Smoky Crockpot BBQ Pulled Chicken Sliders
These Smoky Crockpot BBQ Pulled Chicken Sliders are effortless to make, featuring tender chicken slow-cooked in a rich, smoky BBQ sauce. Perfect for an easy weeknight meal or party appetizer, served on Hawaiian sweet rolls with your favorite toppings.
Equipment
- Slow cooker
- Bowl
- Cutting board
- Forks
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs
- 18 ounces smoky BBQ sauce (about 2 cups)
- 1 medium onion diced
- 3 cloves garlic minced
- 1/2 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for a spicy kick)
- 12 Hawaiian sweet rolls
For serving (optional)
- coleslaw
- pickled red onions
Instructions
Instructions
- Place the chicken thighs evenly in the bottom of your slow cooker.
- In a bowl, combine the smoky BBQ sauce, diced onion, minced garlic, chicken broth, Worcestershire sauce, smoked paprika, and cayenne pepper.
- Pour the sauce mixture over the chicken, ensuring the chicken is well-coated.
- Cover and cook on LOW for 7 hours or HIGH for 3.5 hours, until the chicken is very tender.
- Carefully remove the cooked chicken from the slow cooker and transfer it to a cutting board.
- Using two forks, shred the chicken into small pieces.
- Return the shredded chicken to the slow cooker and stir it well into the BBQ sauce.
- Allow the shredded chicken to warm through in the sauce for another 20 minutes on the "warm" setting or low heat, allowing it to soak up the flavors.
- Warm the Hawaiian sweet rolls by lightly toasting or warming them in the oven.
- Spoon a generous amount of the smoky BBQ pulled chicken onto each warm slider bun.
- Serve immediately with optional toppings like coleslaw or pickled red onions.
Notes
For an extra kick, increase the amount of cayenne pepper. Leftover pulled chicken can be stored in an airtight container in the refrigerator for up to 3-4 days.