Slow Cooker Barbecue Beer Chicken Sliders are so quick and easy! The hard part is when you start smelling that heavenly odor and know you still have to wait for it to finish cooking. Make it the night before and let the chicken breasts marinate in the sauce overnight, before popping into the crockpot early the next morning. It’s what’s for lunch!
I served this on Hawaiian Slider Rolls, which are perfectly kid sized. Or Charlene sized. Though I did split one in half to share with Wheels so as not to leave any good thing behind. For extra flavor, butter the buns and toast them in a large skillet just before adding the filling.
This is also a good recipe to make ahead and freeze so you have one waiting in the freezer for those evenings you need a quick dinner. Pop it in the crockpot before leaving for the day and you’ll have those great aromas and a hot meal ready when you walk in the door.
Looking for more lunchtime sandwich recipes? Check the index here.
- 6 chicken breasts
- 1 Tablespoon onion powder
- 1 Tablespoon paprika
- 1 Tablespoon minced garlic
- Salt and pepper to taste
- 1 cup of beer
- 1 bottle BBQ sauce
- 1 package Hawaiian Slider Buns
- Whisk together seasonings, beer and barbecue sauce in small mixing bowl
- Place chicken breasts into slow cooker and pour sauce over them.
- Cook on LOW for 6-8 hours.
- Shred and serve on toasted buns. Top with additional BBQ sauce if desired.
- Whisk together seasonings, beer and barbecue sauce in small mixing bowl.
- Place chicken breasts into slow cooker and pour sauce over them.
- Seal, label and freeze.
- Remove from freezer and thaw overnight.
- Pour contents of Ziploc into slow cooker. Cook on low for 6-8 hours.
- Shred and serve on toasted buns.
- Top with additional BBQ sauce if desired.
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