Ingredients
Chicken and Sauce
- 1.5 pounds boneless skinless chicken breasts
- 1 cup barbecue sauce
- 3/4 cup chicken broth
Coleslaw
- 16 ounce bag coleslaw mix
- 1/2 cup mayonnaise
- 1 tablespoon vinegar
- 1 tablespoon lemon juice
- 2 tablespoons sugar
- Salt and pepper to taste
To Serve
- 10 slider buns (Hawaiian rolls work great)
Instructions
- Cook the chicken: Place chicken breasts in your slow cooker. Pour barbecue sauce and chicken broth over the top. Cover and cook on HIGH for 2 to 3 hours or LOW for 4 to 5 hours, until the chicken reaches an internal temperature of 165°F and can be shredded easily.
- Shred the chicken: Use two forks to shred the chicken directly in the slow cooker. Stir well to combine the shredded chicken with the barbecue sauce, ensuring every piece is coated.
- Make the coleslaw: In a medium bowl, whisk together mayonnaise, vinegar, lemon juice, and sugar until smooth. Add the coleslaw mix and toss until the cabbage and carrots are evenly coated with the dressing. Season with salt and pepper to taste. Refrigerate until ready to assemble the sliders.
- Assemble the sliders: Slice the slider buns in half and toast them lightly if desired. On the bottom half of each bun, pile a generous amount of the shredded BBQ chicken followed by a scoop of coleslaw. Place the top bun over the filling and serve immediately for best results.
Notes
- To save time, you can prepare the coleslaw in advance; it keeps well in the refrigerator for up to 2 days.
- Use a meat thermometer to ensure the chicken is fully cooked to 165°F for food safety.
- For extra smoky flavor, add a dash of smoked paprika to the barbecue sauce before cooking.
- Slider buns like Hawaiian rolls work especially well due to their soft texture and slight sweetness.
- Leftover sliders can be wrapped tightly and refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Lunch, Dinner, Sandwich
- Method: Slow Cooking
- Cuisine: American
