CROCKPOT BBQ CHICKEN SLIDERS

A close-up of a pulled pork sandwich with coleslaw on a soft bun, placed on a piece of brown parchment paper.

CROCKPOT BBQ CHICKEN SLIDERS

These Crockpot BBQ Chicken Sliders are tasty and delicious mini sandwiches! Imagine juicy, BBQ-soaked chicken piled onto sweet Hawaiian rolls topped with crunchy coleslaw—all thanks to your trusty crockpot.

Course dinner, Sandwiches

Cuisine American

Prep Time 20

Cook Time 4

Total Time 4 20

Servings

Calories 229kcal

Author Jere' Cassidy

Equipment

1 Crockpot

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

Variations to try -

Try using hot honey to add some spice to the BBQ sauce

Feel free to use other types of rolls for the sandwiches.

Nutrition