Obviously, everyone’s different, but I love just settling down and having a barbecue with my friends at the house.
Memorial Day is swiftly approaching. It is the start of my favorite weather, HOT. I will be the first to admit I am not normal when it comes to weather. I like nothing better than driving on roadtrips with the air on the lowest setting even if its 100 degrees outside. Being cold is my worst nightmare (unless I am sleeping), I am all about the warm weather.
Hot weather also means cold drinks, pool days & LOTS of BBQ! Chicken, pork, or ribs, it doesn’t matter…I don’t discriminate when it comes to BBQ.
The number one requested recipe from my friends, besides No Bake Energy Bites is my Pulled BBQ chicken sandwich. I made it for the National Championship game this year & it was so well liked I made it again the next night!
The keys to a good BBQ chicken sandwich is:
- To coat your chicken with just enough BBQ sauce to taste it with every bite, but not overwhelm it with BBQ flavor
- You also need to pair it with a cold coleslaw to add the perfect crunch
- Finally, make sure you add mayonnaise or my crazy good South East White BBQ Sauce on top!
Memorial Day weekend parties typically include a large gathering of friends. What better way to satisfy all of your friends than turning the perfect pulled BBQ chicken sandwich into sliders!
When the chicken is cooked, use 2 forks to shred the chicken in the crockpot. You can shred it as thick or fine as you want based on your preference!
Don’t forget the White BBQ Sauce to give your sliders that extra kick of tastiness!
These sliders (or sandwiches) are sure to be a hit at any Memorial Day party because they are bite size & so incredibly easy to make. If you throw the chicken in the crockpot a few hours before your party & heat up the buns a few minutes before everyone arrives you can allow your friends to make their own pulled BBQ chicken sliders throughout the event!
- 1 lb chicken breast
- 1/2 cup bbq sauce (I used Sweet Baby Rays)
- 1/8 cup chicken broth
- 12 King Hawaiian rolls
- 1 1/2 cups coleslaw, pre-made
- 1/2 cup white bbq sauce (recipe attached above)
- 1 tbsp butter
- pan or grill (to heat rolls on)
- toothpicks, 12
Into crockpot add chicken breasts, bbq sauce and chicken broth. Mix well. Cook at high heat for 1.5 hours (or low for 3 hours).
Once chicken is cooked, finely shred chicken with 2 forks. Stir chicken again & keep warm in crockpot to allow sauce to marinate chicken further.
Cut Hawaiian Rolls in half. In either a frying pan, grill or oven grill top melt butter. Add half of the rolls and allow to crisp. Repeat with the other half.
Onto rolls, add pulled chicken. Next add the coleslaw. Finally add the white BBQ sauce. Top rolls with the other half of rolls. Add toothpicks to each roll to hold slider together. Serve & Enjoy!