Every month or so, my office holds a get-together with a potluck lunch and team building. This month’s theme is tailgate. For whatever reason, the first thing that popped into my head was BBQ chicken sliders. Just throw the chicken in the crock pot, shred it when it’s cooked, and throw it on a bun. Easy, right?
My problem was finding the right recipe. There are so many different recipes all over the internet. And yet none of the ones that I found had exactly what I wanted and all of them varied in cooking times. So I decided to come up with my own.
The rub came from one of my favorite rib recipes that I found (thank you Pinterest!) on the Mmm… is for Mommy website. The sauce is one of my favorites (my other is KC Masterpiece) but you can substitute with your favorite instead.
Crock Pot BBQ Chicken Sliders
- 1 ½ Tbsp paprika
- 1 Tbsp light brown sugar, lightly packed
- ¼ tsp cayenne pepper
- 1 tsp salt
- 1 tsp black pepper
- 3 boneless skinless chicken breasts
- 8 oz Jack Daniels barbecue sauce (or your favorite sauce)
- King’s Hawaiian Original Hawaiian Sweet Rolls
- Cheese (optional)
- Pickles (optional)
- In a small bowl, whisk together the paprika, brown sugar, cayenne pepper, salt, and black pepper to make the rub.
- Place the chicken in a crock pot so each piece is touching the bottom or the wall.
- Spread the rub on each side of the chicken then pour the barbecue sauce over the top.
- Secure the lid on the crock pot and cook on low for 3 hours (or more, if your chicken breasts are very thick/large).
- Use 2 forks to shred the chicken into small pieces. Add more barbecue sauce, if desired.
- Re-cover and cook on low for another hour.
- Cut the rolls in half, horizontally. Place the shredded chicken on one side. Add cheese and/or pickles, if desired.