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These BBQ chicken sliders are a flavorful, satisfying, and easy to make option for feeding a crowd. Our version uses boneless, skinless chicken thighs seasoned with BBQ spice rub and quickly cooked in an electric pressure cooker (Instant Pot). The result is tender, pull-apart chicken with no long marinating or smoking required.
Notes From the MGC Kitchen
Back when we were perfecting our recipe for pulled pork, it occurred to us that we could make pulled chicken with boneless thighs in far less time and in smaller quantities, yet get very similar flavor and texture.
Key Ingredients
- BONELESS, SKINLESS CHICKEN THIGHS: Chicken thighs are naturally juicy and flavorful, and when cooked in the pressure cooker, the meat is ultra tender and easy to pull/shred.
- BBQ SPICE RUB: We recommend making up a batch of our homemade BBQ spice rub for seasoning the chicken. It’s very easy to make and keeps for about 6 months in the pantry. As an alternative, you can use a store-bought grilling rub.
- BOURBON BBQ SAUCE: Our bourbon BBQ sauce recipe works well with this pulled chicken. It takes about a half hour to prepare (about the same amount of time it takes to cook the chicken), but it’s perfectly fine to use your favorite brand of bottled barbecue sauce.
Prep Overview
How to Make Pulled BBQ Chicken Sliders
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
PREP THE CHICKEN THIGHS: Season the chicken thighs with BBQ spice rub, gently massaging it in with the back of a spoon.
SAUTÉ THE AROMATICS: Turn your pressure cooker (or Instant Pot) to the sauté setting, add a bit of oil, and sauté the onions and garlic. Add chicken broth, ketchup, vinegar, and brown sugar, and stir to dissolve the sugar. Turn off the sauté function and add the chicken.
COOK AND PULL THE CHICKEN: Secure the lid, set the valve to seal, and cook on high pressure for 9 minutes. Once done, let the pressure release naturally. Transfer the chicken to a cutting board, let it cool, then use two forks to shred it.
FINISH THE SLIDERS: Move the shredded chicken to a bowl and stir in your BBQ sauce. Toast the slider rolls, pile on the pulled chicken and a spoonful of coleslaw. Secure with picks and they’re ready to serve.
More Ways To Serve Pulled BBQ Chicken
Sandwiches and sliders aren’t the only way to serve pulled chicken. Here are a few ideas for the creative cook:
- Make soft tacos with diced avocado, slaw, and a drizzle of Mexican crema.
- Use it as a homemade pizza (or flatbread) topping. Add some diced red onion, bacon bits, and a combination of shredded cheddar and mozzarella cheese.
- Top a baked potato with pulled chicken, bacon bits, and shredded Gouda cheese.
- Make a pulled chicken grilled cheese sandwich with caramelized onions and thick-sliced Muenster.
Pulled BBQ Chicken Sliders
Ingredients
- 1-1/2 lbs boneless, skinless chicken thighs, (about 8 pieces)
- BBQ Spice Rub
- 2 tablespoons vegetable oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2/3 cup low-sodium chicken broth
- 1/4 cup ketchup
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 3/4 cup bourbon bbq sauce, (or store bought)
- 8 slider rolls
- 2 cups homemade coleslaw, (or store bought)
Instructions
- Season the chicken thighs on all sides with our BBQ spice rub (or a store-bought rub) and massage it in with the back of a spoon.
- Turn the pressure cooker on to the sauté function, add the oil and heat for 1 minute, then add the onion and sauté until soft and translucent, 2 to 4 minutes, then add the garlic and cook just until fragrant, 1 minute longer.
- Add the chicken broth, ketchup, apple cider vinegar and brown sugar. Heat until bubbly, stir to dissolve the sugar, then shut off the sauté function on the cooker and add the chicken thighs, nestling them into the liquid. It isn't necessary that they be totally submerged.
- Secure the lid on the cooker and set the pressure valve to the sealed position. Program the cooker for 9 minutes on high pressure. Once the cooking is complete, allow the pressure to release naturally.
- Transfer the chicken to a cutting board with a slotted spoon and let it cool until you can handle it easily, 5 to 10 minutes. Using two forks, pull the thighs into shreds and transfer to a mixing bowl. Add the bourbon bbq sauce (or your favorite bottled brand) and combine well.
- To assemble the sandwiches, lightly toast the slider rolls and top each with a portion of pulled chicken and coleslaw. Secure with picks if desired.
Notes
How To Make Pulled Chicken In The Oven:
- Preheat the oven to 300°F and find an oven-proof pan large enough to hold the chicken thighs in a single layer. (A braiser with tight-fitting lid is ideal.)
- Follow the recipe instruction for seasoning the chicken and sautéing the onion and garlic. Add the chicken broth, ketchup, apple cider vinegar and brown sugar. Heat until the sugar dissolves, then add the chicken and turn the pieces to coat.
- Cover the pan tightly and bake for 1-1/2 to 2 hours or until the chicken is fork-tender and shreds easily.
- Pull the chicken as directed in the recipe, combine with BBQ sauce and assemble the sliders.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
