Ingredients
3 pounds boneless skinless chicken thighs
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon vegetable oil
1 onion, chopped
½ teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon dry mustard powder
½ teaspoon ground cayenne pepper
1 cup ketchup
¼ cup brown sugar
2 tablespoons Worcestershire sauce
¼ cup apple cider vinegar
¼ cup water
Salt, to taste (for the sauce)
24 potato or mini ciabatta rolls
3 cups coleslaw
Instructions
1-Gather and prepare all ingredients, including trimming the chicken thighs and chopping the onion to keep things organized.
2-Heat the vegetable oil in a skillet, add the seasoned chicken, and brown each side for a few minutes.
3-Combine the sauce ingredients in a bowl, then pour over the chicken in the slow cooker with the sautéed onions.
4-Cook on high for 4 hours or low for 8 hours, checking for tenderness before shredding the chicken.
5-Shred the chicken and mix it back into the sauce, then warm 24 potato or mini ciabatta rolls in the oven.
6-Assemble the sliders by adding the pulled chicken and topping with 3 cups of coleslaw, serving right away for the best taste.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⏱️ Brown chicken before slow cooking for deeper flavor.
🌶️ Adjust spice levels by varying the cayenne pepper amount.
🍞 Warm rolls before assembling sliders for a better eating experience.
- Prep Time: 30 minutes
- Cooking time: 4 hours
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow cooking, sautéing, shredding
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 slider
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg