Featured Recipe
Slow Cooker BBQ Chicken Sliders
By Kate
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Shredded chicken slow-cooked in a tangy, slightly tweaked barbecue sauce. Layered in soft split rolls dressed with a spiced buttery glaze that bakes into a crisp golden top. Served with a creamy dill pickle slaw that cuts through the richness. Time tweaked by 5 minutes each way. Ingredients adjusted to swap out common pantry items to keep the flavor balanced yet accessible. Creamy mayo swapped for Greek yogurt in slaw dressing for a tangy twist. Honey replaces sugar for a depth that browns nicely. Worcestershire replaced with soy sauce adding umami without overpowering. Technique focuses on visual and tactile cues to avoid overcooking and soggy bread. Real talk on what to avoid.
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Prep:
25 min
Cook:
Total:
Serves:
8 sliders
slow cooker
easy sliders
BBQ
Introduction
Chicken slow-cooked low and slow in barbecue sauce. Shredded tender and juicy, infused with sweet smoky notes but with a twist—soy sauce for depth, honey for caramelized warmth. It’s about watching and feeling doneness rather than clock watching. Slathered on soft slider rolls. But here’s the kicker: those rolls don’t just sit—basted with a butter glaze spiked with rub and pickled zest, then toasted to golden, crackly perfection. You get crusty edges, tender insides. Slaw is no afterthought—harsh acids tamed with Greek yogurt for creaminess, crunch from pickles, a sweet acid bite from honey and juice. Make it your way but master timing and texture first.
Ingredients
About the ingredients
Substitutions make or break these sliders. Greek yogurt swaps mayo for tang and lower fat without losing creaminess. Honey adds subtle caramel notes in place of plain sugar and helps with browning—a bartender’s friend in BBQ. If short on soy sauce, Worcestershire is fine but expect a slight difference in sharpness and saltiness. That barbecue rub? Smoky varieties work best here; avoid overly spicy ones unless you want heat. Butter must be melted but not hot to prevent soggy bread or uneven glazing. Rolls—soft but sturdy enough to hold wet filling. Coleslaw mix is store-bought shortcut; fresh shredded cabbage also works—just increase dressing by a tablespoon.
Method
Technique Tips
Slow cooker timing target a guide — poke the chicken consistently when nearing final 30 minutes. It should shred without resistance but not collapse into mush. When shredding, avoid overdoing it to maintain texture—clumps of chicken hold sauce better. While layering, avoid squeezing sliders; allow space for moisture and glaze to settle. The butter glaze is key- lipids and sugars interact under heat to produce a deep golden crust; a dry top means under-application or oven temp too low. Oven temperature slightly higher than usual to create crackly texture faster—watch carefully and adjust time if necessary. Slaw dressing should be mixed thoroughly but refrigerated immediately to keep cool and firm. Stir again before serving as separation is common. Baking dish needs spraying to prevent sticking; aluminum foil bottom liner also works if cleaning is a concern.
Chef's Notes
- 💡 Shred chicken carefully; maintain texture, avoid mushiness. Clumps hold sauce better. Quick pro tip: feel for tenderness, poke chicken as it cooks.
- 💡 Watch slider rolls; soft yet sturdy is key. Slice through but don't squash. Space for glaze to settle is crucial. Visual cues matter here.
- 💡 Keep an eye on oven; golden tops are what you're aiming for. Butter and honey should create shine, crunch. Adjust temp if needed, don’t burn.
- 💡 Coleslaw dressing should be whisked well, but refrigerate immediately. Mixing helps flavors meld. It needs to stay cool and crisp till serving.
- 💡 Additions can be fun. Use different spices in marinade. Experiment with other pickles or slaw ingredients. Personalize the tang. Adjust to taste.
Kitchen Wisdom
What if chicken is dry?
Check cooking time closely. Under low heat, chicken should shred easily. No need to rush; remove if it pulls apart.
Alternatives for slider rolls?
Use other bread types, but robustness matters. Tortillas work too. Pair accordingly to avoid sogginess.
How do I store leftovers?
Fridge works, but airtight containers are necessary. Use within a few days. Freezing works for longer storage.
Can I make this ahead?
Yes. Prep slaw and glaze in advance. Shredding chicken ahead also helps. Just watch for moisture issues.
