Tangy Eastern Carolina Pulled Chicken Sliders with Vinegar Slaw

These pulled chicken sliders bring the bold, tangy flavors of Eastern Carolina barbecue right to your kitchen. The sauce is a fiery blend of white wine vinegar, brown sugar and a touch of hot sauce, creating a perfect balance of heat and sweetness. Tossed with tender shredded chicken and piled onto soft toasted brioche buns, each bite is a delicious mess of juicy meat and crunchy slaw.

The accompanying cabbage slaw adds a refreshing crunch and a hint of tang, making it an essential component. Whether you’re hosting a party or just craving some comfort food, these sliders are sure to satisfy. Serve them with extra slaw on the side for a complete meal that’s both hearty and bright.

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Ingredients

2 unit Chicken BreastsView ingredient guideLike ingredientDislike ingredient

unit Brown SugarView ingredient guideLike ingredientDislike ingredient

unit BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hot SauceView ingredient guideLike ingredientDislike ingredient

3 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

6 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

3 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. In a large pot, combine brown sugar, veggie stock concentrate, 2½ tablespoons white wine vinegar, ⅔ cup water and 1 teaspoon BBQ seasoning. Bring to a simmer. Add chicken breasts, cover and simmer for 15 minutes, turning once.
2. Meanwhile, thinly slice scallions. Halve brioche buns horizontally.
3. In a medium bowl, combine coleslaw mix, 2 tablespoons mayonnaise, ½ teaspoon sugar and ½ teaspoon white wine vinegar. Season with salt and pepper. For extra tang, add more vinegar to taste.
4. Place brioche buns cut-side up on a baking sheet. Toast in oven for 3-4 minutes until golden brown.
5. When chicken is cooked through (springy to the touch), remove from liquid and let cool slightly. Continue simmering liquid until reduced by half, then remove from heat. Shred chicken with two forks, return to pot and toss to coat in sauce. Stir in hot sauce to taste.
6. Assemble sliders: spread remaining mayonnaise on toasted buns if desired. Top with shredded chicken, cabbage slaw and mixed greens. Serve with extra slaw on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra juiciness. Adjust cooking time as needed until tender.

What can I substitute for brioche buns?

Any soft slider bun or even regular hamburger buns will work. For a gluten-free option, use your favorite gluten-free rolls.

How can I make this recipe spicier?

Add more hot sauce to the shredded chicken or include a pinch of cayenne pepper in the simmering liquid.