Tangy Crockpot Chicken Sliders Recipe

easy to make Tangy Chicken Sliders recipe made in a slow cooker.

5 from 1 vote

Tangy Crockpot Chicken Sliders Recipe

These Crockpot Tangy Chicken Sliders are an easy dinner solution and party food favorite. They’ve got tender, juicy pulled chicken topped with our spicy sesame slaw, all served on your favorite slider buns.

Prep Time10

Cook Time6

Total Time6 10

Course: lunch, Main Course

Cuisine: American, Asian

Servings: people

Calories: 392kcal

Author: The Carefree Kitchen

Ingredients

6-8 Hawaiian Rolls or Slider Buns

Slow Cooker Pulled Chicken

2 pounds Chicken Breast
⅓ cup Ketchup
¼ cup Teriyaki Sauce
½ cup Onions minced
1 Tablespoon Garlic minced
1 teaspoon Ginger Powder
½ teaspoon Salt

Spicy Seasame Slaw

2 cups Cole Slaw Mix
3 Tablespoons Mayonnaise
1-2 teaspoons Sriracha
2 teaspoons White Rice Vinegar
2 teaspoons Sesame Oil

Instructions

Slow Cooker Tangy Chicken

Place chicken breasts in the bottom of a slow cooker.
In a small bowl, combine the ketchup, teriyaki sauce, minced onion, minced garlic, salt, and ginger powder. Stir to combine, then add the sauce to the slow cooker making sure it covers all sides of the chicken.
Cover and cook chicken on high for 3-4 hours or on low for 6-7 hours. (The internal temperature of the chicken should be 165 degrees F)
Once the chicken is easily shreddable, remove from the slow cooker and shred using two forks. Place the shredded chicken back into the slow cooker and stir to cover in the sauce.

Spicy Sesame Slaw

In a large bowl, mix together the slaw mix, mayo, Sriracha, vinegar, and sesame oil. Stir to combine, then use immediately or store in an airtight container in the fridge for up to 5 days.

Tangy Chicken Sliders

Place about ¼ cup shredded chicken on a slider bun or about ⅓ cup on a hamburger bun. Top with the spicy slaw and enjoy!

Nutrition