Slow Cooker BBQ Hawaiian Roll Chicken Sliders
User Reviews
4.7
Slow Cooker BBQ Hawaiian Roll Chicken Sliders
Description
This recipe features boneless skinless chicken breasts cooked in a slow cooker with a sauce made from barbecue sauce, brown sugar, pineapple juice and chunks, low sodium soy sauce, green onions, and garlic. The slow cooking method allows the chicken to become tender enough to shred easily, soaking up the tangy, sweet, and savory flavors of the sauce. Sliced pineapple rounds add bursts of sweetness and texture.
The shredded chicken mixture is returned to the slow cooker with some reserved cooking liquid to stay moist. The sliders are assembled by piling the chicken onto Hawaiian style rolls, which can be served immediately or toasted under the broiler. For a pull-apart style, the rolls are split, buttered, topped with sesame seeds, and broiled just until golden brown, adding aroma and a slight crispness to the soft buns.
This dish lends itself to casual lunches, parties, or easy weeknight dinners where finger food with a balance of sweet and savory is welcome. The accumulation of pineapple and bbq flavors complements the soft slider buns nicely, while the slow cooker method simplifies preparation.
The notes recommend careful broiling to avoid rapid burning of the buns and suggest how to heat and assemble the sliders for best results.
Ingredients
- 3 pounds chicken breast boneless skinless
- 1 cup BBQ sauce
- ½ cup brown sugar
- 20 ounces pineapple canned, plus an extra for garnish. See notes, rings in juice
- ¼ cup soy sauce low sodium
- 4 talks green onion sliced, greens and white
- 4 cloves garlic minced
- 32 rolls Hawaiian style rolls slider buns, usually 3 packs
- sesame seeds optional
- 3 tablespoons butter optional
Instructions
- Spray a 6 quart slow cooker with cooking spray if desired. Add chicken breast to the bottom of the slow cooker.
- In a large bowl combine BBQ sauce, brown sugar, juice from the can of pineapple, soy sauce, scallions and garlic and mix well. Pour this sauce mixture over the chicken.
- Remove half of the pineapple rings and slice into bite-sized chunks. Add the pineapple chunks to the slow cooker.
- Cover and cook on high for 3-4 hours or low for 4-6 hours until the chicken falls apart and shreds easily.
- Remove the chicken from the slow cooker to a cutting board. Save 3/4 cup of the liquid in the slow cooker to the side and remove the rest. Shred the chicken with two forks.
- Add the chicken mixture back to the slow cooker and the 3/4 cup of cooking liquid to the slow cooker.
- You can serve these sandwiches right away from the slow cooker with any extra pineapple slices. See note for heating the slider buns and turning them into pull-apart style sliders if desired. Enjoy!
Notes
- Serve the sliders directly from the slow cooker or prepare pull-apart versions by toasting the Hawaiian rolls under the broiler.
- To broil, slice the rolls horizontally, arrange chicken and pineapple slices on the bottom halves, brush tops with melted butter, sprinkle sesame seeds, then broil briefly until golden. Watch closely to prevent burning.
- Using multiple slider bun packs allows preparing batches at once with consistent thickness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Sliders
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 27mg | 9% |
| Sodium | 180mg | 8% |
| Potassium | 189mg | 4% |
| Fiber | 0.3g | 1% |
| Sugar | 7g | 14% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 11mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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