4th July BBQ Chicken Sliders (Print)

Tender BBQ chicken paired with crunchy coleslaw on soft slider buns, perfect for festive summer meals.

# What You Need:

→ BBQ Chicken

01 - 1.5 pounds boneless, skinless chicken breasts
02 - 1 cup BBQ sauce
03 - 0.5 cup chicken broth
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - 0.5 teaspoon garlic powder
07 - 0.5 teaspoon onion powder
08 - Salt and pepper to taste

→ Coleslaw

09 - 3 cups shredded green cabbage
10 - 1 cup shredded red cabbage
11 - 1 medium carrot, grated
12 - 0.25 cup mayonnaise
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon honey
16 - Salt and pepper to taste

→ Assembly

17 - 8 slider buns
18 - 2 tablespoons unsalted butter, melted

# Directions:

01 - Season chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium heat. Add chicken and sear 2-3 minutes per side until lightly browned.
02 - Add chicken broth and BBQ sauce to the skillet. Bring to a simmer, cover, and cook 15-18 minutes until chicken is cooked through and tender.
03 - Remove chicken and shred with two forks. Return to skillet, toss with sauce, and simmer uncovered 3-5 minutes until thickened.
04 - In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
05 - Add shredded green and red cabbage and grated carrot to the dressing. Toss well to coat evenly and set aside.
06 - Brush slider buns with melted butter. Toast in a skillet or under the broiler until golden brown.
07 - Place a generous scoop of BBQ chicken on each bottom bun. Top with a heap of coleslaw and cover with the top bun. Serve immediately.

# Helpful Hints:

01 -
  • They come together in under an hour, which means you can go from craving to serving without the stress.
  • The coleslaw adds a crisp, vinegary contrast that cuts through the richness of the sauce in the best way possible.
  • Everyone eats them with one hand while mingling, which is secretly what perfect party food does.
02 -
  • Don't skip the sear—those few minutes of browning create a fond in the bottom of the skillet that adds depth to the braising liquid and makes the whole thing taste more intentional.
  • Make the coleslaw at least 15 minutes ahead if you can; it gets better as it sits and mingles, and it's one less thing to worry about right before serving.
03 -
  • If you're making these for a party and need to time it right, cook the chicken completely and keep it warm in a low oven (200°F) in a covered dish, then assemble right before serving so the buns stay soft and warm.
  • Toast your buns in a cast iron skillet if you have one—it distributes heat more evenly and gives you better control over browning than non-stick.
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