Sunday, February 20, 2011

Crockpot BBQ Chicken Sliders

When I created these sliders I had one thing in mind...being able to cook dinner while attending my daughter's basketball game on Saturday afternoon. We have been spending way too much money eating out after her basketball games and I've been wanting to squash that routine for a while now. It was nice to come home to half of the meal waiting on us. We ate rice w/gravy and salad with the sliders. Everything was ready to go in under 30 minutes. :)

Crockpot BBQ Chicken Sliders
4 lg boneless chicken breasts - about 2 lbs, thawed
1 c. + 1 c. of your favorite bbq sauce - plus extra, if wanted
Frank's hot sauce (optional)
2 tsp. minced garlic
8 oz smoked provolone cheese, shredded
small dinner buns or potato buns

Layer the chicken breasts into the crockpot by alternating one piece of chicken with a little bbq sauce...continuing until all of the chicken is covered with sauce with 1 c. of sauce. Cover and cook on high for 4 hrs.

After 4 hrs., check to see if chicken has been cooked. The chicken should fall to pieces when you shred it with a fork. If it doesn't, continue cooking for up to 1 hour longer.

Remove chicken and place on a platter. Using two forks, shred the chicken. Drain any water that was left in the crockpot. Place the shredded chicken back into the crockpot. Stir in the remaining cup of bbq sauce, adding more sauce if you like. Heat on low for 20 minutes.

Layer the shredded chicken and shredded provolone onto the buns. Enjoy!

**Optional**  At this point you can lay the sliders on a baking sheet and place them in the oven at 425* for 5 minutes to melt the cheese.

1 comment:

Victoria said...

what is rice gravy? I am assuming its a Southern thing.

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