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

BBQ Chicken Sliders

BBQ Chicken Sliders made with shredded chicken, sweet and tangy homemade barbecue sauce, and creamy coleslaw make the perfect game day or party snack!
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Course
Cuisine American
Servings 12 sliders
Calories 434 kcal


  • 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


  • 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!


  • 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!


Serving: 3slidersCalories: 434kcalCarbohydrates: 38.2gProtein: 19gFat: 11.3gSodium: 521mgSugar: 18g
Keyword bbq pulled chicken, chicken sliders, coleslaw, pulled bbq chicken, sliders
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