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Whiskey BBQ Chicken Crockpot Sliders by Fraiche Living
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Whiskey BBQ Chicken Crockpot Sliders

Rip Wheeler inspired Whiskey Chicken Crockpot Sliders are slowly cooked in the crockpot with homemade BBQ sauce. With just a few simple steps you have tender pulled chicken to add to a fresh bun and top with a cool dill coleslaw.

Course Appetizer, Dinner
Cuisine American
Keyword BBQ, Chicken, Crockpot, sliders
Total Time 4 hours
Servings 4 -6 sliders
Author Fraiche

Ingredients

For the Whiskey BBQ Sauce

  • 3/4 cup ketchup
  • 2 tablespoons packed brown sugar or honey
  • 2 tablespoons prepared yellow mustard
  • 2 teaspoons molasses
  • 1/2 teaspoon red wine vinegar
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon liquid smoke*
  • 1/4 cup whiskey (optional)

For the Sliders

  • 1.5 pounds chicken breasts (about 5-6)
  • 6 slider or burger buns
  • Whiskey BBQ Sauce

For the Coleslaw

  • 2 tablespoons fresh chopped dill
  • 3 tablespoons mayonnaise
  • 3 tablespoons pickle juice
  • 1/4 cup sliced pickles
  • 1/2 teaspoon sugar
  • 1 package Coleslaw mix (397 g)

Instructions

For the Whiskey BBQ Sauce

  1. Combine all of the ingredients in a sauce pan (omit whiskey if not using) and bring to a boil over medium heat, stirring. Once at a boil, reduce the heat and simmer for 10 minutes or until thickened, stirring occasionally. Set aside.

For the Chicken

  1. Add chicken to the crockpot and add the prepared Whiskey BBQ Sauce. Mix to coat the chicken, place the lid on the crockpot and and cook on high for 3-4 hours. The chicken is done when it is cooked through and has reached an internal minimum temperature of 165 F AND is easy to shred with a fork. Make the coleslaw while the chicken cooks.

  2. Remove the chicken from the crockpot to shred (or shred directly in the crockpot). Stir the shredded chicken with the sauce and serve on soft buns topped with coleslaw.

For the Coleslaw

  1. Add the coleslaw mix into a large bowl. Combine the dill, mayonnaise, pickle juice, chopped pickles and sugar in a small bowl and mix together. When ready to serve, add the dressing to the coleslaw and mix and serve on the prepared buns with the chicken.

Recipe Notes

*note that liquid smoke is not gluten free. Omit if making gluten free.