Smoky Pulled Chicken Sliders
Easy Slow Cooker Pulled Chicken Sliders with Bold Citrus Kick
This recipe is the ultimate low-effort, high-reward meal, perfect for game day or a simple weeknight. We use a slow cooker to transform chicken breasts into moist, smoky, shredded perfection seasoned with classic BBQ flavors. Served on soft slider buns, these are a guaranteed crowd-pleaser.
Prep Time: 10 minutes Cook Time: 4 hours (on High) or 8 hours (on Low)
Total Time: 4 hours 10 minutes Servings: 8
Ingredients
2 pounds (900 g) boneless, skinless chicken breasts
1 large onion, chopped (approx. 150 g)
1 cup (240 ml) chicken broth
1 tablespoon (15 ml) smoked paprika
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) onion powder
1/2 teaspoon (2.5 ml) black pepper
1/2 teaspoon (2.5 ml) salt
1 cup (240 ml) BBQ sauce (or Blazing Citrus Hot)
16 slider buns (potato or Hawaiian rolls recommended)
Heat It Up with Eleven Eleven Sauce: For a delicious, easy flavor upgrade, replace the standard BBQ sauce with our Blazing Citrus Hot. The Bold citrus notes and heat elevate the smoky chicken into an exciting, unforgettable sandwich filling.
Heat Level: 8 out of 10 🔥
Blazing Citrus Hot Sauce is our extreme heat champion, built for serious spice fans and challenge seekers. Carolina Reaper peppers deliver searing intensity, while fresh grapefruit and lemon juice replace vinegar for a bright, tangy lift and full flavor. It is very spicy yet vibrant, turning wings, tacos, grilled meats, and bowls into a bold, citrus charged experience. Turn the heat all the way up and get maximum flavor in every drop.
1. Prep the Slow Cooker: Place the chopped onion in the bottom of a large slow cooker. This acts as a rack and adds flavor. Place the chicken breasts on top of the onions.
2. Add Seasoning and Liquid: In a small bowl, mix the smoked paprika, garlic powder, onion powder, pepper, and salt. Sprinkle the rub evenly over the chicken breasts. Pour the chicken broth into the slow cooker around the chicken.
3. Cook Until Tender: Cover and cook on HIGH for 4 hours or LOW for 8 hours. The chicken is ready when it is falling apart easily when pierced with a fork.
4. Shred and Sauce: Carefully remove the chicken from the slow cooker and place it on a cutting board or large plate. Using two forks, shred the chicken completely. Drain all but 1/4 cup of the cooking liquid from the slow cooker. Return the shredded chicken to the slow cooker and stir in the 1 cup of BBQ sauce (or Blazing Citrus Hot for the Bold flavor). Cook on LOW for 30 minutes to let the sauce set.
5. Assemble Sliders: Scoop the sauced pulled chicken onto the slider buns. Serve immediately with a side of coleslaw or pickles.
Tips & Variations
Roast Method: If you don't have a slow cooker, bake the seasoned, liquid-covered chicken (covered tightly with foil) in the oven at 350°F (175°C) for 60-75 minutes before shredding and saucing.
Make it Creamy: Stir in 2 ounces of softened cream cheese or a splash of heavy cream with the sauce in the final step for a richer, creamier sandwich filling.
Storage Hack: To prevent soggy buns for a party, keep the chicken warm in the slow cooker on the "Keep Warm" setting and set out the buns, allowing guests to assemble their own.
Other Users Suggest
Replacing: Boneless, skinless chicken breasts. New Measurement: 2.5 lbs boneless, skinless chicken thighs. Why: Thighs are higher in fat, which keeps the pulled chicken extra moist and flavorful during the long slow-cook process.
Replacing: Chicken broth. New Measurement: 1 cup pale beer (lager or pilsner). Why: The beer adds depth and a subtle maltiness that complements the smoky BBQ flavor profile.
Storage, Reheat & Freeze
Storage: Store cooled pulled chicken in an airtight container in the refrigerator for up to 4 days. Store buns separately.
Reheat: Reheat the pulled chicken in a microwave, or on the stovetop over medium-low heat, adding a splash of water or broth to prevent it from drying out.
Freeze: Freeze the fully sauced pulled chicken in a freezer-safe zip-top bag (press out all air) for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition Facts (per serving)
Calories: 350 Protein: 30g Carbs: 30g Fat: 12g
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