4th of July BBQ Chicken Sliders

# What You Need:

→ BBQ Chicken

01 - 1.5 lbs boneless, skinless chicken breasts

02 - 1 cup BBQ sauce

03 - 0.5 cup chicken broth

04 - 1 tbsp olive oil

05 - 1 tsp smoked paprika

06 - 0.5 tsp garlic powder

07 - 0.5 tsp onion powder

08 - Salt and pepper to taste

→ Coleslaw

09 - 3 cups shredded green cabbage

10 - 1 cup shredded red cabbage

11 - 1 medium carrot, grated

12 - 0.25 cup mayonnaise

13 - 1 tbsp apple cider vinegar

14 - 1 tsp Dijon mustard

15 - 1 tsp honey

16 - Salt and pepper to taste

→ Assembly

17 - 8 slider buns

18 - 2 tbsp unsalted butter, melted

# How To Make:

01 - Season chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium heat. Add chicken breasts and sear 2-3 minutes per side until lightly browned.

02 - Add chicken broth and BBQ sauce to the skillet. Bring to a simmer, cover, and cook for 15-18 minutes until chicken is cooked through and tender.

03 - Remove chicken from skillet and shred using two forks. Return shredded chicken to the skillet, toss with sauce, and simmer uncovered for 3-5 minutes until sauce thickens.

04 - In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well combined.

05 - Add shredded green cabbage, red cabbage, and grated carrot to the dressing. Toss thoroughly to coat all vegetables evenly and set aside.

06 - Brush slider buns with melted butter and toast in a skillet over medium heat or under the broiler until golden brown on both sides.

07 - Place a generous portion of BBQ chicken on each bottom bun, top with a heap of coleslaw, cover with the top bun, and serve immediately.

# Expert Advice:

01 -

The chicken becomes impossibly tender and falls apart without any shredding drama when you let it simmer in that sauce.
The coleslaw cuts through the richness of the sauce and mayo, making each bite feel fresh and exciting rather than heavy.
You can have eight perfect sliders on the table in under an hour, which means more time enjoying your guests and less time in the kitchen.

02 -

Don't skip covering the skillet while simmering the chicken—even a few minutes uncovered can dry out the meat faster than you'd expect.
If your coleslaw tastes too acidic even after making it, add another teaspoon of honey or a pinch more mayo to balance it out rather than more vinegar.
Leftover shredded BBQ chicken keeps for three days in the fridge and actually tastes better the next day as the flavors meld, so you can make these sliders ahead for an easy lunch.

03 -