4th of July BBQ Chicken Sliders (Print)

Tender shredded BBQ chicken paired with tangy coleslaw and soft slider buns for a festive summer dish.

# Components:

→ 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

→ 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

→ Assembly

17 - 8 slider buns
18 - 2 tablespoons unsalted butter, melted

# Directions:

01 - Season chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium heat and add chicken breasts. 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 the 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 well combined.
05 - Add shredded green cabbage, red cabbage, and grated carrot to the dressing. Toss well to coat evenly and 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 scoop of BBQ chicken on each bottom bun, top with a heap of coleslaw, and cover with the top bun. Serve immediately.

# Chef Secrets:

01 -
  • The coleslaw adds a cool, tangy crunch that makes each bite feel balanced and never boring, even after three sliders in.
  • Everything comes together in under 45 minutes, which means you can actually enjoy your guests instead of being glued to the stove.
  • These sliders disappear fast, so making a double batch isn't just practical—it's survival strategy at any gathering.
02 -
  • Don't skip the searing step at the beginning; that quick brown crust on the chicken keeps it from becoming waterlogged in the sauce and gives the whole dish better depth.
  • The apple cider vinegar in the coleslaw is non-negotiable—it's what prevents the creamy dressing from making the whole slider taste flat and heavy, so don't reach for regular vinegar thinking it's the same thing.
03 -
  • If your BBQ sauce is on the thin side, let the shredded chicken simmer uncovered for an extra 5-10 minutes so the sauce reduces and clings to each strand instead of pooling at the bottom.
  • Cold coleslaw on warm chicken is the dream, so if you have time, make the slaw first and let it chill while the chicken cooks; the temperature contrast makes the whole thing sing.
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