Save on Pinterest

Chicken Sliders with Sesame Slaw

Everyone loves barbecue chicken sliders. My version has an Asian twist, with spicy, tangy flavors. At our potlucks, they quickly vanish. —Priscilla Yee, Concord, California
  • Total Time
    Prep: 25 min. Cook: 6 hours
  • Makes
    20 servings


  • 1 medium onion, coarsely chopped
  • 3 pounds boneless skinless chicken thighs
  • 1/2 cup ketchup
  • 1/4 cup reduced-sodium teriyaki sauce
  • 2 tablespoons dry sherry or reduced-sodium chicken broth
  • 2 tablespoons minced fresh gingerroot
  • 1/2 teaspoon salt
  • 1/4 cup mayonnaise
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon Sriracha chili sauce
  • 3 cups coleslaw mix
  • 1/3 cup dried cherries or cranberries
  • 2 tablespoons minced fresh cilantro
  • 20 slider buns or dinner rolls, split


  • Place onion and chicken in a 4-qt. slow cooker. In a small bowl, mix ketchup, teriyaki sauce, sherry, ginger and salt. Pour over chicken. Cook, covered, on low for 6-7 hours or until a thermometer reads 170°.
  • Remove chicken; cool slightly. Skim fat from cooking juices. Shred chicken with 2 forks. Return chicken to slow cooker. Meanwhile, in a small bowl, whisk mayonnaise, vinegar, sesame oil and chili sauce until blended. Stir in coleslaw mix, cherries and cilantro. Using a slotted spoon, place 1/4 cup chicken mixture on each bun bottom; top with about 2 tablespoons slaw. Replace tops.
Nutrition Facts
1 slider: 255 calories, 10g fat (2g saturated fat), 63mg cholesterol, 493mg sodium, 24g carbohydrate (6g sugars, 2g fiber), 16g protein.

Recommended Video


Click stars to rate
Average Rating:
  • PrplMonky5
    Jan 28, 2020

    This was a tasty recipe. I did change it a tad to suit our tastes. Instead of chicken thighs, I used a pork tenderloin. It was 1.5 lbs, which I cut in half to fit my slow cooker. I did 1/2 of the sauce, but it didn't look like quite enough so I did about 1/4 more. Because my teriyaki wasn't low sodium, I omitted the extra salt and I didn't notice a difference. Put it on low for about 5 hours. The slaw was GREAT. I did leave out the Sriracha because I can't eat anything spicy. Great recipe that I'll try again!

  • Debglass11
    Feb 21, 2018

    A slow cooker recipe that yields great results! I used chicken tenderloins instead of thighs and doubled the sauce ingredients, keeping the sherry and salt the same. Instead of fresh ginger, I used some ground ginger. I did add a little brown sugar at the end of cooking to sweeten the sauce just a bit and thickened it by stirring some flour into a cup of the cooking liquid and then returned it to the pot. The slaw was delicious and I used sweet Hawaiian slider buns. Will definitely make this again!Volunteer Field Editor

  • angmclanc
    Aug 18, 2015

    So flavorful!! And I love the crunchy slaw