Slow-Cooker BBQ Pulled Chicken Sliders
A 15-minute setup turns into six servings of backyard BBQ-style chicken with almost no weeknight attention. The showdown flavor comes from smoked paprika, mustard, vinegar, brown sugar, and a tangy…
Ingredients
- 2.5 lb boneless, skinless chicken thighs
- 1 1/4 cup BBQ sauce
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic cloves, minced
- 2 teaspoons smoked paprika
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons light brown sugar
- 12 buns slider buns
- 1/2 cup dill pickle slices
Instructions
- Arrange the sliced onion across the bottom of a 6-quart slow cooker, creating a bed that will perfume the chicken like a backyard BBQ pit.
- Whisk the BBQ sauce, smoked paprika, mustard, apple cider vinegar, brown sugar, and garlic together until the sweet, smoky, tangy braising sauce is smooth.
- Nestle the chicken thighs over the onions and pour the BBQ sauce mixture over them, turning the thighs once so every piece is coated.
- Cover and cook on LOW for 5 to 6 hours, or until the chicken reaches 165°F and pulls apart easily. Keep the lid closed during cooking so the slow cooker holds onto the concentrated BBQ aroma and moisture.
- Transfer the chicken to a bowl and shred it with two forks. Stir in enough of the hot onion-scented cooking sauce to make the meat glossy and spoonable, saving the rest for reheating.
- For a backyard-grill finish, spread the sauced chicken on a foil-lined baking sheet and broil 3 to 4 minutes, watching closely, until a few edges become dark and sticky.
- Pile the pulled chicken into the slider buns and finish with dill pickle slices. Serve immediately with extra warm BBQ cooking sauce for dipping.
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