Spicy BBQ Chicken Sliders
Equipment
- Slow Cooker or Instant Pot
- Medium mixing bowls
- Whisk
- Small saucepan
- Baking sheet
- Brush for butter
Ingredients
For the chicken
- 2 boneless skinless chicken breasts
- 1 cup chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the BBQ sauce
- 1/2 cup ketchup
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce adjust to taste
- 1 teaspoon Dijon mustard
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the slaw
- 2 cups shredded cabbage
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other
- 8 slider buns
- 2 tablespoons butter melted
- 1 teaspoon sesame seeds optional
Instructions
Cook the Chicken
- Place chicken breasts in a slow cooker with chicken broth, smoked paprika, garlic powder, salt, and black pepper. Cook on low for 4 hours (or high for 2 hours). Once done, shred with two forks.
Make the BBQ Sauce
- While the chicken is cooking, combine all BBQ sauce ingredients in a saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until thickened. Set aside.
Mix the Chicken
- Toss the shredded chicken with the BBQ sauce.
Prepare the Slaw
- In a bowl, mix shredded cabbage, mayonnaise, apple cider vinegar, honey, salt, and black pepper. Stir to combine and refrigerate until ready to use.
Assemble the Sliders
- Slice slider buns in half and brush with melted butter. Toast them on a baking sheet in a 375°F oven for 5 minutes until golden.
Build & Serve
- Pile BBQ chicken onto the bottom buns, top with slaw, then cover with the top buns. Sprinkle with sesame seeds if desired. Serve immediately!