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Tangy BBQ Pulled Chicken Sliders with Coleslaw
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Forks

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 1 cup tangy barbecue sauce
  • 2 cups coleslaw mix
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon celery seed
  • 8 slider buns

Instructions
 

  • Place the chicken breasts in a slow cooker and pour the barbecue sauce over them. Cook on low for 4 hours until the chicken shreds easily with two forks.
  • Remove the chicken from the slow cooker and shred it directly in the sauce. Stir to coat evenly and let it rest while you prepare the coleslaw.
  • In a medium bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, sugar, and celery seed. Toss until the vegetables are evenly coated.
  • Split the slider buns and divide the pulled chicken among the bottoms. Top each with a generous spoonful of coleslaw and add the bun tops.

Notes

Prepare the chicken and coleslaw the day before and store them in separate containers in the refrigerator. At the potluck, reheat the chicken gently in a covered dish to keep it moist, then assemble the sliders just before serving so the buns stay soft.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Forks