BBQ Chicken Sliders with Dill Pickle Slaw: Creamy, dreamy, chocolatey bliss

The Best Kind of Messy

These sliders are the messy, happy kind of food. You eat them with your hands. The sauce gets on your chin. I love that. It means everyone is having a good time. It reminds me of summer picnics when my kids were small.

We would eat outside on a big blanket. The kids would always have sauce all over their faces. I still laugh at that. Food that brings people together is the best food. What is your favorite messy food to eat? Is it a juicy burger or something else?

A Little Story About the Chicken

Let me tell you about this chicken. The slow cooker does all the work for you. You just put the chicken in with the sauce. Then you can walk away for hours. It fills the house with a wonderful smell.

My grandson calls it the magic pot. He loves to watch me shred the chicken. It just falls apart with two forks. Fun fact: Cooking chicken low and slow like this makes it so tender. It matters because a good meal should not be stressful. This one is easy on you.

The Secret is in the Sauce

That buttery sauce you pour on top is magic. It soaks into the soft Hawaiian rolls. The rolls get a little sweet and a little spicy. Doesn’t that smell amazing when it bakes? It makes the whole top shiny and golden.

I like to add a tiny bit of yellow mustard to the sauce. It gives it a nice little tang. This step matters because it turns simple shredded chicken into a special meal. It feels like a treat. Do you have a secret ingredient you like to add to your recipes?

The Slaw That Cuts Through the Richness

Now, do not skip the slaw. It is not your usual coleslaw. This one has pickle juice right in the dressing. It is tangy and crunchy. It is the perfect partner for the sweet, rich chicken.

The cool slaw next to the warm sandwich is just right. It makes your mouth happy. I always make a big bowl of it. It keeps everything from feeling too heavy. Which do you like better, creamy slaw or a vinegary slaw?

Why This Meal is More Than Food

This is a great meal for a busy weeknight. But it is also perfect for feeding a crowd. You can make the whole pan ahead of time. Then just pop it in the oven when guests arrive.

No fussing in the kitchen when everyone is there. You can just enjoy your company. That is the real goal, isn’t it? Bringing people together over a tasty, simple meal. That is what good cooking is all about.

Ingredients:

Ingredient	Amount	Notes
boneless skinless chicken breasts	2 pounds	For the chicken sandwiches
Stubb’s Sticky Sweet Bar-B-Q Sauce	1 cup
sweet Hawaiian rolls	1 (12-count) package
butter, melted	6 tablespoons
Stubb’s Bar-B-Q Spice Rub	1 teaspoon
Worcestershire sauce	1 tablespoon
brown sugar	1 tablespoon	firmly packed
yellow mustard	1 tablespoon
angel hair slaw	1 (10-ounce) package	For the slaw
chopped dill pickles or dill pickle relish	1/2 cup
mayo	1/2 cup
pickle juice	2 tablespoons
sugar	1 teaspoon
salt	1/2 teaspoon
garlic powder	1/2 teaspoon

My Favorite BBQ Chicken Sliders with Dill Pickle Slaw

Hello, my dear! Come sit with me in the kitchen. I want to share my favorite slider recipe. It reminds me of summer picnics with my grandkids. The smell fills the whole house with joy. Doesn’t that sound wonderful?

We start with the chicken. It cooks slow and easy in your crockpot. The secret is Stubb’s bar-b-q sauce. It makes the chicken so tender. It just falls apart with a gentle tug. I still laugh at how my grandson sneaks a taste every time.

Step 1: Pour a little sauce in your slow cooker. Lay the chicken on top. Cover it with the rest of that yummy sauce. Let it cook on low for four hours. Your kitchen will smell amazing. (A hard-learned tip: Don’t peek too often! You let the precious heat out.)

Step 2: When the chicken is done, take it out to cool. Then use two forks to shred it all up. Put the meat back in the saucy cooker. Now, slice your sweet Hawaiian rolls in half, like a little bread basket. Place the bottom half in your baking dish. Pile all that saucy chicken right on top.

Step 3: Mix the melted butter with the spice rub and other goodies. This is the magic glaze. Pour it all over the top of the rolls. It will make them golden and delicious. Bake until they are a beautiful brown. Sweet or savory rolls? Share below!

Step 4: While that bakes, let’s make the slaw. It’s so simple. Just mix the angel hair slaw and chopped pickles in a big bowl. Whisk the dressing ingredients together. Pour it over the slaw and give it a good stir. The pickle juice makes it so bright and tasty.

Cook Time: 4–5 hours
Total Time: 4 hours 30 minutes
Yield: 12 sliders
Category: Dinner, Party Food

Let’s Get Creative with Your Sliders!

This recipe is like a good friend. It’s always happy to see you change things up. You can make it new every time. Here are a few fun twists I’ve tried over the years.

Pulled Pork Swap: Use pork shoulder instead of chicken. It cooks all day and gets so tender.

Spicy Kick: Add a chopped jalapeño to the slaw. It gives it a little happy zing.

Apple Crunch: Mix thin apple slices into your slaw. It adds a sweet, crisp surprise.

Which one would you try first? Comment below!

The Perfect Plate for Your Sliders

Now, what to serve with your lovely sliders? A good meal is like a family. Everything should get along. I love these simple ideas for a complete, happy dinner.

For sides, nothing beats crispy potato wedges. Or some simple corn on the cob. The slaw is already there, cool and crunchy. It’s the perfect partner for the warm, saucy sliders.

For a drink, a frosty glass of lemonade is just right. For the grown-ups, a cold lager beer is lovely. It cuts through the rich barbecue flavor so nicely. Which would you choose tonight?

Keeping Your Sliders Tasty for Later

These sliders are perfect for making ahead. Let the whole pan cool completely after baking. Then wrap it tightly in foil. It will keep in the fridge for three days. You can also freeze the whole pan for up to three months.

To reheat, just warm the foil packet in a 300°F oven. I once tried to microwave a cold slider. The bun got soggy and sad. The oven brings back that crispy, buttery top.

Store the slaw in a separate container in the fridge. This keeps it nice and crunchy. Batch cooking like this saves so much time on a busy weeknight. It means a good meal is always close by. Have you ever tried storing it this way? Share below!

Simple Fixes for Slider Success

Is your chicken dry? Make sure you cook it on low, not high. The low heat keeps the chicken tender and juicy. I remember when I rushed it once. The chicken was tough. Good food takes its time.

Are the rolls getting too dark? Just lay a piece of foil loosely over the top. This stops the buns from burning. Your sandwiches will be a perfect golden brown.

Is your slaw a little watery? Let the slaw mix drain in a colander first. Pat it dry with a paper towel. This small step makes a big difference. It keeps your slaw creamy, not soupy. Understanding these little fixes builds your cooking confidence. It also makes the flavors just right. Which of these problems have you run into before?

Your Slider Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free rolls and check your BBQ sauce labels.

Q: How far ahead can I assemble it? A: You can put it all together a day before. Keep it covered in the fridge until baking.

Q: What if I don’t have Hawaiian rolls? A: Any soft dinner rolls will work just fine. The sweet rolls are just our favorite.

Q: Can I make a smaller portion? A: Of course! Just cut the recipe in half. Use a smaller baking dish.

Q: Any extra tips? A: Let the chicken rest before you shred it. This helps it stay moist. Fun fact: letting meat rest lets the juices settle back in. Which tip will you try first?

My Kitchen Table is Your Kitchen Table

I hope you love making these sliders as much as I do. They always remind me of summer picnics with my grandkids. Cooking is about sharing stories and good food.

I would be so thrilled to see your creation. It makes my day to see your family enjoying a meal. Have you tried this recipe? Tag us on Pinterest!

Happy cooking! —Anna Whitmore.