BBQ Chicken Sliders with Tangy Coleslaw – Sweet, Smoky, and Perfectly Crunchy

If summer had a taste, it would be these BBQ Chicken Sliders with Tangy Coleslaw — sweet, smoky, juicy, and layered with a satisfying crunch. These mini sandwiches are bite-sized bliss, combining tender shredded chicken coated in rich barbecue sauce with a zesty, creamy slaw tucked between soft, buttery slider buns. They’re the ultimate crowd-pleaser for game days, backyard cookouts, or weeknight dinners when you want something comforting yet easy.

There’s something magical about the balance — the warm, sticky barbecue chicken meets the cool, crisp tang of slaw. Every bite is a little party in your mouth: smoky sweetness, creamy crunch, and pillowy bread all dancing together. And the best part? These sliders come together in less than 30 minutes using simple ingredients you likely already have on hand.

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Ingredients:

For the BBQ Chicken:

• 3 cups cooked shredded chicken (rotisserie works perfectly)
• 1 cup barbecue sauce (your favorite brand or homemade)
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon black pepper

For the Tangy Coleslaw:

• 3 cups shredded green cabbage (or coleslaw mix)
• 1 cup shredded purple cabbage (optional for color)
• 1 carrot, grated
• 1/2 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and black pepper, to taste

For Assembly:

• 12 slider buns (Hawaiian rolls or brioche recommended)
• 2 tablespoons melted butter (for brushing)
• 1 teaspoon sesame seeds or poppy seeds (optional garnish)

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Instructions:

1. Preheat the oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Prepare the BBQ chicken:
   In a medium saucepan, combine shredded chicken, barbecue sauce, brown sugar, smoked paprika, Worcestershire sauce, and pepper. Stir over medium heat for 5–7 minutes until warmed through and saucy. Set aside.
3. Make the coleslaw:
   In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Add the shredded cabbage and carrot, then toss to coat evenly. Chill in the refrigerator while preparing the sliders.
4. Assemble the sliders:
   Slice the slider buns in half horizontally, keeping the top and bottom halves intact as sheets. Place the bottom half in a baking dish or on a parchment-lined tray.
5. Layer the chicken:
   Evenly spread the warm BBQ chicken mixture across the bottom layer of buns. Spoon a light layer of coleslaw over the chicken (reserve some for topping later if desired).
6. Add the tops:
   Place the top layer of buns over the filling. Brush the tops with melted butter and sprinkle sesame or poppy seeds if using.
7. Bake:
   Cover loosely with foil and bake for 10–12 minutes until heated through and the buns are slightly crisp on top.
8. Serve and enjoy:
   Slice between each slider to separate. Serve warm with extra coleslaw or pickles on the side.

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Tips & Tricks

• Rotisserie chicken is your best friend here — it cuts prep time and adds depth of flavor.
• Make ahead: Both the BBQ chicken and coleslaw can be prepared up to a day in advance. Assemble just before baking.
• Balance the sauce: If your barbecue sauce is very sweet, add a dash of hot sauce or vinegar for extra tang.
• Keep sliders neat: Use a slotted spoon to scoop the chicken so excess sauce doesn’t make the buns soggy.

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Variations

• Spicy BBQ Sliders: Add sliced jalapeños or a few dashes of hot sauce for a kick.
• Cheesy BBQ Sliders: Sprinkle shredded cheddar or mozzarella over the chicken before topping with buns.
• Buffalo Style: Swap the BBQ sauce for buffalo sauce and serve with ranch dressing instead of slaw.
• Pork Version: Use pulled pork instead of chicken for a southern barbecue twist.

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Serving Suggestions
These sliders are ideal for any casual gathering — game day, potlucks, or family movie night. Serve them with crispy fries, baked beans, or corn on the cob for a hearty meal. For a lighter option, pair them with a green salad or roasted vegetables.

They also make great party food — arrange them on a large tray with a drizzle of extra barbecue sauce and toothpicks for easy serving.

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Storage Information
Leftover BBQ chicken sliders can be stored in an airtight container in the refrigerator for up to 3 days. For best results, store the coleslaw separately to keep it crisp. Reheat sliders in the oven at 350°F (175°C) for 8–10 minutes.

You can also freeze the BBQ chicken filling (without slaw) for up to 2 months. Thaw overnight in the fridge, then reheat gently before assembling.

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FAQ

Can I use leftover chicken?
Yes! Any cooked shredded chicken works beautifully — baked, grilled, or even poached.

Can I make these in a slow cooker?
Absolutely. Combine all BBQ chicken ingredients in a slow cooker and heat on low for 2 hours or until warmed through.

Can I serve them cold?
While best served warm, these sliders are still delicious at room temperature — perfect for picnics or packed lunches.

What’s the best barbecue sauce for sliders?
Choose a balanced sauce — smoky and tangy rather than too sweet. A mix of Kansas City–style and Carolina-style sauces works great for contrast.

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History / Fun Facts
Sliders were first popularized in the early 1900s by White Castle, but they’ve evolved into endless varieties since then — from mini burgers to pulled pork and chicken creations. The idea behind sliders is simple: small, handheld sandwiches that deliver big flavor.

BBQ chicken sliders with tangy coleslaw draw inspiration from Southern barbecue traditions, where the combination of smoky meat and creamy slaw has long been a staple. The texture contrast — juicy chicken with crunchy slaw — creates that irresistible balance Southerners have perfected for generations.

Today, these sliders have found their way to parties, food trucks, and dinner tables everywhere, proving that great food doesn’t have to be complicated — just saucy, flavorful, and made to share.