BBQ Chicken Sliders
Delicious handheld sandwiches filled with juicy BBQ chicken, crunchy cabbage, and spicy pickles.
Equipment
- 9x9 Baking Dish
- Mixing Bowl
- Oven
Ingredients
- 12 count Hawaiian slider buns
- 3 cups cooked, shredded chicken
- ⅓–1 cup barbecue sauce start with ⅓ cup, add more if needed
- 1½ cups chopped purple cabbage
- ¼ cup chopped spicy pickles
- 1 Tbsp. melted butter
- 1 Tbsp. grated Parmesan for garnish
- 1 Tbsp. finely chopped fresh cilantro for garnish
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Preheat your oven to 350ºF.
- In a mixing bowl, combine the shredded chicken with your chosen amount of barbecue sauce until well coated.
- Cut the slider buns in half horizontally and spread mayonnaise on the bottom halves if desired.
- Assemble the sliders in a 9x9 baking dish: place the bottom halves of the buns, add a layer of chopped cabbage, spread the BBQ chicken on top, and sprinkle with pickles.
- Place the top halves of the buns on the sliders. Brush the tops with melted butter and sprinkle with grated Parmesan.
- Cover the dish with foil and bake for 20–25 minutes until heated through.
- Let the sliders rest for a few minutes before slicing. Garnish with fresh cilantro before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.