What to serve with pulled chicken sliders?

Pulled chicken sliders pair wonderfully with easy sides like roasted veggies, tater tots, sweet potato fries, or a fresh coleslaw. For a summertime feel, pasta salad or grilled corn on the cob is perfect. If you're serving a crowd, chips and a veggie tray keep things simple and affordable.

How to make pulled chicken sliders?

To make pulled chicken sliders, slow-cook seasoned chicken in BBQ sauce for 4–6 hours, then shred it and layer on slider rolls with cheese and bacon. Brush the tops with ranch butter, bake until golden and melty, and serve hot. They're great for both weeknights and parties!

How much pulled chicken per person for sliders?

A good rule of thumb is ⅓ to ½ cup of pulled chicken per person for sliders. If you're serving them as a main dish, lean toward ½ cup per person. For appetizers or parties with multiple food options, ⅓ cup per person is usually enough.

How many pulled chicken sliders for 40 people?

For 40 people, plan on 2 sliders per person , so you’ll need about 80 sliders . You’ll likely need around 12–15 pounds of cooked pulled chicken , depending on portion sizes. Prepare extra just in case—leftovers are always a bonus!

What goes well with pulled chicken sliders?

Pulled chicken sliders go well with creamy coleslaw, dill pickles, mac and cheese, or even a crunchy broccoli salad. Looking for easy sides? Grab some potato wedges, corn on the cob, or baked beans for a satisfying and well-rounded meal. Want to add more protein ? Try pairing with deviled eggs, grilled sausage bites, or a chickpea salad to round out the plate with a protein-packed punch.

Pulled Chicken Sliders – Easy BBQ Sliders Recipe

Description

These Pulled Chicken Sliders are the ultimate comfort food—budget-friendly, freezer-friendly, and kid-approved. Made in a crockpot with minimal prep and packed with flavor, they’re perfect for a busy weeknight dinner, party platter, or school lunch solution.

Ingredients

2–4 boneless skinless chicken breasts (or thighs)

1 tsp salt

1 tsp pepper

1 tsp paprika

1 tbsp ranch seasoning mix

1 tbsp minced garlic

1 tbsp apple cider vinegar (or white vinegar)

½–1 cup BBQ sauce (e.g., Sweet Baby Ray’s)

1 pack of 12 King’s Hawaiian rolls

Sliced Colby Jack cheese

Shredded cheddar cheese

6 slices cooked bacon (optional)

4 tbsp butter

1 tbsp ranch seasoning (for topping)

Cooking spray

Instructions

Spray your crockpot with cooking spray.
Add chicken, salt, pepper, paprika, ranch seasoning, garlic, vinegar, and just enough BBQ sauce to cover the meat.
Cook on low for 6–7 hours or high for 4 hours.
Once cooked, shred the chicken with forks or a mixer. Add more BBQ sauce if needed.
Preheat oven to 350°F.
Slice the Hawaiian rolls in half horizontally (keep the rolls connected).
Layer bottom half with Colby Jack cheese, then the pulled chicken, shredded cheddar, and bacon (if using).
Place the top half of the rolls on.
Melt butter and stir in 1 tbsp ranch seasoning. Brush over the tops of the rolls.
Bake for 10–12 minutes until the cheese is melted and tops are golden.
Slice and serve warm.

Notes

Leftover pulled chicken makes a great filling for quesadillas or stuffed sweet potatoes.

Swap in thighs for extra tenderness.

To make it dairy-free, omit cheese and add sautéed onions or pickled jalapeños.

Freeze extra chicken in a zip-top bag for up to 3 months.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooking, Baking
Cuisine: American

Nutrition

Serving Size: 2 sliders
Calories: 410 kcal
Sugar: 10g
Sodium: 620mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 26g
Cholesterol: 85mg

Keywords: pulled chicken sliders, crockpot BBQ chicken, family dinner, meal prep sliders, Hawaiian roll sandwiches, easy chicken sliders, freezer-friendly