BBQ Baby Shower Chicken Sliders (Printer View)

Tender pulled chicken in tangy barbecue sauce served on soft slider buns for parties.

# What You'll 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 tbsp apple cider vinegar
05 - 1 tbsp brown sugar
06 - 1 tsp smoked paprika
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - Salt and black pepper to taste

→ Slider Assembly

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

# Method Steps:

01 - Place chicken breasts or thighs in a large saucepan or Dutch oven. Add chicken broth and a pinch of salt. Bring to a gentle simmer over medium heat, cover, and cook for 20-25 minutes until cooked through and tender.
02 - Remove chicken from the pot and shred using two forks. Discard excess liquid from the pot.
03 - 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.
04 - Add shredded chicken to the sauce and mix well. Simmer for 10 minutes, stirring occasionally, until chicken is hot and fully coated.
05 - In a small bowl, toss coleslaw mix with mayonnaise and apple cider vinegar. Season with salt and pepper.
06 - 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.
07 - Serve sliders immediately while warm.

# Expert Advice:

01 -
  • The chicken shreds so tender it practically falls apart, and the sauce does all the heavy lifting flavor-wise.
  • You can prep everything in under an hour, which means less time in the kitchen and more time actually enjoying your guests.
  • It's the kind of dish that works for casual backyard barbecues or fancy baby showers without feeling out of place either way.
02 -
  • If your chicken comes out dry, it means your heat was too high or you cooked it too long, so go medium heat and check around the 20-minute mark.
  • The sauce needs at least 10 minutes simmering with the chicken to really meld, but you can make it ahead and reheat it when you're ready to serve.
03 -
  • If your barbecue sauce tastes too thick after simmering with the chicken, loosen it with a splash of broth or apple cider vinegar until it coats the chicken like a gentle glaze.
  • Buy slider buns from the bakery section if your store has them, because they're usually fresher and softer than the packaged ones, and they genuinely make a difference.
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