4th of July BBQ Chicken Sliders (Print Version)

Tender shredded BBQ chicken on soft buns paired with crisp, tangy coleslaw for festive gatherings.

# What You’ll Need:

→ BBQ Chicken

01 - 1.5 pounds 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:

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 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, toss with sauce, and simmer uncovered 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.
05 - Add shredded green cabbage, red cabbage, and grated carrot to the dressing. Toss thoroughly to coat all vegetables evenly. Set aside.
06 - Brush slider buns with melted butter. Toast in a skillet over medium-high heat or under the broiler until golden brown on both sides.
07 - Place a generous scoop of BBQ chicken on each bottom bun. Top with a heap of coleslaw. Cover with the top bun and serve immediately.

# Expert Advice:

01 -
  • The coleslaw stays fresh and crunchy for hours, so you can assemble sliders whenever guests arrive instead of rushing.
  • These come together in 45 minutes flat, leaving you time to actually hang out instead of being stuck cooking.
  • Shredded chicken absorbs all that smoky BBQ flavor while the slaw cuts through the richness with bright vinegar notes.
02 -
  • Shredding the chicken while it's still warm makes the whole process easier and helps it break apart more cleanly than when it's cooled down.
  • The coleslaw needs a little time to sit and soften slightly, so making it while the chicken cooks means the timing works out perfectly.
  • Don't skip toasting the buns—soft buns plus wet toppings equals a slider that falls apart in your hands, and nobody wants that.
03 -
  • Use rotisserie chicken if you're short on time—shred it and warm it gently in the BBQ sauce for exactly five minutes so it doesn't dry out.
  • If your coleslaw tastes too vinegary, add a tiny pinch of sugar and another dollop of mayo to balance the acid.
Go Back