Easy Pulled Chicken Sliders with BBQ Ranch Butter

There’s something about the smell of BBQ that instantly takes me back to summers at my grandma’s house. Her kitchen was tiny but filled with magic—especially when she made her slow-cooked pulled chicken sandwiches. This version, my Pulled Chicken Sliders, is a modern nod to those memories, made with simple ingredients, a crockpot, and a whole lot of love.

If you’re looking for an affordable, stress-free dinner that doubles as a crowd-pleaser or a lunchbox win, these sliders are your answer.

Why You’ll Love These Pulled Chicken Sliders

• Budget-friendly ingredients
• Minimal prep (hello, 10-minute setup!)
• Makes enough for dinner + leftovers
• Freezer-friendly and meal-prep approved
• Kid-approved (even my picky 4-year-old gives it a thumbs-up)

Simple Ingredients

Here’s what you’ll need—most are probably already in your kitchen:

• 2-4 boneless skinless chicken breasts (or thighs for extra tenderness)
• 1 tsp each: salt, pepper, paprika
• 1 tbsp ranch seasoning mix
• 1 tbsp minced garlic
• 1 tbsp apple cider vinegar (or white vinegar)
• ½–1 cup of your favorite BBQ sauce (we love Sweet Baby Ray’s)
• 1 pack of 12 King’s Hawaiian rolls
• Sliced Colby Jack cheese (or whatever’s in the fridge!)
• Shredded cheddar cheese
• 6 slices cooked bacon (optional, but yum!)
• 4 tbsp butter
• 1 tbsp ranch seasoning for topping

How to Make It

1. Prep Your Chicken:
   Spray your crockpot with cooking spray. Add your chicken breasts, spices, garlic, vinegar, and BBQ sauce (just enough to cover). Set it on low for 6–7 hours or high for 4 hours.
2. Shred & Sauce:
   Once cooked, shred the chicken with forks or a mixer. Add more BBQ sauce if it looks dry.
3. Assemble Sliders:
   Cut the rolls in half (keep them connected for easy assembly). Lay slices of Colby Jack on the bottom, add a layer of the pulled BBQ chicken, sprinkle on shredded cheddar, and top with crispy bacon.
4. Flavor Boost:
   Melt butter and stir in ranch seasoning. Brush over the tops of the rolls.
5. Bake & Serve:
   Bake at 350°F for 10–12 minutes until the cheese is melted and the tops are golden.

Real-Life Tip from My Kitchen

The first time I made these, I didn’t use all the chicken. Guess what? Leftover pulled chicken makes the BEST quesadillas or stuffed sweet potatoes the next day. This one recipe gave us three meals. Major mom win!

What to Serve With Pulled Chicken Sliders

Keep it simple:

• Roasted broccoli or green beans
• Air fryer sweet potato fries
• Coleslaw or a budget-friendly pasta salad

Tips & Tricks

• Budget Swap: Use frozen chicken breasts or thighs to cut costs.
• Dairy-Free? Skip the cheese and add sautéed onions for extra flavor.
• Freezer-Friendly: Freeze extra chicken in a zip-top bag for up to 3 months.

Alyssa’s Storytime Moment

Last fall, on a rainy Thursday, we had one of those “there’s nothing in the fridge” nights. I tossed some frozen chicken into the crockpot, added what I had (which honestly wasn’t much), and hoped for the best. By dinnertime, the house smelled like heaven—and those pulled chicken sliders came to life. We ate them cross-legged on the living room floor watching old cartoons. It wasn’t fancy, but it was perfect. That’s what I love about meals like this—they’re simple, nostalgic, and always hit the spot.

Final Thoughts

These Pulled Chicken Sliders are more than just a meal—they’re a reminder that good food doesn’t have to be expensive or complicated. It’s about gathering around the table, sharing laughs, and making even a weeknight dinner feel special.

FAQ Section

Print