Introduction: Craving Tender, Smoky Chicken Sliders?
Want a flavorful, easy dish that’s perfect for game days, parties, or family dinners? Slow-Cooker Barbecue Chicken Sliders are the ultimate recipe! These sliders feature juicy, shredded chicken soaked in a smoky barbecue sauce, piled onto soft buns with optional coleslaw for crunch. The slow cooker and a simple brine make the chicken tender and packed with flavor. Ready to create a crowd-pleasing, handheld treat? Let’s dive into this tasty recipe!
Overview: Why Slow-Cooker Barbecue Chicken Sliders Are Special
Slow-Cooker Barbecue Chicken Sliders are a delicious, fuss-free dish that combines smoky, tender chicken with tangy barbecue sauce. The slow-cooker method and brining process make them stand out. Here’s why they’re so special:
- Time Requirement: About 15 minutes prep, 18-24 hours brining, 4-5 hours cooking on Low, for a total of about 22-29 hours (mostly hands-off, including overnight brining).
- Difficulty Level: Easy! Simple brining, slow-cooking, and shredding steps make it great for beginners or busy cooks.
- Why It’s Unique: A flavorful brine with brown sugar, liquid smoke, and thyme infuses the chicken with deep, smoky taste, while the slow cooker ensures it’s fall-apart tender. Hickory smoke-flavored barbecue sauce adds a sweet-tangy finish, and the slider buns make these perfect for sharing. Optional coleslaw adds a creamy crunch, making these sliders versatile for casual gatherings or meals.
This recipe is smoky, versatile, and perfect for chicken lovers or fans of BBQ flavors. Let’s get cooking!
Essential Ingredients
This recipe serves 8 (2 sliders per person) and uses simple ingredients for a bold dish. Here’s what you’ll need for the original (1x) recipe:
- For the Brine:
- 1-1/2 quarts (6 cups) water
- 1/4 cup packed brown sugar
- 2 tablespoons salt
- 1 tablespoon liquid smoke
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- For the Sandwiches:
- 2 pounds boneless skinless chicken breasts
- 1/3 cup liquid smoke
- 1-1/2 cups hickory smoke-flavored barbecue sauce
- 16 slider buns or dinner rolls, split and warmed
- Deli coleslaw (optional)
Why These Ingredients Matter
- Chicken Breasts: Lean and tender, perfect for shredding.
- Brine (Water, Brown Sugar, Salt): Keeps chicken moist and flavorful.
- Liquid Smoke: Adds a deep, smoky BBQ flavor without a grill.
- Garlic and Thyme: Provide savory, aromatic depth to the brine.
- Barbecue Sauce: Hickory smoke-flavored sauce gives a sweet, tangy, and smoky coating.
- Slider Buns: Small, soft, and ideal for bite-sized sandwiches.
- Coleslaw: Optional for creamy texture and crunch.
Substitutions and Variations
- Chicken: Swap with boneless chicken thighs for richer flavor (same cooking time).
- Brown Sugar: Use honey or maple syrup in the brine.
- Liquid Smoke: Omit for a milder flavor or replace with 1 teaspoon smoked paprika in the cooking liquid.
- Garlic: Use 1/2 teaspoon garlic powder if fresh isn’t available.
- Thyme: Swap with dried rosemary or oregano.
- Barbecue Sauce: Use a spicy, sweet, or homemade BBQ sauce.
- Slider Buns: Try Hawaiian rolls, pretzel buns, or gluten-free buns.
- Gluten-Free: Use gluten-free buns and ensure barbecue sauce is gluten-free.
- Spicy Sliders: Add 1/2 teaspoon cayenne or a sliced jalapeño to the barbecue sauce.
- Toppings: Add pickles, shredded cheese, or crispy onions instead of coleslaw.
Step-by-Step Instructions
Making Slow-Cooker Barbecue Chicken Sliders is straightforward, with a brining step, slow-cooking, and quick assembly. Follow these steps for a perfect dish!
Step 1: Prep Your Ingredients
- Measure 1-1/2 quarts water, 1/4 cup packed brown sugar, 2 tablespoons salt, 1 tablespoon liquid smoke, 1/2 teaspoon dried thyme.
- Mince 2 garlic cloves.
- Measure 1/3 cup liquid smoke and 1-1/2 cups hickory smoke-flavored barbecue sauce.
- Set out 16 slider buns and deli coleslaw (if using).
Tip: Mince garlic finely for even flavor; ensure brown sugar is packed for accurate measurement.
Step 2: Make the Brine
- Mix Brine: In a large bowl, combine water, brown sugar, salt, 1 tablespoon liquid smoke, minced garlic, and thyme. Stir until brown sugar and salt dissolve.
- Reserve Brine: Set aside 1 cup of brine for cooking; cover and refrigerate it.
Tip: Stir thoroughly to dissolve sugar and salt; a whisk helps speed up the process.
Step 3: Brine the Chicken
- Add Chicken: Place 2 pounds boneless skinless chicken breasts in the bowl with the remaining brine. Turn to coat evenly.
- Refrigerate: Cover and refrigerate for 18-24 hours, turning chicken occasionally (e.g., once or twice).
Tip: Use a large bowl or resealable bag for brining; ensure chicken is fully submerged.
Step 4: Prep and Cook Chicken
- Remove Chicken: Remove chicken from brine and place in a 3-quart slow cooker. Discard the used brine from the bowl.
- Add Cooking Liquid: Pour the reserved 1 cup brine and 1/3 cup liquid smoke over the chicken.
- Cook on Low: Cover and cook on Low for 4-5 hours, until chicken is tender and reaches an internal temperature of 165°F (74°C).
Tip: Check at 4 hours; avoid lifting the lid often to maintain heat.
Step 5: Shred Chicken and Add Sauce
- Remove Chicken: Transfer chicken to a cutting board or large bowl. Let cool slightly (5-10 minutes).
- Discard Juices: Discard the cooking liquid from the slow cooker.
- Shred Chicken: Using two forks, shred chicken into bite-sized pieces. Return shredded chicken to the slow cooker.
- Add Sauce: Stir in 1-1/2 cups hickory smoke-flavored barbecue sauce. Heat through on Low for 10-15 minutes, stirring occasionally.
Tip: Shred chicken finely for easy piling on buns; taste and add more sauce if desired.
Step 6: Assemble and Serve
- Prep Buns: Split and warm 16 slider buns or dinner rolls (toast in a 350°F oven for 3-5 minutes if desired).
- Assemble Sliders: Spoon about 1/4 cup chicken mixture onto each bun bottom. Add a spoonful of deli coleslaw if using. Replace tops.
- Serve: Arrange sliders on a platter and serve warm with sides like fries, pickles, or salad.
Tip: Use a slotted spoon to avoid excess sauce; serve with extra napkins for messy sliders.
Assembly: Building the Perfect Slow-Cooker Barbecue Chicken Sliders
Assembling Slow-Cooker Barbecue Chicken Sliders is all about layering smoky, saucy chicken onto soft buns for a delicious, handheld meal. Here’s how to put it together:
- Brine Chicken: Soak chicken in a smoky brine for tenderness and flavor.
- Slow Cook: Cook until tender with reserved brine and liquid smoke.
- Shred and Sauce: Shred chicken and mix with barbecue sauce.
- Assemble: Pile chicken and optional coleslaw onto warmed buns.
- Serve: Present on a platter with fun sides.
Presentation Tips:
- Serve on a large platter with toothpicks for easy grabbing at parties.
- Garnish with a sprinkle of parsley or a pickle slice for color.
- Pair with vibrant sides like sweet potato fries, corn on the cob, or a fruit salad.
- Use a rustic tray or basket lined with parchment for a BBQ vibe.
Serving Suggestions
Slow-Cooker Barbecue Chicken Sliders are versatile and perfect for a variety of occasions. Here are some ideas to enjoy them:
- Game-Day Spread: Serve with nachos, wings, or chips for a party feast.
- Family Dinner: Pair with baked beans and a green salad for a casual meal.
- Party Appetizer: Offer as part of a slider bar with various toppings.
- Picnic or BBQ: Serve with watermelon and coleslaw for a summer vibe.
- With Extras: Add toppings like shredded cheddar, bacon, or avocado.
Storage and Make-Ahead Tips
Slow-Cooker Barbecue Chicken Sliders are great for leftovers or meal prep. Here’s how to keep them fresh:
- Storing Leftovers:
- Store shredded chicken and sauce in an airtight container in the fridge for up to 4 days. Keep buns separate at room temperature.
- Reheating: Reheat chicken in a skillet over medium heat with a splash of water, about 5-7 minutes, or microwave for 1-2 minutes. Warm buns before assembling.
- Make-Ahead Tips:
- Brine: Brine chicken up to 24 hours ahead; refrigerate in brine until ready to cook.
- Chicken: Cook and shred chicken up to 2 days ahead; refrigerate with sauce.
- Freezing: Freeze shredded chicken and sauce for up to 2 months. Thaw in the fridge and reheat with a splash of water.
Tip: Assemble sliders with fresh buns for the best texture; store extra sauce separately for dipping.
Recipe Variations
Slow-Cooker Barbecue Chicken Sliders are versatile and easy to customize. Here are some fun twists to try:
- Spicy BBQ Sliders: Add 1 tablespoon hot sauce or 1/2 teaspoon chili flakes to the barbecue sauce.
- Sweet BBQ Sliders: Mix 1 tablespoon honey or molasses into the sauce.
- Gluten-Free: Use gluten-free buns and ensure barbecue sauce and liquid smoke are gluten-free.
- Lower Sodium: Reduce salt in brine to 1 tablespoon and use low-sodium barbecue sauce.
- Buffalo Chicken Sliders: Replace barbecue sauce with 1 cup buffalo sauce and top with blue cheese crumbles.
- Asian-Inspired: Use teriyaki sauce instead of barbecue sauce and top with shredded carrots.
- Oven Option: Bake brined chicken in a covered dish at 325°F for 1.5-2 hours, then shred and mix with sauce.
Tip: Keep the smoky barbecue sauce for the classic slider experience.
Conclusion: Savor Your Slow-Cooker Barbecue Chicken Sliders!
You’ve just made Slow-Cooker Barbecue Chicken Sliders—a tender, smoky, and flavorful dish that’s perfect for any occasion! This slow-cooker recipe is easy, versatile, and so delicious it’ll become a go-to for gatherings or dinners. Whether you add coleslaw or keep it simple, these sliders are sure to impress. Grab a bun, pile on the chicken, and enjoy the BBQ vibes. What’s your favorite slider topping? Share your ideas in the comments, and happy cooking!
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Slow-Cooker Barbecue Chicken Sliders
Description
Want a flavorful, easy dish that’s perfect for game days, parties, or family dinners? Slow-Cooker Barbecue Chicken Sliders are the ultimate recipe! These sliders feature juicy, shredded chicken soaked in a smoky barbecue sauce, piled onto soft buns with optional coleslaw for crunch
Ingredients
This recipe serves 8 (2 sliders per person) and uses simple ingredients for a bold dish. Here’s what you’ll need for the original (1x) recipe:
- For the Brine:
- 1–1/2 quarts (6 cups) water
- 1/4 cup packed brown sugar
- 2 tablespoons salt
- 1 tablespoon liquid smoke
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- For the Sandwiches:
- 2 pounds boneless skinless chicken breasts
- 1/3 cup liquid smoke
- 1–1/2 cups hickory smoke-flavored barbecue sauce
- 16 slider buns or dinner rolls, split and warmed
- Deli coleslaw (optional)
Why These Ingredients Matter
- Chicken Breasts: Lean and tender, perfect for shredding.
- Brine (Water, Brown Sugar, Salt): Keeps chicken moist and flavorful.
- Liquid Smoke: Adds a deep, smoky BBQ flavor without a grill.
- Garlic and Thyme: Provide savory, aromatic depth to the brine.
- Barbecue Sauce: Hickory smoke-flavored sauce gives a sweet, tangy, and smoky coating.
- Slider Buns: Small, soft, and ideal for bite-sized sandwiches.
- Coleslaw: Optional for creamy texture and crunch.
Substitutions and Variations
- Chicken: Swap with boneless chicken thighs for richer flavor (same cooking time).
- Brown Sugar: Use honey or maple syrup in the brine.
- Liquid Smoke: Omit for a milder flavor or replace with 1 teaspoon smoked paprika in the cooking liquid.
- Garlic: Use 1/2 teaspoon garlic powder if fresh isn’t available.
- Thyme: Swap with dried rosemary or oregano.
- Barbecue Sauce: Use a spicy, sweet, or homemade BBQ sauce.
- Slider Buns: Try Hawaiian rolls, pretzel buns, or gluten-free buns.
- Gluten-Free: Use gluten-free buns and ensure barbecue sauce is gluten-free.
- Spicy Sliders: Add 1/2 teaspoon cayenne or a sliced jalapeño to the barbecue sauce.
- Toppings: Add pickles, shredded cheese, or crispy onions instead of coleslaw.
Instructions
Step 1: Prep Your Ingredients
- Measure 1-1/2 quarts water, 1/4 cup packed brown sugar, 2 tablespoons salt, 1 tablespoon liquid smoke, 1/2 teaspoon dried thyme.
- Mince 2 garlic cloves.
- Measure 1/3 cup liquid smoke and 1-1/2 cups hickory smoke-flavored barbecue sauce.
- Set out 16 slider buns and deli coleslaw (if using).
Tip: Mince garlic finely for even flavor; ensure brown sugar is packed for accurate measurement.
Step 2: Make the Brine
- Mix Brine: In a large bowl, combine water, brown sugar, salt, 1 tablespoon liquid smoke, minced garlic, and thyme. Stir until brown sugar and salt dissolve.
- Reserve Brine: Set aside 1 cup of brine for cooking; cover and refrigerate it.
Tip: Stir thoroughly to dissolve sugar and salt; a whisk helps speed up the process.
Step 3: Brine the Chicken
- Add Chicken: Place 2 pounds boneless skinless chicken breasts in the bowl with the remaining brine. Turn to coat evenly.
- Refrigerate: Cover and refrigerate for 18-24 hours, turning chicken occasionally (e.g., once or twice).
Tip: Use a large bowl or resealable bag for brining; ensure chicken is fully submerged.
Step 4: Prep and Cook Chicken
- Remove Chicken: Remove chicken from brine and place in a 3-quart slow cooker. Discard the used brine from the bowl.
- Add Cooking Liquid: Pour the reserved 1 cup brine and 1/3 cup liquid smoke over the chicken.
- Cook on Low: Cover and cook on Low for 4-5 hours, until chicken is tender and reaches an internal temperature of 165°F (74°C).
Tip: Check at 4 hours; avoid lifting the lid often to maintain heat.
Step 5: Shred Chicken and Add Sauce
- Remove Chicken: Transfer chicken to a cutting board or large bowl. Let cool slightly (5-10 minutes).
- Discard Juices: Discard the cooking liquid from the slow cooker.
- Shred Chicken: Using two forks, shred chicken into bite-sized pieces. Return shredded chicken to the slow cooker.
- Add Sauce: Stir in 1-1/2 cups hickory smoke-flavored barbecue sauce. Heat through on Low for 10-15 minutes, stirring occasionally.
Tip: Shred chicken finely for easy piling on buns; taste and add more sauce if desired.
Step 6: Assemble and Serve
- Prep Buns: Split and warm 16 slider buns or dinner rolls (toast in a 350°F oven for 3-5 minutes if desired).
- Assemble Sliders: Spoon about 1/4 cup chicken mixture onto each bun bottom. Add a spoonful of deli coleslaw if using. Replace tops.
- Serve: Arrange sliders on a platter and serve warm with sides like fries, pickles, or salad.
Tip: Use a slotted spoon to avoid excess sauce; serve with extra napkins for messy sliders.
FAQs
Q: Are Slow-Cooker Barbecue Chicken Sliders healthy?
A: Chicken is lean and protein-rich, but the sauce and brine add sugar and sodium. Use low-sodium barbecue sauce, reduce brown sugar, or skip coleslaw dressing for a lighter option. Pair with veggies for balance.
Q: Can I skip the brining step?
A: Yes, but brining adds moisture and flavor. If skipping, season chicken with salt, pepper, and thyme before cooking, and add 1/2 cup chicken broth to the slow cooker.
Q: Why is my chicken dry?
A: Overcooking or skipping the brine can cause this. Cook for 4-5 hours on Low and check for 165°F (74°C). Brining helps retain moisture.
Q: Can I cook this on High?
A: Yes, cook on High for 2-2.5 hours, checking for tenderness. Low is better for juicy chicken, but High works for faster meals.
Q: Can I use bone-in chicken?
A: Yes, use 2 pounds bone-in chicken breasts; cook for 5-6 hours on Low. Remove bones before shredding.
Q: Can I freeze Barbecue Chicken Sliders?
A: Yes! Freeze shredded chicken and sauce for up to 2 months. Thaw in the fridge, reheat with a splash of water, and serve with fresh buns.