Updated 9/3/14: The amount of salt has been changed in the coleslaw recipe to 1/2 teaspoon as the recipe calls for. I often double this recipe and included the doubled measurement. :/
Slow Cooker Pulled Barbeque Chicken Sliders with Quick Creamy Slaw is one of my favorite crock pot meals. I have so many favorites! The truth is, I love using my crock pot as much in the summer months as I do during the winter. It’s great to be able to go out and about, enjoying summer days and come home to a house that smells wonderful (like someone’s been there cooking all day) and a delicious meal just waiting to be eaten.
This is kind of a casual crock pot meal, but very worthy of some attention. The zesty sauce is a perfect fit for the chicken. The Quick Creamy Slaw is easy to mix up and delicious when served with these Pulled Pork Barbeque Chicken Sliders. This has been my go to coleslaw over the years. My mom always made this slaw when I was a child (she still does) and if it’s good enough for her, well then, it’s good enough for me. Why change a GOOD THING? Oh, I’ve tried others. My most recent attempt, at a new coleslaw recipe, was at our church picnic. Really? Why. On. Earth. Did. I. Do. That? And, of all the times, our picnic? Of course everyone said they loved it, but I knew deep down inside they’d like this one better. ;)
The slaw has the just-right amount of vinegar and sweetness to compliment the bold zesty barbeque chicken. Since we all know we eat with our eyes first – we just can’t deny how cute these little sliders are. Looking at them makes you want dive right in for that first bite. When you do…you will not be disappointed. I PROMISE!
Football season is right around the corner, and these cute, little sliders make a perfect meal to eat while watching the games. Since the slow cooker does most of the work, Pulled Barbeque Chicken Sliders with Quick Creamy Slaw make the perfect game day food. When you have friends over for the game you can spend time hanging with them, rooting for your team, instead of flying solo in the kitchen.
I put 4 chicken breast in the crock pot. Then I mix the the barbeque sauce and just set it aside. This gives the barbeque ingredients time to marry while the chicken is cooking. You could go ahead and throw it in with the chicken now, but I prefer to wait. I like to remove the breast and drain the liquid so that my sauce doesn’t end up to watery. I make the coleslaw and stick it in the fridge. Then I go about my day while the crock pot does it’s thing. When the chicken is done, I remove it from the crock and shred it. Then I throw it back into the crock and pour the sauce over it and let it cook a little longer.
I haven’t put a lot of thought into it we’re being super casual, I throw some chips in along-side the sliders. But when I’m feeling really domestic, I plan ahead and make some homemade potato salad or macaroni salad. YUM!
Slow Cooker Pulled Barbeque Chicken Sliders
- 4 large boneless chicken breast
- 1 28 ounce bottle barbeque sauce (I use Sweet Baby Ray's)
- 2/3 cup zesty Italian dressing
- 3-4 tablespoons brown sugar
- 2 tablespoons vinegar
- 2 teaspoons Old Bay, optional, but I don't recommend leaving it out
For the Quick Creamy Slaw:
- 2 10- ounce bags Angel Hair Cole Slaw (shredded cabbage)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 4 teaspoons apple cider vinegar
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon celery seed, or more
- 1 teaspoon dry mustard
- A couple dashes of hot sauce
Place chicken breast in the slow cooker. Cover and cook on low for 41/2 to 5 hours.
Mix barbeque sauce ingredients and set aside.
When chicken is done remove from crock and drain liquid reserving about 1/2 cup (for thinning sauce if needed)
Shred chicken and return to crock.
Pour sauce over chicken and continue cooking on low for about 45 minutes. If needed thin sauce with reserved broth.
Serve chicken on rolls with Quick Creamy Slaw.
Quick Creamy Slaw:
In a large bowl, whisk together mayonnaise, sour cream, vinegar, sugar, salt, celery seed, dry mustard, and several dashes of hot sauce. Stir in the coleslaw until thoroughly coated. Salt and pepper to taste. Refrigerate several hours before serving.
*Note: This recipe makes a lot of slaw and can, easily, be cut in half.