BBQ Chicken Sliders
Pulled BBQ chicken piled onto fluffy buns. Perfect if you're craving something with bbq chicken sliders.
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Servings: 12 sliders
Calories: 285kcal
Equipment
- Slow Cooker or Instant Pot
- Baking Dish
Ingredients
BBQ Chicken
- 2 pounds boneless, skinless chicken breasts or thighs for a juicier option
- 1 cup BBQ sauce choose a smoky variety for depth of flavor
- 1 tbsp brown sugar or maple syrup for a natural alternative
- 1 tbsp Worcestershire sauce
- 2 cloves garlic minced, or 1 teaspoon garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper adjust according to heat preference
- 1 tsp onion powder
- salt and black pepper to taste
Assembly
- 12 slider buns Hawaiian rolls add a subtle sweetness
- 2 tbsp butter melted
- 1 tsp garlic powder
- 2 cups coleslaw optional but recommended for texture
- 1/2 cup red onion thinly sliced
- 6-8 slices cheddar or pepper jack cheese
- fresh cilantro or parsley for garnish
Instructions
- Season chicken breasts with salt and pepper on both sides. Place them in your slow cooker or Instant Pot.
- In a medium bowl, whisk together BBQ sauce, brown sugar, Worcestershire sauce, minced garlic, smoked paprika, cayenne pepper, and onion powder until well combined. Pour this mixture over the chicken, ensuring each piece is coated evenly.
- For slow cooker: Cover and cook on low for 4 hours or on high for 2.5 hours.
For Instant Pot: Set to pressure cook for 10 minutes, then allow for 10 minutes of natural release. - Remove the chicken from the cooking liquid and shred using two forks. Return the shredded chicken to the pot and mix well with the sauce.
- Preheat your oven to 350°F. Without separating the individual rolls, slice the entire package of slider buns in half horizontally. Place the bottom half in a baking dish.
- In a small bowl, mix melted butter with garlic powder and brush the inside of the bottom layer of buns.
- Spread the shredded BBQ chicken evenly over the bottom layer of buns. Top with cheese slices, followed by thinly sliced red onions. If using coleslaw, add a thin layer over the onions.
- Place the top half of the buns over the fillings. Brush the tops of the buns with the remaining garlic butter.
- Cover loosely with foil and bake for 10-12 minutes or until the cheese melts. Remove the foil and bake for an additional 2-3 minutes until the tops are golden brown.
- Let cool for 5 minutes before cutting into individual sliders and serving.
Notes
Rotisserie chicken can be used as a time-saving alternative - simply shred and warm with the BBQ sauce mixture.
For spicier sliders, add hot sauce to the BBQ mixture or serve with sliced jalapeños.
The BBQ chicken can be made ahead and stored in the refrigerator for up to 4 days.
To prevent soggy buns, brush the bottom buns with butter before adding the chicken.
For spicier sliders, add hot sauce to the BBQ mixture or serve with sliced jalapeños.
The BBQ chicken can be made ahead and stored in the refrigerator for up to 4 days.
To prevent soggy buns, brush the bottom buns with butter before adding the chicken.
Nutrition
Calories: 285kcal | Carbohydrates: 26g | Protein: 18g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 420mg | Potassium: 300mg | Fiber: 1g | Sugar: 8g | Vitamin A: 180IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 1.2mg
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