Pulled BBQ Chicken Sliders
Moist chicken, simmered in a slick, smoky BBQ sauce until buttery soft and shreddable. Served on soft rolls, it’s about amazing as a slider can get. This meal is one-pan easy, and you can use fresh or frozen chicken. Prepare to lick your lips (and need a napkin) in under 30 minutes.
This one pan meal isn’t just easy, it’s healthy too. The sauce ingredients are everyday pantry/fridge staples (ketchup, brown sugar, Worcestershire sauce, vinegar, smoked paprika, onion, garlic). Even if you’re missing a thing or two, the sauce will still be amazing. There’s no butter, oil, or added fat. Just pure protein and flavor. The best part is, the chicken is simmered in the sweet/savory sauce until it’s soft enough to fall apart. And you can start with frozen chicken! Just add a few minutes to the cooking time.
Smoked paprika gives this pulled chicken the true “bbq” flavor. That’s why you need very few ingredients; the smoked paprika adds robust flavor and intense color to the sauce. If you don’t regularly have smoked paprika in your spice rack, I suggest you add it.
These pulled chicken sliders will be your go-to slider from now on. Not only is this dish completely outstanding, it’s quick, easy, made in one pan, and the ultimate crowd-pleaser because it’s smoky, not spicy – which means you get great depth of flavor without your eyes watering. Want some heat? Add hot sauce to the simmering sauce as the chicken cooks, or serve hot sauce on the side.
Pulled BBQ Chicken Sliders
Ingredients
- 1 1/2 cups ketchup
- 2 tablespoons light or dark brown sugar
- 2 tablespoons apple cider vinegar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper
- 1 1/4 pounds boneless skinless chicken breasts, tenders, or thighs, fresh or frozen
- 8 to 10 slider buns or dinner rolls
Equipment
Instructions
- In a large saucepan, whisk together the ketchup, brown sugar, vinegar, Worcestershire sauce, chili powder, smoked paprika, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken, set the pan over medium-high heat and bring to a simmer.
- Reduce the heat to medium-low, cover and cook for 15 to 20 minutes, until you can easily shred the chicken with two forks (frozen chicken will take a few minutes longer).
- Shred the chicken into the sauce (or transfer the chicken to a bowl, shred with two forks and return the chicken to the pan). Simmer the shredded chicken in the sauce until the sauce thickens and reduces, about 2 to 3 minutes. Season to taste with salt and black pepper.
- Spoon the chicken onto the buns and serve.