Dinner

Crockpot BBQ Chicken Sliders Recipe

ByNaomi Fletcher December 9, 2025December 9, 2025

Introduction

Crockpot BBQ Chicken Sliders are an easy and delicious meal perfect for busy days or casual gatherings. Tender, flavorful chicken slow-cooked in a sweet and tangy sauce is served on soft Hawaiian rolls with a refreshing coleslaw topping. These sliders make a crowd-pleasing appetizer or main course.

A soft, light tan sandwich bun is slightly open, showing three main layers inside. The bottom layer is pulled chicken coated in a shiny, rich brown sauce, looking tender and juicy. On top of the chicken is a small layer of white coleslaw with thin shreds and a bit of light purple cabbage visible. The top bun rests gently over the filling. The sandwich sits on a piece of brown parchment paper on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 chicken breasts
¼ cup soy sauce
½ cup honey
¼ cup water
1 tablespoon apple cider vinegar
3 cloves garlic
1 tablespoon cornstarch
1 package Hawaiian rolls (12 count)
½ cup deli coleslaw

Instructions

Step 1: Place the chicken breasts in the slow cooker.
Step 2: Peel and chop the garlic. In a small bowl or measuring cup, mix soy sauce, honey, water, garlic, and apple cider vinegar until combined.
Step 3: Pour the sauce mixture over the chicken in the slow cooker. Cover with the lid and cook on high for 4 hours.
Step 4: Carefully remove the chicken and shred it with two forks. Keep the slow cooker on.
Step 5: Mix cornstarch with a little water to create a slurry. Add it to the slow cooker liquid and whisk for a minute or two until the sauce thickens.
Step 6: Return the shredded chicken to the slow cooker and toss to coat with the thickened sauce. Slice the Hawaiian rolls in half, then layer chicken and coleslaw on the bottom half. Top with the other half of the roll. Repeat for all sliders.

Tips & Variations

For extra flavor, add a pinch of smoked paprika or chili powder to the sauce mixture before cooking.
Use shredded rotisserie chicken instead of raw chicken breasts to reduce cooking time.
Try different slaws such as a vinegar-based coleslaw for a tangier twist.
Serve sliders with pickles or sliced jalapeños for added crunch and spice.

Storage

Store any leftover shredded chicken in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or on the stovetop until warmed through. Assemble sliders just before serving to keep the rolls from getting soggy.

How to Serve

Seven small sandwiches sit on a round wooden board, each with three layers: the top thick, soft golden-brown bun, a middle layer of creamy coleslaw with purple and green cabbage shreds, and a bottom layer of shredded brown pulled chicken mixed with barbecue sauce, slightly spilling out from under the bun. In the back left, a white bowl filled with extra shredded chicken is slightly out of focus, resting on a white marbled surface with a rice cooker partially visible on the right. The light highlights the freshness and texture of each sandwich. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use thawed chicken breasts for even cooking. If using frozen, increase the cook time and ensure the chicken reaches an internal temperature of 165°F (74°C) before shredding.

Can I prepare the sliders ahead of time?

You can prepare the shredded chicken and sauce up to a day in advance and store it refrigerated. Assemble the sliders just before serving for the best texture and freshness.