Crockpot BBQ Chicken Sliders

Course: Appetizer, Main Dish

Cuisine: American

Prep Time: 5

Cook Time: 4

Total Time: 4 5

Servings: sliders

Calories: 274kcal

Author: Jazzmine Woodard

Tender pulled chicken made with your favorite BBQ sauce in a slow cooker then sandwiched between Hawaiian sweet rolls

Print Recipe

Equipment

1 crockpot
1 knife
1 sheet pan
2 forks

Ingredients

4 pounds boneless skinless chicken breast
sea salt to taste
black pepper to taste
2 teaspoons chili powder
18 ounces barbecue sauce
16 King's Hawaiian rolls
butter softened
sliced pickles optional garnish
½ onion, sliced optional garnish

Instructions

Season both sides of chicken breast with sea salt, black pepper, and chili powder then add to slow cooker. Pour barbecue sauce over top to cover chicken.
Place cover on slow cooker and cook on high for 4 hours or low for 6 to 8 hours. When finished, sauce should be hot and bubbly and chicken should reach an internal temperature of 165 degrees Farenheit at the thickest part.
While chicken slow cooks, preheat oven to 400 degrees. Cut Hawaiian rolls to create slider buns. Brush or spread with butter then toast in the oven for about 10 minutes or until golden brown.
Once chicken is cooked through, use two forks to shred and pull the chicken then toss in the sauce until evenly coated.
Serve shredded chicken on prepared buns with sliced pickles and onions, if desired.

Notes

Tips

How to easily cut King's Hawaiian rolls for slider buns? Remove buns from package without separating them. Slice through the entire group of buns horizontally then separate all at once.

How to know when the chicken is done? Cut one piece of chicken through and ensure the juice run clear to know that it's done or use a meat thermometer to ensure it reaches 165 degrees Fahrenheit.

Storage

How to store shredded barbecue chicken? Store leftover pulled chicken in an airtight container in the fridge. It will keep for up to five days. Do not place the crockpot in the refrigerator.

Nutrition