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–+ servings

BBQ Chicken Sliders with Coleslaw

Tender shredded chicken in BBQ sauce topped with melty cheddar cheese, baked on soft brioche rolls, and finished with a cool, tangy coleslaw. Perfect for game day, potlucks, or an easy dinner.
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes

Equipment

  • 1 9x13 baking dish
  • 1 Aluminum foil
  • 1 Pastry brush

Ingredients

Coleslaw

  • ¼ cup mayonnaise
  • 1 ½ tablespoons apple cider vinegar
  • ½ tablespoon granulated sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots

Chicken Filling and Rolls

  • 2 ½ cups shredded cooked chicken
  • 1 cup BBQ sauce
  • ½ cup shredded cheddar cheese
  • 1 package brioche slider rolls or Hawaiian rolls 12-count

Garlic Butter Topping

  • 2 tablespoons salted butter melted
  • 1 clove garlic grated

Garnish

  • 1 tablespoon chopped green onions

Instructions

  • Make the coleslaw. Whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper. Stir in the cabbage and carrots until coated. Refrigerate while you prepare the sliders.
  • Prep the pan. Preheat the oven to 350°F. Spray a 9x13 baking dish with nonstick cooking spray.
  • Mix the filling. Stir together the shredded chicken, BBQ sauce, and cheddar cheese in a large bowl.
  • Assemble the sliders. Slice the rolls in half horizontally, keeping them connected. Place the bottom half in the prepared dish, spread the chicken mixture evenly over it, and top with the remaining half of the rolls.
  • Bake covered. Cover tightly with aluminum foil and bake for 25 minutes.
  • Add the butter topping. Combine the melted butter, garlic, and green onions. Remove the foil from the sliders, brush with the butter mixture, and bake uncovered for 5 more minutes.
  • Add coleslaw and serve. Remove the top layer of buns, add a layer of coleslaw, replace the tops, and slice into individual sliders.

Notes

Leftovers keep in the refrigerator for up to 3 days. Reheat at 350°F for 10 minutes or microwave for 1-2 minutes. The chicken mixture can be made ahead and refrigerated for 1-2 days or frozen for up to 3 months. Assemble the sliders and make the coleslaw the day you plan to serve.

Nutrition

Calories: 165kcal | Carbohydrates: 12g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 544mg | Potassium: 166mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1961IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
Servings: 12 sliders
Calories: 165kcal
Author: Katie Shaw