Slow Cooker BBQ Chicken Sliders with Dill Pickle Slaw #Crocktober

Fall always seems like the perfect time for slow cooker recipes. It seems like we’re squeezing more and more into these shortening days, and being able to have a warm meal minutes within walking through the door is both convenient and comforting.

Today, I’m linking up with a few other bloggers for #Crocktober! You can check out their perfect-for-fall meals here:

 

BBQ chicken in the slow cooker is nothing new – but a few extra steps and this makes a really special meal. After you pull the chicken, it gets added to slider rolls, covered in glaze, and baked. A quick pickle slaw tops it off.

My pickle-loving crew loved this – a perfect little meal for a busy night or a perfect tailgate dish!

DillPickleSliders

Slow Cooker BBQ Chicken Sliders with Dill Pickle Slaw
(slightly adapted from Southern Bite)
Makes 12 sliders

2 lbs. boneless, skinless chicken breasts
1 cup barbecue sauce
12 sweet Hawaiian rolls
6 Tbsp. butter, melted
1 tsp. barbecue seasoning
1 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar
1 tsp. yellow mustard
1/2 head cabbage, thinly sliced
1/2 cup finely chopped dill pickles
1/3 cup mayonnaise
3 Tbsp. pickle juice
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. garlic powder

Add the chicken to the slow cooker and cover with barbecue sauce. Turn to coat. Cook on low for 4 hours. Remove chicken and shred.

Preheat the oven for 350 and spray a baking dish with nonstick spray.

Leaving the rolls together, cut in half. Place the bottom half in the greased pan. Top with chicken. Add the top half of the rolls.

In a small bowl, whisk together the melted butter, barbecue seasoning, Worcestershire, brown sugar, and yellow mustard. Brush evenly over all of the sliders.

Bake for 15-20 minutes.

Meanwhile, whisk together the mayonnaise, pickle juice, sugar, salt, and garlic powder.

Toss the cabbage and chopped dill pickle with enough of the dressing to coat. Refrigerate until serving.

When the sliders are done, serve with the dill pickle slaw.

Advertisements

Slow Cooker Honey Mustard Pulled Chicken

I had bought chicken to make something else – and then realized that my day was entirely too busy to make what was planned. After scrambling around Pinterest for a few minutes for something I already had ingredients, I found this recipe.

This is simple, but good. My toddler totally devoured it. And demanded most of the leftovers for himself.

HoneyMustardPulledChicken

Slow Cooker Honey Mustard Pulled Chicken
(from Wonky Wonderful)
Serves 6

2 lbs. boneless, skinless chicken breasts
1/4 cup honey
3 Tbsp. whole grain Dijon mustard
1/4 cup water +2 Tbsp., divided
2 tsp. cornstarch

2 cups shredded red cabbage
1/4 cup olive oil
3 Tbsp. apple cider vinegar
Salt and pepper, to taste
1 tsp. whole grain Dijon mustard
2 tsp. honey
2 tsp. sugar

Sandwich rolls, for serving

In a small bowl, whisk together the honey, Dijon and 1/4 cup water.

Add the chicken to the slow cooker. Pour the honey mustard mixture over and toss to coat. Cook on low for 4 1/2 hours, remove chicken and shred.

Whisk together the remaining 2 Tbsp. water and cornstarch until smooth. Whisk into the slow cooker. Return chicken and stir to coat. Cook for another 20 minutes, or until thickened.

While the chicken cooks, in a medium bowl, whisk together the olive oil, vinegar, salt, pepper, Dijon, honey and sugar. Toss with red cabbage. Refrigerate until ready to serve.

Serve pulled chicken on rolls, topped with cabbage slaw.