Combo #1 Recipe

Prep chicken

Trim excess fat from the chicken thighs and pat them dry with paper towels.

Sear (optional)

Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Working in batches if necessary, brown the thighs 2 minutes per side until lightly golden. This step adds flavor but is optional if using a slow cooker.

Slow-cook or braise

In a 6–8 quart slow cooker or a large Dutch oven combine the browned (or raw) chicken thighs, 1 large chopped onion, 4 crushed garlic cloves, 2 cups chicken broth, 2 tablespoons brown sugar, 2 tablespoons apple cider vinegar, 2 teaspoons paprika, 2 teaspoons salt and 1 teaspoon black pepper. If using a slow cooker, cook on low for 5–6 hours or on high for 2.5–3 hours until chicken is very tender. If using a Dutch oven, cover and braise in a 325°F (160°C) oven for about 1.5–2 hours until tender.

Shred and sauce

Remove the chicken to a large bowl and shred with two forks or a paddle. Skim excess fat from the cooking liquid. Stir 2 cups smoky barbecue sauce into the shredded chicken and add 1/2 to 1 cup of reserved cooking liquid to reach desired sauciness. Taste and adjust seasoning (add a pinch more salt or a tablespoon brown sugar if needed).

Hold warm

Keep the sauced pulled chicken in the slow cooker on warm or transfer to a covered pan and hold at 140°F (60°C) until ready to serve.

Prepare vegetables

Remove core from cabbage and finely shred (a mandoline or food processor works well). Peel and grate 3 medium carrots and thinly slice 1 small red onion. Place vegetables in a very large bowl.

Make dressing

In a separate bowl whisk together 1 cup mayonnaise, 3 tablespoons apple cider vinegar, 1 tablespoon sugar, 1 teaspoon Dijon mustard, 1 teaspoon salt and 1/2 teaspoon black pepper until smooth and slightly glossy.

Toss and chill

Pour the dressing over the shredded cabbage mixture and toss thoroughly to coat. Taste and adjust salt or vinegar as desired. Cover and refrigerate at least 30 minutes (preferably 1 hour) to let flavors meld. Hold chilled until assembling sliders.

Prepare buns

Split slider buns horizontally. Place the bottom halves on a baking sheet.

Butter and toast

Brush melted unsalted butter over the cut sides of all buns. If using sesame seeds, sprinkle lightly over the tops. Toast under a broiler or in a 375°F (190°C) oven for 5–7 minutes until edges are golden and butter is absorbed. This creates a sturdy, flavorful bun for the saucy chicken.

Set up an assembly station with warm pulled BBQ chicken, chilled coleslaw, toasted buttered slider buns, dill pickle slices and chopped cilantro or parsley.

To assemble each slider: place a heaping tablespoon (about 1.5–2 oz) of pulled BBQ chicken on the bottom half of a bun, top with a small spoonful of coleslaw (about 1 tablespoon), add 1–2 pickle slices and a sprinkle of chopped herbs. Cap with the top bun.

For a party platter: arrange 18–20 sliders on a serving tray. Keep warm chicken covered and refrigerated coleslaw on the side for guests who prefer less slaw. Provide extra barbecue sauce and napkins.

Leftovers: Refrigerate pulled chicken and coleslaw separately in airtight containers for up to 3–4 days. Reheat chicken gently in a skillet over low heat with a splash of water or broth.