BBQ Chicken Coleslaw Pinwheel Sliders Recipe – Easy Party Appetizer

Sticky, smoky BBQ sauce clings to tender shreds of chicken, mingling with the crunch of cool, creamy coleslaw—all wrapped up in a pillowy, golden pinwheel. Can you almost taste it? Honestly, these BBQ chicken coleslaw pinwheel sliders don’t last more than five minutes at my house. The first time I made them was for a last-minute game night, and let’s just say, people were hovering around the oven before they even finished baking.

I discovered the magic of BBQ chicken pinwheel sliders when I wanted something more exciting than plain sandwiches but faster than a full dinner spread. These hit every note: they’re easy to make, totally delicious, and they look so fun and festive on a platter. Whether you’re feeding a crowd or just need a creative twist on weeknight dinner, this recipe is pure party food perfection.

What I love most is how the flavors punch through—smoky BBQ, savory chicken, and that tangy, refreshing slaw. They’re amazing for potlucks, family movie nights, or any occasion where you want finger food that feels special but comes together in a snap. I’ve tested the recipe at least a dozen times (no one complains about leftovers), and every batch disappears in record time. If you’re looking for a new party appetizer or just a fun dinner idea, BBQ chicken coleslaw pinwheel sliders will be your new go-to. Let’s get rolling!

Why You’ll Love This BBQ Chicken Coleslaw Pinwheel Sliders Recipe

• Quick & Easy: These sliders go from fridge to table in under 40 minutes—most of that is hands-off time in the oven. Perfect when you need something crowd-pleasing and fast!
• Simple Ingredients: You won’t need to search specialty stores. Everything can be found at your regular grocery (or already in your pantry if you’re lucky).
• Perfect for Every Occasion: Game day spreads, backyard BBQs, birthday parties, or even casual weeknight dinners—these sliders fit right in.
• Crowd-Pleaser: Kids, teens, adults—everyone grabs seconds. The combo of BBQ chicken and creamy coleslaw is just irresistible.
• Unbelievably Delicious: The texture is spot-on: soft, fluffy dough, saucy chicken, and crunchy slaw. The flavor combo is like the best BBQ plate, rolled up and ready to eat with your hands.

After so many trial runs, I can tell you: what sets this BBQ chicken coleslaw pinwheel sliders recipe apart is the balance. I blend the BBQ sauce into the chicken before rolling so every bite is juicy, not dry. The slaw is zesty and not watery (a big mistake in some recipes). You get a little bit of everything in each bite—no bland corners here! Plus, slicing them into pinwheels makes them easy to serve and so much more fun than regular sliders.

Honestly, it’s the kind of food that makes people hover over the serving tray, grinning with BBQ sauce on their fingers. And let’s face it—sometimes you just want food that makes you happy, that’s a little messy, and that everyone remembers. These sliders deliver every time.

What Ingredients You Will Need

This BBQ chicken coleslaw pinwheel sliders recipe keeps things straightforward. Each ingredient earns its place—either for flavor, texture, or that craveable party-food feel. Most are basic pantry or fridge staples, and a few can be swapped to suit your needs. Here’s what you’ll need:

• For the Pinwheel Dough:
  • 1 can (13.8 oz / 391g) refrigerated pizza dough (or crescent roll sheet for a flakier bite)
• For the BBQ Chicken Filling:
  • 2 cups (about 250g) cooked, shredded chicken breast (rotisserie works great; you can use leftover grilled chicken too)
  • 1/2 cup (120ml) BBQ sauce (use your favorite—sweet, smoky, or spicy, whatever you love)
  • 1/2 cup (60g) shredded cheddar cheese (optional, but it adds a melty, savory hit)
  • 1/4 teaspoon garlic powder (for depth)
  • 1/4 teaspoon smoked paprika (for a little extra BBQ kick)
• For the Coleslaw:
  • 1 cup (75g) shredded coleslaw mix (classic cabbage and carrots, or make your own with green and purple cabbage)
  • 2 tablespoons (30g) mayonnaise (use Greek yogurt for a lighter swap)
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 teaspoon sugar (or honey, if you’re feeling fancy)
  • 1/4 teaspoon celery seed (optional, but adds a nice deli-style flavor)
  • Salt and black pepper, to taste
• For Assembly & Topping:
  • 2 tablespoons (28g) unsalted butter, melted (for brushing the tops)
  • 1 tablespoon sesame seeds (optional, for a beautiful finish)
  • Fresh parsley or chives, chopped (garnish, optional)

Ingredient Tips: For the best texture, I like using firm, store-bought pizza dough, but crescent roll dough works too (just a bit more buttery and rich). For BBQ sauce, I’m partial to Sweet Baby Ray’s or Stubb’s for that perfect balance of smoky and sweet. Go for pre-shredded coleslaw mix if you’re in a rush—no shame in shortcuts! You can also use dairy-free mayo or cheese if you have dietary needs. If you’re gluten-free, swap to a GF pizza dough (I’ve tested it—works perfectly but may need a few extra minutes baking).

Equipment Needed

• Large Baking Sheet or 9×13-inch (23x33cm) Pan: To bake the pinwheel sliders evenly. I usually line mine with parchment paper for easy cleanup.
• Mixing Bowls: At least two—one for the BBQ chicken, one for the slaw. Glass or stainless steel work best (easier to clean, less odor transfer).
• Rolling Pin: To flatten the dough. No rolling pin? Use a clean glass bottle or even your hands in a pinch.
• Sharp Knife or Bench Scraper: For slicing the rolled dough into pinwheels. Serrated knives work well for cleaner cuts.
• Pastry Brush: For brushing melted butter on top. If you don’t have one, use the back of a spoon.
• Measuring Cups and Spoons: For accuracy (especially with baking, a little precision goes a long way).

Personal Tip: I’ve made these sliders in a glass casserole dish and on a regular cookie sheet—both work fine, but the casserole dish keeps them a bit more contained and soft. For easy cleanup, parchment paper is your friend!

Budget-Friendly Tip: Dollar store baking pans work in a pinch for parties, and if you’re baking for a crowd, you can use disposable trays for easy transport.

How to Make BBQ Chicken Coleslaw Pinwheel Sliders

1. Preheat and Prep:

   Set your oven to 375°F (190°C). Line your baking sheet or 9×13-inch (23x33cm) pan with parchment paper, or lightly grease it. This helps prevent sticking (trust me, BBQ sauce can be a pain to scrub off later).

2. Mix the BBQ Chicken:

   In a medium bowl, combine 2 cups (about 250g) shredded chicken, 1/2 cup (120ml) BBQ sauce, 1/2 cup (60g) cheddar cheese, 1/4 tsp garlic powder, and 1/4 tsp smoked paprika. Stir until the chicken is evenly coated and cheesy. The mixture should be moist but not runny—add a bit more BBQ sauce if it seems dry. Let it sit for 5 minutes; this helps the flavors soak in.

3. Make the Coleslaw:

   In a separate bowl, toss 1 cup (75g) coleslaw mix with 2 tbsp (30g) mayo, 1 tbsp (15ml) apple cider vinegar, 1 tsp sugar, 1/4 tsp celery seed, and a pinch of salt and pepper. Mix until the veggies are lightly coated—don’t overdo it or your pinwheels may get soggy. Taste and adjust seasoning if needed.

4. Roll Out the Dough:

   Unroll your pizza or crescent dough onto a lightly floured surface. Pat or roll it into a rectangle, about 12×8 inches (30x20cm). If the dough springs back, let it rest a minute—cold dough can be stubborn.

5. Layer and Roll:

   Spread the BBQ chicken mixture evenly over the dough, leaving a 1/2-inch (1cm) border along one long edge (this helps seal the roll). Sprinkle the coleslaw evenly over the chicken. Starting from the opposite long edge, gently roll up the dough, jelly-roll style. Roll tightly for neat pinwheels but don’t squeeze too hard or the filling will squeeze out.

6. Slice Pinwheels:

   Using a sharp knife or bench scraper, cut the roll into 12 even slices. If the dough sticks, flour your knife between cuts. Arrange pinwheels cut-side up in your prepared pan, leaving a little space between each (they’ll puff up as they bake).

7. Top and Bake:

   Brush the tops with 2 tbsp (28g) melted butter and sprinkle with sesame seeds. Bake 22-26 minutes, or until golden brown on top and the dough is cooked through (peek at the center pinwheel to be sure). If the tops brown too quickly, cover loosely with foil for the last 5 minutes.

8. Garnish & Serve:

   Let cool 5 minutes, then sprinkle with chopped parsley or chives for a fresh look. Serve warm (the cheese is gooey, the dough is soft, and the flavors are at their peak now!).

Common Issues: If your pinwheels unfurl a bit during slicing, just nudge them back into shape in the pan—they’ll bake up just fine. If the filling leaks, it’s normal (and those crispy bits are the best part, honestly). For a crispier bottom, bake directly on a baking sheet.

Cooking Tips & Techniques

• Don’t Overfill: It’s tempting to pile on the chicken, but too much will make rolling tricky and the pinwheels won’t hold together. Stick to the measurements for best results.
• Chill the Dough: If your dough gets too soft or sticky, pop it in the fridge for 5-10 minutes before rolling out. This makes slicing easier and less messy.
• Even Slices: Use a serrated knife or dental floss (unflavored, of course!) to get clean cuts without smushing the roll.
• Keep the Slaw Dry: If your coleslaw mix is wet, pat it dry with a paper towel. Too much moisture will make the dough soggy in the middle.
• Test for Doneness: Gently lift a center pinwheel with a fork—if the bottom is still doughy, bake another 3-5 minutes. Every oven is a little different (mine runs hot, so I always check a few minutes early).
• Personal Oops: Once, I tried using leftover pulled pork instead of chicken—delicious, but the sauce made the dough too wet. Lesson learned: keep fillings just moist enough to bind, not dripping.
• Multitasking: While the pinwheels bake, toss together a quick side salad or set the table—you’ll have just enough time.
• Consistency: For party batches, prep your chicken and slaw ahead and assemble just before baking. That way, everything is fresh and nothing gets soggy.

Variations & Adaptations

• Low-Carb Version: Swap the pizza dough for a low-carb tortilla and roll up as wraps, then slice into pinwheels. You won’t get the fluffy bread, but it’s quick, tasty, and keto-friendly.
• Vegetarian Twist: Use jackfruit or shredded tofu tossed in BBQ sauce instead of chicken. I’ve tried this for meatless Mondays—it’s surprisingly satisfying and soaks up the flavors beautifully.
• Spicy Buffalo Style: Replace half the BBQ sauce with buffalo wing sauce, and use blue cheese crumbles in place of cheddar. Serve with extra ranch for dipping—my husband’s favorite!
• Seasonal Swap: In summer, add thinly sliced fresh peaches or grilled corn to the slaw for a sweet pop. In winter, toss in dried cranberries for a festive touch.
• Gluten-Free Adaptation: Use a gluten-free pizza dough (I like Schär brand) and double-check your BBQ sauce ingredients.
• Allergen Friendly: For dairy-free, use vegan cheese and mayo. And for egg allergies, most store-bought pizza doughs are egg-free, but check the label to be sure.

Personal Favorite: I once added pickled jalapeños to the filling—spicy, tangy, and gone in a flash!

Serving & Storage Suggestions

Serve BBQ chicken coleslaw pinwheel sliders warm, right out of the oven. They look gorgeous on a wooden board or big platter, especially with a sprinkle of fresh herbs. Pair with crunchy pickles, extra coleslaw, or kettle chips for a casual vibe. For drinks, sweet tea or a crisp lager are perfect matches.

If you have leftovers (rare, but it happens!), store them in an airtight container in the fridge for up to 3 days. To reheat, pop pinwheels in a 350°F (175°C) oven for 8-10 minutes, or microwave for 30 seconds—though oven gives you that just-baked texture. You can also freeze baked pinwheels: cool completely, wrap individually, and freeze up to 2 months. Thaw and reheat in the oven until hot.

Flavor Note: The BBQ and slaw flavors meld and get even better on day two, making these pinwheels a tasty midnight snack (I won’t tell if you don’t).

Nutritional Information & Benefits

Each BBQ chicken coleslaw pinwheel slider (based on 12 servings) has approximately:

• Calories: 185
• Protein: 10g
• Carbohydrates: 19g
• Fat: 7g
• Fiber: 1g
• Sugar: 5g

These pinwheels pack lean protein from chicken, plus vitamins and fiber from the slaw veggies. Using Greek yogurt instead of mayo trims fat and bumps up protein. If you swap to gluten-free dough or dairy-free cheese, they’re allergy-friendly, too! Always double-check labels for allergens, especially with store-bought doughs and BBQ sauces.

Honestly, I love that you can sneak in extra veggies and still have a dish everyone wants seconds of—win-win for any gathering or family dinner.

Conclusion

If you need a party dish that never disappoints, BBQ chicken coleslaw pinwheel sliders are it. They’re easy, fun, hearty, and packed with bold, satisfying flavor in every bite. Whether you stick to the classic recipe or riff with your own twists, you’ll end up with a platter that’s the star of the show.

Try these sliders for your next get-together, game night, or even just a cozy dinner at home. Don’t be afraid to play with the fillings or toppings—after all, the best recipes are the ones you make your own. I genuinely can’t get enough of these, and I hope they become a favorite in your kitchen, too.

If you make this recipe, please drop a comment below and let me know how it went. Share your photos, your swaps, or your own pinwheel stories! Happy rolling, and enjoy every gooey, saucy bite.

Frequently Asked Questions

Can I make BBQ chicken coleslaw pinwheel sliders ahead of time?

Yes! Assemble and slice the pinwheels, then cover and refrigerate for up to 8 hours before baking. Bake fresh for best texture, or reheat leftovers in the oven for a few minutes.

What’s the best way to shred chicken for this recipe?

I use two forks to shred warm rotisserie chicken, but you can also use a stand mixer with the paddle attachment for super-quick shredding. Leftover grilled or poached chicken works great, too.

Can I use store-bought coleslaw instead of making my own?

Absolutely! Just drain off any extra liquid before using to keep the pinwheels from getting soggy. I often use bagged coleslaw mix for convenience.

How do I prevent my pinwheels from falling apart?

Don’t overfill, and make sure to roll the dough tightly. If some filling escapes while slicing, just tuck it back in. Bake with a little space between each pinwheel so they can expand without sticking together too much.

What other proteins can I use instead of chicken?

Pulled pork, turkey, or even jackfruit for a vegetarian option all work well. Just make sure the filling isn’t too wet, or the dough may not bake through properly.

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