Description
These Crockpot BBQ Chicken Sliders with Ranch Slaw are a crowd-pleaser! Juicy chicken in BBQ sauce topped with crunchy slaw, all in soft Hawaiian rolls.
Ingredients
Scale
- 2 pounds boneless skinless chicken breast or chicken thighs
- 2 tablespoons dry ranch seasoning
- 1 cup BBQ sauce
- 24 Hawaiian rolls
- 1/2 cup ranch dressing
- 4 cups shredded cabbage
Instructions
- Step 1: Place the 2 pounds of boneless skinless chicken breast or thighs into your crockpot. Sprinkle the 2 tablespoons of dry ranch seasoning evenly over the chicken.
- Step 2: Pour 1 cup of BBQ sauce over the seasoned chicken. Ensure that all pieces are well coated in the sauce.
- Step 3: Cover the crockpot and set it to low for 6-7 hours, or high for 3-4 hours.
- Step 4: In a large mixing bowl, combine the 4 cups of shredded cabbage with the 1/2 cup of ranch dressing. Mix well until the cabbage is fully coated.
- Step 5: Remove the chicken from the crockpot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the crockpot and mix with the sauce.
- Step 6: Slice the 24 Hawaiian rolls in half. On the bottom half of each roll, place a generous scoop of the BBQ chicken mixture. Top with a spoonful of ranch slaw and place the top half of the roll back on.
- Step 7: Arrange the sliders on a serving platter and serve immediately.
Notes
Store any leftover BBQ chicken in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in the microwave or on the stovetop with a splash of water to keep it moist. The ranch slaw can be made ahead of time, but it is best served fresh.
- Prep Time: PT15M
- Cook Time: PT360M
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 3 sliders
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 75 mg
Keywords: BBQ, Easy, Sliders, Slow Cooker