BBQ Pulled Chicken Sliders + Tangy Slaw (Starter Trio Style)

These saucy pulled chicken sliders are built for summer hangs: smoky, sweet, tangy, and gone in about 30 seconds once they hit the table. We layer flavor using the Brunk Starter Trio Bundle so every bite gets that Brunk backbone.

What you’ll make

Juicy, shreddable chicken tossed in a quick BBQ sauce, piled on toasted brioche and finished with a bright, crunchy slaw.

Ingredients

• For the pulled chicken
  • 2 lb boneless skinless chicken thighs (or breasts)
  • 1 tbsp olive oil
  • 2 tsp Brunk Original All Purpose Seasoning (from the Starter Trio)
  • 1 tsp Brunk Garlic King (from the Starter Trio)
  • 1 tsp Brunk Black Blend BBQ Rub (from the Starter Trio)
  • 3/4 cup BBQ sauce (your favorite)
  • 2 tbsp apple cider vinegar
  • 2 tbsp brown sugar or honey
  • 1/3 cup chicken broth (or water)
• For the tangy slaw
  • 3 cups shredded coleslaw mix
  • 2 tbsp mayo (optional but nice)
  • 2 tbsp apple cider vinegar
  • 1 tbsp pickle juice (optional, but very “BBQ shack”)
  • 1–2 tsp Brunk Garlic King
  • 1 tsp sugar
  • Pinch of salt (to taste)
• To serve
  • 12 slider buns (brioche is the move)
  • Butter for toasting
  • Pickles (mandatory energy)

Instructions

1. Season the chicken. Pat chicken dry, toss with olive oil, then hit it with Brunk Original + Garlic King + Black Blend.
2. Sear for flavor. Heat a large skillet or Dutch oven over medium-high heat. Sear chicken 2–3 minutes per side until browned (it won’t be cooked through yet). Remove to a plate.
3. Build the quick sauce. In the same pan, lower heat to medium. Stir in BBQ sauce, vinegar, brown sugar, and broth. Scrape up all the good browned bits.
4. Simmer until shreddable. Add chicken back in, cover, and simmer 15–20 minutes (thighs) or until tender. Flip once halfway.
5. Shred + sauce it up. Pull chicken out, shred with two forks, then stir back into the sauce. Simmer uncovered 2–5 minutes to thicken to your liking.
6. Make the slaw. Toss slaw mix with mayo (if using), vinegar, pickle juice, Garlic King, and sugar. Taste and adjust (more vinegar for bite, more sugar for balance).
7. Toast the buns. Butter cut sides and toast on a skillet until golden.
8. Build sliders. Pile on pulled chicken, top with slaw, add pickles, and serve immediately.

Brunk tips

• Make it a party tray: Keep chicken warm in a slow cooker on LOW; slaw stays crisp if you keep it separate until serving.
• Spice dial: Want more bite? Add an extra 1/2 tsp Black Blend to the sauce at the end.
• Shortcut: Rotisserie chicken works — just warm it in the sauce 8–10 minutes.