Barbecue Chicken Sweet Potato Sliders Recipe

BBQ chicken sweet potato sliders are easy, flavorful, and healthy. Sticky BBQ sauce covers tasty pulled chicken and crispy slaw with roasted sweet potato slices.  

The Sliders: – 3 large sweet potatoes, sliced into 1/2-inch thick round – 1 lb of chicken breasts, 3 boneless and skinless breasts, or 3 – 4 cups of shredded rotisserie chicken – 1 – 2 tbsp olive oil, if using raw chicken breast – ¾ cup chicken broth, if using raw chicken breast – 1 tsp salt, or to taste – ½ tsp black pepper – ⅔ cup BBQ sauce, more if desired (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 Crunchy Slaw: – 2 cups of dry 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 clove of garlic, pressed or minced – ¼ cup cilantro, roughly chopped – Salt and pepper to taste


Preheat the oven to 425°F (220°C) and line a baking sheet with parchment. Cleaning, drying, and gently cutting sweet potatoes into 1/2-inch rounds yields 10-12 rounds.  

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Brush or spray both sides of each sweet potato round with olive oil, lightly season with salt and pepper, then equally lay on the baking sheet.  

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Roast sweet potato rounds for 20–25 minutes, flipping at 15 minutes. Crisp, browned rounds should be easily pierced with a fork. Do not overcook sweet potatoes—they will be mushy!  

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For rotisserie chicken, carefully carve, remove the skin, and shred with two forks. Use breasts and thighs for 3 cups of shredded chicken.  

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Chicken Breasts: Dry them with a paper towel and salt and pepper both sides. Cook 1–2 tablespoons of olive oil in a large skillet over medium heat.   

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5 minute skillet chicken breasts. Continue cooking after tongs-flipping chicken. Cook chicken in chicken broth for 7-10 minutes till 165 degrees Fahrenheit.  

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Take the chicken out of the skillet, let it rest for 5 minutes, then shred it with two forks. Slaw components should be mixed well in a large bowl. Taste and season as needed.  

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BBQ sauce, paprika, and cumin in a skillet or small pot. Heat and stir 2 minutes. Add shredded chicken to sauce and coat. A juicy sauce should be added as needed. Season to taste.  

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Put shredded BBQ chicken on half the sweet potato rounds to make sliders. Cover each with fresh slaw and the leftover sweet potato rounds.  

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Enjoy your barbecue chicken sweet potato sliders right away. Finger food is messy yet delicious!  

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Also See

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