Kansas City Style Pulled BBQ Chicken Sliders

"Break out the crockpot it’s sweater season! I love a slow cooked meal as the weather gets cooler. This tangy, spicy style pulled bbq chicken hits the spot. Finished in the oven, it’s the perfect warm sandwich for this time of year. Serve as an appetizer or main course."
-- @thewellzestedkitchen
Jump to Section
  • Recipe Card
Prep time 15mins
Cook time 3hrs 15mins
Serves or Makes: 18

Recipe Card

Chicken Prep Ingredients


  • 2 1/2 pounds Chicken Breast
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • 1/8 teaspoon Onion Powder

BBQ Sauce Ingredients


  • 1 3/4 cups Sweet Baby Ray’s Hickory + Brown Sugar BBQ Sauce
  • 3 1/2 tbsp Red Hot
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Dried Minced Onion
  • 1/2 tbsp Worcestershire Sauce
  • 1 1/2 teaspoon Stubb’s Hickory Liquid Smoke
  • 1 teaspoon Sriracha Chili Sauce
  • 1/2 teaspoon Ground Mustard
  • 1/4 teaspoon Chili Powder
  • 1/8 teaspoon Chili Powder
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Smoked Paprika

Slider Toppings Ingredients


  • 9 Martin’s Slider Potato Rolls
  • 10 sliced Cornichons baby sour gherkins (or sliced dill pickles)
  • 1 1/2 oz low fat cheddar freshly shredded
  • Olive Oil Spray
  • Pink Himalayan Salt + Pepper


  • Step 1

    Note: This recipe makes enough shredded BBQ chicken for 18 Martin’s Slider Potato Rolls. If you want to make 18 just double the slider topping ingredients above or save half as left overs and use for a quick weeknight dinner like a BBQ chicken salad (goes great with spinach salad and a little ranch dressing drizzle), BBQ chicken pizza, quesadilla or a fresh batch of sliders later in the week.

  • Step 2

    Add 2.5 lb of raw chicken chicken breast to crockpot.

  • Step 3

    Stab chicken with fork all over to tenderize.

  • Step 4

    Season chicken with 1/2 tsp garlic powder, 1/4 tsp + 1/8 tsp onion powder and fresh ground pepper.

  • Step 5

    Mix together BBQ sauce ingredients.

  • Step 6

    Pour over chicken and cover.

  • Step 7

    Cook in crockpot on High for 3 hours or until chicken is 165*.

  • Step 8

    Once your chicken is cooked remove from crockpot and shred with two forks.

  • Step 9

    Adjust crockpot to simmer and add shredded chicken back to crockpot mix with sauce and cook for an additional 10 minutes. This will soak in all the flavors.

  • Step 10

    Preheat oven to 350*. Line your baking sheet with parchment paper.

  • Step 11

    Place bottom half of rolls on parchment, keeping all 9 rolls together.

  • Step 12

    Shred 1.5 oz light cheddar (or heaping 1/3 cup from pre-shredded bag). Slice 10 Cornichons. Set aside.

  • Step 13

    Spread BBQ chicken over rolls. About 1/4 cup per roll.

  • Step 14

    Evenly distribute 1/3 cup of shredded cheese and sliced pickles.

  • Step 15

    Cover with top half of rolls, again keeping them together.

  • Step 16

    Spray tops with olive oil. Season with fresh ground pepper and lightly sprinkle with ground Pink Himalayan salt.

  • Step 17

    Bake for 12 minutes. Allow the tops of the rolls to brown and cheese to melt. Remove from heat and let cool for 3 - 5 minutes.

  • Step 18

    Serve and enjoy.

More from @thewellzestedkitchen