Slow Cooker Pulled Chicken Sliders Food

SLOW COOKER SHREDDED CHICKEN SLIDERS RECIPE BY TASTY

Slow Cooker Shredded Chicken Sliders Recipe by Tasty image

Here's what you need: onion, boneless, skinless chicken breasts, seasoned salt, pepper, dried oregano, dijon mustard, honey, garlic, slider buns

Provided by Camille Bergerson

Categories Dinner

Yield 10 servings

Number Of Ingredients 9

Ingredients

1 onion, sliced
3 boneless, skinless chicken breasts
1 ½ teaspoons seasoned salt
½ teaspoon pepper
1 tablespoon dried oregano
1 tablespoon dijon mustard
⅓ cup honey
6 cloves garlic, minced
12 slider buns

Steps:

Add all ingredients to a slow cooker and stir until chicken and onions are coated with seasonings.
Cook on high for 3-4 hours, or until chicken is cooked and shreddable.
With a set of tongs or two forks, shred the chicken and stir into the juices.
Distribute evenly between slider buns.
Enjoy!

Nutrition Facts : Calories 246 calories, Carbohydrate 35 grams, Fat 3 grams, Fiber 1 gram, Protein 18 grams, Sugar 15 grams

SLOW COOKER PULLED CHICKEN SLIDERS

Slow Cooker Pulled Chicken Sliders image

Sliders are a total win for game-days or warm summer nights where casual al fresco dining is key! The slow cooker works its magic marrying the sweetness of peaches, bite of onion and heat of chipotle chiles into a deeply flavorful barbecue sauce with tender chicken breast. The cool crunch of slaw is the perfect accompaniment on a crisp toasted bun. Serve a crowd with little effort and a ton of reward. This recipe doubles easily for an even bigger group. Make an even lighter bite by serving the chicken and slaw in an endive leaf for a crispy one-bite appetizer.

Time 6h20m

Yield 16 servings

Number Of Ingredients 10

Ingredients

1 large Uncooked onion(s) thinly sliced
1 cup(s), sliced Unsweetened frozen peaches sliced
1.75 pound(s) Uncooked boneless skinless chicken breast
0.75 cup(s) Barbecue sauce
0.25 cup(s) Apple cider vinegar
1 Tbsp Canned chipotle peppers in adobo sauce minced (remove seeds for less heat)
1 Tbsp Store-bought adobo sauce
1 tsp Table salt
16 item(s) Slider rolls toasted
2 cup(s) Homemade coleslaw such as our Collard Slaw with Warm Bacon Dressing (search for it in our recipe database)

Steps:

Put onions and peaches into a 4-quart or larger slow cooker; top with chicken.
In a glass measuring cup, whisk together barbecue sauce, vinegar, chipotle pepper and adobo sauce; pour over chicken. Cover and cook on LOW for 6-7 hours.
Use two forks to shred chicken in slow cooker; stir in salt. Divide chicken and slaw among buns.
Serving size: 1/4 c chicken, 2 Tbsp slaw, 1 bun

Nutrition Facts : Calories 70 kcal

SLOW COOKER SHREDDED CHICKEN

Slow Cooker Shredded Chicken image

Shredded chicken is good on salads or in sandwiches or can be used in many other recipes. This recipe has no added salt and lends itself to Mexican, Italian, or American dishes.

Provided by stormrunner

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Slow Cooker Chicken Breast

Time 5h15m

Yield 6

Number Of Ingredients 4

Ingredients

6 (6 ounce) skinless, boneless chicken breast halves
½ cup water
½ large white onion, diced
3 large cloves garlic, minced

Steps:

Combine chicken, water, onion, and garlic in the bottom of a slow cooker.
Cover and cook on Low until you can press on the chicken with the back of a fork and it falls apart and is no longer pink in the center, about 5 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Pull out each piece of chicken and shred in a large bowl with 2 forks.
When all chicken is shredded, combine with any water remaining in the slow cooker--this keeps the shredded chicken moist.

Nutrition Facts : Calories 197.1 calories, Carbohydrate 2 g, Cholesterol 97 mg, Fat 4.1 g, Fiber 0.3 g, Protein 35.7 g, SaturatedFat 1.2 g, Sodium 86 mg, Sugar 0.6 g

PULLED CHICKEN SANDWICHES (CROCK POT)

Pulled Chicken Sandwiches (Crock Pot) image

A personal take on a recipe from the "Slow Cooker Bible" and based on recipes typical of North Carolina styled BBQ. The sauce is tangy and flavorful but not spicy as the amount of hot sauce is just enough to balance the sweetness of the ketchup. Certainly mild enough to serve to kids. It you want more zing, add more tabasco or a chopped chipotle pepper en adobo. (If your crock pot is large enough, this easily doubles and the leftovers can be frozen.)

Provided by justcallmetoni

Categories Lunch/Snacks

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 medium onions or 1/2 large onion, thinly sliced
3 boneless skinless chicken breasts
1 cup ketchup
2 tablespoons cider vinegar
2 tablespoons molasses
1 tablespoon yellow mustard
1/4 teaspoon black pepper
1 teaspoon onion powder
1/4 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon Tabasco sauce
1 pinch salt

Steps:

Cut the onion in half and slice into thin half rings. Line the bottom of the crock pot with the onions.
Trim the chicken breasts and place on top of the bed of onions.
Mix all of the sauce ingredients together and pour on top of the chicken covering completely. (I make the sauce the night before so that it is a simple dump and run in the morning.)
Cook for 6 hours on low setting. The sauce thickens and turns into a dark rich brown during cooking. At the same time the onions dissolve into the sauce.
When the chicken is falling apart tender, take two forks and shred the chicken.
Serve on top of split buns. I like mine toasted so they hold up better to the weight of the shredded chicken.
Suggested sides include baked beans, corn on the cob, coleslaw or cucumber salad.

Nutrition Facts : Calories 207.4, Fat 2.7, SaturatedFat 0.6, Cholesterol 56.6, Sodium 862.2, Carbohydrate 26.3, Fiber 0.9, Sugar 20.5, Protein 20.5

SLOW-COOKER BBQ PULLED CHICKEN, 4 WAYS RECIPE BY TASTY

Slow-Cooker BBQ Pulled Chicken, 4 Ways Recipe by Tasty image

Here's what you need: chicken breasts, burger buns, ketchup, apple cider vinegar, dark brown sugar, salt, pepper, paprika, cayenne powder, garlic powder, worcestershire sauce, mayonnaise, apple cider vinegar, sugar, salt, pepper, green cabbage, red cabbage, shredded carrot

Provided by Claire Nolan

Categories Dinner

Yield 6 servings

Number Of Ingredients 19

Ingredients

4 chicken breasts
8 burger buns
1 ½ cups ketchup
¾ cup apple cider vinegar
½ cup dark brown sugar
1 teaspoon salt
1 teaspoon pepper
2 teaspoons paprika
¼ teaspoon cayenne powder
1 teaspoon garlic powder
2 tablespoons worcestershire sauce
¾ cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons sugar
salt, to taste
pepper, to taste
2 cups green cabbage
2 cups red cabbage
1 cup shredded carrot

Steps:

Place the chicken breasts in the bottom of the slow cooker.
Cover the chicken with ketchup, apple cider vinegar, brown sugar, salt, pepper, paprika, cayenne, garlic powder, and Worcestershire sauce. Mix well.
Cover, and cook on high for 3 hours or on low for 6 hours.
In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
Add both kinds of cabbage and carrots to the bowl and gently toss with the dressing.
Shred the chicken breasts with 2 forks in the slow cooker.
Serve on a burger bun with slaw.
Also great for BBQ Pulled Chicken Pizza, BBQ Pulled Chicken Nachos, and BBQ Pulled Chicken Mac 'n' cheese.
Enjoy!

Nutrition Facts : Calories 807 calories, Carbohydrate 88 grams, Fat 30 grams, Fiber 6 grams, Protein 44 grams, Sugar 34 grams

PULLED CHICKEN SANDWICHES

Pulled Chicken Sandwiches image

I was raised as a southern girl, with the love of barbecue built into my DNA. This slow-cooker recipe allows me to enjoy the flavors I grew up eating, while still following a healthy diet. -Heidi Mulholland, Cumming, Georgia

Provided by Taste of Home

Categories Dinner Lunch

Time 4h20m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 medium onion, finely chopped
1 can (6 ounces) tomato paste
1/4 cup reduced-sodium chicken broth
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
2 teaspoons chili powder
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1-1/2 pounds boneless skinless chicken breasts
6 whole wheat hamburger buns, split

Steps:

In a small bowl, mix the first 11 ingredients. Place chicken in a 3-qt. slow cooker. Pour sauce over top., Cook, covered, on low until chicken is tender, 4-5 hours. Remove chicken; cool slightly. Shred meat with 2 forks. Return to slow cooker; heat through. Serve on buns. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 296 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 698mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges

PULLED BBQ CHICKEN SLIDERS

Pulled BBQ Chicken Sliders image

Sink your teeth into these Carolina-style Pulled BBQ Chicken Sliders with creamy coleslaw on a delicious sweet roll bun.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 3h25m

Yield 8

Number Of Ingredients 12

Ingredients

4 skinless, boneless chicken breast halves
1 tablespoon olive oil
½ teaspoon salt and pepper
½ cup water
1 ½ cups vinegar-based Carolina-style BBQ sauce
1 (14 ounce) package coleslaw mix
¼ cup mayonnaise
2 tablespoons red wine vinegar
1 teaspoon sugar
16 mini sweet rolls
Reynolds Wrap® Heavy Duty Aluminum Foil
Reynolds® Slow Cooker Liner

Steps:

Preheat the grill to high heat.
Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.
Coat the chicken breasts with the oil and season on all sides with salt and pepper.
Place the chicken breasts directly on the hot grill lined with foil and cook for 3 to 4 minutes on each side or until grill marks have formed.
Transfer the chicken in a slow cooker lined with a Reynolds® Slow Cooker Liner and pour in water and BBQ sauce and cook on high heat for 3 hours or low heat for 5 hours.
Pull the chicken apart using two forks until it is shredded and keep warm.
Mix together the coleslaw mix, mayonnaise, vinegar, sugar and salt and pepper until combined.
Serve the pulled chicken on sweet rolls and top off with some creamy coleslaw.

Nutrition Facts : Calories 396 calories, Carbohydrate 340.2 g, Cholesterol 37 mg, Fat 12.8 g, Fiber 1 g, Protein 16.1 g, SaturatedFat 1.6 g, Sodium 745.7 mg, Sugar 12.8 g

SLOW COOKER PULLED CHICKEN

Slow cooker pulled chicken image

Try this slow cooked smoky chicken as an easy alternative to pulled pork. It's best served in a bun or with rice, and makes a simple dish for a family meal

Provided by Cassie Best

Categories Dinner, Main course

Time 6h20m

Yield Serves 8-10

Number Of Ingredients 11

Ingredients

2 tbsp vegetable or rapeseed oil
10-12 boneless, skinless chicken thighs
2 red onions, halved and sliced
2 garlic cloves, crushed
2 tsp paprika
2 tbsp chipotle paste
250ml passata
100g barbecue sauce
1 tbsp light brown soft sugar
1 lime, juiced
burger buns, taco shells, jacket potatoes or rice; coriander leaves; deseeded and sliced chillies, and guacamole, to serve (optional)

Steps:

Heat the slow cooker to low and heat 1 tbsp oil in a pan. Brown the chicken in batches, transferring it to the slow cooker as you go. Add the remaining oil to the pan and fry the onions for 5 mins, or until just softened, then stir in the garlic and paprika and cook for another minute. Tip into the slow cooker, then swirl 100ml water around the pan and pour this in as well.
Add the chipotle, passata, barbecue sauce, sugar and lime juice, then season and stir. Cover and cook for 6-8 hrs until the chicken is really tender. Using two forks, shred the chicken through the sauce. Serve in buns, taco shells, jacket potatoes or over rice, with coriander leaves, chillies and guacamole, if you like.

Nutrition Facts : Calories 398 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.7 milligram of sodium

SLOW-COOKER SHREDDED CHICKEN

Slow-Cooker Shredded Chicken image

This simple recipe takes only a few minutes to get into the pot, cooks while you go about your day and will reward you with meals all week. Use the shredded chicken as is or in one of the flavorful variations below. Either way, it's great for salads, sandwiches, pastas, quesadillas, tacos, soups or as a pizza or flatbread topping.

Provided by Food Network Kitchen

Categories main-dish

Time 6h10m

Yield about 6 cups shredded chicken

Number Of Ingredients 8

Ingredients

3 pounds boneless skinless chicken breasts
1 1/2 cups low-sodium chicken broth
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 strips lemon peel, removed with a vegetable peeler, optional
1 bay leaf, optional
Kosher salt and freshly ground black pepper

Steps:

Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.

PULLED BBQ CHICKEN SLIDERS

Pulled BBQ Chicken Sliders image

Sink your teeth into these Carolina-style Pulled BBQ Chicken Sliders with creamy coleslaw on a delicious sweet roll bun.

Provided by Food Network

Time 3h25m

Yield 8 sliders

Number Of Ingredients 12

Ingredients

4 boneless skinless chicken breasts
1 tablespoon olive oil
1/2 teaspoon salt and pepper
1/2 cup water
1 1/2 cups vinegar-based Carolina-style BBQ sauce
6 cups or 1 14-ounce bag of coleslaw mix
1/4 cup mayonnaise
2 tablespoons red wine vinegar
1 teaspoon sugar
16 mini sweet rolls
Reynolds® Slow Cooker Liner
Reynolds Wrap® Heavy Duty Foil

Steps:

Preheat the grill to high heat. Line a hot grill with Reynolds Wrap® Heavy Duty Foil. Coat the chicken breasts with the oil and season on all sides with salt and pepper. Place the chicken breasts directly on the hot grill lined with foil and cook for 3 to 4 minutes on each side or until grill marks have formed. Transfer the chicken in a slow cooker lined with a Reynolds® Slow Cooker Liner and pour in water and BBQ sauce and cook on high heat for 3 hours or low heat for 5 hours. Pull the chicken apart using two forks until it is shredded and keep warm. Mix together the coleslaw mix, mayonnaise, vinegar, sugar and salt and pepper until combined. Serve the pulled chicken on sweet rolls and top off with some creamy coleslaw.

HONEY AND ALE PULLED CHICKEN SLIDERS

Honey and Ale Pulled Chicken Sliders image

Score big with your guests with a little bit of sweet heat! This recipe works well for a football party-the extra liquid in the slow cooker keeps the chicken nice and juicy all day long. -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories Appetizers

Time 6h20m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1/4 cup honey
2 tablespoons cider vinegar
2 tablespoons Sriracha chili sauce
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
2 pounds boneless skinless chicken thighs (about 8 thighs)
3/4 cup brown ale
3 tablespoons cornstarch
3 tablespoons water
12 slider buns
Optional: Sweet pickles and additional Sriracha sauce

Steps:

In a 3- or 4-qt. slow cooker, combine the first 8 ingredients. Add chicken and ale; toss to coat. Cook, covered, on low until chicken is tender, 6-8 hours. Remove meat; when cool enough to handle, shred with 2 forks., Strain cooking juices; skim fat. Transfer juices to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into saucepan. Return to a boil, stirring constantly; cook and stir until thickened, about 5 minutes. Add chicken to the sauce; toss to coat. Serve on buns. Add pickles and additional Sriracha sauce if desired.

Nutrition Facts : Calories 224 calories, Fat 7g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 357mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 1g fiber), Protein 17g protein.

SLOW COOKER SHREDDED OR PULLED CHICKEN

Slow Cooker Shredded or Pulled Chicken image

This comes from my well used slow cooker cook book called "The 150 best slow cooker recipes" by Judith Finlayson. I love this cook book and I have already shared a recipe or two from this book. The title in the book is shredded chicken but I call it pulled because that is how I get the meat off. :) Anyways, I love this recipe because you can use the chicken for anything you want like sandwiches, tacos, or even enchiladas. (Which by the way I found a great enchilada recipe by 'Hey Jude' recipe #56374, just in case :) )This is easy and fun to do, I hope you enjoy it as much as I have.

Provided by Faith77

Categories Chicken

Time 6h10m

Yield 4-6 cups

Number Of Ingredients 6

Ingredients

3 -4 lbs chicken pieces, skin on
1 onion, peeled and quartered
1 teaspoon dried oregano leaves
1 teaspoon salt
1 teaspoon cracked black peppercorns
1 bay leaf

Steps:

Place all ingredients in slow cooker stoneware, laying dark meat (legs and thighs) on bottom and white (breasts) on top.
Add water to cover.
Cover and cook on low for 6 hours, until chicken is cooked through.
Allow to cool in liquid.
Remove skin and bones from chicken and shred by pulling the meat off the bones and apart with your fingers.
Cover and refrigerate until ready to use.

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CROCK POT MISSISSIPPI CHICKEN SLIDERS - A SOUTHERN SOUL

Layer on cheese and place top of rolls over chicken and cheese. brush melted butter seasoned with ranch and parsley over the rolls. Cover with aluminum foil and bake in a 350-degree oven for 15 minutes. Remove foil, brush with any remaining butter, and place in the oven for 5 additional minutes. remove the sliders from the oven, let cool for 5 ...
From asouthernsoul.com

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PULLED CHICKEN SLIDERS - SLOWCOOKERCENTRAL.COM

Directions. 1 Place a little sauce in pot and then add chicken fillets, . 2 Cover with remaining sauce, add a little water to the sauce bottle and then add to mix.. 3 Cook on low for 4.5 hours, remove chicken and shred (quite easy at this point as the chicken is very tender. Put the chicken back in the pot and stir in with the sauce. 4 Place the pulled chicken on cut rolls with …
From slowcookercentral.com

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SLOW COOKER PULLED CHICKEN SLIDERS : OPTIMAL RESOLUTION LIST

Healthy Vegetarian Air Fryer Recipes ... Bisquick Chicken Strips Baked Bisquick Ultimate Chicken Tenders Easy Chef. Healthy Diet. Holiday Menu. Lindt Lindor Holiday Peppermint Cookie Giada Holiday Salad Holiday Potato Recipes Kneaders Holiday Pies Betty Crocker Holiday Cookie Mix Holiday Appetizer Wreath Holiday Appetizer Wreath Recipe Pillsbury …
From recipeschoice.com

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SLOW COOKER PULLED CHICKEN: HOW TO MAKE IT WITH JUST 3 INGREDIENTS

Place chicken breasts (frozen or thawed) in the bottom of the slow cooker. Add bbq sauce over the chicken. Pour the Pepsi, or your cola of choice, over the chicken and BBQ sauce. Cover and cook on the high setting for 3-4 hours or on the low setting for 6-7 hours. Chicken is done when it’s cooked through and shreds easily.
From homemadelovely.com

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CHICKEN PARMESAN SLIDERS {DUMP AND GO RECIPE} - THRIVING HOME

Prepare From Frozen: Option #1 (Uncooked): Thaw everything in the fridge for 24-48 hours. Place chicken and marinara into the slow cooker and follow steps 3-4. Option #2 (Fully Cooked): Thaw everything in the fridge for 24-48 hours. If chicken is still partially frozen, use the defrost setting on the microwave.
From thrivinghomeblog.com

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PULLED CHICKEN CROCK POT IS PERFECT MEAL TO FEED A CROWD

1/8 teaspoon ground ginger. 1/2 cup fat-free chicken broth. 2 pounds boneless, skinless chicken breasts. Instructions. In 3 1/2-6-quart slow cooker, combine all ingredients except chicken in slow cooker. Add chicken and turn to coat. Cover and cook on HIGH about 6 hours or until chicken is tender. Remove chicken breasts and shred with two forks.
From thehealthycookingblog.com

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