Pulled chicken sliders with coleslaw

Pulled chicken sliders with coleslaw are easy and great for entertaining!

  • 20 mins preparation
  • 25 mins cooking
  • Makes 16
  • Print


  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 kilogram chicken breast fillets, trimmed
  • 2 cup campbell's real chicken stock (500ml)
  • 400 gram can diced tomatoes
  • 30 gram packet taco spice mix
  • brioche rolls and coleslaw, to serve


  • 1
    Heat oil in a large saucepan over a medium heat. Add onion. Cook, stirring occasionally, until soft. Add chicken. Cook, stirring for about 3 minutes on each side, or until changed in colour.
  • 2
    Add Campbell's Real Stock – Chicken, tomatoes and spice mix. Bring to boil. Cover with lid. Simmer for about 15 to 20 minutes, or until chicken is cooked through. Remove from heat.
  • 3
    Remove chicken from pan. Cool slightly. Thickly shred.
  • 4
    Meanwhile, return saucepan to a high heat. Bring to boil. Simmer uncovered, for about 5 minutes, or until thickened slightly. Remove from heat. Add chicken. Stir to combine.
  • 5
    Serve chicken on rolls with slaw.