brown on both sides.
07 - Place a generous portion of BBQ chicken on each bottom bun. Top with a generous heap of coleslaw and cover with the top bun. Serve immediately.

# Expert Suggestions:

01 -
  • They come together faster than you'd expect, leaving you more time to actually enjoy your guests instead of being stuck at the stove.
  • The coleslaw adds this bright, crunchy contrast that keeps each bite interesting and prevents the sliders from feeling heavy.
  • Everyone loves them, from picky eaters to folks who'll eat anything, making them perfect for backyard gatherings where appetites vary wildly.
02 -
  • Don't skip patting the chicken dry before seasoning; moisture on the surface prevents proper browning and keeps you from getting that flavorful crust.
  • The coleslaw gets weepy if it sits too long with the dressing, so make it no more than a few hours ahead, or dress it just before serving if you want it crisp.
03 -
  • Toast those buns no matter how tired you are; the difference between cold bread and toasted bread is the difference between a good slider and one people actually remember.
  • If your BBQ chicken sauce seems too thin after shredding, let it simmer uncovered for a few extra minutes; it should coat a spoon lightly rather than run off it.
Go Back