Slow Cooker BBQ Pulled Chicken Sliders
These pulled chicken sliders have tangy BBQ sauce, fluffy Hawaiian rolls, and crunchy pickles for a super easy and crowd-pleasing party appetizer! The chicken takes minutes to prep and comes together in a slow cooker so it's always juicy and tender. And, this recipe makes a lot so it feeds a crowd!
Ingredients
- 1 cup BBQ sauce, plus more for serving (260 milliliters)
- 2 Tablespoons apple cider vinegar (30 milliliters)
- 2 teaspoons Worcestershire sauce
- 2 Tablespoons brown sugar, packed (25 grams)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne, more or less to taste
- 1 teaspoon freshly-ground black pepper
- 1 teaspoon Kosher salt, I used Morton
- 2 pounds boneless, skinless chicken thighs or breasts (900 grams)
- Neutral oil or cooking spray
- 24-32 Hawaiian rolls, for serving
- Pickle chips, sliced onions, etc. for serving
Equipment
- Slow cooker
Instructions
- Whisk the BBQ sauce, apple cider vinegar, Worcestershire sauce, brown sugar, garlic powder, onion powder, smoked paprika, dried oregano, cayenne, black pepper, and salt together in a small bowl. Taste and adjust the seasonings, if needed.
- Grease the bowl of a slow cooker with neutral oil or cooking spray. Place the chicken breasts or thighs in the bowl and pour the BBQ sauce mixture on top. Gently stir to combine.
- Cover the bowl and set it in the base of the slow cooker. Cook the chicken on HIGH for 2-3 hours or LOW for 4-5 hours. If the chicken starts to dry out, add a little more BBQ sauce (or chicken broth).
- Once the chicken is cooked through, transfer it to a cutting board. Then, use two forks to shred it into bite sized pieces. It should shred super easily. Spoon the chicken back into the slow cooker and toss it with the BBQ sauce. If the sauce is a little watery, cook the chicken uncovered on HIGH for about 15 more minutes until the sauce is thickened.
- Cut the Hawaiian rolls in half. Sandwich the pulled chicken in-between the rolls and top with pickles, sliced onions, etc. Enjoy!
Notes
This recipe will make 24-32 sliders depending on how much meat you add to each roll. Feel free to halve or double the recipe depending on how many servings you need.
You can use boneless, skinless chicken thighs or breasts in this recipe. I usually like thighs for extra flavor and juiciness, but breasts are great if you like white meat better.
I've made this recipe with all kinds of BBQ sauces, and whatever you like will work great! My personal fave is something sticky and sweet, but spicy or savory BBQ sauces are good too. Just adjust the brown sugar as needed.
The key for juicy chicken is to cook it just until it's cooked through and easy to shred. If you notice the chicken starting to dry out before it's ready, add more BBQ sauce or some chicken broth!
Everyone's slow cooker is different, so the cook time may vary depending on the brand of your slow cooker and the amount of meat you're cooking. My slow cooker works fast, but others might take an extra hour or so. Just keep an eye on things to make sure the chicken doesn't dry out or burn!
Serving: 1slider, Calories: 160kcal, Carbohydrates: 21g, Protein: 11g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 34mg, Sodium: 355mg, Potassium: 185mg, Sugar: 9g, Vitamin C: 1mg, Calcium: 10mg
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