Looking for a crowd-pleasing, finger-licking treat that’s actually easy to pull off on a busy weeknight or for your next backyard party? These Easy Pulled BBQ Chicken Sliders with Coleslaw (No Mayo) fit the bill perfectly. You get juicy, saucy chicken, zippy homemade BBQ sauce, and a fresh, crunchy slaw – all packed between soft slider buns, no mayonnaise in sight.
Why You’ll Love This Recipe
- Seriously Easy: With a store-bought rotisserie chicken and a quick homemade BBQ sauce, these sliders come together effortlessly—even on your busiest days.
- Healthier Slaw, Big Flavor: The crisp, colorful coleslaw is tossed in a tangy, no-mayo dressing, making every bite pop while staying lighter and fresher.
- Make-Ahead Friendly: Both the BBQ sauce and slaw can be prepped ahead, turning this dish into the ultimate no-stress party food or meal prep superstar.
- Perfect for Sharing: These sliders are fun, portable, and universally loved—ideal for potlucks, game night, or whenever you want to wow a crowd.
Ingredients You’ll Need
Part of the magic of Easy Pulled BBQ Chicken Sliders with Coleslaw (No Mayo) is how every simple ingredient plays a starring role—nothing fussy, but each one brings on the flavor, the texture, or that irresistible color contrast. Here’s what you’ll need and why:
- Tomato Paste: The base for your homemade BBQ sauce—concentrated and rich for maximum flavor.
- Honey & Molasses: These add natural sweetness and depth, balancing out the tang and savoriness of your sauce.
- Apple Cider Vinegar & Balsamic Vinegar: For just the right amount of bold tang and subtle complexity in the sauce and slaw.
- Worcestershire Sauce: A dash of savory umami to round out the BBQ sauce.
- Smoked Paprika, Garlic Powder, Onion Powder, Cayenne: This spice blend adds warmth, a whisper of smoke, and the tiniest hint of heat.
- Shredded Green Cabbage & Carrots: These are the backbone of your no-mayo slaw: fresh, crisp, and full of crunch and color.
- Red Onion & Scallion: Brings a punchy bite and extra color to the slaw, making every bite exciting.
- Olive Oil & Dijon Mustard: Whipped with honey and vinegar, these create a light, zesty dressing for the slaw.
- Cooked Rotisserie Chicken: The ultimate shortcut—already juicy, flavorful, and ready to shred in minutes.
- Slider Buns: The perfect little pillows for all your barbecue goodness.
Variations
The best thing about Easy Pulled BBQ Chicken Sliders with Coleslaw (No Mayo) is how easy it is to adapt the recipe. Whether you’re out of an ingredient, switching up for dietary needs, or just craving a twist, here are some favorite ways to make it your own:
- Spicy Kick: Add extra cayenne or a splash of hot sauce to the BBQ sauce for fiery sliders.
- Pre-Shredded Slaw: Save even more time by grabbing a bag of pre-shredded coleslaw mix instead of prepping cabbage and carrots from scratch.
- Vegan Swap: Use jackfruit in place of chicken, and maple syrup instead of honey for a plant-based version everyone will devour.
- Gluten-Free: Serve the pulled chicken and slaw on your favorite gluten-free buns or lettuce cups for a lighter take.
How to Make Easy Pulled BBQ Chicken Sliders with Coleslaw (No Mayo)
Step 1: Make the Homemade BBQ Sauce
Start by making that irresistible BBQ sauce. Combine tomato paste, water, honey, molasses, both vinegars, Worcestershire, and all your seasonings in a small saucepan. Bring to a boil, then lower the heat and let it bubble away for ten minutes—take in that aroma! Once it’s thickened a bit, transfer it to a jar and let it cool. Pro tip: this sauce gets even better after sitting for a day, so feel free to make it ahead of time!
Step 2: Toss Together the No-Mayo Slaw
In a large bowl, combine your shredded cabbage, carrots, red onion, and scallion. In a separate small bowl or jar, whisk (or shake) together apple cider vinegar, olive oil, honey, Dijon, salt, and pepper. Pour this lively dressing over your veggies and toss well—watch the colors come alive! This slaw is meant to be light, crisp, and oh-so-refreshing.
Step 3: Shred Your Rotisserie Chicken
Turn your attention to the rotisserie chicken. Start by making a shallow cut down the center of the breastbone, then carve out the chicken breasts, thighs, and drumsticks. Remove any bones and shred the meat with your hands or two forks until you have a glorious pile of juicy chicken ready for saucing.
Step 4: Sauce and Warm the Chicken
Place your shredded chicken into a big bowl and add just enough BBQ sauce to coat everything generously. If you’re prepping ahead of time, you can cover and refrigerate. Otherwise, warm the mixture in the microwave for a couple of minutes, or heat gently in a pan over medium-low heat until piping hot and extra aromatic.
Step 5: Assemble Your Sliders
Split open the slider buns. Spoon some sauced chicken onto the bottom half, add a little extra sauce if you like it saucy, and top with a heap of that vibrant slaw. Pop on the other half of the bun—there’s your masterpiece: Easy Pulled BBQ Chicken Sliders with Coleslaw (No Mayo), ready to wow!
Pro Tips for Making Easy Pulled BBQ Chicken Sliders with Coleslaw (No Mayo)
- Sauce Consistency: For the richest flavor and easiest spreading, simmer the BBQ sauce until it clings easily to a spoon—it will thicken more as it cools, so don’t rush it.
- Shredding Hack: Shred your rotisserie chicken while it’s still slightly warm; it comes apart more easily and soaks up the sauce best when not fully chilled.
- Make-Ahead Slaw: The no-mayo slaw can be made a few hours in advance—the veggies will stay crisp and the flavors meld deliciously over time.
- The Assembly Order: Always put the chicken first, then slaw—I promise this keeps the buns from getting soggy while delivering the ultimate texture in each bite.
How to Serve Easy Pulled BBQ Chicken Sliders with Coleslaw (No Mayo)
Garnishes
For the most irresistible tray of sliders, sprinkle your assembled sliders with extra sliced scallion, a dusting of smoked paprika, or even a few bread and butter pickles right on top. These little finishing touches not only make them gorgeous but add layers of flavor and crunch that everyone loves.
Side Dishes
Pair these Easy Pulled BBQ Chicken Sliders with Coleslaw (No Mayo) with classics like baked beans, seasoned fries, potato wedges, corn on the cob, or a vibrant fruit salad. If you want to go lighter, simple pickled veggies or a fresh cucumber salad keep things refreshing and bright on your table.
Creative Ways to Present
Hosting a party? Serve your sliders on a big wooden board surrounded by mini flags for game day, or set up a DIY slider bar with different buns and toppings—think pickled jalapeños, crisp lettuce, or even spicy slaw! For picnics or road trips, wrap each slider in parchment for easy grabbing on the go.
Make Ahead and Storage
Storing Leftovers
Store any leftover pulled BBQ chicken and slaw separately in airtight containers in the refrigerator. The chicken keeps well for up to four days, while the slaw stays fresh and crisp for two to three days. Assemble fresh sliders as you need them for the best texture!
Freezing
The sauced chicken freezes beautifully! Just pack cooled BBQ chicken into a freezer-safe bag or container, press out extra air, and freeze for up to three months. Thaw overnight in the refrigerator before reheating. The slaw is best made fresh, as freezing will make the veggies limp and watery.
Reheating
To reheat the pulled chicken, pop it in the microwave in a covered bowl, stirring occasionally, or gently warm it in a saucepan with a little extra sauce to keep it juicy. Serve hot and assemble with fresh slaw and buns for the perfect leftover treat.
FAQs
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Can I use store-bought BBQ sauce instead of homemade?
Absolutely! While the homemade BBQ sauce in this recipe brings a unique, tangy-sweet flavor, using your favorite store-bought BBQ sauce makes these Easy Pulled BBQ Chicken Sliders with Coleslaw (No Mayo) even quicker to prepare—just look for one with a flavor profile you love.
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Do I have to use a rotisserie chicken?
Nope! If you have leftover baked or poached chicken, simply shred it and use it here. You can also cook chicken breasts or thighs in your slow cooker or Instant Pot, then shred and sauce them just the same.
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How far ahead can I make the slaw?
The no-mayo slaw stays crisp and delicious for several hours after mixing, so you can make it the morning of your event. For longer storage, keep the veggies and dressing separate and toss them together just before serving for ultimate crunch.
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Are these sliders good for meal prep or parties?
Yes! Easy Pulled BBQ Chicken Sliders with Coleslaw (No Mayo) are perfect for both—just prep all the components in advance, and assemble right before serving for a fresh, irresistible party plate or portable lunch.
Final Thoughts
If you’re after a surefire recipe that’s easy, packed with flavor, and guaranteed to bring people together, these Easy Pulled BBQ Chicken Sliders with Coleslaw (No Mayo) are your answer. I hope you give them a try and love every handheld, saucy, crunchy bite as much as my friends and family do!
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
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
These Easy Pulled BBQ Chicken Sliders with Coleslaw are a perfect no-mayo option for a delicious meal. Tender shredded chicken coated in homemade BBQ sauce, served on slider buns with a crunchy and tangy slaw.
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: 250
- Sugar: 9g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 45mg
