Sweet and tangy barbecue sauce over juicy pulled chicken breasts paired with a creamy and sweet apple, cabbage slaw makes these Pulled BBQ Chicken Sliders an addicting little sandwich. They’re perfect for parties, game days, have a couple for dinner or even make these for meal prep!
Table of Contents
About these Sliders
Sliders are a crowd favorite. Something about picking up the small sandwich and being able to finish in just a few bites with finger-lickenin goodness left on your hands is just unbeatable.
Have you tried my Rotisserie Chicken Hawaiian Sliders? They were so well loved by family and friends that I wanted to create another version. So I present to you these Pulled BBQ Chicken Sliders with Apple Coleslaw.
My whole family swooned when I made these - they couldn’t believe how fresh and light they were. I love the addition of sweet apples in the slaw paired with the savory hickory BBQ sauce that covers the pulled chicken. These BBQ Chicken Sliders combine sweet, savory, salty, creamy, crunch and tangy flavors and textures for the ultimate sandwich.
Looking for more chicken sandwiches? Also try this Oriental Chicken Wrap, these Chicken Sloppy Joes, or this Grilled Apple and Goat Cheese Chicken Sandwich that I think you'll love, too!
Recipe Ingredients
- Chicken Breasts - We will bake our chicken breasts to keep them nice and juicy. You could also use rotisserie chicken if you prefer.
- Sweet Baby Ray’s ‘No Sugar Added’ Hickory BBQ Sauce - This sauce is SO flavorful and is a bit healthier without all the additional sugar in most other store bought barbecue sauces. If you love barbecue chicken, you've got to check out these BBQ Chicken Meatballs, too!
- Trader Joe’s Seasoning: BBQ 101 - Is there anything Trader Joe's spices can't do? It's a combination of brown sugar, paprika, garlic, salt, onion, and pepper, so you can combine those spices.
- Cabbage - I used a pre-mixed slaw bag including green and purple cabbage and some carrots.
- Granny Smith Apple - Adds some tartness to your slaw with some extra crunch.
- Coleslaw Dressing - I used Marzetti’s Light Coleslaw Dressing, however any brand will do.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
Step 1 - Cook the chicken: Preheat the oven to 400°F. Add chicken breasts to a greased baking dish and bake for 12-15 minutes. Cook time will depend on the size and thickness of the breasts so using a meat thermometer is the BEST way to ensure that the chicken is thoroughly cooked. Internal temperature should reach 165°.
Once the chicken is done cooking, use a hand mixer to shred it instantly (you can also use two forks to pull the chicken apart). Add into a mixing bowl with BBQ Sauce and BBQ seasoning. Stir until all of the shredded chicken is covered. I like to microwave the BBQ Chicken for 3-4 minutes so it’s warm prior to serving.
Step 2 - Make slaw: While the chicken is baking, assemble the slaw! Finely dice the green apple and fresh tarragon. Add to a bowl with the cabbage and toss with coleslaw dressing.
Step 3 - Assemble: Cut a fresh roll or bun of choice in half and scoop Pulled BBQ Chicken onto the roll then add a scoop of fresh slaw before adding your top bun. Enjoy!
Recipe FAQs
These Pulled BBQ Chicken Sliders are great for meal prep. If preparing this ahead of time, store the BBQ pulled chicken and fresh slaw in separate containers. Assemble with a bun (if using) just before serving.
These sliders would go great alongside a lettuce or fruit salad like my Cantaloupe Feta Mint Salad. It’d also be great with some salt and vinegar chips or sweet potato fries.
Yep! You’ll just need to find a dairy free slaw dressing. I like this Vegan Dressing from Target.
I suggest a buttered dinner roll or Hawaiian roll. Or you could use a hamburger bun or even a hearty hoagie roll. If you want to keep it lower carb, serve this BBQ chicken and slaw over a bed of chopped romaine, on lettuce wraps, or a Cut-Da-Carb wrap.
*Note: the nutrition information included at the bottom of this recipe are for the pulled chicken and slaw ONLY and not your chosen serving vessel*
More Recipes You'll Love
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Recipe
Pulled BBQ Chicken Sliders with Coleslaw
Equipment
- Baking Dish
- Hand Mixer
- Mixing Bowl
- Rubber Spatula
- Cutting Board
- Chef's Knife
Ingredients
For the pulled chicken
- 3 chicken breasts, large
- ¾ cup Hickory BBQ Sauce, Sweet Baby Ray’s ‘No Sugar Added’
- 2 tsp Trader Joe’s Seasoning: BBQ 101
For the apple coleslaw
- 1 bag shredded cabbage (16 oz), I used Taylor Farms
- 6-8 fresh tarragon leaves
- ¼ Granny Smith apple
- ½ cup coleslaw dressing, Light Marzetti’s
Instructions
- Cook the chicken: Preheat the oven to 400°F. Add chicken breasts to a greased baking dish and bake for 12-15 minutes. Cook time will depend on the size and thickness of the breasts so using a meat thermometer is the BEST way to ensure that the chicken is thoroughly cooked. Internal temperature should reach 165°.
- Once the chicken is done cooking, use a hand mixer to shred it instantly (you can also use two forks to pull the chicken apart). Add into a mixing bowl with BBQ Sauce and BBQ seasoning. Stir until all of the shredded chicken is covered.
- Make slaw: While the chicken is baking, assemble the slaw! Finely dice the green apple and fresh tarragon. Add to a bowl with the cabbage and toss with coleslaw dressing.
- Assemble slider: Cut a fresh roll or bun of choice in half and scoop Pulled BBQ Chicken onto the roll then add a scoop of fresh slaw before adding your top bun. Enjoy!
Nutrition
Video
Notes
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If you're using MyFitnessPal, search 'A Paige Of Positivity' and find Pulled BBQ Chicken Sliders with Coleslaw calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Courtney Paige says
I've been making these all summer long *cue Kid Rock's song*!! They are divine!
Sydney Van Acker says
My fam is LOVING these wrapped up in tin foil to take on the boat! Easy, quick, DELISH
Dawn says
Made this for a crowd for the Fourth of July and it was a huge hit!
Lucy O’Meara says
The chicken sliders were a hit when we were all at the lake! My sister in law made them for a large crowd! The leftovers are yummy too! Thanks for sharing the recipe!
Payton Schlegel says
these sliders were amazing!
The addition of the apples to the coleslaw was the perfect amount of sweetness + additional crunch. I choose to toast my brioche buns as well!
So happy I came across this recipe and I will definitely be making more in the future!
Angie Timko says
These are amazing!