Pulled Chicken and Slaw Sliders

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 8/20/2020

Everyone's favorite little barbecue sandwich, updated with chicken.

This lazy nod to North Carolina barbecue substitutes a store-bought chicken for slow-smoked pork.

8 min Prep: 5 min Cook: 3 min
Serves: 12 Save

Ingredients (13)

  • Slaw:
  • 1/2 cup mayonnaise
  • 1/2 cup chopped green onion
  • 2 tablespoon dill pickle juice (from a jar of pickles)
  • 2 tablespoon cider vinegar
  • 2 tablespoon sugar
  • 1/2 teaspoon coarse salt
  • Freshly ground black pepper
  • 1 package (16-ounce) shredded cole slaw mix
  • Chicken:
  • 1 cup bottled barbecue sauce
  • 3 tablespoon cider vinegar
  • 3 cup roughly shredded rotisserie chicken

Directions

  1. To prepare slaw, whisk all ingredients together, except cole slaw mix, in a large bowl. Add cole slaw mix and toss to coat. Refrigerate until ready to serve.
  2. To prepare chicken, combine barbecue sauce, vinegar and chicken in a bowl. Microwave about 3 minutes or until thoroughly heated.
  3. To serve, place chicken on bun bottoms. Spoon slaw on top of chicken. Place remaining bun halves on top.

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