Slow Cooker BBQ Pulled Chicken Sliders
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These Slow-Cooker BBQ Pulled Chicken Sliders are a family favorite treat for game days, Friday nights, or any night of the week when we’re craving barbecue chicken. With only four ingredients, they are a must for easy, effortless meals!
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What I Love About BBQ Pulled Chicken Sliders
This recipe is Incredibly easy, with almost no prep, and are so juicy and tender, they almost melt in your mouth. As you can imagine, they’re a much-requested dish at our house. For I have guys… lots of guys who love this kind of food! Whether that be for Fridays, game days, tailgating… or anytime we’re craving sweet, savory, and fun food!
If you’re serving a crowd, it’s easy to stretch the chicken filling when, say, friends bring friends… and even their friends to watch the big game at your house.
A simple slow cooker meal with boneless, skinless chicken breasts that simmer in a quick to assemble BBQ sauce. Cook on HIGH for 3-4 hours, or LOW for 5-6.
I love to top the sliders with store-bought coleslaw mix that includes carrots with purple and green cabbage, but if you fancy kicking things up a notch, you can always make your own!
Fun and delicious!
Frequently Asked Questions
Whichever brand you already have on hand! I use Sweet Baby Ray’s or my easy homemade 10-Minute Barbecue Sauce.
Of course! Just warm it through when you’re ready to serve. It should keep covered in the fridge for up to 3 days.
If you enjoyed this recipe on 31 Daily, you might also enjoy:
- Make-ahead Slow Cooker Buffalo Chicken Sliders
- Easy Pizza Sliders
- Hawaiian Roll Meatball Sliders
- Beef and Bean Skillet Nachos
- Easy Refried Bean Dip (without cream cheese!)
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Slow Cooker BBQ Pulled Chicken Sliders
Equipment
Ingredients
- 2 lb chicken breasts
- 1 1/2 cups BBQ sauce like Sweet Baby Ray’s
- 1 Tbsp Worcestershire sauce
- 2 Tbsp brown sugar
- 1/2 teaspoon red pepper flakes
- slider buns approx. 12-14, depending on pack size
- store-bought coleslaw mix
Instructions
- Combine the BBQ sauce, Worcestershire sauce, brown sugar and red pepper flakes in a small bowl.
- Lay the chicken breasts in the bottom of the slow cooker. Pour the sauce over the chicken and turn to coat. Place 2 paper towels under the lid of the slow cooker to prevent excess moisture.
- Cook on HIGH for 3-4 hours or LOW 5-6 hours or until chicken breasts reach 165° minimum and shred easily.
- Pull the chicken breasts apart with two forks, add a bit more sauce if necessary, and serve on slider buns topped with coleslaw.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Another superb recipe! We had it tonight.
I did tweak slughtly, in that I made Jamaican Jerk BBQ sauce instead… But oh my it was good!
Thanks Stephanie!
Elle ❤️
That’s so awesome, Elle! A Jamaican BBQ sauce would be incredible!