BBQ Baby Shower Chicken Sliders (Printable Version)

Tender chicken cooked in tangy barbecue sauce served on soft slider buns, perfect for gatherings.

# What You’ll 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 for slaw
13 - 1 tablespoon apple cider vinegar, optional for slaw
14 - 12 pickle slices, optional

# Step-by-Step Guide:

01 - Place chicken breasts or thighs in a large saucepan with chicken broth and a pinch of salt. Bring to a gentle simmer over medium heat, cover, and cook for 20 to 25 minutes until chicken is cooked through and tender.
02 - Remove cooked chicken from the 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 prepared 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 to taste.
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.

# Additional Tips::

01 -
  • You can have these ready in under an hour, which means you're not spending a baby shower hiding in the kitchen.
  • They're naturally dairy-free if you skip the mayo, so you're covered for guests with allergies without making two versions.
  • The coleslaw adds this bright, crisp contrast that makes people keep reaching for another slider even when they said they were full.
02 -
  • If your chicken shreds and feels dry, you cooked it too long or on too high heat—next time, keep that heat gentle and check it a minute or two early.
  • The BBQ sauce will thicken as it sits, so if you're making these ahead, loosen it with a splash of broth before serving.
03 -
  • Make the chicken and sauce the day before, refrigerate them separately, then warm gently the next day and assemble fresh—your future self will thank you.
  • If you have guests with allergies, set out the toppings separately so people can customize without feeling like you made a special thing just for them.
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