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    Home > Main Courses > Main Dishes Chicken > Crockpot BBQ Chicken Sliders

    Crockpot BBQ Chicken Sliders

    Published: Aug 16, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    BBQ chicken sliders with different toppings.

    Put your crockpot to work for these wonderfully easy BBQ Chicken Sliders. Classic in flavor with a tangy twist, and popular with all. This is an easy sliders recipe to feed that party crowd.

    Crockpot bbq chicken sandwich with corn on the con and yellow watermelon slices.

    Bookmark, pin, copy and paste …we do it all the time to save recipes we want to try. But haven’t you run across a recipe that as soon as you lay eyes on it, there’s no need to even close out the screen because you know you’ve got to make it right away?

    That’s what happened to me when I this recipe for BBQ Chicken Sliders over at Penny’s Lake Lure Cottage Kitchen.

    This is one of those perfect recipes when you need to feed a crowd. Crockpot easy, full of sweet and tangy flavor, I can’t imagine anyone turning up their nose at this one. It’s perfect.

    Who can argue with little hand held pulled chicken sliders topped with a scoop of Creamy Classic Crunchy Cole Slaw? Easy to eat and easy on the palate.

    Let your slow cooker do all of the work and to please that crowd.

    Ingredients to make bbq chicken sliders.

    Ingredients You’ll Need

    • Chicken Breasts
    • Pineapple Juice
    • Hot Sauce: Your favorite brand.
    • Ketchup
    • Onion: A sweet onion or yellow onion is recommended.
    • BBQ Sauce: Your favorite brand.
    • Brown Sugar: Either light brown sugar or dark brown sugar will work here. Dark Brown Sugar will give you a richer molasses -ish flavor.
    • Apple Cider Vinegar
    • Worcestershire Sauce
    • Slider Buns

    Ingredient Subs and Swaps

    • Pineapple Juice: I recommend using pineapple juice for this recipe, but if you want, substitute orange juice.
    • Vinegar: You can use about any type of vinegar here. White vinegar will work just fine, a red-wine vinegar would be a good choice, and if you have Sherry Vinegar, give that a try. Sherry vinegar will bring a special and beautiful rich flavor.
    • Buns: The end flavor of this bbq chicken is a sweet one, so I usually choose regular slider buns. But for a sweeter experience, Kings Hawaiian Slider buns would be a popular choice.

    Step by Step Instructions – It’s SO Easy

    Let your slow-cooker do the work for you by simply adding boneless skinless breasts and bbq sauce, voila = easy bbq chicken sliders.

    Making bbq sauce for bbq chicken sliders.
    Step 1
    Sauce for bbq chicken sandwiches.
    Step 2
    • Step 1: Add pineapple juice, hot sauce, ketchup, bbq sauce, brown sugar, vinegar and Worcestershire sauce to a small bowl.
    • Step 2: Using a fork or a whisk, mix and stir until well blended.
    Chicken breasts and onions in a crockpot.
    Step 3
    Adding bbq sauce to chicken and onions.
    Step 4
    • Step 3: Add the chicken breasts and quartered onions to the crockpot.
    • Step 4: Pour in the BBQ Sauce mixture. Cook on low for 1 hour, then turn heat down and cook for 3 hours.
    Shredded chicken to make shredded bbq chicken sandwiches.
    Step 5
    • Step 5: Remove the cooked chicken to a cutting board or sheet pan. Using two forks, shred the chicken for the pulled chicken sliders. Shred small enough to fit on a slider bun. Add about a cup of the sauce from the crockpot and stir well.

    BBQ Chicken Sliders, FAQ’s

    Can I Cook Chicken All Day In The Crockpot?

    No. Unfortunately this is not a dump it and leave it type of meal to cook all day for when you get home from work. Unlike tougher pieces of meat like a pot roast, you can over-cook chicken breasts. Even though they’re swimming in liquid, cooking chicken breasts too long will result in a dry texture. Don’t cook the chicken more than 4 hours.

    Can I Use Chicken Thighs for BBQ Chicken Sliders?

    Absolutely yes. But make it easy on yourself and use boneless, skinless chicken thighs. If you use skin on, the sauce will end up too greasy. Chicken thighs are dark meat, making them more flavorful, and a less expensive option. Due to their texture, they just won’t shred in the same “fall-apart” manner as breasts. If you use thighs, no need to alter the cooking times for this recipe.

    Can I Use Rotisserie Chicken?

    If you’re short on time, rotisserie chicken would be a good option for pulled chicken sliders. Just place the bbq sauce ingredients into a medium saucepan. Simmer the bbq sauce for about 15 minutes so that it will blend flavors and thicken. Add the shredded chicken and heat through.

    Can I Use Frozen Chicken In The Crockpot?

    Absolutely not. Unless you want to risk salmonella poisoning. Only used thawed chicken for any crockpot chicken recipe. Why? Frozen chicken will not likely reach the temperature of 165 within the “safe window” of time in a crockpot. It’s just too risky.

    What Kind Of BBQ Sauce Is Best For Shredded Chicken Sliders?

    That’s completely up to you. Use your favorite brand. For us, I usually grab Stubbs Brand. For a very special treat, make your own bbq sauce like I do for BBQ Meatballs. It’s totally scrumptious.

    Pro Tip: Some chicken breasts are injected with a water solution for “plumping” reasons. If you have purchased these you will find it swimming in liquid once it’s cooked. Purchase high quality chicken breasts (recommended) for this recipe. You’ll find the chicken at Whole Foods or reputable quality butcher shops are natural without injected liquids. The end result will be a chicken cooking in natural juices.

    What Goes With BBQ Chicken Sliders

    In a perfect world, we’d have access to fresh grown sweet corn and watermelon year round. Here are some other side dish ideas if you’re making this recipe during Winter months.

    • Smoked Mozzarella Penne Pasta Salad, very popular recipe.
    • Blue Cheese Potato Salad with Bacon
    • Spicy Baked Beans
    • Mexican Mac and Cheese

    Topping Ideas

    Coleslaw seems like a natural for a traditional topping for these bbq chicken sliders. But have some fun and offer guests a selection of toppings.

    • Smashed avocado.
    • Dill pickles or spicy pickles.
    • Slices of fresh or pickled jalapeno.
    • Red Onion. Even though you have cooked onion in the cooked bbq sauce, a slice of red onion for a topping will add a nice crunch and bold flavor.
    • If you want to add a creamy topping experience, consider a drizzle of Jalapeno Aioli.
    BBQ chicken sliders with different toppings.

    If you’re looking for an incredibly easy slider recipe to feed a crowd, consider this bbq chicken slider recipe. It’s such a great recipe for feeding a football crowd, or to take to a pot luck gathering.

    It’s an easy sliders recipe that is guaranteed to wow that crowd.

    BBQ chicken sliders with different toppings.

    Crockpot BBQ Chicken Sliders

    Slow Cooker Chicken sliders, super easy way to feed a hungry crowd.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course Sandwiches
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 4 hours
    Total Time: 4 hours 10 minutes
    Servings: 16 sliders
    Calories: 213kcal
    Author: Lea Ann Brown

    Ingredients

    • 2 pounds Boneless skinless chicken breasts cut in half lengthwise
    • 2 medium onions peeled and cut into fourths
    • 1 1/2 cups ketchup
    • 1/2 cup barbecue sauce
    • 1/4 cup brown sugar
    • 1/4 cup pineapple juice
    • 1 tablespoon Worcestershire sauce
    • 3 tablespoons cider vinegar
    • Tabasco sauce to taste abut 4 shakes for us
    • 1 teaspoon garlic powder
    • Salt and pepper to taste
    • 16 Slider buns
    Prevent your screen from going dark

    Instructions

    • Spray inside of crock pot with cooking spray. Add chicken breasts and onion. Mix sauce ingredients and pour over chicken.
    • Cook chicken on high for 1 hour. Turn to low setting and cook an additional 2 to 3 hours. Remove chicken from crock pot and shred with two forks.
    • Add about a cup of the sauce from the crockpot to the shredded chicken. If there's not too much liquid in the crockpot, return the meat to the pot and set on warm. Serve on heated or grilled buns with coleslaw or guacamole.

    Notes

    Pro Tip: Some chicken breasts are injected with a water solution for “plumping” reasons. If you have purchased one of these you will find it swimming in liquid once it’s cooked. Which means the bbq sauce will be much thinner and diluted in flavor. Purchase high quality chicken breasts (recommended) for this recipe. You’ll find the chicken at Whole Foods or reputable quality butcher shops are natural without injected liquids. The end result will be a chicken cooking in natural juices.
    Unfortunately this is not a dump it and leave it type of meal to cook all day for when you get home from work. Unlike tougher pieces of meat like a pot roast, you can over-cook chicken breasts. Even though they’re swimming in liquid, cooking chicken breasts too long will result in a dry texture. Don’t cook the chicken more than 4 hours.
    Can you place frozen chicken breasts in the crockpot? Absolutely not. Unless you want to risk salmonella poisoning. Only used thawed chicken for any crockpot chicken recipe. Why? Frozen chicken will not likely reach the temperature of 165 within the “safe window” of time in a crockpot. It’s just too risky.

    Nutrition

    Serving: 1slider | Calories: 213kcal | Carbohydrates: 32g | Protein: 15g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 378mg | Potassium: 336mg | Fiber: 2g | Sugar: 15g | Vitamin A: 154IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    BBQ Chicken Sliders … They’re Whats For Dinner

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    Reader Interactions

    Comments

    1. Marilyn Thomas says

      September 04, 2022 at 6:35 pm

      5 stars
      Thanks, Lea Ann.. Your BBQ chicken recipe was a great fix the day before our friends from home came. We went down town to the art museum- an all day trip and this meal was a snap to serve. OK, yes my husband Jim prepared it for me and we both agreed we would fix it again 😊. I may be careful about how much brown sugar to use but mainly consider how sweet the Brand of BBQ since they vary. Actually the buns tend to mellow this so not a problem. Thanks again, Lea Ann for this great recipe

      Reply
    2. John / Kitchen Riffs says

      August 17, 2022 at 8:18 am

      What a terrific recipe! Really like the idea of chicken sliders, and these look totally delish. Winner!

      Reply
    3. Katherine Dietz says

      January 12, 2020 at 5:18 am

      I want to make these but have some questions. What brand and flavor of Bbq sauce was it Stubbs? Also did you use light or dark brown sugar? Also was the pineapple juice fresh, canned, sweetened or unsweetened? What type of buns did you use? Thanks for your prompt reply.

      Katherine

      Reply
      • Lea Ann Brown says

        January 22, 2020 at 11:45 am

        Hi Katherine. Sorry for the poor instruction in the recipe. I will update it soon. I usually use Stubbs or K.C. Masterpiece. Light brown sugar. Canned pineapple juice, sweetened and use small hamburger buns.

        Reply
    4. vianney says

      August 09, 2012 at 1:23 am

      loving the pineapple juice and summer is the best time for crockpots, no oven. I love yellow watermelons!!

      Reply
      • Lea Ann says

        August 09, 2012 at 1:26 pm

        That darn yellow watermelon was fabulous. And so pretty on the plate.

        Reply
    5. Penny says

      July 29, 2012 at 8:44 am

      So glad you liked this Lea Ann. I appreciate the feedback. It is not quite Carolina BBQ but could be if you add more vinegar. Your plate looks delicious!

      Reply
      • Lea Ann says

        July 29, 2012 at 10:14 am

        I appreciate the recipe Penny! DEElicious.

        Reply
    6. Jane says

      July 29, 2012 at 8:07 am

      Gorgeous! I love the yellow watermelon! I’ve been thinking about making BBQ chicken sandwiches, I’ll have to try this!

      Reply
      • Lea Ann says

        July 29, 2012 at 10:15 am

        That yellow watermelon was really really good. It came from my CSA, Monroe Farms.

        Reply
    7. Mary says

      July 27, 2012 at 9:43 pm

      These sandwiches look delicious. I bet the pineapple juice added an unexpected bright flavor.

      Reply
      • Lea Ann says

        July 28, 2012 at 7:01 am

        I loved that addition of pineapple juice.

        Reply
    8. Chris says

      July 26, 2012 at 6:33 pm

      Nah, just 3 Tbsp isn’t enough vinegar for a Carolina kick, those use Vinegar as one of the main components. It sounds like a good sauce too me but I’d have to try it.

      Reply
      • Lea Ann says

        July 28, 2012 at 7:05 am

        I’ve had carolina sauce once and do remember a much stronger vinegar flavor. This is a great recipe for a crockpot meal Chris. I’m sure nothing like a “real” smoked barbeque chicken recipe.

        Reply
    9. pam says

      July 26, 2012 at 5:16 pm

      This sounds perfect. Since I go back to school next week 🙁 I’m looking for easy slow cooker recipes!

      Reply
      • Lea Ann says

        July 28, 2012 at 7:05 am

        They’re great for quick dinners when you get home. Hope you like this recipe Pam.

        Reply
    10. Vickie says

      July 26, 2012 at 3:11 pm

      I am totally with you – I’m printing this out for this weekend! Delicious looking plate, all that yellow is gorgeous and makes me want a bite of everything. I would love to try that corn, but I’m pretty sure it’s not available up here, darn it!

      Reply
      • Lea Ann says

        July 28, 2012 at 7:06 am

        I doubt it’s available in MT, but heck, I think all sweet corn is wonderful.

        Reply
        • Vickie says

          July 29, 2012 at 8:06 am

          I hope so, because I have EIGHT stalks of corn starting to produce. I am cracking up about this tiny crop of corn – my garden had a rough start with a goofy spring and and a rare hail storm. I don’t even know if 8 plants will pollinate okay, but I’ll be assisting that process in hopes of harvesting freshly picked corn. 🙂

        • Lea Ann says

          July 29, 2012 at 10:16 am

          I wish your corn crop all kinds of luck Vickie. This weather has been a challenge for everyone. Including my poor little tomato plants.

    11. Larry says

      July 26, 2012 at 3:08 pm

      Your plate looks delicious – it’s great to have access to nice fresh veggies. Our last patch of corn should be ready next week. If I were making the dish, I’d consider adding a little liquid smoke to the sauce for more of a cooked in a smoker flavor.

      Reply
      • Lea Ann says

        July 28, 2012 at 7:07 am

        I love your liquid smoke idea Larry …. that’s why they pay you the big bucks. 🙂

        Reply
    12. Karen says

      July 26, 2012 at 9:50 am

      Can’t beat using a crock pot during the summer… it’s always nice to have dinner ready without a lot of work. The sauce here sounds good… like the addition of pineapple juice!

      Reply
      • Lea Ann says

        July 28, 2012 at 7:07 am

        I thought the pineapple juice was a winner.

        Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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