Slow-cooker Barbecue Chicken Sliders With Coleslaw

Make the filling for these sliders in advance and have them ready to go at your next party.

Slow-Cooker Barbecue Chicken
 Linda Xiao

Everybody loves a slider—they’re the perfect, bite-size party food. And with this recipe, which lightens up the calorie load and bumps up the protein, you can scarf down as many as you want without feeling guilty.

Nutrition (per serving)

322 calories; 33g protein; 33g carbs; 7g fat

Prep time

20 min.

Cook time

360 min.

  • For the pulled chicken:
  • Salt and pepper, to taste
  • 2 1⁄2 lbs boneless, skinless chicken breasts
  • 1 medium onion, diced
  • 2 cups barbecue sauce
  • 1 Tbsp Worcestershire sauce
  • For the coleslaw:
  • 1⁄2 cup reduced-fat mayo
  • 2 Tbsp cider vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper
  • 1⁄2 head green cabbage, shredded
  • 1⁄2 head red cabbage, shredded
  • 2 carrots, shredded
  • 12 whole-wheat slider buns

Salt and pepper chicken; set aside. In a 5- to 6-qt slow cooker, add onion and BBQ and Worcestershire sauces. Add chicken, and coat with sauce. Cook on low for 6 to 8 hours, then on high for 4 to 5 hours.

To make coleslaw, combine mayo, vinegar, mustard, salt, and pepper. Add cabbages and carrots; stir.

Remove chicken from slow cooker and shred, then spoon onto buns; top with slaw.