BBQ Baby Shower Chicken Sliders (Printable view)

Tender pulled chicken in tangy barbecue sauce served on soft slider buns, ideal for festive gatherings.

# What You Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken breasts or thighs
02 - 1 cup low-sodium chicken broth

→ BBQ Sauce

03 - 1 cup barbecue sauce
04 - 2 tablespoons apple cider vinegar
05 - 1 tablespoon brown sugar
06 - 1 teaspoon smoked paprika
07 - 0.5 teaspoon garlic powder
08 - 0.5 teaspoon onion powder
09 - Salt and black pepper to taste

→ Slider Assembly

10 - 12 slider buns
11 - 1 cup coleslaw mix, optional
12 - 2 tablespoons mayonnaise, optional
13 - 1 tablespoon apple cider vinegar, optional
14 - 12 pickle slices, optional

# How To Make:

01 - Place chicken breasts or thighs in a large saucepan or Dutch oven. Add chicken broth and a pinch of salt.
02 - Bring to a gentle simmer over medium heat. Cover and cook for 20-25 minutes until chicken is cooked through and tender.
03 - Remove chicken from pot and shred using two forks. Discard excess liquid from the pot.
04 - In a clean saucepan or the same pot, combine barbecue sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir and heat over medium-low until warmed through.
05 - Add shredded chicken to the sauce. Mix well and simmer for 10 minutes, stirring occasionally, until chicken is hot and fully coated.
06 - In a small bowl, toss coleslaw mix with mayonnaise and apple cider vinegar. Season with salt and pepper.
07 - Spoon pulled chicken onto the bottom half of each slider bun. Top with a spoonful of slaw and a pickle slice if desired. Place the top bun on each slider.
08 - Serve immediately while warm.

# Expert Advice:

01 -
  • You can make a whole batch in less than an hour, which means you're not stress-cooking when guests are already arriving.
  • The flavor gets better the longer it sits in the sauce, so you can prep these ahead and reheat them without losing anything.
  • Boneless chicken means no picking at bones, and the vinegar in the sauce keeps everything from tasting heavy or one-dimensional.
02 -
  • Don't skip the apple cider vinegar in the sauce—it's what keeps the barbecue from tasting one-dimensional and overly sweet.
  • If you're making these ahead, keep the chicken in the sauce and reheat gently in a saucepan over low heat, then assemble the sliders just before serving so the buns don't get soggy.
03 -
  • Toast your slider buns lightly in a dry skillet before assembling—it gives them structure and keeps them from getting soggy as quickly.
  • Make the pulled chicken up to two days ahead and store it in the sauce in an airtight container in the fridge, then reheat gently when you need it.
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