BBQ Chicken Sliders made with tender shredded chicken, a sweet and tangy homemade barbecue sauce, and creamy Southern-style coleslaw are the perfect bite-sized meal for game day, parties, cookouts, or casual weeknight dinners.
These BBQ chicken sliders bring together two classic Southern favorites in one easy handheld recipe: saucy pulled chicken and cool, creamy coleslaw. The chicken is baked in a flavorful homemade barbecue sauce until tender, then shredded and piled onto soft Hawaiian rolls. A spoonful of crisp coleslaw adds the perfect creamy crunch and balances the smoky, sweet, and tangy flavors of the chicken.
This recipe is simple enough for a family dinner but special enough to serve to a crowd. The barbecue sauce comes together quickly with pantry ingredients, and the coleslaw can be mixed while the chicken bakes. Assemble only the sliders you plan to serve right away so the rolls stay soft without becoming soggy.
For more Southern-inspired meal ideas, try pairing these sliders with jalapeno cheddar biscuits, sweet onion hush puppies, baked beans, potato salad, or corn on the cob.
Ingredients You Need To Make This Recipe
Barbecue Pulled Chicken
- 1.5 pounds boneless, skinless chicken thighs. You will need about four to six chicken thighs, depending on their size. Chicken thighs stay juicy and shred easily after baking.
- Salt, cracked black pepper, and garlic powder. These simple seasonings add flavor to the chicken before it is coated in barbecue sauce.
- Hawaiian rolls. Soft, slightly sweet rolls make the perfect base for these BBQ chicken sliders.
Barbecue Sauce
- 1 15-ounce can tomato sauce. This creates the base of the homemade barbecue sauce.
- ¼ cup finely diced yellow onion. Onion adds savory flavor and texture to the sauce.
- 2 cloves minced garlic. Fresh garlic gives the barbecue sauce a rich, aromatic flavor.
- ¼ cup apple cider vinegar. Vinegar adds tanginess and helps balance the sweetness.
- ¼ cup dark brown sugar. Brown sugar gives the sauce sweetness and depth.
- 2 tablespoons Worcestershire sauce. This adds savory richness and a deeper barbecue flavor.
- 1 tablespoon whole-grain mustard. Yellow mustard may also be used. Mustard adds a subtle bite and tang.
- 1 tablespoon dark molasses. Molasses adds bold flavor and gentle sweetness. Light molasses may also be used, but blackstrap molasses is not recommended because it can taste very bitter and intense.
- 2 teaspoons liquid smoke. This gives the sauce a smoky barbecue flavor without using a grill or smoker.
- Garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. These spices round out the sauce with warmth, smokiness, and a little heat.
Southern-Style Coleslaw
- 1 10-ounce bag shredded cabbage
- ½ cup shredded carrots
- ½ cup mayonnaise
- ¼ cup granulated sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon yellow mustard
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon salt
- Cracked black pepper, to taste
How To Make This Recipe
- Preheat your oven to 400°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set it aside.
- Season the chicken thighs on both sides with salt, cracked black pepper, and garlic powder. Place the seasoned chicken in the prepared baking dish while you make the barbecue sauce.
- In a medium mixing bowl, whisk together the tomato sauce, diced onion, minced garlic, apple cider vinegar, brown sugar, Worcestershire sauce, mustard, molasses, liquid smoke, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
- Pour the barbecue sauce over the chicken thighs. Turn or move the chicken as needed so every piece is well coated in sauce.
- Bake the chicken for 35 to 45 minutes, or until it is fully cooked and tender enough to shred.
- While the chicken bakes, prepare the coleslaw. Add the shredded cabbage and carrots to a large mixing bowl. In a separate small bowl, whisk together the mayonnaise, sugar, apple cider vinegar, mustard, lemon juice, salt, and black pepper.
- Pour the dressing over the cabbage and carrots, then toss until everything is evenly coated. Refrigerate the coleslaw until you are ready to assemble the sliders.
- When the chicken is cool enough to handle, transfer it to a large bowl and shred it with your fingers or two forks. Spoon some of the barbecue sauce from the baking dish over the shredded chicken and toss to coat.
- Separate the Hawaiian rolls and slice them in half lengthwise so each slider has a top and bottom bun.
- For the best texture, assemble only the sliders you plan to serve immediately. Add about ¼ cup of barbecue pulled chicken to the bottom half of each roll, or use as much as you like.
- Top the chicken with 2 to 3 tablespoons of coleslaw, then place the top half of the roll over the coleslaw. Serve right away and enjoy.
Variations and Substitutions
These BBQ chicken sliders are easy to customize. The creamy coleslaw is a classic topping, but you can add extra flavor, crunch, spice, or richness with a few simple additions. Try one or more of these toppings:
- Sliced jalapenos
- Shredded cheese
- Sliced dill pickles
- Sliced green onions
- Thinly sliced purple onions
If you prefer a little more heat, add extra cayenne pepper to the barbecue sauce or top the sliders with jalapenos. For a tangier bite, dill pickles or purple onions work especially well with the sweet barbecue chicken.
What To Serve With Barbecue Pulled Chicken Sliders
Creamy coleslaw is already included in these sliders, so serve them with simple cookout-style sides to make a complete meal. These options pair well with the smoky, sweet, and tangy chicken:
- French fries
- Potato salad
- Baked beans
- Corn on the cob
- Southern sweet onion hush puppies
What Is The Best Way to Shred Chicken?
There are several easy ways to shred cooked chicken. You can pull it apart by hand, use two forks, or use a handheld electric mixer. For this recipe, shredding the chicken by hand or with two forks is the best option because the chicken is cooked in barbecue sauce.
An electric mixer can shred chicken quickly, but it may splatter sauce around your kitchen. Let the chicken cool just enough to handle safely, then pull it into bite-sized pieces. After shredding, toss the chicken with extra sauce from the baking dish so every piece is moist and flavorful.
Make-Ahead and Storing Instructions
The barbecue chicken can be cooked, shredded, and stored up to two days in advance. Place the pulled chicken in an airtight container and refrigerate it until you are ready to assemble the sliders. Reheat the chicken gently before serving, adding a little extra sauce from the container if needed.
The coleslaw can also be prepared one day ahead and stored in an airtight container in the refrigerator. For the freshest texture, it is best to make the coleslaw on the day you plan to serve the sliders. The cabbage will soften as it sits, so stir it well before using.
Store leftover pulled chicken and coleslaw separately in airtight containers in the refrigerator for up to three days. For best results, do not store fully assembled sliders, as the rolls can become soggy.
Recommended Tools For This Recipe
- 9 x 13-inch baking dish
- Mixing bowls
- Wire whisk
- Silicone-tipped tongs
More Delicious Weeknight Meal Ideas You Will Love!
- Hot Honey Butter Chicken Thighs
- Creamy Cajun Mushroom Pasta
- BBQ Salmon Nachos
If you make these BBQ Chicken Sliders, leave a rating and share how they turned out in the comments. They are saucy, satisfying, and perfect for feeding a hungry crowd.
📖 Recipe
BBQ Chicken Sliders
Ashley Boyd
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- 1 teaspoon garlic powder
- Hawaiian rolls, for assembling the sliders
Barbecue Sauce
- 1 15-ounce can tomato sauce
- ¼ cup yellow onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup apple cider vinegar
- ¼ cup dark brown sugar, packed
- 2 tablespoons Worcestershire sauce
- 1 tablespoon whole-grain mustard or yellow mustard
- 1 tablespoon dark molasses
- 2 teaspoons liquid smoke
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
Southern Coleslaw
- 1 10-ounce bag shredded cabbage
- ½ cup shredded carrots
- ½ cup mayonnaise
- ¼ cup granulated sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon yellow mustard
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon salt
- Cracked black pepper, to taste
Instructions
-
Preheat the oven to 400°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set it aside.
-
Season the chicken thighs on both sides with salt, black pepper, and garlic powder. Place them in the prepared baking dish.
-
In a medium bowl, whisk together all barbecue sauce ingredients until combined.
-
Pour the barbecue sauce over the chicken, making sure each piece is coated.
-
Bake for 35 to 45 minutes, or until the chicken is fully cooked and tender.
-
While the chicken bakes, combine the shredded cabbage and carrots in a large bowl. In a separate bowl, whisk together the mayonnaise, sugar, apple cider vinegar, mustard, lemon juice, salt, and pepper. Toss the dressing with the cabbage mixture and refrigerate until ready to use.
-
Let the chicken cool slightly, then shred it with your fingers or two forks. Toss the shredded chicken with the sauce from the baking dish.
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Slice the Hawaiian rolls in half. Add barbecue pulled chicken to the bottom half of each roll, top with coleslaw, and finish with the top bun. Serve immediately.
Notes
- Light molasses may be used, but blackstrap molasses is not recommended because it is very strong and bitter.
- Store leftover pulled chicken and coleslaw separately in airtight containers in the refrigerator for up to three days.
- For extra flavor, brush the tops of the Hawaiian rolls with garlic butter and toast them briefly before assembling the sliders.
Nutrition
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Calories: 434 kcal
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Carbohydrates: 38.2 g
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Protein: 19 g
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Fat: 11.3 g
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Sodium: 521 mg
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Sugar: 18 g