Slow-Cooker Shredded BBQ Chicken Sliders

by What's For Din'?
Slow-Cooker Shredded BBQ Chicken Sliders

It’s too hot to cook inside! It’s too hot to BBQ outside! So what do ya do?! Break out the slow cooker! These BBQ chicken sliders are so simple to make, yet pack a huge punch of flavor.

Top it with my simple coleslaw and you are in for treat. Honestly I am so tired from the new puppy I can’t think of any other things to say other than “just make it!” LOL

Slow Cooker Shredded BBQ Chicken Sliders with Coleslaw

Follow along with the 📃 recipes below👇🏼👇🏼

Slow-Cooker Shredded BBQ Chicken Sliders

Slow-Cooker Shredded BBQ Chicken Sliders

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.0/5
( 3 voted )

Ingredients

  • 1 Tablespoon Dijon Mustard
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon Italian Seasoning
  • 1 1/2 Cups BBQ Sauce
  • 3 Cloves Garlic, Minced
  • 1 Medium Onion, Diced
  • 2 pounds Boneless Skinless Chicken Breasts
  • Salt, Pepper, Cayenne to Taste

Coleslaw

  • 1/4 Small Green Cabbage, Shredded
  • 1/2 Small Red Cabbage, Shredded
  • 1 1/2 Cups Shredded Carrot
  • 1 1/4 Cup Mayonnaise
  • 2 Tablespoons Stone Ground Mustard
  • 3 Tablespoons Apple Cider Vinegar
  • 4 Teaspoons Granulated Sugar
  • 1 Teaspoon Celery Seeds
  • Salt and Pepper to Taste

Instructions

  1. In a medium bowl, combine Dijon mustard, olive oil, apple cider vinegar, Worcestershire sauce, Italian seasoning, BBQ sauce, and garlic. Whisk well to combine.
  2. In a large slow cooker, add chopped onion. Spread evenly across the bottom. Add chicken in an even layer. Season well with salt, pepper, and cayenne. Add sauce over top and spread evenly.
  3. Cook on high for 3-4 hours.
  4. Once cooked, use two forks to shred the chicken apart. Add shredded chicken back into the slow cooker with the sauce, mix, and allow to cook another 30 minutes.

Coleslaw:

  1. Toss purple cabbage, green cabbage, and shredded carrots together in a large bowl.
  2. In a separate bowl, combine mayo, ground mustard, apple cider vinegar, sugar, celery seeds, salt, and pepper. Whisk to combine. Pour over chopped vegetables and toss to coat.
  3. **Feel free to add more mayo if you wish.
  4. Allow coleslaw to set in the refrigerator for a least 3 hours.
Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

Recipe video


Bon Appétit

Related Posts

Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More