BBQ Pulled Chicken Sliders

Last summer, my friend Sarah hosted an impromptu backyard gathering when her brother returned from deployment. She threw these sliders together in under an hour, and the way everyone fell silent at first bite told me everything. Now they are my go-to for any celebration.

I once forgot to shred the chicken properly and served chunky pieces on accident. My brother ate three anyway and asked if I could make them that way every time.

Ingredients

• 2 lbs boneless skinless chicken breasts or thighs: Thighs stay juicier but breasts work perfectly fine too
• 1 cup BBQ sauce plus more for serving: Pick your favorite brand or make your own
• 1/2 cup chicken broth: This keeps the chicken from drying out while it simmers
• 1 medium onion finely chopped: Sweet onions work beautifully here
• 2 cloves garlic minced: Fresh garlic makes such a difference
• 1 tbsp olive oil: For sautéing the aromatics
• 1 tsp smoked paprika: This gives that authentic smoky flavor
• 1/2 tsp black pepper: Freshly cracked is best
• 1/2 tsp kosher salt: Adjust to your taste
• 12 soft Hawaiian rolls split: The sweetness is non negotiable here
• 2 tbsp melted butter optional: For toasting the rolls to golden perfection
• 1 cup coleslaw optional: Adds the perfect crunch

Instructions

Preheat your oven:

Set it to 350°F so you are ready to toast those rolls later

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat, cook onion for 3-4 minutes until translucent, then stir in garlic for 1 more minute until fragrant

Simmer the chicken:

Add chicken to the skillet with broth, smoked paprika, salt, pepper, and BBQ sauce, then cover and cook on low for 25-30 minutes until the chicken shreds easily

Shred and coat:

Remove chicken, shred with two forks, return to the sauce, and stir until every piece is coated

Toast the buns:

Arrange Hawaiian rolls on a baking sheet, brush with melted butter, and toast for 4-5 minutes until lightly golden

Assemble and serve:

Spoon chicken onto the bottom half of each roll, add coleslaw if you like, and crown with the top bun

Pin This

These sliders became a birthday tradition in my house. The year I made them for my daughters party, her friends kept asking when I would make them again.

Make Ahead Magic

I cook the chicken up to two days ahead and store it in the refrigerator. The flavors actually get better overnight.

Sauce Variations

Honey BBQ brings a sweetness that kids love, while spicy BBQ sauce gives adults something to talk about. Mix them together for the best of both worlds.

Serving Suggestions

Set up a slider bar with different toppings so guests can customize their own creation. Add pickles, extra coleslaw, or even shredded cheese.

• Keep the rolls warm in the oven until serving time
• Have extra napkins ready because these can get messy
• Double the recipe because leftovers disappear fast

Pin This

These sliders have a way of bringing people together around the table, exactly what good food should do.

Questions & Answers

→ Can I make these sliders ahead of time?

Absolutely. Prepare the pulled chicken up to 2 days in advance and store it in the refrigerator. Reheat gently on the stovetetop or in a slow cooker before assembling the sliders.

→ What's the best way to shred the chicken?

Use two forks to pull the cooked chicken apart into strands. You can also use a stand mixer with the paddle attachment on low speed for 30-60 seconds for perfectly shredded meat.

→ Can I use a different type of meat?

Yes, boneless chicken thighs work wonderfully and stay extra juicy. Pork shoulder or beef chuck also make delicious alternatives—just adjust the cooking time accordingly.

→ How do I store leftover sliders?

Store the assembled sliders in an airtight container in the refrigerator for up to 3 days. For best results, store the chicken and rolls separately and assemble when ready to serve.

→ Can I freeze the pulled chicken?

Yes, the cooked and shredded chicken freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat gently with a splash of chicken broth or water.