Description

These easy game day appetizers feature tender, juicy pulled chicken braised in a tangy homemade BBQ sauce, piled onto soft Hawaiian rolls with melted cheddar cheese and baked until golden and crispy.

Ingredients

Scale

3 pounds boneless, skinless chicken breasts
1 cup low-sodium chicken broth
1 medium yellow onion, sliced into thin half-moons
1 ½ cups vinegar-based BBQ sauce
2 tablespoons apple cider vinegar
2 tablespoons honey
1 teaspoon Worcestershire sauce
4 cloves garlic, minced
1 teaspoon smoked paprika
24 Hawaiian rolls (1 package)
2 cups shredded sharp cheddar cheese
4 tablespoons butter, melted
1 tablespoon poppy seeds (optional)
1–2 jalapeños, sliced (optional)

Instructions

Place chicken breasts in the bottom of a 6-quart slow cooker. If large, cut in half. Slice onion and scatter over and around the chicken.
In a mixing bowl, whisk together BBQ sauce, apple cider vinegar, honey, Worcestershire sauce, minced garlic, and smoked paprika.
Pour the sauce mixture over the chicken and onions in the slow cooker. Add chicken broth and spread sauce evenly.
Cover and cook on LOW for 6-8 hours until chicken is fork-tender.
Transfer chicken to a large bowl and shred using two forks. Reserve cooking juices.
Return shredded chicken to the slow cooker. Pour in about half of the reserved cooking juices (or all if chicken looks dry) and stir to coat. Let sit on WARM for 15-20 minutes.
Preheat oven to 350°F (175°C). Slice the block of Hawaiian rolls in half horizontally.
Place bottom half of rolls on a baking sheet. Pile shredded chicken mixture onto the bottom rolls. Top with shredded cheddar cheese and the top half of the rolls.
In a small bowl, mix melted butter and poppy seeds. Brush generously over the top of the rolls.
Bake for 10-12 minutes until cheese is melted and bubbly and roll tops are golden brown.
Let cool for 5 minutes before slicing into individual sliders. Serve immediately.

Notes

Use block cheese and shred it yourself for better melting. Do not drain all the cooking juices initially to keep chicken moist. Chicken shreds easier when hot. For make-ahead, cook and shred chicken up to 2 days in advance, then assemble and bake fresh.

Prep Time: 15 minutes
Cook Time: 6-8 hours
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 1 slider
Calories: 180
Sugar: 6
Sodium: 350
Fat: 6
Saturated Fat: 3
Carbohydrates: 18
Fiber: 1
Protein: 12

Keywords: slow cooker, pulled chicken, sliders, game day, appetizer, BBQ chicken, Hawaiian rolls, easy recipe, crowd pleaser