These delicious, tangy BBQ Chicken Sliders with creamy coleslaw on toasted buns will wow your guests! Use the grill method for the onions and buns to reduce heat in your kitchen.
1bottle12 – 13 ounces bourbon barbeque sauce, or 1 ½ cups of your favorite sauce
¼capple cider
2Tbspwater
½large red onionsmall dice
1tspcumin
1tspdark chili powder
1Tbspolive oil
Salt and pepper
1 ½ - 2poundsboneless skinless chicken breastsabout 2 large (See Notes)
Coleslaw
2cupsbagged coleslaw mixcabbage and carrot mixture
¼cuplow-fat mayonnaise
1tspwhite or apple cider vinegar
1tspsugar
¼tspcelery seeds
Salt and pepper
Sliders
16Aloha slider rolls
Dill pickle sandwich slices
Instructions
BBQ Pulled Chicken
Set your slow cooker to high. Add barbeque sauce, apple cider vinegar, and water to the slow cooker insert and stir to combine.
Heat olive oil in a non-stick pan over medium high heat. Add onions and sprinkle with the cumin, chili powder, salt and pepper (to taste) and sauté 5 – 6 minutes. Add to slow cooker. (See Notes)
Cut chicken breasts into six equal portions and nestle into the sauce in your slow cooker.
Cover and cook 3 – 4 hours on high or until chicken reaches 165°F. (See Notes)
Coleslaw
While the chicken cooks, mix the coleslaw ingredients in a medium bowl. Season to taste and refrigerate until ready to assemble.
Assemble the sliders
Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the slow cooker and stir to combine. Reduce heat to warm.
Remove slider buns from package and cut in half. Keeping the buns intact, place on a baking sheet cut sides up and broil until lightly toasted, 1 – 3 minutes. Pull apart.
Top toasted slider buns with barbeque chicken, coleslaw, and dill pickle slices. Serve immediately.
Notes
Notes:
Alternatively, you can substitute chicken thighs for the breast meat.
Grill option for the onions: Place the diced red onion in a piece of foil. Sprinkle 1 tablespoon extra virgin olive oil, cumin, chili powder and salt and pepper over the onions. Fold foil into a packet. Grill 3 minutes per side or until the onions are a little charred and translucent. Add to sauce in slow cooker.
Grill option for the chicken: Sprinkle breasts with salt and pepper and grill until 165°F. Let rest 10 minutes before shredding and add to the barbeque sauce in the slow cooker. Combine and keep warm until ready to serve.
Grill option for the slider buns: Slice entire package of buns in half. Place halves on the grill cut side down and lightly toast.