Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5ml) smoked paprika
  • 1/2 tsp (2.5ml) garlic powder
  • 1/4 tsp (1.25ml) onion powder
  • Salt and freshly ground black pepper, to taste
  • 1 cup (240ml) your favorite barbecue sauce
  • 1/4 cup (60ml) chicken broth
  • 4 cups (approx. 280g) shredded cabbage
  • 1 cup (approx. 70g) shredded carrots
  • 1/4 cup (30g) mayonnaise
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (15ml) granulated sugar
  • 1/2 tsp (2.5ml) Dijon mustard
  • 1/4 tsp (1.25ml) celery seed
  • Salt and freshly ground black pepper, to taste
  • 6 slider buns
  • Optional: Butter, for toasting buns

Instructions:

  1. Whisk together mayonnaise, vinegar, sugar, Dijon, celery seed, salt, and pepper in a bowl. Add cabbage and carrots; toss to combine. Refrigerate until ready to use.
  2. Combine the paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Sprinkle evenly over the chicken thighs.
  3. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs for 2-3 minutes per side, until lightly browned.
  4. Pour the barbecue sauce and chicken broth over the chicken. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is easily shredded with a fork.
  5. Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet with the barbecue sauce. Toss to coat. Let simmer for 5 minutes, allowing sauce to thicken and chicken to absorb more flavor.
  6. Lightly butter the slider buns and toast them in a dry skillet or under the broiler until golden brown.
  7. Spoon the barbecue chicken onto the bottom halves of the slider buns. Top with a generous scoop of coleslaw. Place the top halves of the buns on the sliders. Serve immediately.