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Slow Cooker BBQ Hawaiian Chicken Sliders Recipe

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3.8 from 3 reviews

These Slow Cooker BBQ Hawaiian Roll Chicken Sliders are a crowd-pleasing party favorite featuring tender, juicy chicken cooked in a flavorful homemade BBQ pineapple sauce. The chicken is slow-cooked to perfection until it shreds easily, then piled onto sweet Hawaiian slider buns with pineapple rings and optionally broiled with buttery sesame seed tops for irresistibly delicious pull-apart sliders.

Ingredients

Chicken and Sauce

  • 3 pounds boneless skinless chicken breasts
  • 1 cup BBQ sauce
  • ½ cup brown sugar
  • 20 ounces canned pineapple rings in juice (plus extra for garnish)
  • ¼ cup low sodium soy sauce
  • 4 stalks green onion (sliced, including green and white parts)
  • 4 cloves garlic (minced)

Sliders

  • 36 Hawaiian style slider buns (usually 3 packs)
  • 3 tablespoons butter (optional, for brushing tops)
  • Sesame seeds (optional, for garnish)

Instructions

  1. Prepare the Slow Cooker: Spray a 6-quart slow cooker lightly with cooking spray if desired to prevent sticking. Place the chicken breasts at the bottom of the slow cooker.
  2. Mix Sauce: In a large bowl, combine the BBQ sauce, brown sugar, pineapple juice from the canned rings, low sodium soy sauce, sliced green onions, and minced garlic. Mix thoroughly to create the flavorful sauce.
  3. Add Pineapple: Remove half of the pineapple rings from the can and slice them into bite-sized chunks. Add these pineapple pieces into the slow cooker over the chicken along with the sauce mixture.
  4. Cook the Chicken: Cover the slow cooker. Cook on high for 3 to 4 hours or on low for 4 to 6 hours, until the chicken reaches an internal temperature of 165°F and is tender enough to shred easily with forks.
  5. Shred the Chicken: Carefully remove the chicken breasts to a cutting board. Reserve about 3/4 cup of the cooking liquid from the slow cooker and discard the rest. Shred the chicken using two forks.
  6. Combine Chicken and Sauce: Return the shredded chicken along with the reserved 3/4 cup cooking liquid to the slow cooker and mix gently to combine and keep the chicken moist.
  7. Serve as Is or Make Pull-Apart Sliders (Optional): You may serve the shredded chicken directly on Hawaiian rolls with extra pineapple slices or prepare pull-apart sliders for a crowd.
  8. Prepare the Oven for Sliders: Preheat your oven broiler and line a baking sheet with aluminum foil.
  9. Assemble Sliders: Slice the slider buns horizontally. Place the bottom halves on the lined baking sheet. Evenly distribute about one third of the shredded chicken over them. Top the chicken with remaining or additional pineapple rings.
  10. Top and Garnish: Place the top halves of the buns over the chicken. Melt butter and brush it over the tops of the buns. Sprinkle with sesame seeds if desired.
  11. Broil the Sliders: Broil in the oven for 1 to 2 minutes, watching closely until the tops are golden brown and slightly toasted.
  12. Serve: Remove from oven and serve the warm, delicious pull-apart BBQ chicken sliders immediately.

Notes

  • You can adjust the sweetness by varying the amount of brown sugar or pineapple juice added to the sauce.
  • If you prefer a spicier slider, consider adding a splash of hot sauce or a pinch of chili flakes to the sauce mixture.
  • Make sure to watch the sliders closely while broiling as they can brown very quickly.
  • Leftover sliders can be stored in the refrigerator for up to 3 days and reheated gently before serving.
  • For gluten-free options, substitute slider buns with gluten-free rolls.

Find it online: https://bitezly.com/slow-cooker-bbq-hawaiian-chicken-sliders-recipe/