If you are looking for a simple and satisfying dish that everyone will love, look no further than these shredded barbeque chicken sliders. They are made with tender and juicy chicken breasts that are cooked in a flavorful sauce and then shredded for the sliders.
The coleslaw is made with fresh cabbage, carrot, and a creamy dressing that adds crunch and freshness to the sliders. You can use any kind of buns you like, such as pretzel buns, potato buns, or whole wheat buns. These sliders are easy to make, delicious, and satisfying. You can prepare the chicken and the coleslaw ahead of time and assemble them when you are ready to serve.
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I will be showing you guys how to make slow-cooker barbecued chicken sliders. These are so ridiculously simple, and I know you guys will love this recipe. So without further ado, Let’s get started.
To make shredded barbeque chicken sliders, you will need the following ingredients:
Boneless skinless chicken breasts: These are the main protein for the sliders. You can use any kind of chicken you want, but make sure it doesn’t have any skin or bones.
Onion: Adds some flavor and texture to the chicken mixture. You can dice it finely or leave it chunky, depending on your preference.
Salt, pepper, and cayenne: Season the chicken to your taste. You can adjust the amount of cayenne depending on how spicy you like it.
Dijon mustard: Gives a tangy and sharp flavor to the sauce. You can use any kind of mustard you like, but Dijon works well with BBQ sauce.
Olive oil: Helps to emulsify the sauce and adds some richness. You can use any kind of oil you like, but olive oil is a healthy and tasty option.
Apple cider vinegar: Adds some acidity and brightness to the sauce. You can also use white vinegar or lemon juice if you prefer.
Worcestershire sauce: Adds some depth and umami to the sauce. It also helps to tenderize the chicken.
Italian seasoning: Adds some herbs and spices to the sauce. You can use any kind of dried or fresh herbs you like, such as oregano, basil, thyme, rosemary, etc.
BBQ sauce: The main flavor component of the sauce. You can use any kind of BBQ sauce you like, such as sweet, smoky, spicy, etc.
Garlic: Adds some aroma and flavor to the sauce. You can use fresh or minced garlic, depending on your convenience.
Slider buns: The bread for the sliders. You can use any kind of small buns you like, such as pretzel buns, potato buns, whole wheat buns, etc.
Green cabbage: The main vegetable for the coleslaw. You can shred it finely or coarsely, depending on your preference.
Red cabbage: Adds some color and crunch to the coleslaw. You can also use purple cabbage if you prefer.
Carrot: Adds some sweetness and texture to the coleslaw. You can shred it or cut it into matchsticks, depending on your preference.
Mayonnaise: The base for the dressing. You can use any kind of mayonnaise you like, such as regular, light, vegan, etc.
Stone ground mustard: Adds some flavor and texture to the dressing. You can also use Dijon mustard or yellow mustard if you prefer.
Apple cider vinegar: Adds some acidity and brightness to the dressing. You can also use white vinegar or lemon juice if you prefer.
Granulated sugar: Adds some sweetness and balance to the dressing. You can also use honey or maple syrup if you prefer.
Celery seeds: Adds some flavor and crunch to the dressing. You can also use poppy seeds or sesame seeds if you prefer.
Salt and pepper: Season the dressing to your taste. You can also add some cayenne or paprika for heat if you like.
When choosing the ingredients, choose fresh and high-quality produce for the best taste and texture. You can also experiment with recipe variations by adding cheese, jalapeños, bacon, or swapping out certain vegetables.
How to Make Shredded Barbeque Chicken Sliders in a Slow Cooker
This recipe will show you how to make delicious and easy BBQ chicken sliders with coleslaw. You can use a slow cooker to cook the chicken in a flavorful sauce and then shred it for the sliders. The coleslaw is made with fresh cabbage, carrot, and a creamy dressing. These sliders are perfect for a family meal or a casual gathering.
Make the sauce. In a small bowl, whisk together 1/4 cup of Dijon mustard, 1/4 cup of olive oil, 1/4 cup of apple cider vinegar, two tablespoons of Worcestershire sauce, and two teaspoons of Italian seasoning. In a large bowl, whisk together 2 cups of barbecue sauce and four cloves of minced garlic. Add the mustard mixture and whisk well.
Cook the chicken. Spray the slow cooker with cooking spray and turn it on high. Add some onion and spread it evenly. Place four boneless skinless chicken breasts on top and season with salt, pepper, and cayenne. Pour the sauce over the chicken and cover with the lid. Cook on high for 3 to 4 hours or until the chicken is tender and easy to shred.
Make the coleslaw. In a small bowl, whisk together 1/4 cup of mayonnaise, one teaspoon of ground mustard, one tablespoon of sugar, and 1/2 teaspoon of celery seed, salt, and pepper. In a large bowl, toss together 4 cups of shredded red cabbage, 4 cups of shredded green cabbage, and 1 cup of shredded carrot. Add the dressing and mix well. Refrigerate until ready to serve.
Shred the chicken. Transfer the chicken to a cutting board and shred it with two forks. Return the chicken to the slow cooker and toss with the sauce. Let it simmer for another 30 minutes to absorb the flavors.
Assemble the sliders. Cut 12 slider buns in half and toast them lightly if desired. Spoon some chicken on the bottom half of each bun and top with some coleslaw. Cover with the top half of the bun.
To make the chicken easier to shred, you can use a hand mixer or a stand mixer with a paddle attachment. Place the cooked chicken in a large bowl and mix on low speed until it’s shredded to your liking.
To save time, you can use pre-shredded chicken or leftover chicken from another meal. You can also use a rotisserie chicken from the grocery store, but remove the skin and bones before shredding it.
To make the sliders more moist and flavorful, brush some of the sauce from the slow cooker over the bottom halves of the buns before adding the chicken. This will also prevent the buns from getting soggy.
To make the sliders easier to serve, you can cut them into portions before baking them. Just use a sharp knife to slice through the buns and separate them slightly. You can also use toothpicks to hold them together if needed.
To add some spice and heat to the sliders, you can add sliced jalapeños, red pepper flakes, or hot sauce to the chicken mixture or the coleslaw. You can also use a spicy barbecue sauce or a chipotle sauce for more kick.
To add some cheese to the sliders, sprinkle some shredded cheddar, Monterey jack, or pepper jack cheese over the chicken before adding the coleslaw. You can also use cheese slices if you prefer.
To add some crunch and freshness to the sliders, you can add some sliced red onion, green onion, cilantro, or parsley to the coleslaw or as a garnish on top of the sliders. You can also use different types of cabbage or slaw mix for more variety.
To change up the flavor of the sliders, you can use different types of barbecue sauce or make your own. You can also use different types of buns, such as pretzel buns, potato buns, or whole wheat buns.
- 1 Tablespoon Dijon Mustard
- 2 Tablespoons Olive Oil
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Italian Seasoning
- 1 1/2 Cups BBQ Sauce
- 3 Cloves Garlic, Minced
- 1 Medium Onion, Diced
- 2 Pounds Boneless Skinless Chicken Breasts
- Salt, Pepper, Cayenne to Taste
- 1/4 Small Green Cabbage, Shredded
- 1/2 Small Red Cabbage, Shredded
- 1 1/2 Cups Shredded Carrot
- 1 1/4 Cup Mayonnaise
- 2 Tablespoons Stone Ground Mustard
- 3 Tablespoons Apple Cider Vinegar
- 4 Teaspoons Granulated Sugar
- 1 Teaspoon Celery Seeds
- Salt and Pepper to Taste
- In a small dish, add Dijon mustard, olive oil, Apple cider vinegar, Worcestershire Sauce, and Italian seasoning. Go ahead and give that a good whisk together.
- In another bowl, add BBQ sauce and minced garlic. Add both the sauce and whisk together, and set it aside.
- In a slow cooker, add chopped onion and some boneless skinless chicken breasts. Season it with salt, pepper, and some cayenne. Pour the sauce over the chicken, making sure it spreads well over the chicken. Close the lid.
- Cook on HIGH for 3 to 4 hours.
- Toss purple cabbage, green cabbage, and shredded carrots in a large bowl.
- In a separate bowl, combine mayo, ground mustard, apple cider vinegar, sugar, celery seeds, salt, and pepper. Whisk to combine. Pour over chopped vegetables and toss to coat. Place it in the refrigerator for 3 hours to blend well.
- Once the chicken is cooked, remove the chicken and use two forks to shred the chicken, and put it back in to slow cooker along with the sauce. Allow it to simmer for 30 minutes so that all the flavors can saturate the chicken.
- Finally, assemble this on the slider buns. Put the chicken and then the coleslaw and close it on with the bun cap. Slice the bun into half and serve it immediately.
Nutrition Information:Serving Size: per slider
Amount Per Serving: Calories: 330 kcalTotal Fat: 19gSaturated Fat: 8gCholesterol: 68mgSodium: 492mgFiber: 1gSugar: 11g