If you’re on the hunt for a dish that’s bursting with flavor, super comforting, and absolutely perfect for sharing, look no further than this Pulled BBQ Chicken Sliders with Coleslaw Recipe. Imagine tender, juicy chicken smothered in rich hickory BBQ sauce, paired with a crisp, tangy coleslaw that adds the perfect refreshing crunch. These sliders bring a delightful balance of smoky, sweet, and fresh tastes all stacked between soft, fluffy buns. Whether for a casual weeknight dinner or your next get-together, these sliders promise to be a crowd-pleaser and an instant favorite in your home kitchen.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to making your Pulled BBQ Chicken Sliders with Coleslaw Recipe come alive. Each component plays a key role—from the tender chicken and flavorful BBQ sauce to the zesty coleslaw and fresh tarragon that adds bright, herbal notes.
- Chicken breasts (3 large): The star of the dish, providing juicy and tender meat perfect for shredding.
- Hickory BBQ Sauce (3/4 cup): Sweet Baby Ray’s ‘No Sugar Added’ is ideal for a smoky, rich flavor without extra sweetness.
- Trader Joe’s Seasoning: BBQ 101 (2 tsp): Boosts the BBQ flavors with a perfectly balanced spice blend.
- Shredded cabbage (16 oz bag): Creates a crunchy and colorful base for the creamy coleslaw.
- Fresh tarragon leaves (6-8): Adds an unexpected, aromatic twist that elevates the slaw.
- Granny Smith apple (1/4, finely diced): Introduces a crisp, tart bite that freshens up the coleslaw.
- Coleslaw dressing (1/2 cup): Light Marzetti’s dressing keeps the slaw creamy yet light, balancing the BBQ chicken.
- Fresh slider buns or rolls: Soft and slightly sweet, perfect for holding all the delicious elements together.
How to Make Pulled BBQ Chicken Sliders with Coleslaw Recipe
Step 1: Cook the Chicken
Start by preheating your oven to 400°F. Place your chicken breasts in a greased baking dish and pop them in the oven to bake for about 12-15 minutes. The cooking time varies depending on size and thickness, so using a meat thermometer to check for an internal temperature of 165°F is the best way to ensure your chicken is perfectly cooked and juicy.
Step 2: Shred and Sauce the Chicken
Once the chicken is done, get ready to shred it quickly using a hand mixer for an easy method, or opt for two forks for a more hands-on approach. Transfer the shredded chicken to a mixing bowl, then fold in the BBQ sauce and BBQ seasoning until every bit of chicken is coated in that smoky, tangy goodness.
Step 3: Prepare the Coleslaw
While your chicken is baking, it’s the perfect time to whip up the slaw. Finely dice the Granny Smith apple and fresh tarragon leaves, then toss them together with the shredded cabbage in a bowl. Add in the coleslaw dressing and mix everything thoroughly to create a creamy, crunchy, and bright topping that complements the smoky chicken beautifully.
Step 4: Assemble the Sliders
Take your fresh rolls or buns and slice each one in half. Generously pile on the pulled BBQ chicken, followed by a scoop of the vibrant coleslaw. Cap it with the top bun and get ready for a slider experience that’s bursting with layers of flavor and texture.
How to Serve Pulled BBQ Chicken Sliders with Coleslaw Recipe
Garnishes
To fancy up your sliders, try adding a sprinkle of chopped fresh parsley or a few extra tarragon leaves on top of the coleslaw. A dash of extra BBQ sauce drizzled over the chicken before you top the bun can add a bold finishing touch that’s sure to impress.
Side Dishes
These sliders pair wonderfully with crispy sweet potato fries, a simple green salad dressed with vinaigrette, or even classic baked beans. The refreshing crunch of the coleslaw helps balance out the heartiness of these sides while keeping things light and bright.
Creative Ways to Present
If you’re hosting a casual party or game day, serve these sliders on a wooden board or rustic platter with toothpicks to secure each one. For a fun twist, offer mini slider buns for bite-sized versions that everyone can enjoy while mingling. You can also provide a DIY bar with extra BBQ sauce and coleslaw on the side so guests can customize their sliders exactly how they like.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (although they might not last long!), place the pulled BBQ chicken and coleslaw separately in airtight containers. This will keep the chicken juicy and the slaw crisp without sogginess for up to 3 days in the fridge.
Freezing
You can freeze the pulled BBQ chicken alone in a sealed container or freezer bag for up to 3 months. It’s best to freeze the coleslaw separately or prepare it fresh, as freezing can change its texture and flavor.
Reheating
For the pulled BBQ chicken, gently reheat it in a microwave or on the stovetop until warmed through. Avoid overheating to keep it tender. Always add the coleslaw fresh after reheating to maintain that perfect crunch and freshness in your Pulled BBQ Chicken Sliders with Coleslaw Recipe.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are even more tender and juicy, which makes them fantastic for this recipe. Just adjust the cooking time slightly, as thighs may take a bit longer to reach the safe internal temperature.
Is there a vegetarian version of this recipe?
While this recipe specifically focuses on pulled BBQ chicken, you can swap the chicken for pulled jackfruit or shredded mushrooms for a delicious plant-based alternative that still pairs wonderfully with the coleslaw.
What kind of BBQ sauce is best?
Choosing a BBQ sauce that complements the natural flavors without overpowering is key. The Sweet Baby Ray’s ‘No Sugar Added’ used here provides a balanced hickory-smoked flavor without cloying sweetness, but feel free to use your favorite that suits your taste!
Can I make the coleslaw ahead of time?
Yes, you can prepare the coleslaw a few hours ahead, but for the freshest crunch, it’s best enjoyed the same day. If making earlier, keep it chilled and stir before serving.
What type of buns should I use for the sliders?
Soft slider buns or dinner rolls work beautifully here. Look for ones slightly sweet and sturdy enough to hold the juicy chicken and creamy coleslaw without falling apart.
Final Thoughts
Making this Pulled BBQ Chicken Sliders with Coleslaw Recipe is like embracing a warm hug on a plate—rich flavors, bright textures, and a feel-good vibe in every bite. I can’t recommend it enough for a fun, fuss-free meal that’s sure to satisfy and impress. So grab your ingredients, roll up your sleeves, and get ready to enjoy one of my all-time favorite slider dishes!
PrintPulled BBQ Chicken Sliders with Coleslaw Recipe
These Pulled BBQ Chicken Sliders with Coleslaw are a quick and delicious meal perfect for a casual lunch or dinner. Juicy baked chicken breasts are shredded and coated in smoky hickory BBQ sauce, then topped with a refreshing, crunchy apple-tarragon coleslaw. Assembled on soft buns, these sliders offer a perfect balance of sweet, tangy, and savory flavors in every bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Chicken and BBQ
- 3 large chicken breasts
- 3/4 cup Hickory BBQ Sauce (Sweet Baby Ray’s ‘No Sugar Added’)
- 2 tsp Trader Joe’s Seasoning: BBQ 101
Coleslaw
- 1 bag shredded cabbage (16 oz) (e.g., Taylor Farms)
- 6–8 fresh tarragon leaves, finely chopped
- 1/4 Granny Smith apple, finely diced
- 1/2 cup coleslaw dressing (Light Marzetti’s)
Additional
- 6 slider rolls or buns, split
Instructions
- Cook the chicken: Preheat your oven to 400°F (204°C). Lightly grease a baking dish and place the chicken breasts inside. Bake for 12-15 minutes, depending on their size and thickness. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safe consumption.
- Shred and season the chicken: Once cooked, use a hand mixer or two forks to shred the chicken quickly and evenly. Transfer the shredded chicken to a mixing bowl and add the BBQ sauce along with the BBQ seasoning. Stir well until all the chicken is thoroughly coated with the sauce.
- Prepare the coleslaw: While the chicken bakes, finely dice the Granny Smith apple and chop the fresh tarragon leaves. In a large bowl, combine the shredded cabbage, diced apple, and tarragon. Toss the mixture with the coleslaw dressing until everything is evenly mixed.
- Assemble the sliders: Slice the slider buns in half. Pile a generous scoop of the pulled BBQ chicken onto the bottom half of each bun. Top the chicken with a spoonful of the apple-tarragon coleslaw. Finish by placing the top bun on each slider. Serve immediately and enjoy your flavorful sandwiches!
Notes
- For extra flavor, warm the slider buns before assembling.
- If you prefer a spicier BBQ, add a pinch of cayenne pepper to the shredded chicken.
- You can prepare the coleslaw a few hours ahead to allow the flavors to meld, just keep it refrigerated.
- Leftover pulled BBQ chicken can be refrigerated for up to 3 days or frozen for up to 2 months.
- Using a meat thermometer ensures perfectly cooked, juicy chicken every time.