Slow Cooker BBQ Chicken Sliders

Slow cooker BBQ chicken sliders with 13g protein each. A dietitian's easy crowd-pleasing recipe with healthy coleslaw and pickled onions.

Course Dinner

Cuisine American

Keyword crockpot barbecue chicken, slow cooker barbecue chicken

Prep Time 5

Cook Time 4

Total Time 4 5

Servings servings

Calories 212kcal

Author Kelli Shallal MPH RD

Brush about ¼ cup of the 18-ounces BBQ sauce (one bottle) across the bottom of the slow cooker, spreading it around to coat evenly Lay the boneless skinless chicken breast and boneless skinless chicken thighs on top of the sauce. Spread another ¼ to ½ cup of the 18-ounces BBQ sauce (one bottle) over the top of the chicken, brushing to coat. Scatter the 0.5 yellow onion, chopped evenly, over the chicken. Cover and cook on LOW for 6 to 7 hours (or HIGH for 3 to 4 hours). The chicken is done once it reaches 165°F internally and shreds very easily. Shred the chicken with two forks, then combine it with the remaining 18 ounces BBQ sauce (one bottle) until evenly coated.

Combine mayo, yogurt, honey, celery seed, and mustard powder in a bowl. Toss with tricolor cabbage and enjoy!

To toast the buns: Slice rolls in half and place cut-side up on a baking sheet. Bake at 350°F for 4–5 minutes, until lightly golden. Watch closely — they brown quickly.
Butter or mayo on the toasted buns is optional — we skipped it. Layer on about half the BBQ chicken, then the healthy coleslaw, then the pickled onions. Top with the other half of the rolls.

Note you will absolutely have leftover chicken, the nutrition facts were calculated using half the chicken. If you want to use it all double the coleslaw and buns and onions. If you don't want leftovers, cut the chicken down by half.
For tips and tricks on the crockpot barbecue chicken, see this post.
For tips and tricks on the healthy coleslaw recipe, see this post.