Crockpot BBQ Chicken Sliders

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.

Crockpot BBQ Chicken Sliders

Crock Pot BBQ Chicken Sliders

Ingredients:

  • 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)

Directions:

  1. In a small bowl, whisk together the paprika, brown sugar, cayenne pepper, salt, and black pepper to make the rub.
  2. Place the chicken in a crock pot so each piece is touching the bottom or the wall.
  3. Spread the rub on each side of the chicken then pour the barbecue sauce over the top.
  4. Secure the lid on the crock pot and cook on low for 3 hours (or more, if your chicken breasts are very thick/large).
  5. Use 2 forks to shred the chicken into small pieces. Add more barbecue sauce, if desired.
  6. Re-cover and cook on low for another hour.
  7. Cut the rolls in half, horizontally. Place the shredded chicken on one side. Add cheese and/or pickles, if desired.
  8. Enjoy!

Easy Cheesy Chicken Sliders

This week has been one of those where I just feel lethargic. All I want to do after I get home from work is curl up on the couch, cuddle with the kiddies, and veg out. But a girl’s gotta eat! Especially this one! So what is an easy meal to rustle up quickly?

Luckily, I shopped for groceries yesterday on my way home. Publix had their firey cranberry rotisserie chicken on special this week so I decided to try it out. I also grabbed a few packages of King’s Hawaiian sweet rolls to use when I test out my crock pot BBQ chicken sliders this weekend. Knowing I had some cranberry cheddar cheese left in the fridge, I quickly identified my ingredients for that night’s dinner.

My food was prepared and ready to eat in less than 5 minutes. It was a little sweet, a little spicy, a little smoky, and oh so cheesy. A perfect combo. And super easy to put together. So yummy and easy that I made it again tonight with the leftovers!

There are so many variations on this recipe. It can be made with any flavor rotisserie chicken, any kind of rolls, and any variety of cheese! Mix it up and let me know what your favorite combination is!

 

Easy Cheesy Chicken Sliders

Ingredients I used:

  • King’s Hawaiian Original Hawaiian Sweet Rolls
  • Publix Firey Cranberry Rotisserie Chicken
  • Publix Cranberry Cheddar Cheese

Directions:

  1. Slice the rolls in half, horizontally, almost all the way through. Place on a plate, open-faced.
  2. Slice the cheese off the block and place on one side of the rolls.
  3. Shred the chicken into small pieces and place on the other side of the rolls. Feel free to add bits of the skin for more flavor.
  4. Place the plate in the microwave and cook until the cheese melts, about 30-45 seconds (depending on the microwave). Mine took 40 seconds.
  5. Fold the sides together and let cool for a minute. Then enjoy!!
Ingredients for my Easy Cheesy Chicken Sliders

Ingredients

Prepped and ready for the microwave

Prepped and ready for the microwave

Ready to eat!

Ready to eat!

Easy Roasted Chicken Thighs

Boneless, skinless chicken breasts used to be the only piece of chicken I knew how to cook with. Even when I switched up the recipes and used a variety of different ones, it still got boring. Eventually, I stopped wanting to eat chicken. Then I found a super simple recipe for roasted chicken thighs and decided to give it a try. Juicy and delicious!

Now that I’m temporarily living on my own and cooking for only one, I usually buy a larger package of chicken thighs when they’re on sale and freeze them in single portions. I place each piece in its own sandwich-size Ziploc bag, pour in enough flavored/infused olive oil to coat the chicken, seal the bag tight with as little air as possible, wrap Glad Press ‘N’ Seal around the bag, then throw all of the individual bags into a gallon-size bag. Sounds intensive, but the bag-wrap-bag process helps prevent freezer burn! Then when I’m ready to cook (usually the morning of or the night before), I just defrost the desired number of pieces. The chicken marinates in the flavored/infused olive oil as it defrosts in the fridge!

I just use salt and pepper to season since I marinate in the flavored/infused olive oil, but you can really add whatever herbs/spices you want. Comment with your favorite combinations!

Easy Roasted Chicken ThighsEasy Roasted Chicken Thighs (adapted from RealSimple.com)

Ingredients I used:

  • Bone-in Chicken Thighs with Skin
  • Olive oil
  • Salt
  • Pepper

Directions:

  1. Preheat the oven to 400°F.
  2. Heat a small amount of olive oil in a large skillet over medium-high heat.
  3. Season the chicken with salt and pepper.
  4. Cook the chicken, skin-side down, until browned and crisp; about 8 to 10 minutes (mine only takes about 6 minutes to brown though). If cooking a lot of chicken, do this step in batches.
  5. Transfer the chicken to a sheet pan lined with aluminum foil. Place in the oven and roast the chicken until cooked through, about 20 to 25 minutes.

 

(Note: Above image is from RealSimple.com)