Ditch the fancy dinners—these Crockpot BBQ Chicken Sliders are your new BFF! Imagine juicy, BBQ-soaked chicken piled onto sweet Hawaiian rolls topped with crunchy coleslaw—all thanks to your trusty crockpot.
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Even though these sliders are tiny, I think they’re just perfect for feeding a crowd – think parties or when the whole family is home. We love making them for casual nights in, and they’re always my go-to dish for potlucks. Basically, I make them because they’re downright delicious and easy to make—a total win-win sandwich!
Let’s face it, I love anything with BBQ sauce. How about you? Try these BBQ Green Beans for a tasty side dish or this easy BBQ Chicken Flatbread Pizza recipe.
Ingredient Notes & Substitutions
The best part about these ingredients is that they are simple. There is nothing fancy here, but once you combine them, they will taste amazing.
- Chicken breasts
- Hawaiian rolls or other small rolls. I use these King’s Hawaiian Rolls
- Coleslaw – get from the deli, or make your own
- The sauce – soy sauce, honey, vinegar, garlic, water, cornstarch
How To Cook The Chicken Breast And Make The Sliders
Step 1. Mix the sauce ingredients. Chop the garlic and add to a small bowl with honey, water, soy sauce and apple cider vinegar.
Step 2. Add the chicken breasts to a crock pot (slow cooker). Pour the sauce over them. Cover with the lid and cook on high for 4 hours.
Step 3. When the breasts are cooked, remove them to a bowl or cutting board and shred them with two forks. Leave the crock pot turned on.
Step 5. Make a slurry with the cornstarch and some water then add to your slow cooker liquid to thicken the sauce. Whisk for a minute or two until the sauce starts to thicken and the corn starch is well incorporated.
Step 6. Add the shredded chicken back to the slow cook and toss to coat with the thickened BBQ sauce.
Step 7. Slice the Hawaiian rolls in half and top one half with the chicken, then some coleslaw, and top it with the other half of the Hawaiian roll. Repeat this step until you have all of your sliders ready to serve!
Here you have it – chicken sliders hot and ready to devour!
How To Shred Chicken
The two-fork method is my go-to for easily shredding chicken. Grab two forks and hold one in each hand. Use the first fork to anchor the chicken breast in place on your cutting board. Then, take the second fork and use it to tear off the chicken pieces, shredding the meat into smaller shreds or strips as you go. The two forks allow you to firmly grip the chicken while using the other fork to easily pull it apart into perfectly shredded pieces.
Get Creative With These Variations
- If you like a little heat, try using hot honey to spice things up. I pretty much use this all the time.
- You can use any rolls you like, such as hamburger buns or hoagie rolls, or you can be like my hubby; he thinks all sandwiches should go on hot dog buns.
Need A Crockpot?
The crock pot I use is the no-frills manual model. It just has a single knob to turn it on, off, and select the different temperatures. It’s always reliable.
Serving Suggestions
You can serve so much with these chicken sliders to make a meal.
- Salads go well with these chicken sliders. Try this Ranch Pasta Salad or this Wedge Cesar Salad.
- If it’s corn season, make some Grilled Corn on the Cob, one of my favorite sides.
- Serve these crispy, crunchy dill pickles, or make bread and butter pickles. Both recipes are super easy.
- You can make these pickled red onions in minutes for a tangy topper.
And, There Is More To Make And Eat
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CROCKPOT BBQ CHICKEN SLIDERS
Equipment
Ingredients
- 3 chicken breasts
- ¼ cup soy sauce
- ½ cup honey
- ¼ cup water
- 1 tablespoon apple cider vinegar
- 3 cloves garlic
- 1 tablespoon cornstarch
- 1 package Hawaiian rolls 12 count
- ½ cup deli cole slaw
Instructions
- Place the three chicken breasts in the slow cooker.
- Peel and chop the garlic. Mix the soy sauce, honey, water, garlic and apple cider vinegar until combined in a small bowl or measuring cup.
- Pour the sauce mixture over the chicken in the slow cooker. Put the lid on the slow cooker and cook on high for 4 hours.
- Carefully remove the chicken to a medium-sized bowl or cutting board and shred it with two forks. Leave the crockpot on.
- Mix the cornstarch with a little water to make a slurry. Add the slurry to the slow cooker liquid to thicken the sauce. Whisk for a minute or two until the sauce starts to thicken and the cornstarch is well incorporated.
- Add the shredded chicken back to the slow cooker and give it a toss to coat the chicken. Slice the Hawaiian rolls in half. Top one half with the chicken, then some coleslaw, and top it with the other half of the roll. Repeat this step until you have all of your sliders ready to serve!
- Store any leftover shredded chicken in an airtight container for up to three days.
Notes
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Nutrition
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Hello there, I’m Jere’
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
Thank you for sharing this recipe
I love using the crockpot and made your recipe for Father’s Day. The chicken turned out great and the sandwiches were a hit.