BBQ Chicken Sliders with Avocado Coleslaw

Nov 29th

Ok, so Thanksgiving is done. Time for fruit smoothies and turkey soup until the pants fit again. Yeah right… the weekend after thanksgiving has turned into entertaining central with out of town friends IN town – and the peeps want some food.

Not necessarily the deal for us since we both live where we grew up and therefore don’t know that many people from out of town, but could very well be the deal for you. Let me introduce you to this quick meal! As good for lunch as for dinner, get your crock pot out for some hands off cooking (my second favorite cooking to pie making).

It was fun to have my house smell ridic all day as the chicken cooked away, and I even had the coleslaw prepared (add the avocado just before serving!). Slice your red onion, if using, and store in a bowl of ice water to take away some of the bite. This is as easy as it can get. Serve with (bought) sweet potato fries and a tossed salad and you can feel as relaxed as you’re acting when your friends walk in the door.

Equally good for a family dinner, though unless you’ve produced a vast progeny you’ll need to cut this recipe in half – very easy to do. Lastly – why chicken thighs instead of breasts? Half the price AND more tender than breast meat because of the little bit of fat in dark meat. Feel free to sub breasts if you choose. Also – purchased BBQ sauce? Heck yes – who wants to buy liquid smoke (yes, that’s an actual ingredient you can buy at any grocery store). If you’re up for the challenge make your own; if not I recommend Sweet Baby Ray’s.

BBQ Chicken Sliders with Avocado Coleslaw

Serves 8-10


4 1/2 lb. boneless, skinless chicken thighs

2 tbsp. spicy brown mustard

2-3 c. prepared BBQ sauce, divided

1 c. chicken broth


1 bag coleslaw mix

1 Granny Smith apple, cored and cut into matchsticks

Juice of 1 lime

2 garlic cloves, minced

3/4 tsp. kosher salt

1/2 tsp. black pepper

2 tbsp. honey

flesh of 2 ripe avocado, diced

To serve

2 bags potato dinner or slider rolls

1/2 red onion, thinly sliced into rounds, optional

1. Whisk mustard, 1 c. BBQ sauce and chicken broth in crock pot. Add chicken and cook on low, 8 hours, stirring occasionally.

2. Remove chicken and drain liquid. Shred chicken with two forks and return to crock pot. Add remaining BBQ sauce to taste and set crock pot on “keep warm”.

3. To make slaw, combine all ingredients in a large mixing bowl and mix until combined. Add more salt to taste. Slaw can be made hours ahead and stored in the fridge but add the avocado last to prevent discoloration. Check for salt again after adding the avocado. 

4. Divide shredded meat onto rolls and top meat with slaw and red onion, if desired.