Go Back
Delicious Crockpot BBQ Pulled Chicken Sliders on a platter

Classic Crockpot BBQ Pulled Chicken Sliders

A simple and delicious recipe for tender BBQ pulled chicken, slow-cooked to perfection and served on slider buns with fresh coleslaw, pickles, and red onion. Perfect for a crowd or an easy weeknight meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 12 sliders
Calories 280 kcal

Equipment

  • Crockpot
  • Paper towels
  • Bowl
  • Whisk
  • Forks

Ingredients
  

Proteins

  • 2 lbs chicken breasts or thighs boneless, skinless

BBQ Sauce & Seasonings

  • 1 1/2 cups BBQ sauce your favorite
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Optional Flavor Boosters

  • 1 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp brown sugar

For Serving

  • 12 slider buns or dinner rolls
  • 1 cup coleslaw
  • 1/2 cup dill pickles sliced
  • 1/4 cup red onion thinly sliced

Instructions
 

Prep the Chicken

  • Pat the chicken dry with paper towels and season lightly with salt and black pepper.

Combine & Cook

  • Place seasoned chicken in the crockpot. In a separate bowl, whisk together BBQ sauce, onion powder, garlic powder, smoked paprika, and optional Worcestershire sauce, apple cider vinegar, and brown sugar. Pour the sauce over the chicken, ensuring it is fully coated, then cook on low for 6-8 hours or high for 3-4 hours until very tender.

Shred & Serve

  • Remove the cooked chicken and shred into small pieces using two forks. Return the shredded chicken to the crockpot, stir well to coat with sauce, and let it simmer on low for another 15-30 minutes to absorb flavors.

Assemble Sliders

  • Toast slider buns if desired. Assemble sliders by placing a generous spoonful of pulled chicken on each bun, then top with coleslaw, pickle slices, and thinly sliced red onion. Serve immediately.

Notes

For best results, let the chicken simmer for the full 30 minutes after shredding to maximize flavor absorption. This recipe is also great for meal prepping; store pulled chicken in an airtight container for up to 3-4 days.