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Slow Cooker BBQ Chicken Sliders

Author Serving Up Southern


  • 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.


This recipe makes a lot of slaw and can easily be cut in half.
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