BBQ Baby Shower Chicken Sliders (Print version)

Tender pulled chicken in tangy BBQ sauce served on slider buns, perfect for casual parties.

# What You Need:

→ Chicken

01 - 1.5 pounds 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 - 1/2 teaspoon garlic powder
08 - 1/2 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

# Directions:

01 - Place chicken 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 pot and shred using two forks. Discard excess liquid from the pot.
03 - In a clean saucepan, combine barbecue sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir and heat over medium-low heat until warmed through.
04 - Add shredded chicken to the sauce. Mix well and 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. This step is optional.
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 immediately while warm.

# Expert Advice:

01 -
  • You can make the chicken an hour before guests arrive and just keep it warm—no last-minute cooking stress.
  • Kids and adults both gravitate toward sliders, so you're not stuck making two different meals.
  • The smoky-tangy sauce tastes homemade but relies on a jar of barbecue sauce, which is an honest shortcut.
02 -
  • Don't skip the apple cider vinegar in the sauce—it's the difference between flat-tasting pulled chicken and something with real character.
  • If you're cooking for a crowd, the chicken and sauce can be made hours ahead and gently reheated in a slow cooker on low, which also keeps it warm throughout your event.
03 -
  • Make the sauce a touch thinner than you think it should be—the shredded chicken will soak it up as it sits, and you want it moist, not dry.
  • If your barbecue sauce is very thick, thin it slightly with a splash of broth or apple cider vinegar so it coats the chicken evenly instead of clumping.
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