These Crockpot BBQ Chicken Sliders with Ranch Slaw are a total crowd pleaser! They're made with a 3-ingredient slow cooker BBQ chicken piled onto sweet Hawaiian rolls, then topped with cabbage and Ranch dressing.
Cover chicken with ranch seasoning on both sides. Pour the BBQ sauce over the top of the chicken to cover.
Cover crockpot and cook on high for 2.5-3 hours or low for 3.5-4 hours.*Time may vary depending on the size of your slow cooker and the thickness of the chicken breast.
Once the chicken is cooked through, use forks to shred the chicken, then stir it into the BBQ sauce mixture.
To assemble the sliders
Toss the cabbage with the ranch dressing.
Cut the hawaiian rolls horizontally.
Layer BBQ chicken on the bottom and the ranch slaw on top. Then place the tops of the rolls back on. Pull apart and serve.
Notes
How to Store: Let the chicken cool completely, separate it into meal-sized portions, and store it:
in the fridge for 3-4 days
in the freezer for 2-3 months
How to Reheat: To enjoy again, thaw the chicken overnight in the fridge if frozen, then warm on low on the stove or in the microwave until heated through.How to Scale: Recipe can be cut in half to make 12 sliders, or doubled to make 48 sliders.