Smoky BBQ Pulled Chicken Sliders with Coleslaw and Pickles
David Johnson
BBQ Sliders
Juicy pulled chicken in smoky BBQ sauce on mini buns with crisp slaw and pickles.
Nutrition (per serving)
These Smoky BBQ Pulled Chicken Sliders are my go-to for casual get-togethers—tender shredded chicken simmered in a sticky, smoky barbecue sauce then piled high on toasted mini buns. They’re the perfect balance of sweet, tangy, and a little smokiness, finished with a crisp, creamy slaw and a bright dill pickle slice for crunch.
They’re easy to scale, great for feeding a crowd, and make awesome leftovers. Toast the buns, shred the chicken right in the sauce, and assemble — you’ll have juicy, crowd-pleasing sliders on the table before anyone starts asking what time dinner is.
Ingredients
- Boneless skinless chicken thighs:2 lb
- BBQ sauce (your favorite):1 1/2 cups
- Chicken broth:1/2 cup
- Brown sugar, packed:2 tbsp
- Apple cider vinegar:2 tbsp
- Worcestershire sauce:1 tbsp
- Smoked paprika:1 tbsp
- Garlic powder:1 tsp
- Onion powder:1 tsp
- Kosher salt:1 tsp
- Black pepper:1/2 tsp
- Olive oil:1 tbsp
- Yellow onion, finely chopped:1 pieces
- Slider buns:12 pieces
- Butter, softened (for toasting):2 tbsp
- Dill pickle slices:12 pieces
- Coleslaw mix (shredded cabbage & carrots):2 cups
- Mayonnaise:1/3 cup
- Apple cider vinegar (for slaw):1 tbsp
- Granulated sugar (for slaw):1 tsp
- Salt (for slaw):1/4 tsp
- Fresh cilantro or parsley, chopped (optional):2 tbsp
Instructions
-
Preheat oven to 350°F. Pat chicken thighs dry and season both sides with kosher salt, black pepper, smoked paprika, garlic powder, and onion powder.
-
Heat olive oil in a large ovenproof Dutch oven over medium-high heat. Sear chicken thighs 3-4 minutes per side until golden; remove and set aside.
-
Add chopped onion to the pot and cook 3-4 minutes until softened. Stir in brown sugar, apple cider vinegar, and Worcestershire sauce and scrape any browned bits from the bottom.
-
Pour in chicken broth and 1 cup of the BBQ sauce, stir to combine. Return chicken to the pot, spoon some sauce over the top, cover, and transfer to the oven.
-
Bake 35-45 minutes until chicken is very tender and easy to shred. Remove pot from oven and use two forks to shred the chicken right in the sauce.
-
Place the pot on the stovetop over medium heat and add remaining 1/2 cup BBQ sauce. Simmer 5-10 minutes to thicken and concentrate the flavors, stirring occasionally. Taste and adjust seasoning.
-
While the chicken reduces, make the slaw: whisk mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, and 1/4 tsp salt, then toss with coleslaw mix and chopped cilantro or parsley. Chill until ready to assemble.
-
Split slider buns and spread a little butter on cut sides. Toast in a skillet or under the broiler until golden.
-
Assemble sliders: pile shredded BBQ chicken on bottom buns, top with a generous spoonful of coleslaw and a dill pickle slice, then crown with top buns. Serve warm with extra BBQ sauce on the side.
Tips & Notes
- Use boneless thighs for juicier results—they shred better and stay moist in the sauce.
- Make the chicken a day ahead—flavors deepen overnight and assembly is faster when guests arrive.
- If the sauce is too thin after shredding, simmer it uncovered a bit longer until it thickens to a coating consistency.
