Look, we get it. You need to feed people without losing your mind in the kitchen. Make these cherry barbecue sliders are your easy dinner plan. Just toss everything in the slow cooker, ignore it for hours, and emerge victorious with the kind of pulled chicken that makes people question their life choices.
Here’s what separates this from every other barbecue recipe: tart cherry juice. Not some cutesy flavor experiment, but a legitimate game-changer that balances sweet and acidic in ways that’ll ruin regular barbecue sauce for you forever. Chicken thighs do the heavy lifting here because they’re impossible to overcook and actually improve with time, breaking down into silky, sauce-soaked perfection.
Pile this on toasted slider rolls with crisp coleslaw and watch grown adults fight over the last one. Brig on the skeptics, barbecue purists, and picky eaters; They’re all going to ask for the recipe.
🔪 Ingredients & Tools for Slow Cooker Chicken Sliders
For the Chicken & Sauce
- Boneless, skinless chicken thighs
- Tart cherry juice
- Ketchup & tomato paste
- Apple cider vinegar
- Brown sugar
- Worcestershire sauce & Dijon mustard
- Smoked paprika, garlic powder, onion powder, & kosher salt
For Serving
- Slider rolls or Hawaiian rolls
- Pickles & coleslaw
Equipment
- 6-quart slow cooker/crockpot
- Mixing bowl & whisk
- Forks for shredding
- Tongs or a slotted spoon
- Baking sheet (for toasting rolls, optional)
📝 Step-by-Step Instructions for BBQ Chicken Sliders
- Prep the sauce: In a medium bowl, whisk together cherry juice, ketchup, tomato paste, vinegar, brown sugar, Worcestershire sauce, Dijon, smoked paprika, garlic powder, onion powder, and salt. Reserve ½ cup of sauce for later.
- Cook the chicken: Place chicken thighs in the slow cooker. Pour remaining sauce over the meat and toss to coat. Cover and cook:
- Low: 4 to 6 hours
- High: 2.5 to 3.5 hours
Chicken should be fall-apart tender.
- Shred the meat: Use two forks to shred the chicken directly in the slow cooker. Stir well so every piece is coated in sauce.
- Serve: Toast slider buns if desired. Pile on the pulled chicken, drizzle with reserved sauce, and top with pickle coleslaw for crunch. We love ours just like this for maximum crunch but if you’re feeling it, add some slices of cheese over the hot shredded chicken.
🔁 Substitutions & Variations
- Chicken breast: Works, but can dry out. If using, stick to the low setting and check early.
- Turkey thighs: A great swap for a leaner but still juicy version with more meat.
- Cherry jam or preserves: In a pinch, mix ½ cup jam with water to replace the juice. Just make sure it’s not a super sugar-y brand.
- Spice it up: Add chipotle powder, cayenne, or sliced jalapeños for heat.
💡 Meat Nerd Tips
- Use chicken thighs – they stay juicy and shred perfectly.
- Toast your rolls – brush with melted butter and broil 1–2 minutes for bakery-level flavor.
- Double the sauce if you love extra-drippy sliders.
- Add tang – stir in hot sauce or a splash of vinegar at the end.
- Cherry juice = bbq sauce science – adds acidity, balances richness, and caramelizes beautifully when reheated.
- Batch cook smart – make a double batch and freeze half for a future party win.
🍽️ Serving Suggestions
- Serve sliders with pickle coleslaw for crunch.
- Pair with classic BBQ sides: potato salad, grilled corn, or mac and cheese.
- Great for game day, tailgates, or potlucks. Just set up a self-serve slider bar with rolls, slaw, and toppings.
leftovers & Storage
- Fridge: Store shredded chicken in an airtight container up to 4 days.
- Freeze: Cool completely, then freeze in a container or freezer bag for up to 3 months. Thaw overnight before reheating.
- Reheat: Warm in the crockpot on “low” or gently in a saucepan with a splash of cherry juice or water.
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
Easy BBQ Chicken Sliders Recipe in the Crockpot Or Slow Cooker
Recommended Equipment
- 6-quart slow cooker / crockpot
- Mixing bowl & whisk
- Forks for shredding
- Tongs or slotted spoon
- Baking sheet, for toasting rolls, optional
Ingredients
For the slow cooker bbq chicken sliders
- 2 pounds boneless skinless chicken thighs
- 1 cup tart cherry juice
- 3/4 cup ketchup
- 2 tablespoons tomato paste
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar or golden monk fruit sweetener if keeping it Keto
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
To Serve
- Package of Slider Rolls
- Coleslaw
- Pickles
Instructions
- Remove the chicken from the package and pat it dry with paper towels.
- Place it in the crockpot.
- In a medium bowl, whisk together the cherry juice or puree, ketchup, tomato paste, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, and salt.
- Reserve 1/2 cup of sauce and pour the rest of the sauce over the meat and toss to coat.
- Cover and cook on low for 4 to 6 hours or on high for 2.5 to 3.5 hours, until the chicken thighs fall-apart easily with the tines of a fork.
- Once cooked, shred the meat directly in the crockpot using two forks and stir well to combine with the cherry BBQ sauce.
- Serve the pulled chicken on warm toasted slider rolls.
- Pile slaw and a crisp pickle on top and serve immediately.
Notes
- Best cut of chicken: Thighs stay juicy and shred better than chicken breasts in the slow cooker.
- Make-ahead friendly: Cook and shred the chicken up to 4 days in advance, then reheat with a splash of cherry juice.
- Freezer tip: Cool completely before freezing – this thaws and reheats beautifully for quick party prep.
- Slider hack: Brush rolls with butter and broil until golden for sturdier, more flavorful buns.
- Extra saucy option: Double the sauce if you want drippier sliders (have napkins ready!).
- Serving shortcut: Keep the chicken warm in the crockpot and set out rolls and slaw for self-serve sliders.
- Cherry swap: No cherry juice? Use cherry jam or preserves with a splash of water to thin it out.
Nutrition
Bookmark this recipe now!
❓ BBQ CHICken Sliders Recipe FAQs
Yes. Cook and shred the chicken up to 4 days in advance. Store in the fridge and reheat before assembling sliders.
Absolutely. Freeze the cooled chicken for up to 3 months in air tight bags. Thaw overnight and reheat before serving.
Leave the shredded chicken in the crockpot on “warm” and set out rolls and slaw for self-assembly.
You can, but thighs hold up better in the slow cooker. Breasts are leaner and may dry out.
Use cherry puree, pitted fresh cherries blended with water, or cherry preserves thinned with water.
