Slow Cooker BBQ Shredded Chicken Sliders are a delicious way to end the day.
While I have used a manual slow cooker for eons, this past Christmas Dustin gifted me with a programmable one. And while I still use my manual one a lot, a programmable slow cooker is super-handy to have when you aren't around during the day, especially when a recipe calls for a shorter cooking time period. With a programmable slow cooker, you can preset the cook time and then it automatically switches to warm mode once the cook time is complete. Brilliant!
This past weekend I had both my slow cookers going; one held a batch of applesauce from some apples we picked at an orchard, and the other held a batch of this delicious recipe for BBQ shredded chicken sliders. Served on top of a bed of coleslaw and served with a side of roasted fingerling potatoes, these little sandwiches really hit the spot.
Slow Cooker BBQ Shredded Chicken Sliders (printer-friendly version)
makes 4-6 servings
1-2 teaspoons olive oil
1/2 large onion, finely diced (about 1 cup)
1 garlic clove, minced
1 teaspoon smoked paprika
1 teaspoon fine sea salt
freshly ground black pepper
1 cup barbecue sauce, plus more for serving if desired
1 to 2 pounds boneless skinless chicken thighs
1. Heat the olive oil in a medium skillet over medium-high heat. Add the onion and saute until softened, about 5 minutes. Add in the garlic and saute until fragrant, about 30 seconds. Stir in the smoked paprika, salt, and several grinds of black pepper. Stir in the barbecue sauce and let simmer for 2 minutes.
2. Add the chicken to the bowl of your slow cooker. Carefully pour the onion mixture over the chicken. Place the lid on the slow cooker and cook on low for 5-7 hours. Once the cook time is up, remove the chicken from the slow cooker and use two forks to shred the chicken into bite-size pieces. If you prefer a thicker sauce, pour the sauce into a saucepan and reduce over high heat. Pour the sauce over the shredded chicken and stir.
3. Serve the chicken with buns, coleslaw, and extra barbecue sauce.
1-2 teaspoons olive oil
1/2 large onion, finely diced (about 1 cup)
1 garlic clove, minced
1 teaspoon smoked paprika
1 teaspoon fine sea salt
freshly ground black pepper
1 cup barbecue sauce, plus more for serving if desired
1 to 2 pounds boneless skinless chicken thighs
2. Add the chicken to the bowl of your slow cooker. Carefully pour the onion mixture over the chicken. Place the lid on the slow cooker and cook on low for 5-7 hours. Once the cook time is up, remove the chicken from the slow cooker and use two forks to shred the chicken into bite-size pieces. If you prefer a thicker sauce, pour the sauce into a saucepan and reduce over high heat. Pour the sauce over the shredded chicken and stir.
3. Serve the chicken with buns, coleslaw, and extra barbecue sauce.
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