Large Party Recipe

Sear and sweat aromatics

In a very large (or two large) heavy-bottomed pots or electric roasters, heat the vegetable oil over medium-high heat. Add the sliced onions and cook, stirring occasionally, until softened and translucent, about 8–10 minutes. Add the minced garlic and cook 1 minute more until fragrant.

Brown chicken

Season the chicken thighs with 1 tablespoon of the salt and 1 tablespoon of the black pepper. Working in batches if necessary, add chicken to the pot and brown briefly on both sides, about 3 minutes per side — you want some color, not fully cooked. Transfer browned chicken to a clean pan or leave in pot if space permits.

Add liquids and seasonings

To the pot with onions and garlic, stir in the chicken broth, apple cider vinegar, ketchup, yellow mustard, brown sugar, Worcestershire sauce, smoked paprika, chili powder, and cumin. Stir to combine, scraping any browned bits from the bottom. Return all chicken to the pot, nestling the pieces into the sauce.

Simmer gently

Bring the mixture to a low simmer, then reduce heat so the liquid barely bubbles. Cover and simmer for 45–60 minutes, or until the thighs are very tender and shred easily. If using an electric roaster or slow cooker, cook on low for 3–4 hours.

Shred and finish sauce

Remove the chicken to a large tray or bowl. Using two forks or meat claws, shred into bite-sized pieces. Skim any excess fat from the cooking liquid, then ladle about 3–4 cups of the sauce into a large bowl and whisk. Return shredded chicken to the pot with the sauce; stir to combine. Taste and adjust seasoning with remaining salt and pepper, and more brown sugar or vinegar if you want sweeter or tangier. Simmer uncovered 10–15 minutes so chicken absorbs sauce and thickens slightly.

Hold warm for service

Keep the finished pulled chicken warm in an electric roaster on the low setting or in a slow cooker set to warm until service. Stir occasionally to prevent sticking and ensure even heat.

Prepare buns

Preheat oven to 350°F (175°C). Arrange slider buns cut-side up on sheet pans. Brush cut sides lightly with melted butter. Warm in the oven for 6–8 minutes until just toasted. Keep wrapped in a clean towel to retain warmth until service.

Assemble sliders for service

Set up an assembly station with warmed buns, pulled barbecue chicken, coleslaw, pickle slices, and cilantro. To build a slider: place 1–2 heaping tablespoons (about 2–3 oz) of pulled chicken on the bottom half of a bun, top with 1 tablespoon of coleslaw and a pickle slice. Add cilantro if desired; cap with top bun. For a heartier slider, use 3–4 tablespoons of chicken.

Service tips

If serving buffet-style, keep chicken warm in chafing dishes or electric roasters. Offer tongs/spoons for chicken, small spoons for coleslaw, and toothpicks for assembled sliders. Replenish buns and toppings frequently so guests have warm sliders.

Prepare potato salad and baked beans ahead of time and keep chilled until service. Reheat baked beans gently before serving. Cook corn on the cob in large pots of salted boiling water 8–10 minutes, drain, halve, and keep warm wrapped in foil or in warming trays. Place sides in large bowls or hotel pans for guests to serve themselves.