BBQ Baby Shower Pulled Chicken (Printable)

Tender shredded chicken coated in rich barbecue sauce served on soft slider buns.

# What You Need:

→ Chicken

01 - 1.5 pounds boneless, skinless chicken breasts or thighs
02 - 1 cup low-sodium chicken broth

→ BBQ Sauce

03 - 1 cup barbecue sauce
04 - 2 tablespoons apple cider vinegar
05 - 1 tablespoon brown sugar
06 - 1 teaspoon smoked paprika
07 - 0.5 teaspoon garlic powder
08 - 0.5 teaspoon onion powder
09 - Salt and black pepper to taste

→ Slider Assembly

10 - 12 slider buns
11 - 1 cup coleslaw mix, optional
12 - 2 tablespoons mayonnaise, optional
13 - 1 tablespoon apple cider vinegar, optional
14 - 12 pickle slices, optional

# Directions:

01 - Place chicken breasts or thighs in a large saucepan or Dutch oven. Add chicken broth and a pinch of salt. Bring to a gentle simmer over medium heat, cover, and cook for 20 to 25 minutes until chicken is cooked through and tender.
02 - Remove cooked chicken from the pot and shred using two forks. Discard excess liquid from the pot.
03 - In a clean saucepan or the same pot, combine barbecue sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir and heat over medium-low heat until warmed through.
04 - Add shredded chicken to the sauce. Mix well and simmer for 10 minutes, stirring occasionally, until chicken is hot and fully coated.
05 - In a small bowl, toss coleslaw mix with mayonnaise and apple cider vinegar. Season with salt and pepper.
06 - Spoon pulled chicken onto the bottom half of each slider bun. Top with a spoonful of slaw and a pickle slice if desired. Place the top bun on each slider.
07 - Serve sliders immediately while warm.

# Expert Tips:

01 -
  • The chicken comes together in under an hour, leaving you time to actually enjoy your guests instead of being stuck in the kitchen.
  • Everyone eats them with their hands and smiles—there's something magical about food that feels both elegant and casual at the same time.
02 -
  • Don't skip the resting period after poaching—letting the chicken sit for just a minute makes shredding infinitely easier and less frustrating.
  • The sauce can be made ahead and reheated, which means you can prep the entire filling the morning of your event and just warm it through before serving.
03 -
  • Toast your slider buns lightly in a dry skillet right before assembling—this prevents them from getting soggy while adding a subtle warmth and slight crunch.
  • Keep the sauce warm in a slow cooker on low if you're serving these at a party; guests can assemble their own sliders and customize with toppings, which always feels interactive and special.
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