Description
Born from a BBQ disaster turned legendary win, these sliders are sweet, smoky, spicy, and stupidly simple. Just toss the ingredients in your slow cooker, toast up some rolls, and let the beach party begin—no grill required. Whether you’re feeding a crowd or just craving something fun, this recipe brings big luau vibes without breaking a sweat.
Ingredients
For the Chicken:
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2 lbs chicken breasts or thighs
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½ cup pineapple juice
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¾ cup BBQ sauce
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2 tbsp soy sauce (or coconut aminos)
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2 garlic cloves, minced
For the Sliders:
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12 Hawaiian rolls
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Coleslaw (store-bought or DIY)
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Sriracha mayo (½ cup mayo + 1–2 tbsp sriracha)
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Optional: grilled pineapple slices, cilantro, pickled jalapeños
Instructions
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Load the Slow Cooker
Add chicken, pineapple juice, BBQ sauce, soy sauce, and garlic. No stirring needed! -
Cook Until Tender
LOW 6–7 hrs or HIGH 3–4 hrs. Chicken should shred easily with forks. -
Shred & Soak
Shred chicken and return to sauce. Let soak 15 mins to absorb max flavor. -
Toast the Rolls
Brush buns with butter and toast cut-side down in a hot skillet until golden. -
Build & Serve
Pile shredded chicken, slaw, and sriracha mayo on toasted rolls. Add extras if desired. Serve warm and messy!
Notes
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Use chipotle BBQ sauce for smoky heat
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Add grilled pineapple for a juicy bite
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Sweet potato rolls for a gluten-free twist
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Double the chicken and freeze leftovers for quesadillas
- Prep Time: 10 mins
- Cook Time: 6–7 hrs (low) or 3–4 hrs (high)
Nutrition
- Calories: 290 per slider
- Fat: 14g
- Carbohydrates: 22g
- Protein: 21g