BBQ Pulled Chicken Sliders with Tangy Coleslaw: A Finger-Licking Delight
Nothing says summertime like a delicious plate of barbecue,
and when it comes to barbecue, pulled chicken sliders are an absolute
crowd-pleaser. This mouthwatering combination of tender shredded chicken
slathered in smoky barbecue sauce and topped with a tangy coleslaw is a match
made in culinary heaven. Whether you're hosting a backyard cookout or simply
looking for a satisfying meal, these BBQ pulled chicken sliders with tangy
coleslaw are guaranteed to impress your guests and leave them craving for more.
Let's dive into the delightful world of flavors and discover how to create this
irresistible dish.
Ingredients:
For the BBQ Pulled Chicken:
- 2
pounds boneless, skinless chicken breasts
- 1
cup barbecue sauce (your favorite brand or homemade)
- 1/4
cup chicken broth
- 2
tablespoons brown sugar
- 1
tablespoon apple cider vinegar
- 1
teaspoon smoked paprika
- 1/2
teaspoon garlic powder
- Salt
and pepper, to taste
For the Tangy Coleslaw:
- 4
cups shredded cabbage (green or a mix of green and purple)
- 1
carrot, grated
- 1/2
cup mayonnaise
- 2
tablespoons apple cider vinegar
- 1
tablespoon Dijon mustard
- 1
tablespoon honey
- Salt
and pepper, to taste
For the Sliders:
- Mini
slider buns or dinner rolls
Instructions:
- Prepare
the BBQ Pulled Chicken:
- Place
the chicken breasts in a slow cooker or a large pot.
- In
a bowl, whisk together the barbecue sauce, chicken broth, brown sugar,
apple cider vinegar, smoked paprika, garlic powder, salt, and pepper.
- Pour
the sauce mixture over the chicken, ensuring it is evenly coated.
- Cook
on low heat for 6-8 hours in a slow cooker or simmer on the stovetop for
2-3 hours until the chicken is tender and easily shredded.
- Once
cooked, remove the chicken from the pot or slow cooker, and shred it
using two forks.
- Return
the shredded chicken to the pot or slow cooker, and mix it with the
remaining sauce. Keep warm until ready to assemble the sliders.
- Prepare
the Tangy Coleslaw:
- In
a large bowl, combine the shredded cabbage and grated carrot.
- In
a separate smaller bowl, whisk together the mayonnaise, apple cider
vinegar, Dijon mustard, honey, salt, and pepper.
- Pour
the dressing over the cabbage mixture and toss until well coated.
- Cover
the bowl and refrigerate for at least 30 minutes to allow the flavors to
meld together.
- Assemble
the Sliders:
- Take
the mini slider buns or dinner rolls and slice them in half horizontally.
- Place
a generous amount of the BBQ pulled chicken on the bottom half of each
bun.
- Top
the chicken with a spoonful of tangy coleslaw.
- Cover
with the top half of the bun.
- Serve
and Enjoy:
- Arrange
the BBQ pulled chicken sliders on a platter or individual serving plates.
- You
can secure each slider with a toothpick to keep them together.
- Serve
alongside extra barbecue sauce and additional coleslaw on the side.
- These
sliders pair well with a side of sweet potato fries or corn on the cob.
- Enjoy
the delightful combination of flavors and textures in every bite!
BBQ Pulled Chicken Sliders with Tangy Coleslaw bring
together the best of both worlds: smoky and tender chicken, lathered in sweet
and savory barbecue sauce, balanced perfectly by the refreshing and tangy
crunch of coleslaw. These sliders are not only great for casual gatherings and
backyard parties, but they also make a satisfying weeknight dinner option. The
combination of flavors and textures will leave your taste buds dancing with
joy. So fire up the grill or slow cooker and indulge in these finger-licking
delights. Your guests and your stomach will thank you!