Introduction
Craving tender, smoky barbecue chicken sliders that are perfect for game days, parties, or a quick family meal? Slow-Cooker Barbecue Chicken Sliders deliver big flavor with minimal effort! Brined for juiciness, slow-cooked to perfection, and tossed in hickory barbecue sauce, these sliders are served on soft buns with optional coleslaw for crunch. The slow cooker does all the work, making this a stress-free, crowd-pleasing dish. Ready to sink your teeth into some BBQ goodness? Let’s get started!
Overview: Why Slow-Cooker Barbecue Chicken Sliders Are Special
Slow-Cooker Barbecue Chicken Sliders combine juicy, shredded chicken with a smoky, tangy barbecue sauce, enhanced by a flavorful brine. The brining step ensures moist, tender chicken, while the slow cooker melds the smoky flavors effortlessly. These sliders are perfect for feeding a crowd, great for make-ahead meals, and customizable with toppings. They’re a healthier, leaner alternative to pork sliders, yet still packed with classic BBQ taste.
- Time Requirement: About 20 minutes prep, 18-24 hours brining, 4-5 hours cooking on low in a 3-quart slow cooker.
- Difficulty Level: Moderate due to brining, but the slow cooking is easy and hands-off.
- Why It’s Special: The brine adds unmatched juiciness, and the hickory smoke flavor gives authentic BBQ vibes. These sliders are versatile, budget-friendly, and ideal for any occasion.
Whether you’re hosting a gathering or craving a cozy dinner, Slow-Cooker Barbecue Chicken Sliders are sure to be a hit.
Essential Ingredients
Slow-Cooker Barbecue Chicken Sliders use simple ingredients to create a bold, smoky dish. Here’s what you need and why each one matters:
- Water (1-1/2 quarts, for brine): The base of the brine, helping to hydrate the chicken.
- Brown Sugar (1/4 cup, packed, for brine): Adds sweetness to balance the salt and enhances flavor absorption.
- Salt (2 tablespoons, for brine): Tenderizes the chicken and locks in moisture.
- Liquid Smoke (1 tablespoon, for brine; 1/3 cup, for cooking): Infuses smoky flavor, mimicking a barbecue pit.
- Garlic Cloves (2, minced, for brine): Adds savory, aromatic depth to the brine.
- Dried Thyme (1/2 teaspoon, for brine): Brings earthy, herbaceous notes to the chicken.
- Boneless Skinless Chicken Breasts (2 pounds): Lean, tender meat that shreds easily after slow cooking.
- Hickory Smoke-Flavored Barbecue Sauce (1-1/2 cups): Coats the chicken with sweet, tangy, and smoky flavor.
- Slider Buns or Dinner Rolls (16, split and warmed): Soft, bite-sized buns that hold the saucy chicken.
- Deli Coleslaw (optional): Adds creamy, crunchy texture as a topping.
Substitutions and Variations
- Chicken: Swap for boneless chicken thighs for richer flavor (cook 4-5 hours) or turkey breast (cook 5-6 hours).
- Brown Sugar: Use honey or maple syrup in the brine for a different sweetness.
- Liquid Smoke: Skip if unavailable, but it’s key for smoky flavor; add 1/2 teaspoon smoked paprika to the barbecue sauce instead.
- Barbecue Sauce: Use a spicy, honey, or low-sugar version, or make your own with ketchup, molasses, and spices.
- Buns: Try Hawaiian rolls, brioche, or gluten-free buns for variety.
- Toppings: Add pickles, jalapeños, or shredded cheese instead of or with coleslaw.
Pro Tip: Choose high-quality barbecue sauce with a strong hickory flavor for the best results, and ensure chicken breasts are uniform in size for even cooking.
Step-by-Step Instructions
Making Slow-Cooker Barbecue Chicken Sliders involves brining, slow cooking, and assembling. Follow these steps for a perfect dish:
- Prepare the Brine:
- In a large bowl, mix 1-1/2 quarts water, 1/4 cup packed brown sugar, 2 tablespoons salt, 1 tablespoon liquid smoke, 2 minced garlic cloves, and 1/2 teaspoon dried thyme. Stir until the brown sugar and salt dissolve.
- Reserve 1 cup of brine, cover, and refrigerate for later use.
- Tip: Ensure the brine is fully dissolved to evenly flavor the chicken.
- Brine the Chicken:
- Place 2 pounds boneless skinless chicken breasts in the bowl with the remaining brine. Turn to coat, cover, and refrigerate for 18-24 hours, turning occasionally.
- Tip: Don’t skip the brining time; it’s key for juicy, flavorful chicken.
- Cook the Chicken:
- Remove chicken from brine and transfer to a 3-quart slow cooker. Discard the brine from the bowl.
- Add the reserved 1 cup brine and 1/3 cup liquid smoke to the slow cooker.
- Cover and cook on low for 4-5 hours, until the chicken is tender and reaches an internal temperature of 165°F.
- Tip: Check at 4 hours to avoid overcooking; use a meat thermometer for accuracy.
- Shred the Chicken:
- Remove chicken from the slow cooker and let cool slightly (5-10 minutes). Discard cooking juices.
- Shred chicken with 2 forks and return to the slow cooker.
- Stir in 1-1/2 cups hickory smoke-flavored barbecue sauce and heat through on low, about 10-15 minutes.
- Tip: Shred into bite-sized pieces for easy slider filling.
- Assemble and Serve:
- Spoon about 1/4 cup chicken mixture onto the bottom half of each of 16 split and warmed slider buns or dinner rolls.
- Top with deli coleslaw if desired, then replace the top bun. Serve warm (makes 16 sliders).
- Tip: Warm buns in a 350°F oven for 2-3 minutes to enhance texture.
Cooking Tips:
- Brine Safely: Keep chicken refrigerated during brining to ensure food safety.
- Shred Easily: Shred warm chicken for easier handling; use a stand mixer with a paddle attachment for quick shredding.
- Adjust Sauce: Add more barbecue sauce if you prefer a saucier filling, but avoid making it too wet to prevent soggy buns.
Assembly: Serving Your Slow-Cooker Barbecue Chicken Sliders
Assembling Slow-Cooker Barbecue Chicken Sliders is all about creating bite-sized, flavorful sandwiches that are easy to enjoy:
- Prep the Buns:
- Split 16 slider buns or dinner rolls and warm them lightly for a soft, toasty base.
- Add the Filling:
- Spoon about 1/4 cup shredded barbecue chicken onto the bottom half of each bun, piling it generously.
- Add a small spoonful of deli coleslaw (if using) for crunch and creaminess.
- Replace the top bun, pressing gently.
- Presentation Tips:
- Arrange sliders on a platter with toothpicks for easy grabbing at parties.
- Garnish with a sprinkle of chopped parsley or a drizzle of extra barbecue sauce for a vibrant look.
- Serve with extra coleslaw or pickles on the side for customization.
- Serving Ideas:
- Pair with classic sides like potato salad, baked beans, or corn on the cob for a BBQ feast.
- Serve with fries, sweet potato wedges, or a green salad for a balanced meal.
- For parties, offer alongside other sliders or appetizers like wings or nachos.
- Portioning:
- Allow 2-3 sliders per person as a main dish or 1-2 as an appetizer.
- Double the recipe in a 5-quart slow cooker for larger crowds, keeping cooking time the same.
Pro Tip: Offer a variety of barbecue sauces (spicy, sweet, or tangy) for guests to customize their sliders.
Storage and Make-Ahead Tips
Slow-Cooker Barbecue Chicken Sliders are great for leftovers or prepping ahead:
- Storage:
- Fridge: Store shredded chicken and sauce in an airtight container in the refrigerator for up to 4 days. Keep buns and coleslaw separate.
- Freezer: Freeze chicken and sauce in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating:
- Microwave: Heat chicken in a microwave-safe dish for 1-2 minutes, stirring halfway.
- Stovetop: Reheat in a saucepan over low heat with a splash of water or barbecue sauce, 5-7 minutes.
- Slow Cooker: Reheat on low for 1-2 hours, stirring occasionally.
- Tip: Warm buns and add fresh coleslaw just before serving.
- Make-Ahead:
- Prep the brine and chicken up to 24 hours ahead, storing in the fridge during brining.
- Cook chicken and shred a day ahead; refrigerate with sauce and reheat before serving.
- Prep coleslaw (if homemade) the day before and store in the fridge.
- Tip: Freeze shredded chicken in portions for quick future sliders or wraps.
Pro Tip: Add a tablespoon of barbecue sauce or water when reheating to keep the chicken moist.
Recipe Variations
Make Slow-Cooker Barbecue Chicken Sliders your own with these fun twists:
- Spicy BBQ Sliders: Use a spicy barbecue sauce or add 1/4 teaspoon cayenne to the sauce for a kick.
- Sweet and Tangy Sliders: Mix 1/4 cup honey or pineapple juice into the barbecue sauce for a tropical vibe.
- Cheesy BBQ Sliders: Add a slice of cheddar or pepper jack cheese to each slider before adding the top bun.
- Asian-Inspired Sliders: Swap barbecue sauce for teriyaki sauce and top with shredded carrots and cilantro.
- Vegetarian BBQ Sliders: Use jackfruit or tofu instead of chicken, cooking 3-4 hours, and toss with barbecue sauce.
Healthier Twist:
- Use low-sodium barbecue sauce and reduce brown sugar in the brine to 2 tablespoons.
- Swap chicken breasts for thighs (trim fat) or use plant-based protein.
- Use whole-grain or low-carb slider buns for more fiber.
Conclusion
Slow-Cooker Barbecue Chicken Sliders are a delicious, easy way to enjoy smoky BBQ flavor in a bite-sized package. With tender, brined chicken, hickory barbecue sauce, and soft slider buns, they’re perfect for parties, game days, or family dinners. The slow cooker simplifies prep, and the customizable toppings let you tailor them to your taste. Try different sauces, toppings, or sides to make them your own, and enjoy the leftovers for days. Grab your slow cooker and let’s make sliders that’ll steal the show! What’s your favorite slider topping?
Craving tender, smoky barbecue chicken sliders that are perfect for game days, parties, or a quick family meal? Slow-Cooker Barbecue Chicken Sliders deliver big flavor with minimal effort! Brined for juiciness, slow-cooked to perfection, and tossed in hickory barbecue sauce, these sliders are served on soft buns with optional coleslaw for crunch.Craving tender, smoky barbecue chicken sliders that are perfect for game days, parties, or a quick family meal? Slow-Cooker Barbecue Chicken Sliders deliver big flavor with minimal effort! Brined for juiciness, slow-cooked to perfection, and tossed in hickory barbecue sauce, these sliders are served on soft buns with optional coleslaw for crunch.
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Slow-Cooker Barbecue Chicken Sliders
Description
Craving tender, smoky barbecue chicken sliders that are perfect for game days, parties, or a quick family meal? Slow-Cooker Barbecue Chicken Sliders deliver big flavor with minimal effort! Brined for juiciness, slow-cooked to perfection, and tossed in hickory barbecue sauce, these sliders are served on soft buns with optional coleslaw for crunch
Ingredients
Slow-Cooker Barbecue Chicken Sliders use simple ingredients to create a bold, smoky dish. Here’s what you need and why each one matters:
- Water (1-1/2 quarts, for brine): The base of the brine, helping to hydrate the chicken.
- Brown Sugar (1/4 cup, packed, for brine): Adds sweetness to balance the salt and enhances flavor absorption.
- Salt (2 tablespoons, for brine): Tenderizes the chicken and locks in moisture.
- Liquid Smoke (1 tablespoon, for brine; 1/3 cup, for cooking): Infuses smoky flavor, mimicking a barbecue pit.
- Garlic Cloves (2, minced, for brine): Adds savory, aromatic depth to the brine.
- Dried Thyme (1/2 teaspoon, for brine): Brings earthy, herbaceous notes to the chicken.
- Boneless Skinless Chicken Breasts (2 pounds): Lean, tender meat that shreds easily after slow cooking.
- Hickory Smoke-Flavored Barbecue Sauce (1-1/2 cups): Coats the chicken with sweet, tangy, and smoky flavor.
- Slider Buns or Dinner Rolls (16, split and warmed): Soft, bite-sized buns that hold the saucy chicken.
- Deli Coleslaw (optional): Adds creamy, crunchy texture as a topping.
Substitutions and Variations
- Chicken: Swap for boneless chicken thighs for richer flavor (cook 4-5 hours) or turkey breast (cook 5-6 hours).
- Brown Sugar: Use honey or maple syrup in the brine for a different sweetness.
- Liquid Smoke: Skip if unavailable, but it’s key for smoky flavor; add 1/2 teaspoon smoked paprika to the barbecue sauce instead.
- Barbecue Sauce: Use a spicy, honey, or low-sugar version, or make your own with ketchup, molasses, and spices.
- Buns: Try Hawaiian rolls, brioche, or gluten-free buns for variety.
- Toppings: Add pickles, jalapeños, or shredded cheese instead of or with coleslaw.
Pro Tip: Choose high-quality barbecue sauce with a strong hickory flavor for the best results, and ensure chicken breasts are uniform in size for even cooking.
Instructions
- Prepare the Brine:
- In a large bowl, mix 1-1/2 quarts water, 1/4 cup packed brown sugar, 2 tablespoons salt, 1 tablespoon liquid smoke, 2 minced garlic cloves, and 1/2 teaspoon dried thyme. Stir until the brown sugar and salt dissolve.
- Reserve 1 cup of brine, cover, and refrigerate for later use.
- Tip: Ensure the brine is fully dissolved to evenly flavor the chicken.
- Brine the Chicken:
- Place 2 pounds boneless skinless chicken breasts in the bowl with the remaining brine. Turn to coat, cover, and refrigerate for 18-24 hours, turning occasionally.
- Tip: Don’t skip the brining time; it’s key for juicy, flavorful chicken.
- Cook the Chicken:
- Remove chicken from brine and transfer to a 3-quart slow cooker. Discard the brine from the bowl.
- Add the reserved 1 cup brine and 1/3 cup liquid smoke to the slow cooker.
- Cover and cook on low for 4-5 hours, until the chicken is tender and reaches an internal temperature of 165°F.
- Tip: Check at 4 hours to avoid overcooking; use a meat thermometer for accuracy.
- Shred the Chicken:
- Remove chicken from the slow cooker and let cool slightly (5-10 minutes). Discard cooking juices.
- Shred chicken with 2 forks and return to the slow cooker.
- Stir in 1-1/2 cups hickory smoke-flavored barbecue sauce and heat through on low, about 10-15 minutes.
- Tip: Shred into bite-sized pieces for easy slider filling.
- Assemble and Serve:
- Spoon about 1/4 cup chicken mixture onto the bottom half of each of 16 split and warmed slider buns or dinner rolls.
- Top with deli coleslaw if desired, then replace the top bun. Serve warm (makes 16 sliders).
- Tip: Warm buns in a 350°F oven for 2-3 minutes to enhance texture.
Cooking Tips:
- Brine Safely: Keep chicken refrigerated during brining to ensure food safety.
- Shred Easily: Shred warm chicken for easier handling; use a stand mixer with a paddle attachment for quick shredding.
- Adjust Sauce: Add more barbecue sauce if you prefer a saucier filling, but avoid making it too wet to prevent soggy buns.
FAQs
Q: Can I skip the brining step?
A: Yes, but brining ensures juicy, flavorful chicken. If skipping, season chicken with salt, pepper, and thyme before cooking, and add 1/4 cup broth to the slow cooker.
Q: Are Slow-Cooker Barbecue Chicken Sliders healthy?
A: They’re lean with chicken breast, but the sauce adds sugar. Use low-sugar sauce, reduce brine sugar, and add veggies like coleslaw for a healthier version.
Q: Can I use a different cut of chicken?
A: Yes! Use 2 pounds boneless chicken thighs (4-5 hours) or bone-in chicken (5-6 hours, remove bones before shredding).
Q: How do I make it less smoky?
A: Reduce liquid smoke to 1/2 tablespoon in the brine and 2 tablespoons in the slow cooker, or skip it entirely.
Q: Can I freeze the chicken?
A: Yes! Freeze shredded chicken and sauce for up to 3 months. Thaw in the fridge and reheat with extra sauce.
Q: Why is my chicken dry?
A: Overcooking can cause dryness. Check at 4 hours and ensure the internal temperature is 165°F. Brining helps prevent dryness.
Q: Can I double the recipe?
A: Yes, use a 5-quart slow cooker and double all ingredients. Cooking time may increase slightly (check at 5 hours).
Q: Is this recipe gluten-free?
A: Check barbecue sauce and liquid smoke for gluten. Use gluten-free buns to make it fully gluten-free.