BBQ Chicken Sliders Tangy Coleslaw (Print Version)

Pulled BBQ chicken with tangy slaw served on slider buns. Easy comfort food, great for sharing.

# What You'll Need:

→ Meats

01 - 2 pounds boneless, skinless chicken thighs
02 - 1 cup barbecue sauce

→ Vegetables

03 - 1 cup coleslaw mix (cabbage and carrots)
04 - 1/2 cup mayonnaise
05 - 2 tablespoons apple cider vinegar
06 - 1 tablespoon sugar
07 - Salt to taste
08 - Black pepper to taste
09 - 8 slider buns

# Steps to Follow:

01 - Place chicken thighs in a slow cooker and pour barbecue sauce over them. Cook on low for 4-5 hours or high for 2-3 hours, until the chicken is tender and easily shreds.
02 - In a mixing bowl, combine coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Stir thoroughly and refrigerate until needed.
03 - When cooked, use two forks to shred the chicken in the slow cooker, mixing it well with the barbecue sauce.
04 - Fill each slider bun with a generous portion of BBQ chicken and top with coleslaw. Serve immediately.

# Additional Tips::

01 -
  • Ready in under an hour even with slow—cooked flavor
  • Relies on everyday ingredients you probably have on hand
  • Great for meal prep feeds a crowd and leftovers taste amazing
  • Customizable for gluten—free or spicier preferences
02 -
  • High in protein and keeps you full
  • Can be made ahead for parties and gatherings
  • Dairy—free as written and simple to adapt to other diets
03 -
  • Warm your buns lightly before assembling to help soak up the juices without getting soggy
  • Let the coleslaw sit for at least fifteen minutes before serving for deeper flavors
  • Keep the components separate until ready to eat to avoid soggy buns and ensure the best textures
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