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Extreme close up of pulled chicken slider showing shredded chicken coleslaw and BBQ sauce layers

Pulled Chicken Sliders

Tender slow-cooked chicken smothered in BBQ sauce, piled onto toasted brioche buns with tangy coleslaw and pickle chips.
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Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 1 cup BBQ sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 12 brioche slider buns
  • 2 cups coleslaw mix
  • 3 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • Pickle chips for topping

Method
 

  1. Season. Pat chicken dry. Season with paprika, garlic powder, onion powder, salt, and pepper.
  2. Cook. Place chicken in pot with BBQ sauce, vinegar, and brown sugar. Simmer covered 25 to 30 minutes until cooked through.
  3. Shred. Pull chicken apart with two forks in the pot. Stir into sauce until coated.
  4. Toss. Mix coleslaw, mayo, vinegar, and sugar. Refrigerate until needed.
  5. Toast. Toast buns cut-side down in buttered skillet, about 2 minutes.
  6. Build. Pile chicken on bun bottoms. Top with slaw and pickle chips.

Notes

Use chicken breasts for cleaner shreds that hold sauce well.
Let shredded chicken sit in sauce 10 minutes before serving for more flavor.
Toast buns to prevent sogginess