Slow-Cooker BBQ Chicken Sliders with Tangy Slaw
Tender BBQ chicken thighs piled onto slider buns with crisp, tangy slaw for a high-protein American-style dinner.
- Calories
- 780
- Protein
- 52g
- Carbs
- 78g
- Fat
- 25g
Per serving
Ingredients
For 4 servings · 255 min total
- chicken thighspatted dry2 lb
- slider buns8
- coleslaw mix4 cup
- bbq sauce1 cup
- plain greek yogurt8 tbsp
- apple cider vinegar4 tbsp
- yellow onionthinly sliced1
- smoked paprika1 tsp
- chili powder1/2 tsp
- kosher salt1/2 tsp
- black pepper1/2 tsp
Instructions
- 1Thinly slice the yellow onion. Pat the chicken thighs dry; do not rinse them. Season both sides with the kosher salt, black pepper, smoked paprika, and chili powder. Wash the board, knife, and your hands with soap and water before touching anything else.
- 2Place the onion in the slow cooker and set the seasoned chicken thighs on top. Spoon the bbq sauce over the chicken, cover, and cook on low for 4-5 hours, until the chicken is tender and the thickest part reads 165°F (74°C) on an instant-read thermometer.
- 3Transfer the cooked chicken to a clean plate and shred it with two forks. Return it to the slow cooker and stir it through the sauce; heat for 5-10 minutes, until steaming hot throughout and the reheated chicken reads 165°F (74°C) on an instant-read thermometer.
- 4While the chicken cooks, stir the plain greek yogurt and apple cider vinegar together in a bowl. Toss with the coleslaw mix, then season to taste with kosher salt and black pepper; let it stand until lightly softened and tangy.
- 5Warm the slider buns in the oven at 300F for 3-5 minutes, until soft and lightly warmed. Fill each bun with BBQ chicken and top with the slaw.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.