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BBQ chicken slider topped with coleslaw on a wooden board, with two more sliders in the background.
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Easy BBQ Chicken Sliders Recipe in the Crockpot Or Slow Cooker

These chicken sliders will make your guests think you're a culinary genius... but you literally just dumped everything in a crockpot and walked away. The secret cherry barbecue sauce creates an insane sweet-tangy flavor that has people coming back for thirds and demanding the recipe.
Prep Time15 minutes
Cook Time4 hours
Resting Time5 minutes
Total Time4 hours 20 minutes
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 194kcal
Author: Kita Roberts

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.
    Raw boneless chicken thighs arranged in a single layer inside a cream-colored slow cooker on a marble surface.
  • 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.
    A hand whisks cherry bbq sauce in a bowl surrounded by empty and partially used ingredient bowls on a marble countertop.
  • 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.
    Chicken pieces covered in a cherry bbq sauce are cooking in a white slow cooker on a marble surface.
  • Once cooked, shred the meat directly in the crockpot using two forks and stir well to combine with the cherry BBQ sauce.
    A white plate with shredded chicken and two forks, placed on a wooden board, with a slow cooker of sauce partially visible above.
  • 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

Serving: 1serving | Calories: 194kcal | Carbohydrates: 15g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 534mg | Potassium: 470mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 330IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 2mg