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BBQ Shredded Chicken Sliders - Simple, Saucy, Crowd-Pleasing

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 to 2.5 pounds boneless, skinless chicken breasts or thighs
  • BBQ sauce: 1.5 cups (your favorite brand or homemade)
  • Apple cider vinegar: 2 tablespoons
  • Brown sugar or honey: 1 tablespoon (optional, to taste)
  • Worcestershire sauce: 1 tablespoon
  • Smoked paprika: 1 teaspoon
  • Garlic powder: 1 teaspoon
  • Onion powder: 1 teaspoon
  • Salt and black pepper: to taste
  • Chicken broth or water: 1/3 cup
  • Slider buns or Hawaiian rolls: 12 to 16
  • Butter: 2 tablespoons (for toasting buns)
  • Coleslaw mix: 3 cups
  • Mayonnaise: 1/3 cup
  • Apple cider vinegar (for slaw): 1 tablespoon
  • Sugar: 1 teaspoon
  • Celery seed (optional): a pinch
  • Pickles: sliced, for serving (optional)
  • Jalapeños: sliced, for heat (optional)

Method
 

  1. Season the chicken: Pat the chicken dry. Sprinkle with salt, pepper, smoked paprika, garlic powder, and onion powder.
  2. Mix the sauce: In a bowl, combine BBQ sauce, apple cider vinegar, Worcestershire, brown sugar or honey (if using), and chicken broth. Stir until smooth.
  3. Choose your cooking method: Slow cooker: Add chicken and sauce. Cook on Low 4–5 hours or High 2.5–3 hours until shreddable.
  4. Instant Pot: Add chicken and sauce. Cook on High Pressure for 10 minutes (breasts) or 12 minutes (thighs), then 10-minute natural release.
  5. Stovetop: Simmer chicken and sauce in a covered pot over low heat for 25–35 minutes, turning once or twice.
  6. Shred the chicken: Transfer chicken to a cutting board and shred with two forks. Return to the pot and toss in the sauce. If the sauce is thin, simmer uncovered for a few minutes to thicken.
  7. Make the slaw: In a bowl, mix mayo, vinegar, sugar, salt, pepper, and celery seed. Toss with coleslaw mix until coated but still crisp.
  8. Toast the buns: Melt butter in a skillet over medium heat. Place buns cut-side down and toast until golden for extra flavor and structure.
  9. Assemble: Add a generous spoonful of BBQ chicken to each bun. Top with slaw and pickles or jalapeños if you like. Close and press gently.
  10. Serve: Keep a little extra BBQ sauce on the side for dipping. Serve warm.