Hey, Pull Up a Chair: Let’s Talk BBQ Pulled Chicken Sliders
Alright, so if you’ve ever shown up late to a summer cookout (story of my life), and someone hands you a plate piled high with these BBQ pulled chicken sliders, you know you hit the jackpot. These little beauties are my go-to whenever I need to feed a crowd without wrecking my kitchen or my sanity. Actually, the first time I tried making them was in the middle of a heatwave, and by the end, I was pretty much living inside my fridge. But hey, the sliders turned out so good my cousin tried to sneak some home in her purse—true story, and I still haven’t let her live it down.
Why I Always Come Back to This (Even When I’m Out of BBQ Sauce)
I make these sliders when I want something that feels a bit special but doesn’t take three hours or require setting off the smoke alarm (though, not gonna lie, that has happened). My family goes totally bonkers for these—probably because they’re sweet, tangy, and messy in the best possible way. Plus, you know those days when you open the fridge, and it’s just a weird mix of leftovers? This recipe is a lifesaver. Oh, and if you ever forget to buy buns, just use sliced bread and pretend it’s rustic. Works for me!
What You Need (or, What I Usually Grab—Substitutions Welcome!)
- 2-3 large chicken breasts (I sometimes use thighs, or whatever’s hanging out in the freezer)
- 1 cup BBQ sauce (honestly, any brand—my grandma swore by Sweet Baby Ray’s, but store-brand is fine. Or make your own if you’re feeling fancy)
- 1/2 cup chicken broth or water (I’ve used leftover veggie broth before, worked just fine)
- 1 tablespoon brown sugar (or honey, or even maple syrup if you’re feeling Canadian today)
- 1 teaspoon smoked paprika (not essential, but I love the extra flavor—sometimes I forget it, and it’s still tasty)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 12 slider buns (or Hawaiian rolls, or, once in desperation, hot dog buns cut in half—no regrets)
- Coleslaw, for topping (store-bought or homemade—here’s a coleslaw recipe I actually like)
- Optional: pickles, sliced jalapeños, shredded cheese
How I Throw It All Together (And Sneak a Taste or Two)
- Cook the chicken: Toss the chicken, BBQ sauce, broth, brown sugar, paprika, garlic, onion powder, salt, and pepper into your slow cooker. Give it a quick stir. Set it on low for 5-6 hours (or high for 3-ish if you’re impatient like me). If you’re not into slow cookers, you can do this in a big pot on the stove—just simmer gently and add extra liquid if it looks dry.
- Shred the chicken: Once it’s super tender (should fall apart easily), fish out the chicken and shred it up with two forks. This is when I usually steal a bite. You can throw the chicken back in the saucy pot to soak up all that goodness.
- Warm your buns (stop giggling): I like to pop them in the oven for a few minutes—just until lightly toasted. But, if I’m in a rush, I’ve been known to skip this and nobody complained.
- Build your sliders: Pile a generous scoop of pulled chicken onto each bun. Top with coleslaw, pickles, or whatever else strikes your fancy. Sometimes, I add a slice of cheddar because why not?
- Devour. Grab some napkins. Seriously, you’ll need them.
Things I Learned (The Hard Way)
- Do NOT use chicken that’s still frozen unless you want weird, watery results (trust me, I tried)
- If your sauce gets too thick, just splash in a bit more broth
- Making your own BBQ sauce is fun, but honestly, bottle stuff is great and saves your sanity on busy days
I’ve Tried These Variations—And One Dud
- I once swapped the BBQ sauce for buffalo sauce and oh man, spicy but so good (add ranch slaw on top!)
- Adding pineapple bits for a sweet kick works surprisingly well. My uncle called it “Hawaiian fusion”—whatever that means
- Tried it with leftover Thanksgiving turkey. Not my best idea, but, you live and learn
Do You Really Need Special Equipment?
Look, a slow cooker makes this hands-off, but you can totally use a big pot on the stove, or even bake it in the oven if you’re brave (just cover it and keep it moist). I tried shredding chicken with a hand mixer once—worked, but my kitchen looked like a chicken tornado hit. Forks are safer.
How to Store Leftovers (If There Are Any… Rarely)
Keep any leftover pulled chicken in an airtight container in the fridge for up to 3 days. It reheats like a dream, and I think it tastes even better the next day. Though honestly, in my house, it never lasts that long.
Here’s How I Like to Serve ‘Em
We usually put everything out buffet-style—buns, chicken, toppings—and let everyone build their own. My cousin always adds extra pickles; I go heavy on the slaw. Oh, and if it’s game day, try these with a side of salt and vinegar roast potatoes—seriously addictive.
Things I Messed Up, So You Don’t Have To
- Once, I tried to rush the chicken—ended up rubbery. Low and slow is the way (even if you’re hangry)
- Don’t overload the buns; they turn into a soggy mess
- Also, taste as you go. I once made it way too salty, and, well, water was my best friend that night
Real Questions I Get Asked (And My Not-So-Perfect Answers)
- Can I use rotisserie chicken? Oh, absolutely—just shred it and simmer with sauce for 10-15 minutes. Super lazy, super good.
- Can I freeze this? Yup! Just put the cooled chicken in a freezer bag and squeeze out the air. Defrost in the fridge and reheat. It’s not quite as saucy as fresh, but still tasty.
- What if I don’t like coleslaw? Skip it, or use lettuce, or nothing at all. They’re your sliders. (One friend even used kimchi—wild but good!)
- Can I make this spicy? For sure—add chipotle powder, hot sauce, or just throw in some sliced jalapeños. Or, you know, all three if you’re feeling feisty.
- How do I double the recipe? Just double everything! Use a bigger pot or slow cooker, but don’t overfill it or, trust me, you’ll be cleaning up sauce for a week.
So, that pretty much covers it—except for the time my dog literally stole a slider off the counter. But that’s another story for another day. If you want to geek out more on BBQ styles, check out AmazingRibs.com for fun reading. Now, go on—get messy and enjoy!
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 cup barbecue sauce
- 1/2 cup chicken broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 12 slider buns
- 1 cup coleslaw (optional, for serving)
- Salt and pepper to taste
Instructions
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1Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes.
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2Season chicken breasts with salt, pepper, garlic powder, and smoked paprika. Add to the skillet and sear on both sides until lightly browned, about 2-3 minutes per side.
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3Pour in chicken broth and barbecue sauce. Stir to combine, cover, and simmer on low heat for 20-25 minutes, or until chicken is cooked through and tender.
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4Remove chicken from the skillet and shred using two forks. Return shredded chicken to the skillet and mix well with the sauce.
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5Spoon the BBQ pulled chicken onto slider buns. Top with coleslaw if desired, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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