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    Pink Owl Kitchen » southern recipes » Barbecue Pulled Chicken Sliders with Southern-Style Coleslaw

    Barbecue Pulled Chicken Sliders with Southern-Style Coleslaw

    Published: Apr 1, 2022 · Modified: Apr 1, 2022 by Ashley Boyd · This post may contain affiliate links

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    Pulled chicken is coated with house-made barbecue sauce and piled high on Hawaiian rolls along with homemade southern-style coleslaw. These sliders are loaded with so much flavor and make the perfect weeknight meal or party food!

    Jump to Recipe Print Recipe
    Barbecue pulled chicken sliders with southern coleslaw on a wooden cutting board

    Two southern favorites, barbecue chicken and creamy coleslaw, come together in one handheld package in this flavor-packed recipe. Sliders are always fun to serve and are a great way to shake up your weeknight dinner routine. The barbecue pulled chicken in this recipe is surprisingly easy to make and the coleslaw comes together in a only couple of minutes!

    Jump to:
    • Ingredients You Need To Make This Recipe
    • How To Make This Recipe
    • Variations and Substitutions
    • What To Serve With Barbecue Pulled Chicken Sliders
    • What Is The Best Way to Shred Chicken?
    • Make-Ahead and Storing Instructions
    • Recommended Tools For This Recipe
    • More Delicious Weeknight Meal Ideas You Will Love!
    • 📖 Recipe

    Ingredients You Need To Make This Recipe

    Barbecue Pulled Chicken

    • 1.5 pounds of boneless, skinless chicken thighs. You will need about four to six chicken thighs, depending on how big they are, for the barbecue pulled chicken.
    • Salt, cracked black pepper, and garlic powder. The chicken is seasoned with these spices before being coated in the homemade barbecue sauce.

    Barbecue Sauce

    • 1 15-ounce can of tomato sauce. This is the base for our homemade barbecue sauce.
    • ¼ cup of finely diced yellow onion. For added flavor to the barbecue sauce.
    • 2 cloves of minced garlic. This adds delicious garlicky flavor to the sauce.
    • ¼ cup apple cider vinegar. For added acidity in the barbecue sauce.
    • ¼ cup dark brown sugar. For sweetness and depth.
    • 2 tablespoon Worcestershire sauce. Another layer of depth and delicious flavor. I recommend Lea & Perrins!
    • 1 tablespoon of whole-grain mustard. You can also use yellow mustard if that is what you have. The mustard adds subtle bite and tanginess.
    • 1 tablespoon of dark molasses. The molasses adds depth and subtle sweetness. You can also use light molasses but I do not recommend using blackstrap molasses, which is extremely intense and bitter. Brer Rabbit Dark Molasses is what I used.
    • 2 teaspoons of liquid smoke. This gives the barbecue a delicious smoky flavor. I love Colgin Hickory Liquid Smoke.
    • Salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. These are the spices used to build flavor in the barbecue sauce.

    Southern-Style Coleslaw

    • 1, 10- ounce bag of shredded cabbage such as Dole Angel Hair Coleslaw
    • ½ cup shredded carrots
    • ½ cup mayonnaise
    • ¼ cup granulated sugar
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon yellow mustard
    • 1 tablespoon freshly squeezed lemon juice 
    • ½ teaspoon salt
    • Cracked black pepper to taste
    Barbecue pulled chicken sliders with southern coleslaw on a wooden cutting board with a bowl in the background

    How To Make This Recipe

    • Preheat your oven to 400°F. Spray a 9 x 13 baking dish with nonstick cooking spray and set aside.
    • Seasoned chicken thighs on both sides with salt, pepper, and garlic powder. Transfer the chicken to the baking dish and set aside while you make the barbecue sauce.
    • In a medium mixing bowl, whisk together the tomato sauce, chopped onion, garlic, apple cider vinegar, brown sugar, Worcestershire sauce, mustard, molasses, liquid smoke, and spices. Pour the barbecue sauce over the chicken thighs, making sure all of the chicken is coated and sauce.
    Chicken thighs in a baking dish with homemade barbecue sauce
    • Bake the chicken in the preheated oven for 35 to 45 minutes until cooked through.
    • Meanwhile, add the shredded cabbage and carrots to a large mixing bowl. In another small mixing bowl whisk together the mayonnaise, sugar, apple cider vinegar, mustard, lemon juice, salt, and pepper. Refrigerate the coleslaw until you are ready to assemble the sliders.
    creamy southern coleslaw in a brown bowl
    • Once the chicken has cooled enough to handle, transfer it to a large mixing bowl and shred the chicken with your fingers or two forks.
    Barbecue pulled chicken in a clear glass bowl
    • Separate the Hawaiian rolls and cut them in half lengthwise so that there is a top and bottom for the sliders. I recommend only assembling the number of sliders you will be serving at a time so they do not get soggy.
    • Using silicone-tipped tongs, pile barbecue pulled chicken onto the bottom half of the slider bun. About ¼ cup of chicken should be a good amount, but pile on as much as you like! Top the chicken with 2-3 tablespoons of coleslaw and place the top half of the Hawaiian roll on top of the coleslaw. Enjoy!
    Barbecue pulled chicken sliders with southern coleslaw on a wooden cutting board

    Variations and Substitutions

    Feel free to add additional toppings to the sliders or substitute the coleslaw if you like. Try the sliders with some of these delicious topping ideas:

    • Sliced jalapenos
    • Shredded cheese
    • Sliced dill pickles
    • Sliced green onions
    • Purple onions

    What To Serve With Barbecue Pulled Chicken Sliders

    Nothing goes better with barbecue in the south than creamy coleslaw! Since we've already got that covered, serve these sliders with:

    • French fries
    • Potato salad
    • Baked beans
    • Corn on the cob
    • And my favorite...Southern Sweet Onion Hushpuppies!
    Barbecue pulled chicken sliders with southern coleslaw on a wooden cutting board

    What Is The Best Way to Shred Chicken?

    There are a number of ways to shred chicken easily. You can use a handheld electric mixer to shred the chicken, which is the quickest way. You can also shred the chicken by hand by pulling it apart with your fingers. Or you can shred the chicken using two forks to pull the chicken apart.

    Since this chicken is cooked with barbecue sauce, I recommend either shredding the chicken by hand or with two forks. Using a handheld electric mixer to shred the chicken could create a mess and sling barbecue sauce across your kitchen.

    Make-Ahead and Storing Instructions

    The chicken can be cooked with barbecue sauce and shredded up to two days in advance. Just store the pulled chicken in an airtight container in the refrigerator until you are ready to serve the sliders.

    You can also prepare the coleslaw a day in advance and stored it in an airtight container in the refrigerator until you are ready to serve the sliders. However, for the best texture, I recommend waiting until the day you are serving the sliders to prepare the coleslaw.

    Leftover pulled chicken and coleslaw can be stored in an airtight container in the refrigerator for up to three days.

    Barbecue pulled chicken sliders with southern coleslaw on a wooden cutting board with a bowl in the background

    Recommended Tools For This Recipe

    • 9" x 13" baking dish
    • Mixing bowls
    • Wire whisk
    • Silicone tipped tongs

    More Delicious Weeknight Meal Ideas You Will Love!

    • Hot Honey Butter Chicken Thighs
    • Creamy Cajun Mushroom Pasta
    • BBQ Salmon Nachos

    📖 Recipe

    Barbecue pulled chicken sliders with southern coleslaw on a wooden cutting board

    Barbecue Pulled Chicken Sliders with Southern-Style Coleslaw

    Ashley
    Pulled chicken is coated with a house-made barbecue sauce and piled high on Hawaiian rolls along with homemade southern-style coleslaw. These sliders are loaded with so much flavor and make the perfect weeknight meal or party food!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Main Course
    Cuisine American
    Servings 12 sliders
    Calories 434 kcal

    Ingredients
      

    • 1.5 lbs boneless, skinless chicken thighs about 4-6 chicken thighs depending on the size
    • ½ teaspoon salt and
    • ½ teaspoon cracked black pepper
    • 1 teaspoon garlic powder

    Barbecue Sauce

    • 1, 15-ounce can tomato sauce
    • ¼ cup yellow onion finely chopped
    • 2 cloves garlic minced
    • ¼ cup apple cider vinegar
    • ¼ cup dark brown sugar packed
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon whole grain mustard or yellow mustard
    • 1 tablespoon dark molasses* see notes
    • 2 teaspoons liquid smoke
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon smoked paprika
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • ½ teaspoon cayenne pepper

    Southern Coleslaw

    • 1, 10-ounce bag of shredded cabbage such as Dole Angel Hair Coleslaw
    • ½ cup shredded carrots
    • ½ cup mayonnaise
    • ¼ cup granulated sugar
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon yellow mustard
    • 1 tablespoon lemon juice fresh squeezed
    • ½ teaspoon salt
    • Cracked black pepper to taste

    Instructions
     

    • Preheat your oven to 400°F. Spray a 9 x 13 baking dish with nonstick cooking spray and set aside.
    • Seasoned chicken thighs on both sides with salt, pepper and garlic powder. Transfer the chicken to the baking dish and set aside while you make the barbecue sauce.
    • In a medium mixing bowl, whisk together the tomato sauce, chopped onion, garlic, apple cider vinegar, brown sugar, Worcestershire sauce, mustard, molasses, liquid smoke, and spices. Pour the barbecue sauce over the chicken thighs, making sure all of the chicken is coated and sauce.
    • Bake the chicken in the preheated oven for 35 to 45 minutes until cooked through.
    • Meanwhile, add the shredded cabbage and carrots to a large mixing bowl. In another small mixing bowl whisk together the mayonnaise, sugar, apple cider vinegar, mustard, lemon juice, salt, and pepper. Refrigerate the coleslaw until you are ready to assemble the sliders.
    • Once the chicken has cooled enough to handle, shred the chicken with your fingers or two forks.
    • Separate the Hawaiian rolls and cut them in half lengthwise so that there is a top and bottom for the sliders. I recommend only assembling the number of sliders you will be serving at a time so they do not get soggy.
    • Using silicone-tipped tongs, pile barbecue pulled chicken onto the bottom half of the slider bun. About ¼ cup of chicken should be a good amount, but pile on as much as you like! Top the chicken with 2-3 tablespoons of coleslaw and place the top half of the Hawaiian roll on top of the coleslaw. Enjoy!

    Notes

    • You can also use light molasses but I do not recommend using blackstrap molasses, which is extremely intense and bitter.
    • Leftover pulled chicken and coleslaw can be stored in an airtight container in the refrigerator for up to three days.
    • For added flavor, brush the tops of the Hawaiian rolls with garlic butter and toast them in the oven for a few minutes before assembling the sliders!

    Nutrition

    Serving: 3slidersSodium: 521mgSugar: 18gCalories: 434kcalFat: 11.3gProtein: 19gCarbohydrates: 38.2g
    Keyword bbq pulled chicken, chicken sliders, coleslaw, pulled bbq chicken, sliders
    Tried this recipe?Tag @thepinkowlkitchen on Instagram! Don't forget to leave a star rating and review!

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    Ashley Boyd - creator of Pink Owl Kitchen

    Hi! I'm Ashley.

    I'm Ashley, go-to chef and hostess for huge family gatherings, new mom of a beautiful baby boy, and creator behind Pink Owl Kitchen. All of our recipes are influenced by my Southern upbringing and feature fresh, seasonal ingredients to bring families together around the dinner table more.

    Learn more about me →

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