There’s a quiet joy in coming home to a slow cooker full of tender BBQ chicken, the kind that pulls apart almost on its own and smells like a backyard summer even if it’s raining outside. This recipe for Slow Cooker Zesty BBQ Chicken Sliders captures that feeling exactly. It’s not just about the chicken — it’s the way the smoky, tangy sauce clings to every shred, and how the crisp, slightly sweet coleslaw adds a fresh crunch that you didn’t even know you wanted in a slider. I remember the first time I tried making these, I was juggling a few things in the kitchen and, well, I almost forgot to shred the chicken before dinner. The moment I did, though, that sticky, saucy chicken spilling over the soft buns made it all worth the little chaos.

These sliders have become my go-to when friends drop by unexpectedly or when I just want a meal that feels a little special but doesn’t demand hours of attention. The slow cooker does the heavy lifting, and the coleslaw brings a brightness that balances out the rich BBQ flavors perfectly. Honestly, sometimes I add a little extra vinegar to the slaw because I like that extra zing, but you do you. It’s simple, flavorful, and always a hit.

Effortless slow cooking means you can start the day and come home to ready-to-shred chicken.
The combination of smoky BBQ sauce and tangy coleslaw offers a satisfying contrast in every bite.
Soft slider buns keep these sandwiches easy to handle and perfect for sharing.
It’s simple — and that’s kind of the point; no complicated steps or hard-to-find ingredients.
While the chicken is tender and full of flavor, the recipe does take a few hours, so it’s best planned ahead.

If you’re new to slow cooker recipes or worried about the texture of shredded chicken, don’t fret. This dish is forgiving and flexible — the chicken should be juicy and soft, not dry or stringy, and the sauce helps keep it moist.

Slow Cooker Zesty BBQ Chicken Sliders

Print Recipe

Tender and flavorful slow cooker BBQ chicken served on soft slider buns, topped with tangy coleslaw for a perfect bite-sized meal.

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 8 sliders

Ingredients

Scale

2 pounds boneless skinless chicken breasts
1 cup zesty barbecue sauce
1/2 cup chicken broth
1 tablespoon apple cider vinegar
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
8 slider buns
2 cups coleslaw mix (shredded cabbage and carrots)
1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon honey
1/4 teaspoon celery seed
1/8 teaspoon salt

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Instructions

Place the chicken breasts in the slow cooker.
In a bowl, mix together the barbecue sauce, chicken broth, apple cider vinegar, smoked paprika, garlic powder, onion powder, and black pepper.
Pour the barbecue sauce mixture over the chicken breasts in the slow cooker.
Cover and cook on low for 4 hours, or until the chicken is tender and easily shredded.
While the chicken cooks, prepare the coleslaw by combining the coleslaw mix, mayonnaise, apple cider vinegar, honey, celery seed, and salt in a bowl. Mix well and refrigerate until ready to serve.
Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
Return the shredded chicken to the slow cooker and stir to coat it evenly with the sauce.
To assemble the sliders, place a generous amount of BBQ chicken on the bottom half of each slider bun.
Top the chicken with a spoonful of coleslaw.
Place the top half of the slider bun on the coleslaw and serve immediately.

Kitchen Notes: I usually just use a basic slow cooker and it works just fine, no fancy equipment needed. These sliders come together beautifully when served fresh, but if you need to prepare ahead, storing the chicken and coleslaw separately in the fridge keeps things from getting soggy. For a quick twist, I sometimes swap out the coleslaw mix for shredded kale or add a few dashes of hot sauce to the BBQ for a bit more kick. If you want to keep things lighter, using a whole wheat slider bun can add a nice texture and a bit more fiber, but honestly, the classic soft bun is hard to beat.

FAQ: Can I use chicken thighs instead of breasts? Yes, thighs work well and tend to be even juicier, though cooking times might vary slightly. Is it okay to make the coleslaw the day before? Absolutely, it actually helps the flavors meld, but keep it refrigerated until serving. Can I freeze the cooked chicken? You can freeze it, but the coleslaw is best fresh to keep its crispness.

Give this slow cooker zesty BBQ chicken sliders recipe a try next time you want something straightforward, flavorful, and just a little bit fun to eat. You’ll find yourself coming back to it again and again.