Description

A stress-free, slow-cooker meal perfect for feeding a crowd. Tender BBQ pulled chicken served on toasted Hawaiian rolls with a crisp, tangy coleslaw.

Ingredients

Scale

3–4 lbs boneless, skinless chicken breasts
1.5 cups BBQ sauce
0.5 cup low-sodium chicken broth
1 medium yellow onion, diced
4 cloves garlic, minced
2 tablespoons brown sugar
1 teaspoon smoked paprika
1 teaspoon black pepper
0.5 teaspoon salt
16 oz bagged coleslaw mix
0.5 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon Dijon mustard
1 package (12 rolls) Hawaiian rolls
2 tablespoons butter, melted
Optional toppings: Pickles, extra BBQ sauce, sliced jalapeños

Instructions

Place chicken breasts in the bottom of a 6-quart slow cooker. If large, cut in half.
Sprinkle diced onion, minced garlic, brown sugar, smoked paprika, black pepper, and salt over the chicken.
Pour chicken broth over the chicken, then pour BBQ sauce on top. Do not stir. Cover with lid.
Cook on LOW for 6-7 hours (or HIGH for 3-4 hours) until chicken reaches 165°F and shreds easily.
Remove chicken to a large bowl and shred using two forks. Discard fat/gristle.
Return shredded chicken to the slow cooker and stir into the sauce. Let sit for 15-20 minutes to absorb flavor.
While chicken cooks, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper in a large bowl.
Add coleslaw mix to the dressing and toss to coat. Refrigerate until ready to serve.
Preheat oven to 350°F (175°C). Slice Hawaiian rolls in half horizontally, keeping them connected.
Place bottom halves of rolls in a 9×13 baking dish. Spoon generous amounts of pulled chicken onto the rolls.
Brush top halves of rolls with melted butter. Place tops back on sliders.
Bake for 5-7 minutes until tops are golden and slightly crispy.
Serve warm sliders immediately with tangy slaw on the side or on top.

Notes

[‘Chicken breasts can dry out if overcooked; check at the 6-hour mark.’, ‘The slaw tastes better if made 4-6 hours ahead, but do not make more than 24 hours in advance.’, ‘Toasting the buns prevents them from getting soggy.’, ‘Chicken freezes well for up to 3 months; slaw does not freeze well.’, ‘Chicken thighs can be used as a substitute but may require skimming excess fat.’]

Prep Time: 20 minutes
Cook Time: 6 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 slider with slaw
Calories: 280
Sugar: 12
Sodium: 650
Fat: 8
Saturated Fat: 3
Carbohydrates: 32
Fiber: 1
Protein: 18

Keywords: crockpot chicken, pulled chicken sliders, BBQ chicken, Labor Day recipes, slow cooker meals, family dinner, easy crowd pleaser