If you’re craving the ultimate crowd-pleasing party snack or just want a fun, wholesome weeknight dinner, these Easy Pulled BBQ Chicken Sliders with Coleslaw (No Mayo) are about to become your go-to recipe! Imagine juicy, saucy chicken piled high on pillowy slider buns, topped with a crisp, tangy slaw that skips the mayo but delivers all the creaminess and crunch. It’s a match made in comfort-food heaven—quick to make, surprisingly light, and endlessly customizable!
Why You’ll Love This Recipe
- Seriously Fast & Easy: Using a rotisserie chicken and quick homemade BBQ sauce means dinner is on the table in under an hour—even faster if you prep ahead!
- No Mayo Coleslaw: The crisp, tangy slaw is fresh, bright, and lighter than typical versions, letting the BBQ flavors truly shine without a heavy dressing.
- Homemade BBQ Sauce Worth Savoring: Sweet, smoky, and a little tangy, this easy sauce outshines anything from a bottle and doubles as a dip or drizzle.
- Perfect for Entertaining or Meal Prep: These sliders are incredibly portable, make-ahead friendly, and ideal for potlucks, game days, or quick weeknight suppers.
Ingredients You’ll Need
Best part? The ingredients for Easy Pulled BBQ Chicken Sliders with Coleslaw (No Mayo) are as simple as they are essential. Every element brings its own flavor or texture, from the smoky homemade BBQ sauce to the crunchy cabbage blend and the pillowy soft buns.
- Tomato paste: This thickens the BBQ sauce and gives it that deep, rich backbone you want for any great barbecue.
- Honey & molasses: These natural sweeteners add signature depth and a hint of stickiness that clings beautifully to chicken.
- Apple cider vinegar & balsamic vinegar: For tang and balance, these vinegars punch up the BBQ sauce and slaw.
- Worcestershire sauce: Provides layers of savory umami, making the sauce taste complex even with minimal effort.
- Spices (smoked paprika, garlic powder, onion powder, cayenne): All you need for smokiness, warmth, and a gentle kick.
- Green cabbage & carrots: The ultimate slaw base for color, crunch, and freshness—try slicing the cabbage super-thin for extra delicacy.
- Red onion & scallion: For a pop of color and sharp bite, balancing the sweetness of the BBQ and honey.
- Olive oil & Dijon mustard: Whisked into the slaw dressing for silkiness and sharp flavor, keeping it light and dairy-free.
- Cooked rotisserie chicken: The secret shortcut for effortless weeknight shredding—moist, flavorful, and ready to go.
- Slider buns: Soft, squishy buns are the perfect vessel for mopping up saucy, crispy, tangy goodness in every bite.
Variations
The beauty of Easy Pulled BBQ Chicken Sliders with Coleslaw (No Mayo) is just how flexible they are. Whether you’re catering to different tastes, dietary needs, or just using up what’s in the fridge, here are some delicious ways to make this recipe your own:
- Go Veggie: Swap out the chicken for pulled jackfruit or sautéed mushrooms for a fantastic vegetarian version that soaks up all that BBQ flavor.
- Try Different Slaw Veggies: Add thinly sliced red cabbage, bell peppers, or even apple matchsticks for a whimsical twist of color and flavor.
- Heat Lovers’ Dream: Amp up the cayenne in the sauce or add jalapeños to the slaw if you love a spicy kick.
- Gluten-Free Crowd: Serve your pulled BBQ chicken and slaw over baked sweet potato halves or crisp lettuce wraps instead of slider buns.
- Cheese, Please: For extra richness, melt a slice of sharp cheddar or pepper jack on top of each slider just before serving.
How to Make Easy Pulled BBQ Chicken Sliders with Coleslaw (No Mayo)
Step 1: Whip Up the Homemade BBQ Sauce
In just minutes, you can create a lip-smacking BBQ sauce that is frankly a game changer. Simply combine tomato paste, water, honey, molasses, both vinegars, Worcestershire, and all the spices in a saucepan. Bring it to a lively boil, then let it simmer on low for about 10 minutes until it’s thick and glossy. Let it cool—this sauce keeps great in the fridge and will make every bite of chicken pop with flavor.
Step 2: Toss Together the No-Mayo Coleslaw
While the sauce cools, shred your cabbage and carrots (store-bought slaw mix works in a pinch!), then toss them with sliced red onion and scallion. In a small bowl or jar, shake up apple cider vinegar, olive oil, honey, Dijon mustard, and a pinch each of salt and pepper. Pour the vinaigrette over the veggies and toss until everything is crisp, coated, and oh-so-refreshing.
Step 3: Shred the Rotisserie Chicken
Break down your cooked rotisserie chicken by first removing the breasts, then the thighs and legs, discarding bones as you go. Shred everything into bite-sized pieces—this step is incredibly satisfying and ensures every morsel gets coated in sauce later. If you’re short on time, store-bought shredded chicken (or even leftover roast chicken) works beautifully too.
Step 4: BBQ Chicken Time!
Place the shredded chicken in a large bowl and pour in enough BBQ sauce to coat generously—don’t be shy! Give it a good toss so every strand is glossy and packed with that sweet, smoky flavor. If needed, reheat the chicken and sauce together (microwave or stovetop both work) so it’s steamy and ready to meet your awaiting buns.
Step 5: Assemble and Serve
Split open your slider buns and pile them high with saucy pulled BBQ chicken. Top with a generous scoop of colorful no-mayo slaw, drizzle any extra sauce, and set the top bun in place. Each little sandwich is a perfect balance of tang, crunch, and melt-in-your-mouth comfort. Get ready to watch them disappear!
Pro Tips for Making Easy Pulled BBQ Chicken Sliders with Coleslaw (No Mayo)
- Sauce Consistency Control: For a thicker BBQ sauce, let it simmer uncovered a few minutes longer, stirring often, until it clings beautifully to chicken.
- Shred Like a Pro: While warm, use two forks (or even a stand mixer with a paddle!) to shred the rotisserie chicken quickly and evenly.
- Crisp, Vibrant Slaw: If you like your slaw even crunchier, toss the vegetables and dressing separately, combining them right before serving to prevent sogginess.
- Make-Ahead Magic: Both the BBQ sauce and coleslaw can be prepped ahead (and in fact, the slaw tastes even better after an hour’s chill for flavors to marry!).
How to Serve Easy Pulled BBQ Chicken Sliders with Coleslaw (No Mayo)
Garnishes
A sprinkle of freshly chopped scallions or parsley can really make your Easy Pulled BBQ Chicken Sliders with Coleslaw (No Mayo) pop. For a little extra crunch, try adding thinly sliced pickles or a pinch of toasted sesame seeds right before serving. If your crowd loves a bit of heat, set out some pickled jalapeños for everyone to add as they please!
Side Dishes
Pair these sliders with classic barbecue sides like baked beans, roasted sweet potato wedges, or a simple corn salad. For lighter fare, a fresh fruit salad or crisp pickle spears are always a hit. And don’t forget a sparkling lemonade or iced tea to round out the meal!
Creative Ways to Present
For parties, pile the sliders onto a rustic wooden board with colorful slaw spilling out, ramekins of extra BBQ sauce on the side, and festive cocktail picks for easy grabbing. For a weeknight dinner, serve the sliders “build-your-own” style, letting everyone customize their toppings for a hands-on, fun experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover pulled BBQ chicken and coleslaw separately in airtight containers in the fridge. The chicken stays moist for up to 3 days, while the vinegar-based slaw holds its crunch for a couple of days without getting soggy—perfect for next-day lunches.
Freezing
The sauced pulled BBQ chicken freezes fabulously! Let it cool, portion into freezer bags or containers, and freeze for up to 2 months. Thaw in the fridge overnight for an almost-instant slider night. Coleslaw does not freeze well, so make that fresh for best results.
Reheating
Gently reheat the chicken in a saucepan over medium-low heat, adding a splash of water or extra BBQ sauce if needed to loosen it up. The microwave works in a pinch, too! Always assemble sliders just before serving so buns and slaw stay their freshest and crunchiest.
FAQs
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Can I use store-bought BBQ sauce instead of homemade?
Absolutely! If you’re pressed for time, use your favorite bottled BBQ sauce—it’s a great shortcut. However, the homemade version in this Easy Pulled BBQ Chicken Sliders with Coleslaw (No Mayo) recipe is quick and truly elevates the final flavor.
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Is there a make-ahead option for the coleslaw?
Definitely! The no-mayo slaw can be tossed together up to a day in advance. It actually gets even better after a few hours in the fridge as the flavors meld, and it stays delightfully crunchy thanks to the vinegar-based dressing.
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What if I can’t find slider buns?
No worries—brioche rolls, mini Hawaiian buns, or even halved dinner rolls work beautifully. For a gluten-free alternative, serve the BBQ chicken and slaw over lettuce leaves or baked sweet potato halves.
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Can I use leftover cooked chicken or turkey?
Yes! Any cooked, shredded chicken or turkey is wonderful in this dish. It’s a fantastic way to reinvent leftovers into something new and downright irresistible.
Final Thoughts
Whether you’re feeding a crowd or just spicing up your weeknight routine, Easy Pulled BBQ Chicken Sliders with Coleslaw (No Mayo) have a way of making every meal feel special. I can’t wait for you to try them—let the saucy sliders and crisp, vibrant slaw bring a burst of joy and flavor to your table!
Print
Easy Pulled BBQ Chicken Sliders with Coleslaw (No Mayo) Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: about 12 sliders 1x
- Category: Main Dish
- Method: Stovetop, Oven
- Cuisine: American
- Diet: Gluten Free
Description
These Easy Pulled BBQ Chicken Sliders with Coleslaw are a delicious and hassle-free meal that’s perfect for any occasion. Tender shredded chicken coated in a homemade BBQ sauce, topped with a tangy slaw, all sandwiched between soft slider buns – a crowd-pleaser for sure!
Ingredients
For the homemade BBQ sauce:
- 6 oz tomato paste
- 1 cup water
- 4 tablespoons honey
- 2 tablespoons molasses
- 2 tablespoons apple cider vinegar
- 1 tablespoon worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 pinch cayenne pepper
For the slaw:
- 1/2 medium green cabbage, shredded (about 3 cups)
- 2 small carrots, shredded (about 2/3 cup)
- 1/2 red onion, thinly sliced
- 1 scallion, thinly sliced
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- pinch of salt & pepper
For serving:
- 1 cooked rotisserie chicken, yielding about 3 cups shredded chicken
- slider buns
Instructions
- To make the BBQ sauce: Combine all ingredients in a small saucepan over high heat. Bring to a boil, then reduce to low and simmer for 10 minutes, until thickened slightly. Transfer to a jar and chill until ready to use (can be made up to a week in advance).
- To make the slaw: Combine the cabbage, carrots, red onion, and scallion in a large bowl. Combine the vinegar, olive oil, honey, mustard, salt, and pepper in a small bowl or jar. Shake or whisk to combine, then pour over the veggies and toss to coat.
- To break down the rotisserie chicken: Start by making a light cut down the center of the breast to find the breast bone. Make cuts on both sides of the breast bone to peel away each whole chicken breast. Bend each thigh backwards to remove the thighs and drumsticks from the carcass. Shred the chicken breasts, thighs, and drumsticks, removing the bones from the thighs and drumsticks.
- To serve: Toss the shredded chicken with enough sauce to coat in a large bowl (you should have some sauce leftover). Heat in the microwave for 2-3 minutes or in a large saucepan over medium-low heat, stirring frequently, if needed. Divide the chicken between slider buns and top with extra sauce and slaw.
Notes
- To make this even faster, sub store-bought BBQ sauce and pre-shredded slaw mix for the veggies.
- I always save all the bones & carcass from a rotisserie chicken to make homemade chicken broth. If you aren’t going to make broth right away, you can always start a freezer container of chicken bones and veggie scraps from celery, carrots, onion, and mushrooms. Once it’s full, dump it into a crockpot, cover with water, and cook on low for 9 hours for delicious broth!
- Store homemade BBQ sauce in an airtight container in the refrigerator for up to 1 week.
Nutrition
- Serving Size: 1 slider
- Calories: 220
- Sugar: 8g
- Sodium: 380mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 45mg
