4th of July BBQ Sliders (Printable)

Tender shredded BBQ chicken on slider buns with crisp, tangy coleslaw—ideal for festive summer meals.

# What You Need:

→ 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. Add chicken breasts and sear 2 to 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 to 18 minutes or until chicken is cooked through and tender.
03 - Remove chicken, shred with two forks, then return to the skillet. Toss with sauce and simmer uncovered for 3 to 5 minutes until thickened.
04 - In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
05 - Add shredded green and red cabbage and grated carrot to the dressing. Toss well to coat evenly. Set aside.
06 - Brush slider buns with melted butter. Toast in a skillet 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, cover with the top bun, and serve immediately.

# Expert Advice:

01 -
  • The coleslaw stays crisp and tangy even hours later, so you can prep ahead without stress.
  • Shredded chicken gets impossibly tender and soaks up every drop of that smoky, sweet sauce.
  • These disappear faster than you can plate them—everyone wants seconds.
02 -
  • Pat your chicken completely dry before seasoning—moisture is the enemy of browning, and browning is where all the flavor lives.
  • Don't skip toasting the buns; they'll absorb sauce and fall apart without that crispy shell to hold them together.
  • Make the coleslaw dressing while the chicken cooks so it's ready the moment you need it, but don't mix in the cabbage until right before serving or it'll get soggy.
03 -
  • Toast your buns in the same skillet after you remove the chicken—use the residual heat and a little of that melted butter to get them golden and crispy without extra effort.
  • If your coleslaw dressing looks too thin, add a touch more mayo; if it's too thick, thin it with a teaspoon of vinegar at a time until it coats the cabbage without pooling at the bottom of the bowl.
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