Description
An easy, slow-cooker pulled chicken slider recipe featuring tender BBQ chicken and a crisp, tangy slaw. Perfect for weeknight dinners or feeding a crowd with minimal effort.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1.5 cups BBQ sauce
- ½ cup chicken broth
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- ½ head green cabbage, shredded (about 4 cups)
- 1 medium carrot, grated (about ½ cup)
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
- 12–16 Hawaiian sweet rolls
- 2 tablespoons butter, melted
- Optional: Pickles or jalapeños for topping
Instructions
- Place chicken breasts in the slow cooker. Pound thick parts if necessary for even cooking. Sprinkle with garlic powder, onion powder, salt, and pepper.
- Pour chicken broth and BBQ sauce over the chicken. Stir gently to coat. Cover and cook on low for 4-6 hours or high for 2-3 hours until internal temperature reaches 165°F and chicken shreds easily.
- While chicken cooks, combine shredded cabbage and grated carrots in a large bowl.
- In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper until smooth.
- Pour dressing over cabbage mixture and toss to coat. Taste and adjust seasoning. Set aside.
- Transfer cooked chicken to a large bowl. Discard excess liquid or reserve for sauciness. Shred chicken using two forks.
- Return shredded chicken to the slow cooker. Add extra BBQ sauce if desired. Stir and let sit on ‘warm’ for 10-15 minutes to absorb flavors.
- Preheat toaster oven or broiler. Slice Hawaiian rolls in half horizontally. Brush cut sides with melted butter.
- Toast rolls cut-side up for 2-3 minutes until golden and crisp.
- Assemble sliders by placing pulled chicken on bottom bun halves, topping with slaw, and adding optional pickles or jalapeños. Serve immediately.
Notes
[‘Do not overcook chicken breasts as they can dry out quickly; check at 2 hours on high heat.’, ‘Save some of the cooking liquid from the slow cooker to add moisture to the shredded chicken.’, ‘The slaw tastes better if made ahead and allowed to sit for an hour.’, ‘Toasting the buns is essential to prevent sogginess from the sauce and slaw.’, ‘Chicken thighs can be substituted for breasts for juicier results, though they may require slightly longer cooking time.’]
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes (low) or 2.5 hours (high)
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 3-4 sliders per serv
- Calories: 450
- Sugar: 25
- Sodium: 800
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 45
- Fiber: 3
- Protein: 30
Keywords: crockpot chicken, pulled chicken sliders, BBQ chicken, tangy slaw, slow cooker recipes, easy weeknight dinner, Labor Day recipes, crowd pleaser