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Weeknight Crockpot Pulled Chicken Sliders

Tender, tangy pulled chicken cooked low and slow in a crockpot, piled onto soft slider buns with a quick broil for crunch. Perfect for a busy weeknight.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs (or breasts)
  • 1 tbsp olive oil
  • 1 medium yellow onion thinly sliced
  • 3 cloves garlic minced
  • 1 cup low-sodium chicken broth
  • 1/2 cup ketchup
  • 1/4 cup apple cider vinegar
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 8 slider buns brioche or potato
  • 2 tbsp butter melted
  • Optional: coleslaw mix or pickles for topping

Equipment

  • 6-quart or larger slow cooker
  • mixing bowl
  • fork or tongs for shredding
  • rimmed baking sheet
  • small saucepan
  • whisk
  • cutting board
  • chef's knife

Method
 

  1. Pat the chicken dry with paper towels. Season lightly with salt and pepper. Heat olive oil in a skillet over medium-high. Sear chicken thighs for 2 minutes per side until golden. Transfer to the slow cooker.
  2. In the same skillet, add sliced onion and cook 3-4 minutes until softened. Add garlic and cook 30 seconds. Deglaze with a splash of broth, scraping up browned bits. Pour everything into the slow cooker.
  3. In a bowl, whisk together chicken broth, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, black pepper, and salt. Pour over the chicken.
  4. Cover and cook on low for 6-7 hours or on high for 4 hours, until chicken is fork-tender and shreds easily.
  5. Carefully remove chicken to a cutting board. Let rest 5 minutes, then shred with two forks. Return shredded chicken to the sauce in the slow cooker and stir. Taste and adjust salt or vinegar if needed.
  6. About 10 minutes before serving, preheat the broiler. Split slider buns and place cut-side up on a rimmed baking sheet. Brush with melted butter. Broil 1-2 minutes until golden. Watch closely to avoid burning.
  7. Pile pulled chicken onto toasted buns. Top with coleslaw or pickles if desired. Serve immediately.

Notes

For a thicker sauce, remove the lid during the last 30 minutes of cooking to let it reduce. Leftover shredded chicken keeps in the fridge for up to 4 days or freezes well for 3 months. Reheat gently in a saucepan with a splash of broth. The sliders are best assembled fresh to keep the buns from getting soggy.