Recipe Detail

BBQ Pulled Chicken Sliders

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  1. 1/2 cups - ketchup
  2. 1/3 cups - light brown sugar
  3. 2 tablespoons - reduced sodium soy sauce
  4. 1 tablespoons - reduced sodium Worcestershire sauce
  5. 1 teaspoons - chili powder
  6. 1 teaspoons - garlic powder
  7. 1 teaspoons - paprika
  8. 1 bottles - 12 oz. Samuel Adams Boston lager
  9. 2 pounds - boneless skinless chicken breasts about 4 large breasts
  10. 2 packages - 12 oz. each refrigerated buttermilk biscuits such as Pillsbury Grands! Jr, baked according to directions
  11. 5 dozen - bread-and-butter pickle slices


Coat slow cooker bowl with nonstick cooking spray. Add ketchup, brown sugar, soy sauce, Worcestershire, chili powder, garlic powder and paprika. Whisk until smooth; whisk in beer (or broth, if preferred).

Add chicken, cover and cook on HIGH for 4 hours. Remove chicken to a plate and shred with 2 forks. Return to the slow cooker and stir to coat chicken with sauce.

To serve, spoon about 1/4 cup chicken on each biscuit and top with 3 pickle slices (or other desired garnishes such as cole slaw, shredded cheese, relish, etc).


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