BBQ Pulled Chicken Sliders (Printable)
Smoky BBQ chicken piled on sweet Hawaiian rolls, perfect for gatherings and easy meals.
# What You Need:
→ Chicken
01 - 2 lbs boneless, skinless chicken breasts or thighs
→ Sauce & Seasonings
02 - 1 cup BBQ sauce, plus extra for serving
03 - 1/2 cup chicken broth
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tbsp olive oil
07 - 1 tsp smoked paprika
08 - 1/2 tsp black pepper
09 - 1/2 tsp kosher salt
→ Slider Assembly
10 - 12 soft Hawaiian rolls, split
11 - 2 tbsp melted butter, for toasting rolls
12 - 1 cup coleslaw, store-bought or homemade
# How-To Steps:
01 - Preheat the oven to 350°F for optional roll toasting.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for 1 additional minute until fragrant.
03 - Add chicken breasts to the skillet along with chicken broth, smoked paprika, salt, and pepper. Pour BBQ sauce evenly over the top, ensuring the chicken is well coated.
04 - Cover the skillet and simmer on low heat for 25-30 minutes until the chicken is cooked through and easily shreds with a fork. Alternatively, cook in a slow cooker on LOW setting for 3-4 hours.
05 - Transfer cooked chicken to a cutting board and shred using two forks. Return the shredded chicken to the skillet and stir thoroughly to coat evenly with the sauce mixture.
06 - Arrange Hawaiian rolls on a baking sheet cut-side up. Brush with melted butter and toast in the preheated oven for 4-5 minutes until lightly golden and crispy.
07 - Spoon saucy pulled chicken onto the bottom half of each toasted roll. Top with coleslaw if desired and cover with the top bun.
08 - Serve sliders immediately while warm, accompanied by extra BBQ sauce on the side for dipping.
# Helpful Tips:
01 -
- The combination of sweet Hawaiian bread and smoky BBQ creates that perfect sweet savory balance people crave
- These sliders feed a crowd without the effort and expense of traditional pulled pork
02 -
- Simmering too fast will evaporate the liquid before the chicken cooks through so keep it gentle
- Letting the chicken rest in the sauce for 10 minutes after shredding makes it absorb more flavor
03 -
- The chicken actually tastes better made a day ahead so the flavors really develop
- Skip toasting the rolls if serving immediately but do it for parties to prevent sogginess