Barbecue Chicken Sweet Potato Sliders
These barbecue chicken sweet potato sliders are easy, delicious, and secretly healthy. The juicy pulled chicken is coated in sticky BBQ sauce, topped with a fresh crunchy slaw, and sandwiched between roasted sweet potato slices. Perfect for meal prep, family dinners, or Summer grilling.
Ingredients
The Sliders:
- 3 large sweet potatoes, sliced into ½-inch thick rounds
- 1 lb of chicken breasts, 3 boneless and skinless breasts, or 3 - 4 cups of shredded rotisserie chicken
- 1 - 2 tablespoon olive oil, if using raw chicken breasts
- ¾ cup chicken broth, if using raw chicken breasts
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- ⅔ cup BBQ sauce, more if desired (I love Stubbs)
- ½ teaspoon paprika
- ¼ teaspoon cumin
- 1 teaspoon red chili flakes or cayenne pepper, optional if using a mild BBQ sauce
Fresh Crunchy Slaw:
- 2 cups of dry coleslaw mix, without dressing
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice, about ½ a lemon
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 clove of garlic, pressed or minced
- ¼ cup cilantro, roughly chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash, dry, and carefully cut the sweet potatoes into ½-inch thick rounds, yielding about 10-12 rounds.
- Brush or spray both sides of each sweet potato round with olive oil, lightly season with salt and pepper, and then evenly place them on the prepared baking sheet.
- Roast the sweet potato rounds for a total of 20 - 25 minutes, flipping at the 15-minute mark. You should be able to pierce the rounds with a fork easily, and they should be crisp and browned. Tip: Don’t overcook the sweet potatoes; they will be mushy!
- Rotisserie Chicken: If using rotisserie chicken, carefully carve the chicken, remove the skin, and shred it using two forks. Use both the breasts and thighs, totaling about 3 cups of shredded chicken.
- Chicken Breasts: Begin by patting them dry with a paper towel and seasoning both sides generously with salt and pepper. Heat 1 - 2 tablespoons of olive oil in a large skillet over medium heat. Place the chicken breasts in the skillet and cook for 5 minutes. Then, use tongs to flip the chicken and continue cooking. Add chicken broth to the skillet, cover with a lid, and cook for an additional 7-10 minutes or until the internal temperature of the chicken reaches 165 degrees Fahrenheit. Once cooked, remove the chicken from the skillet, let it sit for 5 minutes, and shred it using two forks.
- Combine all the slaw ingredients in a large mixing bowl and mix well. Taste and adjust the seasonings as needed.
- Add the BBQ sauce, paprika, and cumin to the same skillet or a small pot. Stir and let warm for 2 minutes. Add the shredded chicken to the pot and stir until completely coated with the sauce. Add more sauce if needed, it should be juicy. Taste and adjust seasoning if necessary.
- To assemble the sliders, place shredded BBQ chicken on half of the sweet potato rounds. Top each with some fresh slaw, then cover with the remaining sweet potato rounds.
- Serve immediately and enjoy your barbecue chicken sweet potato sliders. They are finger food, it will be a little messy to enjoy, but SO good!
Notes
Avoid Overcooking the Sweet Potatoes: This is key! If you overcook them, they’ll get mushy and won’t hold together well like regular burger buns. Keep an eye on them to get that perfect texture.
Coleslaw Mix: Shred your own cabbage and carrots (about 1 cup of red cabbage, 1 cup of green cabbage, and 1 cup of carrots) or use pre-made coleslaw mix with dressing.
BBQ Sauce Substitute: You can use Korean BBQ sauce, teriyaki, or your favorite sauce for pulled chicken.
Cilantro: Substitute with parsley or omit if preferred.
Russet Potatoes: Russet potatoes tend to be too soft for slider buns. Using them might result in a mushy texture and difficulty in handling. It’s best to stick with sweet potatoes or traditional burger buns for this recipe.
Regular Buns: Regular buns work just as well if you prefer them over sweet potato. You can use any type of bun you like to make these sliders your own.
Storing: To maintain freshness, store your sliders in the refrigerator. For optimal results and to prevent the sweet potatoes from becoming mushy, I recommend storing the chicken and sweet potato separately. This method ensures they’ll remain delicious for up to 3-4 days, ready to enjoy for future meals.
Reheating: When ready to enjoy leftovers, heat sliders in the oven at 350°F (175°C) on a lined baking sheet for 10-15 minutes or microwave for 1-2 minutes until warm.
Nutrition
Calories: 343kcal | Carbohydrates: 50g | Protein: 20g | Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 49mg | Sodium: 870mg | Potassium: 1020mg | Fiber: 6g | Sugar: 13g | Vitamin A: 24604IU | Vitamin C: 24mg | Calcium: 84mg | Iron: 2mg
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