Easy Pulled BBQ Chicken Sliders with Coleslaw (No Mayo) Recipe

Oh, I absolutely love this Easy Pulled BBQ Chicken Sliders with Coleslaw (No Mayo) Recipe! It’s one of those recipes that feels cozy and special but is so straightforward to pull together—perfect when you’re craving something delicious without a complicated process. What makes it stand out for me is the tangy, homemade BBQ sauce paired with a crisp, vinegar-based coleslaw that keeps things fresh and light, without any mayo in sight.

I often throw these sliders together for family get-togethers or casual weekend lunches, and everyone always goes crazy for them. You’ll find that balancing the smoky-sweet BBQ chicken with the crunchy, lightly dressed slaw offers a nice flavor contrast that keeps each bite exciting. Plus, it’s great comfort food that’s also easy on the hands and super approachable, especially if you’re short on time but want to impress.

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Ingredients You’ll Need

The ingredients in this Easy Pulled BBQ Chicken Sliders with Coleslaw (No Mayo) Recipe come together beautifully: smoky, sweet BBQ sauce combined with crisp, vinegar-based slaw that cuts through the richness. I recommend grabbing a high-quality rotisserie chicken to save time and some fresh veggies for the slaw to keep things bright.

• Tomato Paste: The rich base for the BBQ sauce that packs a concentrated tomato flavor.
• Honey: Adds natural sweetness that balances the tangy and smoky flavors.
• Molasses: Deepens the BBQ sauce flavor with a rich, almost smoky note.
• Apple Cider Vinegar: Brings the perfect tanginess and also goes into the slaw dressing for brightness.
• Worcestershire Sauce: Adds umami complexity to the sauce.
• Balsamic Vinegar: A little sweetness and acidity for depth.
• Smoked Paprika: For that smoky BBQ vibe without needing to fire up a grill.
• Salt, Garlic & Onion Powder, Cayenne: The essential seasonings to round out your sauce flavor.
• Green Cabbage: The crunchy base for your coleslaw — make sure it’s fresh and tightly packed.
• Carrots: For added color and subtle sweetness in the slaw.
• Red Onion & Scallion: Both add a mild sharpness and a little bite to the slaw.
• Olive Oil: To keep the slaw dressing smooth and light.
• Dijon Mustard: Binds the slaw dressing and adds a gentle kick.
• Rotisserie Chicken: Already cooked and ready to shred—a major time saver!
• Slider Buns: Soft, small buns work best to pack all that pulled chicken and slaw in one perfect bite.

Variations

I like to tweak this Easy Pulled BBQ Chicken Sliders with Coleslaw (No Mayo) Recipe depending on the season or occasion — feel free to customize it so it feels personal and suits your palate perfectly.

• Spicy Kick: I sometimes add extra cayenne or a splash of hot sauce to the BBQ sauce for a little heat — my family absolutely loves it that way.
• Vegetarian Version: Swap shredded jackfruit or pulled mushrooms for the chicken for a meatless crowd-pleaser.
• Different Slaw Greens: Try kale or Brussels sprouts if you want a more robust, nutrient-dense slaw with a similar no-mayo dressing.
• Cheesy Addition: Melting cheddar or pepper jack on the sliders adds a whole new flavor dimension for cheese lovers.

How to Make Easy Pulled BBQ Chicken Sliders with Coleslaw (No Mayo) Recipe

Step 1: Make the Homemade BBQ Sauce

Start by combining all the BBQ sauce ingredients in a small saucepan over high heat. Once it comes to a boil, turn the heat down to low and let it simmer—this is key—to thicken up slightly, about 10 minutes. I love simmering it gently because it develops flavors better than just mixing everything cold. Don’t forget to stir occasionally so nothing sticks or burns on the bottom. Once cooled, pop it in the fridge—it actually tastes better the next day once the flavors have had time to meld.

Step 2: Prepare the Tangy No Mayo Coleslaw

While your sauce simmers (or anytime before serving), toss together the shredded cabbage, carrots, thinly sliced red onion, and scallions in a big bowl. Whisk or shake up apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper in a small jar and pour it right over the veggies. Give it a good toss to coat everything in that bright, tangy dressing — you’ll love the crisp freshness it brings!

Step 3: Shred the Rotisserie Chicken

My favorite trick for shredding rotisserie chicken is to start with a sharp knife to carefully break the breast meat off the bone by cutting along the breastbone. Then peel each breast away in big pieces. Don’t forget the thighs and drumsticks—they’re juicy and flavorful! Bend the thighs backward to pop them right off, shred the meat with your fingers or forks, and remove any bones. If you’ve got kids helping, shredding can be a fun hands-on task.

Step 4: Combine and Warm the BBQ Chicken

Now, toss the shredded chicken with enough BBQ sauce to generously coat all the meat in a large bowl. You want every bite to be saucy but not drowning. Heat it gently either in the microwave for 2-3 minutes or on the stovetop over medium-low heat, stirring often to avoid sticking or drying out. This step brings the flavors together and gets everything warm and cozy.

Step 5: Assemble the Sliders

Split your slider buns and pile the pulled BBQ chicken high. Add an extra drizzle of BBQ sauce if you want to amp it up and then crown with a generous handful of that zingy coleslaw. The combination of tender meat, tangy slaw, and soft bun is just unbeatable — at least, in my kitchen it is!

How to Serve Easy Pulled BBQ Chicken Sliders with Coleslaw (No Mayo) Recipe

Garnishes

I like topping these sliders with a few fresh pickle slices for added brightness and texture. Sometimes I sprinkle chopped fresh cilantro or parsley, too, especially when serving outdoors—it adds a nice fresh pop of color and flavor that everyone notices.

Side Dishes

These sliders pair beautifully with simple sides like sweet potato fries or baked potato chips for crunch. For something fresh, I often serve roasted corn on the cob or a light garden salad with a tangy vinaigrette. And if you want to keep it casual, classic kettle chips and pickles work just fine!

Creative Ways to Present

When I throw casual parties, I sometimes line up these sliders on a large wooden board, scattering the coleslaw in small bowls for guests to add their own, which makes for a fun, interactive meal setup. Plus, it looks inviting! Adding small flags or colorful napkins makes the presentation pop for game days or birthday celebrations.

Make Ahead and Storage

Storing Leftovers

I usually store leftover shredded BBQ chicken separately from the coleslaw and buns in airtight containers. That way, the chicken stays juicy and the slaw stays crunchy the next day. Keeping them separate prevents the buns from getting soggy when you’re ready to eat again.

Freezing

Freezing works best for the pulled BBQ chicken portion—just cool it completely, portion it out, and freeze in freezer-safe bags or containers. I don’t recommend freezing the slaw or buns because their textures don’t hold up well, but the chicken freezes surprisingly well and thaws quickly in the fridge overnight.

Reheating

I gently reheat leftover chicken on the stovetop over low heat with a splash of water or extra BBQ sauce, stirring often so it doesn’t dry out. Microwave works fine too—just cover loosely to keep it moist. Add fresh slaw right before serving to keep that crispy, fresh crunch intact.

FAQs

Final Thoughts

This Easy Pulled BBQ Chicken Sliders with Coleslaw (No Mayo) Recipe holds a special spot in my recipe rotation — it’s effortless, flavorful, and always a crowd-pleaser. The combination of homemade sauce, tender chicken, and crisp, tangy slaw is just downright delicious, and I hope you’ll enjoy making it as much as I do. Next time you want to impress without stressing, give these sliders a try — I promise they’ll become a fast favorite in your kitchen too!

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