Barbecue Chicken Sliders with Coleslaw Topping

NOTE:  These little sliders are perfect for your deck parties, afternoon events, or just a surprise for your own family.  They are so delicious piled up with shredded barbecue chicken and topped off with a crunch of Coleslaw.


  • 3 boneless chicken breasts, about 4 pounds
  • 4 cups water
  • 4 cups Kitchen Basics Chicken Stock
  • Lawry’s coarse garlic salt with parsley added
  • Coarse black pepper
  • 1(18-ounce) bottle barbecue sauce, favorite
  • Reserved chicken stock
  • 1 dozen Silver Dollar Sweet Rolls
  • Spicy honey mustard
  • Pickle chips
  • Crunchy Coleslaw
  • 1 (10-ounce) package shredded cabbage Coleslaw mix
  • 2 cups shredded purple cabbage
  • 1/3 cup sugar
  • ½ cup real mayonnaise
  • ½ buttermilk
  • 2 tablespoons lemon juice
  • 1/2 teaspoon cider vinegar
  • Salt and pepper to taste
  • 1 large purple onion cut into rings
Cuisine: Country
Yield: 12 Sliders
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  1. Rinse chicken in cool water: trim away any fat or gristle. Place chicken in large pot with water and bring to a rolling boil.  Skim off any foam that arises to the top.  Pour the chicken and water into a strainer, and rinse chicken of any foam or residue.
  1. Place chicken back in pot and add chicken stock.  Bring to boil; then reduce heat to a steady simmer.   Cook the chicken until tender, about 15 to 20 minutes.  Remove chicken when very tender to a cutting board.  Reserve 1 cup of the chicken stock.
  1. When chicken is cool to touch, shred with two forks, or break apart with clean fingers. Sprinkle chicken lightly with the coarse garlic salt and pepper.   Place the chicken into a large saucepan.  Add the barbecue sauce and about ½ cup of the reserved chicken stock.  Stir the chicken to incorporate the stock and sauce. If the sauce is too thick, add the remaining ½ cup of chicken stock.  Bring chicken to simmer and cook together for about 15 minutes for the seasonings to blend.  Stir often not to burn.
  1. To make the coleslaw, place the cabbage slaw mix and the shredded purple cabbage into a large bowl; toss together. Add the sugar, mayonnaise, buttermilk, lemon juice, vinegar and salt and pepper to taste.  Stir well to combine flavors.  Make any seasonings adjustments as desired.
  1. To Assemble the Sliders: Place the dinner rolls on a large cutting board.  Cut each dinner roll in half, and place a teaspoon of the spicy honey mustard on the bottom half; top with one or two pickle chips Next, add a portion of the shredded barbecued chicken.  Top with a tablespoon or two of the crunchy slaw.  Top with a ring or two of purple onion.  Place the top half over the onion, and secure with colorful tooth pics.  Serve on large round tray.  Makes 12 Sliders.  NOTE:  Halved dinner rolls can be placed on cookie sheet, and toasted in oven if desired before assembling.