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
Units
Scale
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
