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Beer BBQ Chicken Sliders

These sliders are SO GOOD and one of my favorite things to make when we have people over for game day or a summer barbecue!  They take a little bit of prep work, but everything is so easy to make and easily adjusted to suit your tastes!  Enjoy!  


For these sliders, you'll need:

  • Cooked shredded chicken in BBQ Sauce

  • Coleslaw

  • Shredded Cheddar Cheese

  • Crispy Fried Onions

  • Slider Buns

For the chicken, I love using Half Baked Harvest's "Instant Pot BBQ Beer Pulled Chicken" recipe.  Her recipe calls for 2lbs of chicken; I usually just use one pack of chicken breasts, which most of the time ends up a little over one pound.  I still don't cut down the recipe though, because it leaves for plenty of extra BBQ sauce to pour on your sliders!  

What I like to do is dump the ingredients for the sauce straight into the Instant Pot first so I can mix them around, and then add the chicken breasts and cook them for 8 minutes on the high pressure/manual setting.  Then release the steam and shred the chicken.  If you want to thicken the sauce a bit, you can switch the Instant Pot to sauté for five minutes, but I usually don't do this.  


  • 1/2 cup of your favorite beer (or chicken stock)

  • 1.5 cups of your favorite BBQ sauce 

  • 2 tsp of smoked paprika

  • 2 tsp of chipotle chili powder

  • 1 tsp of garlic powder

  • salt & black pepper

  • 1/2 tsp of cinnamon (I usually nix this)

For the coleslaw, I honestly go by taste every time I make it, so these portions are a rough estimate; I usually taste and adjust before I add the slaw.  However, my two biggest pieces of advice with this: don't add the dressing to the slaw until right before you're ready to make the sliders (coleslaw can get drenched and runny really quick, and even with a little dressing, will wilt quickly), and even if you're not a fan of coleslaw, please give this a try before you nix it!!  I used to HATE coleslaw, but then tried it on a BBQ burger one time, and the flavors of the slaw dressing and BBQ sauce mesh so well together, and the crunch from fresh slaw is great with these sliders!  


  • 1 cup of mayo

  • 2 Tbs of white wine vinegar (or apple cider vinegar)

  • 1-2 Tbs of white sugar

  • 1-2 Tbs of dijon mustard

  • salt & pepper

After I make the dressing, I'll slowly start tossing and mixing in slaw mix until the slaw is coated with dressing but not drenched in it; usually about 3/4 of a bag. 

For the buns, I love using King's Hawaiian slider buns, but I've also gotten mini pretzel buns and those tasted great with these, too!

For the crispy fried onions, I usually like French's, but any brand (or homemade) will work too. 

For the cheese, any shredded cheddar cheese!  We like to use either shredded goat cheese or organic cheddar.  


-The order I've found most convenient to build these sliders is: low bun, add the BBQ chicken, then the shredded cheese on top (so it can melt onto the chicken), then the fried onion straws, and the coleslaw on top (the dressing on the slaw will help the onions stick onto the sandwich), then any extra BBQ sauce if desired, and finish with the top bun!

-Because these sliders can be very tall, it helps me to carve out a little bit of the bread inside the top bun, so there's almost a hole for the fillings of the sandwich to fit into.  I then like to stick sandwich picks through them when I serve them so the sliders don't fall apart.  

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