Barbecue Chicken Sliders

Barbecue chicken sliders are perfect for game-day parties. To get exceptionally flavorful, juicy chicken, brine the meat overnight, then slow cook it until it's fall-apart tender.
BBQ Chicken Sliders Recipe photo by Taste of Home

Did you know that you can prepare barbecue in the slow cooker? You don’t need a fancy grill or expensive equipment! In our recipe for barbecue chicken sliders, slow-cooked chicken gets a smoky essence from liquid smoke and hickory smoke-flavored barbecue sauce. It will taste like it came from a certified pitmaster!

If you happen to end up with leftover meat, you can use the chicken on pizzas, inside quesadillas or used as a baked potato topping. You might have to double the recipe to ensure leftovers, though.

This is truly a great slider recipe to bookmark so you can enjoy homemade barbecue all year long.

How to Make Barbecue Chicken Sliders in the Slow Cooker

At first glance, this recipe might seem complicated. It just requires a bit of planning. You’ll brine the raw chicken for up to 24 hours, then slow-cook it for four or five hours. All the cook time is hands-off, so it’s really just a matter of starting the recipe a day or two before you want to eat it. The rest of the time is just waiting!

From there, the process is quick and easy. Shred the meat, toss it with barbecue sauce and dig in.

Ingredients for Barbecue Chicken Sliders

Ingredients for Barbecue Chicken Sliders on Wooden SurfaceTMB Studio

  • Chicken: We use boneless skinless chicken breasts. Chicken thighs would also work in this recipe if you prefer dark meat.
  • Brine: Lean meats like chicken breasts can dry out as they cook, even in a slow cooker. Brining the chicken adds moisture so the meat becomes juicy and tender.
  • Liquid smoke: We add liquid smoke to both the brine and the cooking liquid. It infuses the chicken with a smoky flavor that pairs well with the barbecue sauce.
  • Barbecue sauce: You can use any barbecue sauce recipe, but our go-to choice is hickory smoke-flavored barbecue sauce.
  • Buns: Any small bun works here. Hawaiian rolls and brioche are great options to add a subtle sweetness to these meaty sliders.
  • Coleslaw: Coleslaw is optional if you want to finish your sliders with a crunch. Deli coleslaw and freezer slaw are convenient options.

Directions

Step 1: Make the brine

in large green bowl mixing water, brown sugar, salt, liquid smoke, garlic and dried thyme with whisk on wooden surfaceTMB Studio

In a large bowl, stir together the water, brown sugar, salt, liquid smoke, garlic and dried thyme until the sugar dissolves. Set aside 1 cup brine for cooking the chicken later, and store it, covered, in the refrigerator.

Step 2: Brine the chicken

dipping chicken into a bowl full of brine, wooden backgroundTMB Studio

Place the chicken in the bowl with the remaining brine, and turn to coat. Cover and refrigerate for 18 to 24 hours, turning occasionally.

Step 3: Slow-cook the chicken

Pouring liquid smoke over raw chicken in slow cooker on wooden surfaceTMB Studio

Remove the chicken from the brine, and transfer it to a 3-quart slow cooker. Discard the brine from the bowl. Add the reserved 1 cup brine and 1/3 cup liquid smoke to the chicken in the slow cooker. Cook, covered, on low for four to five hours or until the chicken is tender.

Step 4: Shred the chicken

Shredded Chicken with Two Forks in A Large Bowl on Wooden SurfaceTMB Studio

Remove the chicken from the slow cooker, and let cool slightly. Discard the cooking juices. Shred the meat with two forks.

Step 5: Add sauce to the chicken

Chicken with Barbecue Sauce over it in a slow cooker on wooden surfaceTMB Studio

Return the shredded chicken to the slow cooker. Stir in the barbecue sauce, and heat through. Serve the barbecue chicken on buns, with coleslaw if desired.

Barbecue Chicken Sliders Served on a Plate on wooden surfaceTMB Studio

Editor’s Tip: If you like it saucy, feel free to add extra barbecue sauce!

How do you keep barbecue chicken sliders warm?

Keep the chicken sliders warm in a low-temp oven or slow cooker. For a DIY slider assembly (where guests assemble their own sliders), keep the chicken covered in the slow cooker on the warm setting. Make sure there is enough sauce in the slow cooker to keep the chicken moist. You can keep the chicken warm for up to two hours (as long as the chicken’s temperature stays above 135°).

Alternatively, you can prepare all the sliders at once, like we do in these meatball sliders. Assemble the sliders in a greased 13×9-in. baking dish, and bake in a 350° oven until heated through. If desired, brush the tops of the buns with melted seasoned butter before baking. Once baked, reduce the oven temperature to 170°. Cover the baking dish to keep the sliders warm. The sliders will begin to get soggy after about an hour, so enjoy them sooner rather than later.

Recipe Variations

  • Skip the slaw: If you don’t want to use the optional coleslaw topping, try finishing the sliders with pickles, thinly sliced red onions, jalapenos or cilantro.
  • Add cheese: Give these sliders a melty finish with smoked cheddar, Gouda or mozzarella. Pop the buns under the broiler for a quick minute to melt the cheese.
  • Give the recipe a spicy twist: Instead of tossing the chicken in barbecue sauce, try a buttery Louisiana-style hot sauce to make Buffalo chicken sliders.

Can you make this barbecue chicken sliders recipe ahead of time?

We don’t recommend assembling the sliders too far ahead of time or the bread can get soggy. However, you can make the shredded chicken three days ahead of time. Cook and shred the meat. Store it with the barbecue sauce in an airtight container in the refrigerator.

When you’re ready to eat, heat the chicken in a saucepan until warmed through, stirring occasionally. Add water or extra barbecue sauce as needed to moisten the chicken.

Can you freeze barbecue chicken sliders?

The sliders will become soggy in the freezer, so we recommend freezing each component separately. You can freeze leftover chicken in a freezer-safe container for up to six months. Thaw the chicken in the refrigerator overnight, and reheat as directed.

Barbecue Chicken Sliders Tips

Barbecue Chicken Sliders on wooden surfaceTMB Studio

What kind of barbecue sauce should you use for sliders?

We like hickory smoke-flavored barbecue sauce to give these sliders a smoky edge. Sweet or spicy barbecue sauces also work well, so use your favorite flavor to make these sliders your own. Check out our Test Kitchen’s recommendations for the best barbecue sauce.

Can you make sliders with canned or rotisserie chicken?

You can make this slider recipe with any type of cooked chicken. The quality will be best with freshly cooked chicken, but leftover rotisserie chicken is also a good option. Simply reheat the chicken on the stovetop over low heat with barbecue sauce and a little water to keep the meat from drying out. Canned chicken works in a pinch. Just make sure to drain any excess liquid from the can before proceeding.

What do you serve with barbecue chicken sliders?

Serve barbecue chicken sliders as a party appetizer, or pair them with your favorite sandwich side dishes to serve for lunch or dinner. They taste great with air-fryer potato chips, baked beans or jalapeno popper corn salad.

Slow-Cooker Barbecue Chicken Sliders

Brining the meat overnight helps make these BBQ chicken sliders taste exceptionally good. Plus, they're so tender, they melt in your mouth. —Rachel Kunkel, Schell City, Missouri
BBQ Chicken Sliders Recipe photo by Taste of Home
Total Time

Prep: 25 min. + brining Cook: 4 hours

Makes

8 servings

Ingredients

  • BRINE:
  • 1-1/2 quarts water
  • 1/4 cup packed brown sugar
  • 2 tablespoons salt
  • 1 tablespoon liquid smoke
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • SANDWICHES:
  • 2 pounds boneless skinless chicken breasts
  • 1/3 cup liquid smoke
  • 1-1/2 cups hickory smoke-flavored barbecue sauce
  • 16 slider buns or dinner rolls, split and warmed
  • Deli coleslaw, optional

Directions

  1. In a large bowl, mix brine ingredients, stirring to dissolve brown sugar. Reserve 1 cup brine for cooking chicken; cover and refrigerate.
  2. Place chicken in bowl with remaining brine; turn to coat chicken. Cover and refrigerate 18-24 hours, turning occasionally.
  3. Remove chicken from brine and transfer to a 3-qt. slow cooker; discard brine from bowl. Add reserved 1 cup brine and 1/3 cup liquid smoke to chicken. Cook, covered, on low 4-5 hours or until chicken is tender.
  4. Remove chicken; cool slightly. Discard cooking juices. Shred chicken with 2 forks and return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns, with coleslaw if desired.

Nutrition Facts

2 sliders: 424 calories, 7g fat (2g saturated fat), 98mg cholesterol, 993mg sodium, 57g carbohydrate (20g sugars, 3g fiber), 30g protein.