Description
This Easy Pulled BBQ Chicken Sliders recipe features tender, flavorful shredded rotisserie chicken coated in a homemade smoky-sweet BBQ sauce, served on slider buns with a refreshing, tangy no-mayo coleslaw. Perfect for a casual meal or party appetizer, these sliders combine sweet, tangy, and savory flavors with a satisfying crunch from the fresh slaw.
Ingredients
Units
Scale
BBQ Sauce
- 6 oz tomato paste
- 1 cup water
- 4 tablespoons honey
- 2 tablespoons molasses
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 pinch cayenne pepper
Slaw
- 1/2 medium green cabbage, shredded (about 3 cups)
- 2 small carrots, shredded (about 2/3 cup)
- 1/2 red onion, thinly sliced
- 1 scallion, thinly sliced
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- Pinch of salt & pepper
For Serving
- 1 cooked rotisserie chicken, yielding about 3 cups shredded chicken
- Slider buns
Instructions
- Make the BBQ sauce: Combine all BBQ sauce ingredients in a small saucepan over high heat. Bring to a boil, then reduce heat to low and simmer for 10 minutes until the sauce thickens slightly. Transfer to a jar and chill until ready to use. The sauce can be made up to one week in advance.
- Prepare the slaw: In a large bowl, combine shredded cabbage, carrots, red onion, and scallion. In a separate small bowl or jar, whisk together apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper. Pour the dressing over the vegetables and toss to coat evenly.
- Shred the rotisserie chicken: Begin by making a light cut down the center of the chicken breast to locate the breastbone. Cut along both sides of the breastbone to remove each whole breast. Bend the thighs backward to separate thighs and drumsticks from the carcass. Remove bones from thighs and drumsticks, then shred all the meat into bite-sized pieces.
- Combine chicken with BBQ sauce: Place the shredded chicken in a large bowl and toss with enough BBQ sauce to coat thoroughly, reserving some sauce for serving.
- Heat the chicken: Warm the sauced chicken in the microwave for 2-3 minutes or heat gently in a saucepan over medium-low heat, stirring frequently to prevent sticking.
- Assemble sliders: Divide the warm BBQ chicken evenly among slider buns. Top each with extra BBQ sauce and a generous spoonful of the prepared slaw. Serve immediately.
Notes
- For a quicker meal, substitute store-bought BBQ sauce and pre-shredded coleslaw mix.
- Save the bones and carcass from your rotisserie chicken to make homemade chicken broth. Collect bones and vegetable scraps in a freezer container, then simmer in a crockpot on low for 9 hours when full.
- Store leftover homemade BBQ sauce in an airtight container in the refrigerator for up to 1 week.
