4th July BBQ Chicken Sliders (Printable)

Tender BBQ chicken on slider buns topped with crisp, tangy coleslaw for festive meals.

# What Goes In:

→ For the 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

→ For the 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

→ For 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 and sear for 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 using two forks. Return shredded chicken to skillet and toss with sauce. Simmer uncovered for 3-5 minutes until sauce thickens.
04 - In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth and well combined.
05 - Add shredded green cabbage, red cabbage, and grated carrot to the dressing. Toss thoroughly to coat all vegetables evenly. Set aside.
06 - Brush slider buns with melted butter. Toast in a skillet over medium heat or under the broiler until golden brown.
07 - Place a generous portion of BBQ chicken on each bottom bun. Top with coleslaw and cover with the top bun. Serve immediately.

# Expert Advice:

01 -
  • Quick and easy to prepare in just 45 minutes from start to finish
  • Perfect portion size for parties and gatherings with 8 generous sliders
  • The combination of smoky BBQ chicken and tangy coleslaw creates irresistible flavor balance
  • Uses simple, accessible ingredients you likely already have on hand
  • Can be customized with your favorite BBQ sauce variety
  • Make-ahead friendly—coleslaw can be prepared a day in advance
02 -
  • Make the coleslaw up to 24 hours ahead and keep it chilled—it actually tastes better after the flavors have time to meld
  • Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C)
  • Don't skip the optional bun toasting—it adds texture and helps prevent the buns from getting soggy
  • If the BBQ sauce seems too thick, thin it with a little extra chicken broth
  • For easier serving at parties, use toothpicks to hold the sliders together
  • Leftovers can be stored separately and assembled fresh for the best texture
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