4th of July BBQ Chicken Sliders (Printable)

Tender shredded BBQ chicken on soft slider buns, topped with fresh, tangy coleslaw for summer meals.

# What You'll Need:

→ BBQ Chicken

01 - 1.5 lbs 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

# How to Make It:

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 breasts 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 for 15-18 minutes until chicken is cooked through and tender.
03 - Remove chicken from skillet and shred with two forks. Return to skillet, toss with sauce, and simmer uncovered for 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 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.

# Expert Tips:

01 -
  • They come together faster than you'd think, leaving you time to actually enjoy your guests instead of being stuck at the stove.
  • The coleslaw stays fresh and bright even after hours sitting out, which is basically a miracle at summer gatherings.
  • One batch easily feeds a crowd, and honestly, the leftovers (if there are any) taste even better the next day cold.
02 -
  • Don't skip patting the chicken dry before seasoning—any surface moisture steams instead of sears, and you lose that golden crust that keeps things from tasting boiled.
  • Make the coleslaw dressing at least 15 minutes before assembling if you can; it tastes better when the flavors have a moment to meld, and it keeps longer too.
  • The chicken will thicken as it cools, so if you're making this ahead, reheat it gently with a splash of broth to loosen it back up.
03 -
  • If your BBQ sauce is very thin, mix a teaspoon of cornstarch with a tablespoon of cold water and stir it in during the last minute of simmering—it thickens everything without adding flavor.
  • Red cabbage stains, so wear an apron or just accept that your cutting board will look like an art project by the end.
  • Make the coleslaw dressing in the same bowl you'll toss the vegetables in; one less dish to wash and you won't lose any of that emulsified goodness.
Return