Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 medium onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 ½ cups (355ml) BBQ sauce
  • 1/4 cup (60ml) chicken broth or water
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper (optional)
  • 4 cups (approx. 280g) shredded cabbage
  • 1 cup (approx. 80g) shredded carrots
  • 1/4 cup (60ml) mayonnaise
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (15ml) Dijon mustard
  • 1 tbsp (15ml) granulated sugar
  • Salt and pepper to taste
  • 8 brioche slider buns, split
  • Optional: Pickles, for serving

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Add chicken breasts to the skillet and sear on both sides until lightly browned.
  3. Pour in BBQ sauce, chicken broth, apple cider vinegar, smoked paprika, black pepper, and cayenne pepper (if using). Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through.
  4. Remove chicken breasts from the skillet and place on a cutting board. Use two forks to shred the chicken.
  5. Return shredded chicken to the skillet with the BBQ sauce. Stir to coat evenly. Simmer for another 5 minutes.
  6. While the chicken is simmering, combine shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, Dijon mustard, and sugar in a medium bowl. Season with salt and pepper to taste. Cover and chill in the refrigerator for at least 30 minutes.
  7. Lightly toast the brioche slider buns, if desired. Spoon a generous amount of BBQ pulled chicken onto the bottom buns. Top with coleslaw. Place the top buns on the sliders and serve immediately. Add pickles as desired.