BBQ Chicken Sweet Potato Sliders

Super easy loaded BBQ chicken sweet potato sliders that are healthy, packed with flavor, and made with simple ingredients. A healthy juicy shredded barbecue chicken recipe made 2 ways over tender roasted sweet potato “buns” and topped with a fresh crunchy carrot and cabbage slaw. Ideal for meal prep, family dinners, and Summer BBQs.

The perfect summer dinner

Quick and easy dinners are my thing! I simply cannot imagine being in the kitchen cooking dinner for more than 30 minutes after a long day. That’s one of the many reasons I love this BBQ chicken slider recipe! It’s 5-star restaurant quality, tastes incredible, and only takes 25 minutes to make. So don’t worry if you’re a busy mom, working professional, or athlete; this dinner recipe is for you!

With summer around the corner, this healthier barbeque shredded chicken is the ideal cookout, grilling, and dinner recipe. The slow roasted sweet potato “buns” in combination with the tender and juicy pulled BBQ chicken and the fresh crunch from the carrot slaw is outrageously tasty. I mean who doesn’t love a good sweet potato slider?!

Anyways, I cannot wait to hear what y’all think about these cute healthy sweet potato sliders. They were such a hit in my household that we keep making them at least once a week!

Is BBQ chicken healthy?

Yes, BBQ chicken is most certainly healthy! I mean, the term “healthy” is all relative, but I consider this barbecue chicken recipe to be healthier than most because it calls for minimal ingredients, is high in protein, low in sugar, and very nourishing and filling!

The sweet potatoes are an excellent source of fiber and vitamins, the chicken is a great lean protein, cabbage is packed with minerals, and the apple cider vinegar is great for your gut health. So if you are looking to keep on track with your fitness goals, this healthy shredded barbecue chicken sweet potato sliders recipe is for you!

Ingredients in BBQ chicken sweet potato sliders

These tender and fresh BBQ chicken mini sliders call for a handful of simple, good-for-you ingredients. This dinner recipe has three easy parts: cooking the sweet potato buns, shredding the healthy barbecue chicken, and making the fresh coleslaw. To make these BBQ chicken sliders you’ll need:

BBQ chicken sliders:

• Sweet potatoes: Pick out 3 thick and large sweet potatoes to make your mini gluten-free “hamburger” buns for this slider recipe. These sweet potatoes are tender and crisp!
• Chicken breasts or rotisserie chicken: For this easy shredded BBQ chicken recipe, you’ll be needed either uncooked chicken breasts (which we will prepare with the poaching method) or a whole cooked rotisserie chicken.
• BBQ sauce: You can use any type of barbeque sauce for this recipe! Yup, it’s that simple. My favorite is Stubb’s Spicy or Mild BBQ.
• Paprika: Just half a teaspoon of paprika really adds a layer of flavor to this barbeque shredded chicken.
• Cumin: only 1/4 teaspoons of cumin is needed here!
• Salt & black pepper
• Red chili flakes or cayenne pepper: this is an optional add-in if you are using a milder BBQ sauce and want to add an extra kick!

Fresh slaw:

• Fresh coleslaw mix (without dressing): You’ll be needing one bag of premade coleslaw mix without any dressing. Alternatively, you can substitute this for 1 cup of shredded carrots and 1 cup of shredded cabbage.
• Apple cider vinegar: Add a dash of apple cider vinegar for a tangy delicious flavor typical in coleslaw recipes. This is also great for gut health!
• Fresh lemon juice: You’ll need about half a lemon for extra tang and freshness to this slaw.
• Olive oil: Instead of mayo, you’ll be using olive oil to dress these veggies.
• Dijon mustard: a teaspoon of dijon mustard adds an incredible about of flavor to this mayo-less coleslaw.
• Garlic clove: a dash of fresh garlic flavor adds an incredible depth of flavor to this fresh carrot and cabbage slaw.
• Cilantro: the best flavor and perfect amount of freshness.
• Salt and pepper to taste

How to make barbeque chicken sweet potato sliders

This healthy summer barbeque chicken recipe is so easy to make! You’ll need one mixing bowl, a pot to poach the chicken, and two forks to shred the chicken. So don’t worry, clean-up is going to be super easy. We’ll start by preparing and roasting the sweet potato “buns,” followed by poaching and shredding the chicken and, finally, assembling the mini BBQ chicken burgers with fresh slaw on top!

First, preheat your oven to 425°F and line a baking sheet with parchment paper.

Then, wash, dry, and carefully cut your thick sweet potatoes into 1/2” thick rounds. You will want 10 or 12 rounds. Brush a little olive oil on both sides of each sweet potato round or spray with avocado oil. Then, evenly space them out on the baking sheet and roast for 15 minutes, flip each round, then roast for another 10 – 15 mins or until they are soft and beginning to crisp and brown.

Making your own shredded chicken: Meanwhile, pat your chicken breasts dry with a paper towel and then place them at the bottom of a large pot on the stovetop. Season generously with salt and pepper and then cover the chicken with 1 inch of water (about 2 – 3 cups). Bring to a boil and then reduce the heat and let simmer until the chicken reaches an internal temperature of 165 F or is no longer pink in the center. About 12 to 16 minutes. Remove chicken from water, let cool for 5 minutes, and use two forks to the shred chicken.

Using rotisserie chicken: Carefully carve the rotisserie chicken, remove the skin, and shred with two forks. I like to use both the breasts and thighs. Should amount to 3 cups of shredded chicken.

Meanwhile, in a large mixing bowl combine all the slaw ingredients together and mix well. Taste and adjust seasonings to your liking.

Drain the pot and place it back onto the stovetop. Heat to medium and add the BBQ sauce, paprika, and cumin. Stir and let warm for 2 minutes. Add in shredded chicken and stir until completely combined. Carefully taste and adjust seasoning to your liking.

Build your sliders by placing shredded shredded barbecue chicken on half on the sweet potato rounds. Add some fresh slaw to each and top with the second sweet potato round. Serve immediately and enjoy!

How to make shredded chicken on the stovetop

You do not need a crockpot or slow cooker to make super tender and juicy shredded chicken! My favorite way to make shredded chicken is actually on the stovetop by poaching it. This method is quick, easy, and yields super juicy chicken!

1. Pat chicken breasts dry with a paper towel.
2. Place them at the bottom of a large pot on the stovetop.
3. Season generously with salt and pepper.
4. Cover the chicken with 1 inch of water (about 2 – 3 cups).
5. Bring to a boil and then reduce the heat and let simmer until the chicken reaches an internal temperature of 165 F or is no longer pink in the center (about 12 to 16 minutes).
6. Remove chicken from water, let cool for 5 minutes, and use two forks to the shred chicken.

Can I make shredded chicken with a rotisserie chicken?

Yes! You can absolutely use rotisserie chicken for this recipe instead of poaching your own. This will not only save you time, but it is a lot easier! All you need to do is carve the chicken, remove the skin, and shred it with two forks. I give you step-by-step instructions below in the recipe card.

How to meal prep

I love meal prepping healthy pulled BBQ chicken sweet potato sliders. It makes for the best lunch and dinner! All you need to do is follow the recipe and then store the unassembled sweet potato buns separate from the chicken and slaw. Once you are ready to enjoy, simply heat the sweet potato rounds and chicken and assemble the sliders with slaw on top. You can enjoy this recipe warm or cold!

How to store and reheat lefovers

Storage: Simply store leftover shredded BBQ chicken in one large airtight container or individual airtight containers in the fridge for 3 – 4 days. Store extra sweet potato buns and crunchy slaw in a separate container to maximize freshness. Do not freeze pulled BBQ chicken.

Reheating: For the best results, reheat your healthy shredded barbecue chicken and sweet potato buns in the microwave or on the stovetop. Keep the slaw cold when serving.

If you loved this healthy dinner recipe, check these out!

Need some more healthier, easy, and simple dinner, lunch, and meal prep recipes? Here are some of my favorite Healthful Blondie meals to try out….

• Blackened Salmon With Mango Salsa
• Healthy Pineapple Teriyaki Turkey Burgers
• Harissa Shrimp With Cauliflower & Broccoli Couscous
• Healthy Chicken Parmesan Stuffed Sweet Potatoes
• Easy Taco Stuffed Sweet Potato Boats

Did you make this recipe?

If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!

BBQ Chicken Sweet Potato Sliders

Super easy loaded BBQ chicken sweet potato sliders that are healthy, packed with flavor, and made with simple ingredients. A healthy juicy shredded barbecue chicken recipe made 2 ways over tender roasted sweet potato “buns" and topped with a fresh crunchy carrot and cabbage slaw. Ideal for meal prep, family dinners, and Summer BBQs.

5 from 12 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Serving 4 servings

Ingredients

 

1x2x3x

BBQ Shredded Chicken:

• 3 large & thick sweet potatoes
• 1 lb of chicken breasts, 2 - 3 boneless and skinless breasts or 3 cups of shredded rotisserie chicken
• 1 tsp salt
• 1 tsp black pepper
• ⅔ cup BBQ sauce, I love Stubbs
• ½ tsp paprika
• ¼ tsp cumin
• 1 tsp red chili flakes or cayenne pepper, optional if using a mild BBQ sauce

Fresh Slaw:

• 2 cup of coleslaw mix, without dressing
• 1 Tbsp apple cider vinegar
• 1 Tbsp fresh lemon juice, about 1/2 a lemon
• 1 Tbsp olive oil
• 1 tsp dijon mustard
• 1 small clove garlic, pressed or minced
• ¼ cup cilantro, roughly chopped
• Salt and pepper to taste

Instructions

• Preheat your oven to 425°F and line a baking sheet with parchment paper.
• Wash, dry, and carefully cut your thick sweet potatoes into 1/2” thick rounds. You will want 10 or 12 rounds. 
• Brush a little olive oil on both sides of each sweet potato round or spray with avocado oil. Then, evenly space them out on the baking sheet and roast for 15 minutes, flip each round, then roast for another 10 - 15 mins or until they are soft and beginning to crisp and brown.
• Making your own shredded chicken: Meanwhile, pat your chicken breasts dry with a paper towel and then place them at the bottom of a large pot on the stovetop. Season generously with salt and pepper and then cover the chicken with 1 inch of water (about 2 – 3 cups). Bring to a boil and then reduce the heat and let simmer until the chicken reaches an internal temperature of 165 F or is no longer pink in the center. About 12 to 16 minutes. Remove chicken from water, let cool for 5 minutes, and use two forks to the shred chicken.
• Using rotisserie chicken: Carefully carve the rotisserie chicken, remove the skin, and shred with two forks. I like to use both the breasts and thighs. Should amount to 3 cups of shredded chicken.
• Meanwhile, in a large mixing bowl combine all the slaw ingredients together and mix well. Taste and adjust seasonings to your liking.
• Drain the pot and place it back onto the stovetop. Heat to medium and add the BBQ sauce, paprika, and cumin. Stir and let warm for 2 minutes.
• Add in shredded chicken and stir until completely combined. Carefully taste and adjust seasoning to your liking.
• Build your sliders by placing shredded BBQ chicken on half on the sweet potato rounds. Add some fresh slaw to each and top with the second sweet potato round. Serve immediately and enjoy!

Notes

Use any type of BBQ sauce for this recipe.

Substitute coleslaw mix with 1 cup of shredded carrots and 1 cup of shredded cabbage.

TO STORE: store leftover shredded BBQ chicken in one large airtight container or individual airtight containers in the fridge for 3 - 4 days. Store extra sweet potato buns and crunchy slaw in a separate container to maximize freshness. Do not freeze pulled BBQ chicken.

TO REHEAT: For the best results, reheat your chicken and sweet potato buns in the microwave or on the stovetop. Keep the slaw cold when serving.

Nutrition

Calories: 350kcal | Carbohydrates: 42g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1043mg | Potassium: 1079mg | Fiber: 6g | Sugar: 7g | Vitamin A: 24230IU | Vitamin C: 11mg | Calcium: 73mg | Iron: 2mg

Course Lunch & Dinner

Cuisine American, Healthy

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!

Recipe by Tati Chermayeff / Healthful Blondie + Photos by The Travel Palate

I only recommend products I absolutely love and use myself. In full disclosure, by purchasing a product I recommend, I may receive a small compensation. Everything counts to keep my dream afloat; thank you for supporting Healthful Blondie!

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