Kitchen notes · a little help before you start
BBQ chicken sliders
BBQ chicken sliders brings together cooked chicken, bbq sauce, and deli coleslaw. Read the shredding step before you start serving. The quick notes will help you get the small jobs lined up before you start.
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Preparation & total time
- Quick dinners
- Dish type
- Sandwiches
A few quick notes
1. Have the shredding step set up
Read the shredding step before you start serving. Have a suitable bowl and utensils ready, then keep the cooking, shredding and sauce steps in their written order.
2. Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
3. Have the cooked chicken ready
This recipe lists chicken that is already cooked. Have that ready before putting the mixture together, and keep it as cooked chicken when checking the shopping list.
Get to know the ingredients
Cooked chicken
Look at how this ingredient comes into the method: Shred cooked chicken, combine with BBQ sauce and heat to 165°F in a saucepan with a splash of water.
BBQ sauce
Look at how this ingredient comes into the method: Shred cooked chicken, combine with BBQ sauce and heat to 165°F in a saucepan with a splash of water.
Deli coleslaw
Look at how this ingredient comes into the method: Wash and dry lettuce, slice tomatoes and prepare the bread, rolls or tortillas.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for BBQ chicken sliders
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Close and slice to serve. Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Set out the saucepan. Read the first preparation step before you get going: Wash and dry lettuce, slice tomatoes and prepare the bread, rolls or tortillas.
Which little step is worth remembering?
Read the shredding step before you start serving. Have a suitable bowl and utensils ready, then keep the cooking, shredding and sauce steps in their written order.
What happens at the end?
Keep this part of the method in view: Close and slice to serve.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Source information is not available for this record.
Preparation notes follow the recipe shown here.
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