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Slow Cooker BBQ Pulled Chicken Thighs Sliders with Tangy Coleslaw
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 1 cup barbecue sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/4 cup apple cider vinegar
  • 2 tablespoons mayonnaise
  • 1 tablespoon honey
  • 8 slider buns

Instructions
 

  • Place the chicken thighs in the slow cooker. Sprinkle them with smoked paprika, garlic powder, salt, and black pepper.
  • Pour the barbecue sauce over the seasoned chicken and stir to coat evenly.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken shreds easily with two forks.
  • While the chicken cooks, combine the shredded cabbage, shredded carrots, apple cider vinegar, mayonnaise, and honey in a mixing bowl. Stir well and set the coleslaw aside in the refrigerator.
  • Once the chicken is done, shred it directly in the slow cooker and stir it into the remaining sauce.
  • Split the slider buns and fill each with a scoop of pulled chicken followed by a spoonful of tangy coleslaw.

Notes

Make the coleslaw a few hours ahead so the vinegar has time to soften the cabbage slightly without making it soggy. If you prefer less sweetness, reduce the honey by half before mixing the slaw. Leftovers keep well in the refrigerator for two days. Reheat the chicken gently on the stove with a splash of water to loosen the sauce before assembling fresh sliders.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl