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These Slow Cooker BBQ Chicken Sliders are a deliciously irresistible option that brings together the tangy goodness of barbecue chicken with the convenience of your trusty crock pot. Whether you’re hosting a gathering or just looking for an easy weeknight dinner, these sliders are sure to hit the spot.
If making sandwich meat for busy weeknights is your thing, add my Slow Cooker Meatball Subs and Hawaiian Chicken Sliders to your meal plan.
Table of Contents
Why This BBQ Chicken Sliders Crock Pot Recipe Works
Let’s talk about why this recipe is an absolute game-changer. First off, using a slow cooker means minimal effort for maximum flavor. Toss in your ingredients, set it, and leave it until the mouthwatering aroma fills your kitchen.
Plus, this recipe is incredibly versatile. You can serve these sliders as a main course for a family dinner, whip them up for a party or potluck, or even pack them for a picnic. And did I mention the prep time is a breeze? With just a few simple steps, you’ll have a crowd-pleasing meal that’s ready to devour. Another sandwich recipe we love is Ohio Chicken Sandwiches.
Recipe Ingredients
- Chicken Breasts: Tender, juicy, boneless skinless chicken breasts are the star of the show, delivering that perfect base for your shredded BBQ chicken. We also use chicken breasts in our slow cooker jalapeno popper chicken sliders.
- Chicken Broth: Adding chicken broth to the slow cooker helps keep the chicken moist and infuses it with even more flavor.
- Barbecue Sauce: Choose your favorite barbecue sauce to coat the chicken with that irresistible smoky, tangy flavor.
- Seasonings: A blend of smoked paprika, garlic powder, onion powder, and brown sugar brings amazing flavor.
- Hawaiian Rolls: Soft and slightly sweet Hawaiian rolls are the ideal option for holding all that delicious shredded chicken.
- Parsley (for garnish): Adds a pop of color and freshness to your sliders, making them as visually appealing as they are tasty. (Find the full recipe in the recipe card below the photos).
Step-by-Step Directions
Step One – To the slow cooker, combine the BBQ sauce, chicken broth, brown sugar, smoked paprika, garlic powder, onion powder.
Step Two – Mix everything together until well combined.
Step Three – Place the chicken breast in the slow cooker and coat in the BBQ sauce mixture.
Step Four – Cover the slow cooker and cook on LOW heat for 6-7 hours, or on HIGH heat for 3-4 hours, until the chicken is tender and easily shreddable.
Step Five – Using two forks, shred the cooked chicken directly in the slow cooker.
Step Six – Distribute the shredded BBQ chicken on the bottom halves of toasted rolls.
Step Seven – Cover with the top halves of the rolls.
Step Eight – Arrange the sliders on a serving platter, sprinkle with chopped fresh parsley if desired. Serve and enjoy!
How to Serve
- You can’t go wrong with classic crockpot BBQ chicken sliders topped with sliced Colby Jack cheese, crispy cooked bacon, and a dollop of ranch seasoning for extra flavor.
- Or switch it up with some zesty coleslaw mix and a few dill pickle chips for a refreshing twist.
- If you’re feeling adventurous, drizzle on some hot sauce or add a slice of red onion for a kick of heat.
- Serve alongside your favorite side dishes like potato salad, corn on the cob (try my slow cooker corn on the cob), or crispy sweet potato fries for a complete meal with everyone coming back for seconds.
Recipe FAQs
Absolutely! While boneless, skinless chicken breasts are traditional, you can also use skinless chicken thighs for a richer flavor. Just adjust the cooking time accordingly.
Store any leftover shredded BBQ chicken in an airtight container in the refrigerator for up to 3-4 days. Simply reheat in the microwave or on the stove for a quick and easy meal.
Definitely! Experiment with different BBQ sauces to find your favorite flavor profile. Whether you prefer Sweet Baby Ray’s, a smoky mesquite, or a tangy Carolina-style sauce, the options are endless.
More Slow Cooker Sandwich Recipes
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Slow Cooker BBQ Chicken Sliders
Ingredients
- 1.5 lbs boneless, skinless chicken breast
- 1 cup BBQ sauce
- ¼ cup chicken broth
- 1 tbsp brown sugar
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 12 King’s Hawaiian rolls
- fresh parsley, chopped (for garnish, optional)
Instructions
- To the slow cooker, combine the BBQ sauce, chicken broth, brown sugar, smoked paprika, garlic powder, onion powder. Mix well.
- Place the chicken breast in the slow cooker and coat in the BBQ sauce mixture.
- Cover the slow cooker and cook on low heat for 6-7 hours, or on high heat for 3-4 hours, until the chicken is tender and easily shreddable.
- Using two forks, shred the cooked chicken directly in the slow cooker.
- Preheat the oven to 350°F (175°C). Split the Kings Hawaiian rolls and place the rolls on a baking sheet, cut side up. Toast the rolls until lightly browned, about 8-10 minutes.
- Distribute the shredded BBQ chicken on the bottom halves of the rolls.
- Cover with the top halves of the rolls, sprinkle with chopped fresh parsley if desired.
- Arrange the sliders on a serving platter, serve with coleslaw for a complete meal. Enjoy!
How to Video
Sarah’s Notes
- Experiment with different flavors and heat levels of BBQ sauce to customize the sliders. From smoky to sweet, the flavors and endless.
- While King’s Hawaiian rolls lend a subtly sweet flavor, any slider-sized buns or rolls can be used.
- Add toppings like sliced pickles, red onions, or a drizzle of extra BBQ sauce. Coleslaw is a great side with these sliders.
- The shredded BBQ chicken can be prepared in advance and refrigerated for up to 2 days, allowing for easy assembly when ready to serve.
- Any leftover shredded BBQ chicken can be refrigerated in an airtight container for up to 3-4 days.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
