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Pulled BBQ Chicken Sliders

  • Prep Time: 25 minutes
  • Cook Time: 3 - 5 hours
  • Servings: 8
  • Course: Main Dish

Sink your teeth into these Carolina-style Pulled BBQ Chicken Sliders with creamy coleslaw on a delicious sweet roll bun.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Make a Reynolds Wrap®Heavy Duty Foil packet for delicious tasting food and easy cleanup. Line a slow cooker with a Reynolds®Slow Cooker Liner for easy cleanup.


  • 4 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt and pepper
  • 1/2 cup water
  • 1 1/2 cups vinegar-based Carolina-style BBQ sauce
  • 6 cups or 1 14-ounce bag of coleslaw mix
  • 1/4 cup mayonnaise
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • 16 mini sweet rolls
  • Reynolds® Slow Cooker Liner
  • Reynolds Wrap® Heavy Duty Foil


Step 1

Preheat the grill to high heat.

Step 2

Line a hot grill with Reynolds Wrap® Heavy Duty Foil.

Step 3

Coat the chicken breasts with the oil and season on all sides with salt and pepper.

Step 4

Place the chicken breasts directly on the hot grill lined with foil and cook for 3 to 4 minutes on each side or until grill marks have formed.

Step 5

Transfer the chicken in a slow cooker lined with a Reynolds® Slow Cooker Liner and pour in water and BBQ sauce and cook on high heat for 3 hours or low heat for 5 hours.

Step 6

Pull the chicken apart using two forks until it is shredded and keep warm.

Step 7

Mix together the coleslaw mix, mayonnaise, vinegar, sugar and salt and pepper until combined.

Step 8

Serve the pulled chicken on sweet rolls and top off with some creamy coleslaw.

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