Pulled BBQ Chicken Sliders Recipe

Chicken breasts: The main protein for the sliders, providing a tender and juicy base.

Bbq sauce: Adds a tangy and smoky flavor to the chicken.

Chicken broth: Helps keep the chicken moist and adds depth to the flavor.

Slider buns: Soft and small buns perfect for holding the pulled chicken and coleslaw.

Coleslaw: Adds a crunchy and refreshing contrast to the savory chicken.

To ensure your chicken breasts are evenly cooked and easy to shred, consider cutting them into smaller pieces before placing them in the slow cooker. This allows the bbq sauce and chicken broth to penetrate the meat more thoroughly, resulting in a more flavorful and tender pulled chicken. Additionally, when shredding the chicken, use two forks to pull the meat apart gently, ensuring you get a consistent texture throughout. For an extra burst of flavor, you can toast the slider buns lightly before assembling the sliders, adding a delightful crunch to each bite.

• chicken breasts - Substitute with turkey breasts: Turkey breasts have a similar texture and can be shredded easily, making them a good alternative for pulled meat dishes.

• chicken breasts - Substitute with jackfruit: For a vegetarian option, young green jackfruit has a fibrous texture that mimics pulled chicken when cooked and seasoned properly.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce provides a sweet and savory flavor profile that can complement the pulled meat similarly to BBQ sauce.

• bbq sauce - Substitute with homemade tomato-based sauce: A homemade sauce made from tomato paste, vinegar, and spices can replicate the tangy and sweet flavors of BBQ sauce.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor and moisture to the dish, making it a suitable alternative.

• chicken broth - Substitute with beef broth: Beef broth can add a richer, more robust flavor to the dish, though it will slightly alter the overall taste.

• slider buns - Substitute with mini ciabatta rolls: Mini ciabatta rolls offer a similar size and can hold the pulled meat and toppings well without getting soggy.

• slider buns - Substitute with lettuce wraps: For a low-carb option, large lettuce leaves can be used to wrap the pulled meat and coleslaw, providing a fresh and crunchy alternative.

• coleslaw - Substitute with pickled vegetables: Pickled vegetables can add a tangy crunch that complements the savory pulled meat, similar to coleslaw.

• coleslaw - Substitute with sliced avocado: Sliced avocado can provide a creamy texture and mild flavor that pairs well with the BBQ flavors in the sliders.

• Allow the pulled chicken to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.
• Transfer the pulled chicken into an airtight container. If you have a lot, consider dividing it into smaller portions for easier reheating.
• Store the coleslaw separately in another airtight container to maintain its crunch. Mixing it with the pulled chicken too early can make it soggy.
• Place the containers in the refrigerator if you plan to consume the pulled chicken sliders within 3-4 days.
• For longer storage, place the pulled chicken in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the containers with the date to keep track of freshness.
• When ready to use, thaw the pulled chicken in the refrigerator overnight. Reheat it gently on the stovetop or in the microwave, adding a splash of chicken broth if it seems dry.
• Toast the slider buns lightly before assembling to add a bit of crunch and prevent them from getting too soggy.
• Assemble the sliders just before serving to ensure the coleslaw remains crisp and the buns don't get soggy.

• Preheat your oven to 350°F. Place the pulled BBQ chicken in an oven-safe dish, cover it with aluminum foil to retain moisture, and heat for about 15-20 minutes until warmed through.
• For a quicker method, use the microwave. Place the pulled BBQ chicken in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap (leaving a small vent), and heat on medium power for 2-3 minutes, stirring halfway through.
• If you prefer the stovetop, heat a skillet over medium heat. Add the pulled BBQ chicken and a splash of chicken broth or water to keep it moist. Stir occasionally until heated through, about 5-7 minutes.
• To reheat the slider buns, wrap them in aluminum foil and place them in a preheated 350°F oven for about 5-7 minutes until warm and slightly crispy.
• For the coleslaw, it's best served cold. Simply remove it from the fridge and give it a good stir before adding it to your reheated sliders.

• Slow cooker: A countertop electrical appliance used to simmer at a lower temperature than other cooking methods, allowing the chicken to cook slowly and absorb the flavors of the bbq sauce and chicken broth.

• Forks: Used to shred the cooked chicken breasts into fine pieces, ensuring the meat is well-mixed with the sauce.

• Measuring cup: Essential for accurately measuring the bbq sauce and chicken broth to ensure the right balance of flavors.

• Tongs: Handy for placing the shredded chicken onto the slider buns without making a mess.

• Mixing bowl: Useful for mixing the shredded chicken with the sauce evenly before serving.

• Serving spoon: Ideal for scooping the coleslaw onto the sliders.

• Knife: Necessary for slicing the slider buns if they are not pre-sliced.

• Cutting board: Provides a safe surface for slicing the slider buns.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken instead of cooking chicken breasts from scratch.

Pre-made coleslaw: Buy pre-made coleslaw from the store to skip the chopping and mixing.

Quick sauce mix: Combine bbq sauce and chicken broth in a bowl before adding to the slow cooker for faster prep.

High setting: Use the high setting on your slow cooker to cut cooking time in half.

Slider buns: Toast slider buns in the oven while shredding the chicken to save time.