Description
These slow cooker BBQ pulled chicken sliders are the ultimate stress-free party recipe. Tender, sticky chicken is paired with a bright, tangy vinegar-based slaw on soft slider buns for a crowd-pleasing meal that requires minimal effort.
Ingredients
- 3–4 pounds boneless, skinless chicken breasts
- 2 cups BBQ sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium head green cabbage, shredded
- 2 medium carrots, grated
- 1 small red onion, finely diced
- 1/2 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
- 12–16 slider buns (Hawaiian, brioche, or potato rolls)
- 1 cup sharp cheddar cheese, shredded
Instructions
- Place chicken breasts in the bottom of a 6-quart slow cooker. If large, cut in half to fit in a single layer.
- Sprinkle chicken with salt, pepper, garlic powder, and onion powder. Rub to coat.
- In a medium bowl, whisk together BBQ sauce, 2 tablespoons apple cider vinegar, brown sugar, and any additional spices.
- Pour the sauce mixture over the chicken, ensuring all pieces are coated.
- Cover and cook on LOW for 4-5 hours until chicken is tender and shreds easily.
- Transfer chicken to a large bowl and discard excess liquid. Shred chicken using two forks.
- In a large bowl, combine shredded cabbage, grated carrots, and diced red onion.
- In a separate jar or bowl, whisk together mayonnaise, 3 tablespoons apple cider vinegar, sugar, Dijon mustard, salt, and pepper.
- Pour dressing over the vegetables and toss to coat evenly. Refrigerate until ready to serve.
- Slice slider buns in half horizontally. Optional: brush cut sides with butter and toast under broiler for 2-3 minutes.
- Assemble sliders by placing shredded chicken on the bottom bun half, topping with tangy slaw, and adding cheddar cheese.
- Serve immediately.
Notes
[‘Do not overcook chicken breasts on high heat as they can dry out; low and slow is preferred.’, ‘Toast the buns to prevent them from getting soggy from the sauce.’, ‘The slaw tastes better if made ahead and refrigerated for a few hours to allow flavors to meld.’, “Keep shredded chicken warm in the slow cooker on the ‘warm’ setting until serving.”, ‘For a lighter option, substitute mayonnaise with Greek yogurt in the slaw.’]
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 280
- Sugar: 12
- Sodium: 650
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 24
- Fiber: 1
- Protein: 18
Keywords: pulled chicken, slow cooker recipes, BBQ sliders, party food, Labor Day recipes, tangy slaw, easy dinner, crowd pleaser