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Smoky BBQ Pulled Chicken Sliders

Smoky BBQ pulled chicken sliders with coleslaw and a pickle spear
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These sliders feature tender, slow-cooked chicken infused with a tangy, smoky BBQ sauce, perfect for easy weeknight dinners or feeding a crowd. Piled onto toasted buns with cool coleslaw, they deliver maximum flavor with minimal hands-on effort.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups BBQ sauce
  • 1/4 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 12 slider buns or small dinner rolls
  • Optional: coleslaw, pickle slices, sliced red onion

Instructions

  1. Pat chicken dry and rub with a mix of smoked paprika, garlic powder, onion powder, salt, and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden brown.
  3. Transfer seared chicken to a slow cooker.
  4. In the same skillet, whisk together BBQ sauce, apple cider vinegar, brown sugar, and Worcestershire sauce. Simmer for 1 minute, scraping up browned bits. Pour sauce over chicken.
  5. Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until chicken shreds easily.
  6. Remove chicken and shred with two forks. For a thicker sauce, simmer cooking liquid in a saucepan for 5-10 minutes, then mix back with chicken.
  7. Lightly toast slider buns. Pile shredded chicken on buns and top with optional coleslaw, pickles, or onion.

Notes

Searing the chicken is optional but recommended for deeper flavor. Chicken thighs stay juicier than breasts. Store leftovers in an airtight container for up to 4 days or freeze for 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/smoky-bbq-pulled-chicken-sliders/