Oh, I absolutely love sharing this Crockpot BBQ Chicken Sliders with Bacon and Cheddar Recipe because it’s one of those dishes that never fails to impress, whether you’re hosting a casual get-together or just want a cozy, no-fuss dinner. The magic here is how the slow-cooked chicken soaks up all those tangy and smoky BBQ flavors before it hits those soft, sweet Hawaiian rolls, layered with crispy bacon and melty cheese. Trust me, once you try this, you’ll be making it over and over!
This recipe is the perfect middle ground if you want something warm and hearty but without all the last-minute fuss—your crockpot does the heavy lifting while you relax. Plus, the combo of ranch seasoning, vinegar, and garlic gives this BBQ chicken a little twist that really makes these sliders stand out. I’ve learned that adding bacon and cheddar cheese ups the flavor game big time, making these sliders an absolute crowd-pleaser.
Why You’ll Love This Recipe
- Effortless Comfort Food: Just toss everything in the crockpot and let it work its magic while you go about your day.
- Flavor Explosion: The combo of BBQ sauce, ranch seasoning, and bacon creates layers of taste that keep everyone coming back for more.
- Perfect for Parties: These sliders are easy to make in large batches and disappear fast every time I bring them out.
- Versatile and Customizable: You can easily swap cheeses, add pickles, or change up the BBQ sauce depending on what you love.
Ingredients You’ll Need
The ingredients for this Crockpot BBQ Chicken Sliders with Bacon and Cheddar Recipe are simple staples you probably already have or can easily find at your grocery store. Each one adds its own little pop, coming together in a way that feels like a warm hug on a bun.
- Chicken breasts: Lean and perfect for shredding, chicken breasts soak up all the flavors in the crockpot beautifully.
- Salt, pepper, paprika: The classic seasoning trio that brings out the best in the chicken’s flavor without overpowering it.
- Ranch dressing seasoning: This adds a creamy, herbaceous undertone that’s surprisingly addictive in BBQ chicken.
- Minced garlic: Fresh garlic gives the dish a punch of aroma and depth; I like adding a full tablespoon for maximum flavor.
- Vinegar: It balances the sweetness from the BBQ sauce with a little tang, keeping the flavors bright.
- BBQ Sauce (Sweet Baby Ray’s suggested): I’m a fan of Sweet Baby Ray’s because of its perfect balance of sweet and smoky—but feel free to use your favorite.
- King’s Hawaiian Sliders (12 pack): These soft, slightly sweet rolls are a must—they’re the perfect vessel for all the juicy goodness.
- Sliced Colby Jack Cheese: Melts nicely and adds mild creaminess to the sliders.
- Shredded Cheddar Cheese: For that sharp, gooey cheese pull that makes every bite irresistible.
- Bacon strips (cooked): Crispy bacon tops these sliders off with salty crunch and smoky richness.
- Butter: Melted and mixed with ranch seasoning, it creates a flavorful glaze for the slider tops that bake to golden perfection.
Variations
One of the things I love most about this Crockpot BBQ Chicken Sliders with Bacon and Cheddar Recipe is how easy it is to tweak according to what you have on hand or your personal taste. I often like to experiment with different cheeses or swap bacon for turkey bacon to lighten things up.
- Spicy Variation: I once added some chopped jalapeños to the crockpot and swapped out regular BBQ sauce for a spicy chipotle version—my family went crazy for that heat!
- Vegetarian Twist: For a meatless version, shredded jackfruit or pulled mushrooms in BBQ sauce can be amazing in place of chicken.
- Dairy-Free Option: Use dairy-free cheese and skip the butter glaze, or substitute with olive oil mixed with ranch seasoning for coating the slider tops.
- Extra Tangy: A splash of apple cider vinegar stirred in right before serving really brightens the flavors if you want more zing.
How to Make Crockpot BBQ Chicken Sliders with Bacon and Cheddar Recipe
Step 1: Prep Your Crockpot and Chicken
Start by spraying your crockpot with cooking spray—this helps prevent sticking and makes cleanup a breeze. Then add the chicken breasts along with minced garlic, vinegar, salt, pepper, paprika, and a tablespoon of ranch seasoning right on top. I usually eyeball the BBQ sauce here, spreading enough to coat the chicken nicely—don’t be shy, it adds so much flavor. Now, simply set your crockpot to cook on high for 4 hours or low for about 6 hours. You’re free to do other things while the magic happens!
Step 2: Shred and Season the Chicken
Once the cooking time is up, shred the chicken directly in the crockpot using two forks—it’s so tender it falls apart effortlessly. Stir everything together well so the meat is coated evenly in that tangy BBQ sauce. At this point, give it a quick taste, and add a little more BBQ sauce if you feel it needs extra moisture or flavor. This is where you make it truly your own!
Step 3: Assemble the Sliders
Slice your King’s Hawaiian rolls in half—these soft buns are such a treat and pop of sweetness that pairs perfectly with the savory filling. Layer the bottom half with sliced Colby Jack cheese, then pile on a generous amount of the shredded BBQ chicken. Sprinkle shredded cheddar cheese over the chicken, then add at least six strips of crispy bacon to each batch. Finally, add the tops of the rolls.
Step 4: Brush with Ranch-Butter and Bake
Melt 4 tablespoons of butter and stir in 1 tablespoon of ranch seasoning until well combined. This simple mix creates a golden, flavorful glaze that you’ll brush all over the tops of your sliders. Place assembled sliders on a baking sheet and bake at 350°F for 10-15 minutes until the cheese is melted and the tops are beautifully toasted. The aroma alone is going to make everyone hungry!
Pro Tips for Making Crockpot BBQ Chicken Sliders with Bacon and Cheddar Recipe
- Don’t Overload the Crockpot: Use about a pound of chicken so it cooks evenly; the sliders make enough for a crowd without overwhelming your crockpot’s size.
- Adjust Sauce to Taste: I always add BBQ sauce gradually after shredding in case the chicken needs more moisture or flavor—it’s easier to add than to fix an overly saucy mess.
- Toast the Rolls Slightly Before Assembling: If you have time, lightly toasting the buns before layering helps prevent sogginess and adds a nice texture contrast.
- Use Razor-Thin Bacon: Thinner bacon crisps faster and blends better in the slider without overpowering other flavors.
How to Serve Crockpot BBQ Chicken Sliders with Bacon and Cheddar Recipe
Garnishes
I love to keep garnishes simple but fresh here. A few crunchy dill pickle slices on each slider adds a tangy punch that cuts through the richness. Sometimes, a sprinkle of fresh chopped parsley gives a subtle herbaceous note and brightens things up visually. If you’re feeling adventurous, a dollop of coleslaw on top brings crunch and creaminess that my family adores.
Side Dishes
My go-to sides with these Crockpot BBQ Chicken Sliders with Bacon and Cheddar Recipe are classic comfort foods like crispy sweet potato fries or creamy macaroni and cheese. A fresh garden salad or simple coleslaw balances all the savory richness. Sometimes, I even serve with baked beans for that full BBQ feast vibe—super satisfying!
Creative Ways to Present
For a party, I’ve arranged these sliders like miniature sandwiches on a large wooden board with grapes, pickles, and little handfuls of chips scattered around. Another time, serving them in small cupcake liners helped keep things tidy and made grabbing them easier for guests. If you’re celebrating a game day, stacking the sliders into a pyramid shape gets everyone chatting and reaching in.
Make Ahead and Storage
Storing Leftovers
After enjoying the sliders, I usually save any leftover shredded BBQ chicken in an airtight container in the fridge for up to 3 days. Keeping the chicken and rolls separate helps maintain freshness—you don’t want soggy buns! Just reassemble when you’re ready to eat again.
Freezing
I’ve had great success freezing the shredded BBQ chicken by itself in freezer-safe bags for up to 2 months. When you want to enjoy it again, thaw overnight in the fridge and warm it gently before assembling fresh sliders. However, I recommend freezing assembled sliders only if you plan to reheat them right away to avoid sogginess.
Reheating
To keep that lovely gooey cheese and crispy bacon texture, I reheat assembled sliders in a 350°F oven for about 10 minutes or until warmed through. If you’re just reheating shredded chicken, a quick warm-up in the microwave or stovetop works fine. Brushing the buns with a bit of butter before reheating helps recreate that fresh-baked taste.
FAQs
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Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Chicken thighs are actually juicier and more forgiving during slow cooking, and they add a bit more flavor. Just be sure to adjust cooking times slightly if your thighs are bone-in, and shred as usual before mixing with BBQ sauce.
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Is there a way to make these sliders healthier?
Yes, you can swap bacon for turkey bacon or omit it altogether, use reduced-fat cheese or less cheese, and opt for whole wheat slider buns if available. Using a lower-sugar BBQ sauce or homemade versions also cuts down on added sugars.
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How many sliders does this recipe make?
The recipe makes enough filling for approximately two 12-pack slider buns, so you can easily double or halve it depending on your needs. Leftover chicken can always be used for sandwiches, salads, or wraps the next day!
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Can I prepare this recipe ahead of time for a party?
Definitely! You can cook and shred the chicken in advance, store it in the fridge, and assemble the sliders just before baking. This makes serving at a party stress-free and quick.
Final Thoughts
Honestly, this Crockpot BBQ Chicken Sliders with Bacon and Cheddar Recipe has become one of those family favorites that I pull out whenever I want something that feels special but is truly effortless. I love how it invites everyone to gather ‘round, grab a slider (or three), and just enjoy the moment without stress. If you want a recipe that’s full of flavor, easy to prep, and perfect for any occasion, I can’t recommend this one enough—go ahead and make it your own; I promise it will quickly become a go-to in your kitchen like it did in mine!
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Crockpot BBQ Chicken Sliders with Bacon and Cheddar Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours 15 minutes
- Total Time: 6 hours 25 minutes
- Yield: 12 sliders
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
Description
These Crockpot BBQ Chicken Sliders feature tender, flavorful chicken slow-cooked in a tangy BBQ sauce and ranch seasoning, nestled between soft King’s Hawaiian rolls with melted Colby Jack and cheddar cheeses, crispy bacon, and a buttery ranch topping. Perfect for a crowd-pleasing appetizer or game day meal.
Ingredients
For the BBQ Chicken:
- 1 lb chicken breasts
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1 TBSP ranch dressing seasoning
- 1 TBSP minced garlic
- 1 TBSP vinegar
- BBQ sauce (such as Sweet Baby Ray’s), enough to cover chicken
For the Sliders:
- 1 (12 pack) King’s Hawaiian Sliders
- Sliced Colby Jack Cheese
- Shredded Cheddar Cheese
- 6 strips cooked bacon
- 4 TBSP butter
- 1 TBSP ranch seasoning
Instructions
- Prepare Crockpot: Spray the crockpot with cooking spray to prevent sticking and ease cleanup.
- Add Ingredients to Crockpot: Place the chicken breasts in the crockpot and add minced garlic, vinegar, salt, pepper, paprika, and 1 tablespoon of ranch dressing seasoning over the chicken.
- Add BBQ Sauce: Pour enough BBQ sauce over the chicken to cover it well, adjusting quantity to preference.
- Cook Chicken: Cover and cook on high for 4 hours or on low for 6 hours until the chicken is tender and fully cooked.
- Shred Chicken: Remove chicken from the crockpot and shred it using two forks. Return shredded chicken to the crockpot and mix well with the sauce. Add more BBQ sauce if desired for extra moisture and flavor.
- Prepare Slider Buns: Slice King’s Hawaiian rolls in half horizontally. Place sliced Colby Jack cheese on the bottom halves of each roll.
- Assemble Sliders: Spoon a generous layer of shredded BBQ chicken on top of the Colby Jack cheese. Sprinkle shredded cheddar cheese over the chicken. Add cooked bacon strips evenly on top.
- Apply Butter Mixture: In a small bowl, combine melted butter and 1 tablespoon ranch seasoning, then brush this mixture over the tops of the slider rolls before placing them on the assembled sliders.
- Bake Sliders: Place assembled sliders on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes until the cheese melts and the tops are golden and slightly crispy.
Notes
- This recipe yields enough BBQ chicken to fill two 12-packs of sliders, so leftovers are great for additional meals.
- Adjust BBQ sauce quantity according to your preference for sauciness.
- To make ahead, prepare the shredded chicken in advance and assemble the sliders just before baking.
- You can substitute bacon with turkey bacon for a leaner option.
- For extra flavor, add pickles or sliced jalapeños inside the sliders.
Nutrition
- Serving Size: 3 sliders
- Calories: 420
- Sugar: 8g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 35g
- Fiber: 1.5g
- Protein: 25g
- Cholesterol: 75mg
