What is the best type of bread for BBQ pulled chicken sliders?

Sweet Hawaiian rolls are the absolute best choice for BBQ pulled chicken sliders. Their soft, fluffy texture and slight sweetness perfectly balance the smoky, savory flavors of the barbecue sauce.

Can I make BBQ pulled chicken in a slow cooker?

Yes! Making pulled chicken in a slow cooker is incredibly easy. Just place your chicken breasts in the crockpot, cover them with your favorite BBQ sauce and a splash of chicken broth, and cook on low for 6-8 hours until the meat shreds easily with a fork.

How long does leftover pulled chicken last in the fridge?

Leftover BBQ pulled chicken will stay fresh in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully for up to 3 months, making it a fantastic make-ahead meal prep option!

What are the best toppings for pulled chicken sliders?

A classic creamy coleslaw is the most popular topping because it adds a refreshing, tangy crunch that cuts right through the rich BBQ sauce. Other fantastic options include dill pickle slices, melted cheddar cheese, or crispy fried jalapeños for a spicy kick.

15-Minute BBQ Pulled Chicken Sliders (Easy Crockpot Recipe!)

BBQ Pulled Chicken Sliders

Print Recipe

The ultimate game-day meal! Tender, slow-cooked pulled chicken smothered in sweet BBQ sauce, layered with melted cheese, and baked on fluffy Hawaiian rolls.

Author: Maya
Prep Time: 15 minutes
Cook Time: 180 minutes
Total Time: 195 minutes
Yield: 8 servings
Category: Sandwiches
Method: Slow Cooking
Cuisine: Southern
Diet: Meat

Ingredients

2 lbs boneless, skinless chicken breasts
1 ½ cups of your favorite BBQ sauce (divided)
¼ cup chicken broth
1 tsp garlic powder
1 tsp smoked paprika
½ tsp onion powder
1 package (12 count) sweet Hawaiian rolls
6 slices sharp cheddar cheese (or provolone)
2 Tbsp butter, melted
½ tsp garlic salt (for topping)

Instructions

Slow Cook: Place chicken breasts in a slow cooker. Season with garlic powder, paprika, and onion powder. Pour in the chicken broth and ½ cup of the BBQ sauce.
Cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the chicken is tender.
Shred: Remove the chicken, shred it with two forks, and drain any excess liquid from the pot. Return the shredded meat to the pot and stir in the remaining 1 cup of BBQ sauce.
Prep Rolls: Preheat your oven to 350°F (175°C). Slice the entire package of Hawaiian rolls in half horizontally. Place the bottom half in a greased 9×13 baking dish.
Assemble: Spread the BBQ chicken evenly over the bottom buns. Layer the cheese slices over the warm chicken. Place the top buns over the cheese.
Glaze: Stir the garlic salt into the melted butter. Brush this mixture evenly over the tops of the rolls.
Bake: Bake uncovered for 10-15 minutes, or until the cheese is melted and the tops are golden brown. Slice into individual sliders and serve hot!

Notes

Make-Ahead Magic: You can completely cook and shred the BBQ chicken up to 3 days in advance! Store the cooled meat in an airtight container in the fridge. When you are ready for dinner or your party guests arrive, just assemble the cold meat and cheese on the Hawaiian rolls, brush with the garlic butter, and bake. (You may need to add 3-5 extra minutes to the baking time to ensure the chicken heats all the way through!)
Prevent Soggy Buns: Slow cooking chicken releases a lot of natural juices. Make sure you drain that excess liquid from the pot before you mix in your final cup of BBQ sauce. For extra protection against soggy bread, you can pop just the bottom half of the Hawaiian rolls into the 350°F oven for 3 minutes to toast them slightly before piling on that saucy meat!

Find it online: https://www.endrecipes.com/bbq-pulled-chicken-sliders/