BBQ pulled chicken sliders
Shredded rotisserie chicken simmered in smoky BBQ sauce, piled onto toasted slider buns and topped with a crunchy, tangy quick slaw.
- Prep
- 10 min
- Cook
- 8 min
- Serves
- 4
- Per serve
- 650 kcal
Ingredients
Method
Pull the chicken meat off the bones and shred it into bite-size strands with two forks, discarding the skin and any gristle.
For the slaw, stir the mayonnaise, vinegar, sugar and a pinch of salt and pepper together in a bowl, then toss through the coleslaw mix.
Put the chicken, BBQ sauce and water in a large skillet over medium heat. Stir and simmer until the chicken is steaming hot all the way through and the sauce is thick and clinging.
While the chicken heats, split the buns. Melt the butter in a second skillet over medium heat and toast the buns cut side down in batches until golden.
Pile the BBQ chicken onto the bottom buns, top each with a spoonful of slaw and the bun lids. Serve right away.
Tips
- One average rotisserie chicken gives about 1 pound of meat, just right for 12 sliders.
- For heat, stir 1/2 tsp chipotle powder or a splash of hot sauce into the BBQ sauce.
- Leftover BBQ chicken keeps in the fridge for 3 days. Store it separately from the slaw and buns.
