Slow Cooker Pulled Chicken Sliders
- Total Time
The addition of peaches to this recipe gives the sauce a sweetness that balances the spicy chipotle.
uncooked onion(s)1 large, thinly sliced
unsweetened frozen peaches1 cup(s), sliced
uncooked boneless skinless chicken breast1 ¾ pound(s)
barbecue sauce¾ cup(s)
apple cider vinegar¼ cup(s)
canned chipotle peppers in adobo sauce1 Tbsp, minced (remove seeds for less heat)
store-bought adobo sauce1 Tbsp
table salt1 tsp
slider rolls16 item(s), toasted
homemade coleslaw2 cup(s), such as our Collard Slaw with Warm Bacon Dressing (search for it in our recipe database)
- Put onions and peaches into a 4-quart or larger slow cooker; top with chicken.
- In a glass measuring cup, whisk together barbecue sauce, vinegar, chipotle pepper and adobo sauce; pour over chicken. Cover and cook on LOW for 6-7 hours.
- Use two forks to shred chicken in slow cooker; stir in salt. Divide chicken and slaw between buns.
- Serving size: 1/4 c chicken, 2 Tbsp slaw, 1 bun