BBQ Pulled Chicken Sliders (Printable)

Savory BBQ chicken piled on sweet, fluffy Hawaiian rolls with crispy coleslaw.

# What You'll 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 in half
11 - 2 tbsp butter, melted (optional for toasting)
12 - 1 cup coleslaw, store-bought or homemade (optional)

# Directions:

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. Add minced garlic and cook for 1 additional minute until fragrant.
03 - Place chicken breasts in the skillet. Add chicken broth, smoked paprika, salt, and pepper. Pour BBQ sauce evenly over the chicken. Cover and reduce heat to low.
04 - Simmer covered for 25-30 minutes until chicken is fully cooked and shreds easily. Alternatively, transfer to a slow cooker and cook on LOW for 3-4 hours.
05 - Transfer cooked chicken to a cutting board. Use two forks to shred the meat into bite-sized pieces. Return shredded chicken to the skillet and stir thoroughly to coat evenly with the sauce.
06 - Arrange Hawaiian rolls cut-side up on a baking sheet. Brush with melted butter if desired. Toast in the preheated oven for 4-5 minutes until lightly golden.
07 - Spoon BBQ pulled chicken onto the bottom half of each roll. Top with coleslaw if using. Place the top bun over the filling.
08 - Serve sliders immediately while warm, accompanied by extra BBQ sauce on the side for dipping.

# Expert Tips:

01 -
  • The sweet Hawaiian rolls balance the smoky BBQ sauce like they were made for each other
  • Shredding chicken is oddly satisfying and way easier than you expect
  • These disappear faster than any party food I've ever made
02 -
  • Let the chicken cool slightly before shredding, otherwise you'll burn your fingers like I definitely did the first time
  • The rolls absorb moisture quickly, so assemble right before serving if you want them to stay pillowy
03 -
  • Use two forks to shred, pulling in opposite directions for the most satisfying texture
  • Let the chicken rest in the sauce for at least 10 minutes before serving for deeper flavor absorption

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