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5 from 3 votes

Slow Cooker BBQ Chicken Sliders and Crock-Pot Review

The ultimate, low effort, maximum flavour recipe, these Slow Cooker BBQ Chicken Sliders are ridiculously delicious and oh so easy - with under 5 minutes prep time, let your Crock-Pot take the strain this summer!
Course Main Course, Sandwich
Cuisine American
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 4 people
Calories 524kcal
Author Eb Gargano


  • 2 onions sliced
  • 4 skinless chicken breasts or 8 skinless boneless chicken thighs (roughly 750g/1┬żlb)
  • 400 ml Healthy Homemade BBQ Sauce (or your favourite BBQ sauce)
  • 8 white or brown bread rolls
  • No Mayo Coleslaw (or your favourite coleslaw)


  • Place the sliced onion in the slow cooker (I used Crock-Pot 4.7L / 4 quart) and place the chicken on top. Pour over the BBQ sauce.
  • Cover and cook on Low for 6 hours or High for 4 hours, or until the chicken is tender and easy to shred.
  • Remove the chicken breasts from the slow cooker and put on a plate or a board. Shred using two forks, then return the chicken to the slow cooker and mix with the sauce and onions.
  • To serve, cut open the bread rolls, load up with coleslaw and the shredded chicken and top with more BBQ sauce.


Nutrition information is approximate and meant as a guideline only.


Calories: 524kcal | Carbohydrates: 55g | Protein: 49g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 120mg | Sodium: 974mg | Potassium: 1039mg | Fiber: 3g | Sugar: 12g | Vitamin A: 485IU | Vitamin C: 13.4mg | Calcium: 199mg | Iron: 4.5mg