Step 1: Sear the Chicken (Optional but Adds Flavor) : Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sear each side for about 2–3 minutes until lightly golden. Remove from the pan and set aside — this helps lock in juices before slow cooking.

Step 2: Prepare the BBQ Sauce : In a medium bowl, whisk together BBQ sauce, apple cider vinegar, brown sugar, honey, hot sauce, smoked paprika, chili powder, cayenne, and chicken broth. Taste and adjust seasoning as desired — add more honey for sweetness or hot sauce for extra spice.

Step 3: Cook the Chicken : Option A – Slow Cooker Method: Place onion slices and garlic at the bottom of the slow cooker. Add the seared chicken on top. Pour the BBQ sauce mixture over the chicken. Cover and cook on Low for 4–5 hours or High for 2–3 hours, until chicken is fork-tender. Option B – Stovetop Method: Add onions, garlic, and sauce to a large pot. Add chicken and bring to a simmer. Cover and cook over low heat for 35–40 minutes, stirring occasionally, until chicken is fully cooked and tender.

Step 4: Shred the Chicken : Remove the cooked chicken from the pot and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. Return shredded chicken to the pot or slow cooker and stir to coat in the sauce. Simmer uncovered for another 5–10 minutes to let the flavors meld.

Step 5: Assemble the Sliders : Lightly toast the slider buns in a skillet or oven. Brush the tops with melted butter for extra flavor. Spoon a generous amount of pulled chicken onto the bottom bun. Top with coleslaw, pickles, or jalapeños (if using). Place the top bun over the filling and serve warm.