Slow Cooker BBQ Hawaiian Roll Chicken Sliders
Tender BBQ chicken with pineapple cooks in the slow cooker, then gets piled on soft Hawaiian rolls. Easy for weeknight dinner, potlucks, and game day.
Ingredients
Ingredients For The Chicken Mixture
- 3 pounds chicken breasts boneless skinless
- 1 cup BBQ sauce
- ½ cup brown sugar
- 20 ounces pineapple rings in juice canned, plus an extra for garnish. See notes
- ¼ cup low sodium soy sauce
- 4 stalks green onion sliced, green and white parts
- 4 cloves garlic minced
Ingredients For Making Sliders
- 36 rolls Hawaiian style rolls slider buns, usually 3 packs
- sesame seeds optional
- 3 tablespoons butter optional
Instructions
Making The Chicken In The Slow Cooker
- Spray a 6 quart slow cooker with cooking spray if desired. Add chicken breast to the bottom of the slow cooker.3 pounds chicken breasts
- In a large bowl combine BBQ sauce, brown sugar, juice from the can of pineapple, soy sauce, green onions and garlic and mix well. Pour this sauce mixture over the chicken.1 cup BBQ sauce, ½ cup brown sugar, 20 ounces pineapple rings in juice, ¼ cup low sodium soy sauce, 4 stalks green onion, 4 cloves garlic
- Remove half of the pineapple rings and slice into bite-sized chunks. Add the pineapple chunks to the slow cooker.20 ounces pineapple rings in juice
- Cover and cook on high for 3-4 hours or low for 4-6 hours until the chicken falls apart and shreds easily. The chicken should reach 165°F when tested with a meat thermometer.
- 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 shredded chicken and 3/4 cup cooking liquid back to the slow cooker.
- You can serve these sandwiches on the buns right away from the slow cooker with any extra pineapple slices. or you can make them pull apart sliders.36 rolls Hawaiian style rolls
Making Pull Apart Sliders (optional)
- Heat the oven broiler. Line a baking sheet with aluminum foil.
- Slice the rolls in half horizontally. Place the bottom piece of the slider rolls on an aluminum foil-lined baking sheet. Place 1/3 of the shredded chicken on the slider buns. Top the chicken with the remaining or additional pineapple slices.
- Place the top on the buns and brush melted butter mixture on the top buns with a pastry brush. Sprinkle sesame seeds on top of the rolls. Broil for a minute or two until golden brown. Keep an eye, they brown quickly!3 tablespoons butter, sesame seeds
- Repeat for each pack of rolls, then serve and enjoy!
Notes
The chicken should be at least 165 degrees when tested with a meat thermometer.
You can heat the sliders up in a glass baking dish but it is not safe to broil in a glass baking dish. The higher temperature from broiling can shatter the glass. Instead, heat the oven to 375 degrees, then add the glass baking dish full of sliders to the oven. The slider rolls should brown in about 5-10 minutes after being brushed with butter.
Use pineapple in juice, not in syrup. Pineapple in syrup can cause the recipe to be too sweet.
This recipe is also delicious topped with my 10 minute coleslaw.
You can serve these right away from the slow cooker and just put the buns on the side. Everyone just grabs a bun or two and loads them up with chicken on their plate. Or you can heat up the buns and make pull-apart style sliders, it's your choice how you would like to serve them!
Nutrition
Calories: 88kcal | Carbohydrates: 9g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 27mg | Sodium: 180mg | Potassium: 189mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.3mg