# What You Need:
→ BBQ Chicken
01 - 1.5 pounds boneless, skinless chicken breasts
02 - 1 cup BBQ sauce
03 - 0.5 cup chicken broth
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - 0.5 teaspoon garlic powder
07 - 0.5 teaspoon onion powder
08 - Salt and black pepper to taste
→ Coleslaw
09 - 3 cups shredded green cabbage
10 - 1 cup shredded red cabbage
11 - 1 medium carrot, grated
12 - 0.25 cup mayonnaise
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon honey
16 - Salt and black pepper to taste
→ Assembly
17 - 8 slider buns
18 - 2 tablespoons unsalted butter, melted
# Directions:
01 - Season chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium heat. Add chicken and sear 2-3 minutes per side until lightly browned.
02 - Add chicken broth and BBQ sauce to the skillet. Bring to a simmer, cover, and cook for 15-18 minutes until chicken is cooked through and tender.
03 - Remove chicken from skillet and shred using two forks. Return shredded chicken to the skillet, toss with sauce, and simmer uncovered for 3-5 minutes until sauce thickens.
04 - In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth and well combined.
05 - Add shredded green cabbage, red cabbage, and grated carrot to the dressing. Toss thoroughly until all vegetables are evenly coated. Set aside.
06 - Brush slider buns with melted butter. Toast in a skillet over medium heat or under a preheated broiler until golden brown, about 2-3 minutes.
07 - Place a generous portion of BBQ chicken on each bottom bun. Top with a heap of coleslaw. Cover with the top bun and serve immediately.
