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freshly made pulled chicken sliders with Nashville-style vinegar slaw

Smoky Pulled Chicken Sliders (with Nashville-Style Vinegar Slaw)

Molly LaFontaine
My smoky pulled chicken sliders with a Nashville-style vinegar slaw are some of my favorite sandwiches! They're smoky from smoked paprika and savory from pan-seared chicken, plus light and fresh from the slaw! These sliders are my take on my favorite sandwich served at Edley's Bar-B-Que here in Nashville. My husband and I love that sandwich so much, I had to create my own version at home!
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Prep Time 20 minutes
Cook Time 14 minutes
Slaw Chilling 2 hours
Total Time 2 hours 29 minutes
Course Main Course
Cuisine American
Servings 3 sliders

Ingredients
  

Nashville-Style Vinegar Slaw

  • 1/4 of a medium green cabbage, with core and outer leaves removed, sliced into thin strips (about 3 1/2 cups)
  • 1/4 of a green bell pepper, finely diced (about 1/4 cup)
  • 1/4 of a large red onion, sliced into thin strips (about 1 cup)
  • 2 Tbsp apple cider vinegar
  • 1/2 Tbsp avocado oil (or olive oil)
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp whole celery seed

Smoky Chicken

  • 1 tsp avocado oil (or any high heat oil like coconut oil)
  • 1 large boneless skinless chicken breast (or 2 small)
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic powder (salt-free)
  • 1/2 tsp onion powder (salt-free)
  • 1/4 tsp smoked paprika

Sliders

  • optional: 1 tsp butter (for toasting)
  • 2-3 slider buns (regular or sourdough)(my recipe is below in notes)
  • white bbq sauce (my recipe is below in notes)
  • red bbq sauce (my recipe is below in notes)

Instructions
 

Make the Slaw

  • If you haven’t yet prep the veggies: slice cabbage in fourths, keep 1/4 out then store the others away. Take out the core and slice cabbage very thinly into shreds. Rinse with water and pat dry. Rinse bell pepper with water and pat dry. Remove seeds and membrane and finely dice into small chunks. Slice red onion into thin strips.
  • Add prepared cabbage, bell pepper, and onion to mixing bowl. Mix with your hands or tongs to evenly distribute. Set aside.
  • Add apple cider vinegar, avocado oil, sea salt, pepper, and celery seed to a small saucepan. Bring to a boil over medium-high heat.
  • As soon as it begins to boil, immediately remove from heat and pour over cabbage mixture in bowl. Stir with tongs to evenly mix.
  • Add a lid or Saran wrap to the top of the bowl and refrigerate for 2 hours (or until serving, it'll last up to 1 week in the fridge).

Make the Smoky Chicken

  • When slaw has chilled for about 1.5 hours, start the chicken by slicing it in half horizontally almost all the way through so the breast opens up into 1 large piece (AKA butterfly it). This helps with even cooking. Set aside.
  • Add sea salt, pepper, garlic powder, onion powder, and smoked paprika to a bowl. Mix to combine. Set aside.
  • Add avocado oil to skillet and heating over medium heat.
  • While pan is heating, season entire chicken breast (both sides) with half of the seasoning mix. Set other half of seasoning aside for now.
  • Once pan is hot, add chicken and sear on medium heat for 7 minutes until a dark golden brown crust forms. Do not move chicken while cooking.
  • Flip and cook another 7-8 minutes or until seared dark golden brown and fully cooked all the way through (do not move it again during this cook time).
  • Once chicken is cooked, remove from pan and let rest for 3-5 minutes. Then shred with forks or a hand mixer.
  • Once shredded, add other half of seasoning and stir to fully coat chicken.

Assemble the Sliders

  • Optional: Toast buns by warming butter in a skillet until melted. Slice buns in half then lay crumb side down into pan with melted butter. Toast on medium heat until golden brown. Remove from heat.
  • Add a handful of shredded chicken to each slider bun, a big spoonful of slaw, a drizzle of white bbq sauce, and a drizzle of red bbq sauce.
  • Add top bun and enjoy! You will have extra slaw. Store it in an airtight container for up to 1 week in the fridge and use for other uses!

Notes

 
Double this recipe as many times as desired but only double the slaw if you're making 3x or 4x. It makes enough for 6 sliders (2 batches).
Extra Slaw: You will have extra slaw; store it in an airtight container in the fridge for up to one week. I love using it on tacos, sandwiches, or as a quick side to almost any supper.
Please see blog post for storage information and all kinds of helpful tips plus serving ideas.
 
Did you make this recipe? – Please leave a comment below or share a photo on social media! If you share a photo be sure to tag me @plumbranchhome
 
A Note From Molly – This recipe was developed and tested by me, NEVER AI (artificial intelligence). My recipes here on Plum Branch Home are created with purpose and cherished in our own home. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
 
Here at Plum Branch Home we’re serving God by loving our families one simple, wholesome, made from scratch recipe at a time!
 
This recipe was inspired by a sandwich served at Edley's Bar-B-Que in Nashville, Tennessee but my recipe is not affiliated with or endorsed by the restaurant.
Keyword smoky pulled chicken sliders