BBQ Pulled Chicken Sliders (Printer-friendly)

Tender BBQ chicken on sweet Hawaiian rolls

# What You'll Need:

→ Chicken

01 - 2 lbs boneless, skinless chicken breasts or thighs

→ Sauce & Seasonings

02 - 1 cup BBQ sauce, plus extra for serving
03 - 1/2 cup chicken broth
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tbsp olive oil
07 - 1 tsp smoked paprika
08 - 1/2 tsp black pepper
09 - 1/2 tsp kosher salt

→ Slider Assembly

10 - 12 soft Hawaiian rolls, split horizontally
11 - 2 tbsp melted butter (for toasting rolls)
12 - 1 cup coleslaw, store-bought or homemade

# Directions:

01 - Set oven to 350°F to prepare for optional roll toasting step.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Place chicken breasts in the skillet. Pour in chicken broth, smoked paprika, salt, and pepper. Cover with BBQ sauce. Cover skillet and simmer on low heat for 25-30 minutes until chicken is fully cooked and shreds easily. Alternative method: Cook in slow cooker on LOW for 3-4 hours.
04 - Transfer cooked chicken to a cutting board. Use two forks to shred the meat into bite-sized pieces. Return shredded chicken to the skillet and stir thoroughly to coat evenly with the sauce.
05 - Arrange split Hawaiian rolls on a baking sheet cut-side up. Brush with melted butter. Bake in preheated oven for 4-5 minutes until lightly golden and crisp.
06 - Spoon generous portions of BBQ pulled chicken onto the bottom half of each toasted roll. Top with coleslaw if desired. Place top bun on each slider.
07 - Arrange sliders on a serving platter. Serve warm while rolls are still crisp, with additional BBQ sauce on the side for dipping.

# Expert Advice:

01 -
  • Everything cooks in one pan with barely any active work required
  • The sweet and smoky combination keeps people coming back for seconds
  • Perfect for feeding a crowd without spending hours in the kitchen
02 -
  • Shred the chicken while it is still warm because cold chicken fights back and makes the job twice as hard
  • Let the chicken rest in the sauce for at least 5 minutes after shredding so it really soaks up all that flavor
03 -
  • Use kitchen shears to shred the chicken twice as fast as forks
  • Butter the cut side of the rolls not the tops for the most even toasting

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