Tangy shredded chicken sandwiched between mini buns, these BBQ chicken sliders are an absolute crowd-pleaser and are simple to make in the pressure cooker!
Why this recipe works
Our instant pot BBQ chicken is transformed into mini sliders, and they are perfect for potlucks and parties! These BBQ chicken sliders are packed with tender shredded chicken smothered in a tangy, smoky barbecue sauce. Pile that mixture between a slider bun and you’re ready to go.
This recipe comes together quickly in the pressure cooker. The prep time includes bringing the instant pot up to pressure as well as the time for the release, so don’t be intimidated – it’s SO easy!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – We’re using both chicken breast and chicken thighs for this recipe. The mixture of the two goes really well together and the dark meat helps add even more moisture and flavor. You can certainly use all chicken breast if that’s what you prefer.
SAUCE – You can use our Dr. Pepper Barbecue Sauce for this recipe! However, any bottled barbecue sauce will do.
BUNS – If you really want to get fancy with it, homemade Hawaiian rolls are a fantastic vehicle for BBQ shredded chicken. Store-bought slider buns work just as well.
How to Make BBQ Chicken Sliders
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Coarsely chop onion and place into a mini chopper or food processor. Blend until until finely minced. Set aside.
- To the Instant Pot, add chicken stock and all the chicken breasts and thighs.
- Sprinkle chicken with garlic powder and onion powder, drizzle with Worcestershire and liquid smoke.
- Add the finely minced onion on top of everything. Sprinkle with brown sugar and top it all with the barbecue sauce.
- Close lid and turn vent to the closed position. Cook on high pressure for 20 minutes. Do a 10 minute natural release, then open vent to release any remaining pressure.
- Remove lid and spoon off much of the liquid, but reserve it in case you need to add some back in. Shred the chicken with two forks. If it is too dry add some of the reserved liquid back in.
CHEF’S TIP – the chicken mixture may drip some of its liquid, making the bottom bun soggy. You can either drain it more and add more barbecue sauce, or line each bottom bun with lettuce before adding the chicken. - Scoop 1/4 cup of chicken onto each slider bun. Top with coleslaw if desired.
Frequently Asked Questions & Expert Tips
Store any leftover shredded chicken in an air-tight container kept in the refrigerator for 3-4 days.
Serving Suggestions
Garnish BBQ chicken sliders with creamy coleslaw and secure with a bamboo pick, if desired. These are also great when sprinkled with shredded cheese. Quickly pop the sliders in the oven or toaster oven to melt the cheese and lightly toast the bun. Optionally baste melted butter over the buns before toasting.
Sliders pair well with french fries, baked beans, tater tots, onion rings, or other classic “burger” sides. Serve with an extra side of barbecue sauce for dipping.
Ingredients
- 1 medium onion
- 2 cups chicken stock
- 1 pound boneless skinless chicken breasts
- 1 1/2 pounds boneless skinless chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 Tablespoon Worcestershire sauce
- 1 teaspoon liquid smoke
- 2 1/2 teaspoons brown sugar
- 1 cup barbecue sauce
- 20 slider buns
- coleslaw optional as topping
- 1 medium onion
- 2 cups chicken stock
- 1 pound boneless skinless chicken breasts
- 1 1/2 pounds boneless skinless chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 Tablespoon Worcestershire sauce
- 1 teaspoon liquid smoke
- 2 1/2 teaspoons brown sugar
- 1 cup barbecue sauce
- 20 slider buns
- coleslaw optional as topping
Things You’ll Need
- Instant pot
- Food processor
- Instant pot
- Food processor
Before You Begin
- We’re using both chicken breast and chicken thighs for this recipe. The mixture of the two goes really well together and the dark meat helps add even more moisture and flavor. You can certainly use all chicken breast if that’s what you prefer.
- You can use our Dr. Pepper Barbecue Sauce for this recipe! However, any bottled barbecue sauce will do.
- If you really want to get fancy with it, homemade Hawaiian rolls are a fantastic vehicle for BBQ shredded chicken. Store-bought slider buns work just as well.
- We’re using both chicken breast and chicken thighs for this recipe. The mixture of the two goes really well together and the dark meat helps add even more moisture and flavor. You can certainly use all chicken breast if that’s what you prefer.
- You can use our Dr. Pepper Barbecue Sauce for this recipe! However, any bottled barbecue sauce will do.
- If you really want to get fancy with it, homemade Hawaiian rolls are a fantastic vehicle for BBQ shredded chicken. Store-bought slider buns work just as well.
Instructions
- Coarsely chop onion and place into a mini chopper or food processor. Blend until until finely minced. Set aside.
- To the Instant Pot, add chicken stock and all the chicken breasts and thighs.
- Sprinkle chicken with garlic powder and onion powder, drizzle with Worcestershire and liquid smoke.
- Add the finely minced onion on top of everything. Sprinkle with brown sugar and top it all with the barbecue sauce.
- Close lid and turn vent to the closed position. Cook on high pressure for 20 minutes. Do a 10 minute natural release, then open vent to release any remaining pressure.
- Remove lid and spoon off much of the liquid, but reserve it in case you need to add some back in. Shred the chicken with two forks. If it is too dry add some of the reserved liquid back in.CHEF’S TIP – the chicken mixture may drip some of its liquid, making the bottom bun soggy. You can either drain it more and add more barbecue sauce, or line each bottom bun with lettuce before adding the chicken.
- Scoop 1/4 cup of chicken onto each slider bun. Top with coleslaw if desired.
- Coarsely chop onion and place into a mini chopper or food processor. Blend until until finely minced. Set aside.
- To the Instant Pot, add chicken stock and all the chicken breasts and thighs.
- Sprinkle chicken with garlic powder and onion powder, drizzle with Worcestershire and liquid smoke.
- Add the finely minced onion on top of everything. Sprinkle with brown sugar and top it all with the barbecue sauce.
- Close lid and turn vent to the closed position. Cook on high pressure for 20 minutes. Do a 10 minute natural release, then open vent to release any remaining pressure.
- Remove lid and spoon off much of the liquid, but reserve it in case you need to add some back in. Shred the chicken with two forks. If it is too dry add some of the reserved liquid back in.CHEF’S TIP – the chicken mixture may drip some of its liquid, making the bottom bun soggy. You can either drain it more and add more barbecue sauce, or line each bottom bun with lettuce before adding the chicken.
- Scoop 1/4 cup of chicken onto each slider bun. Top with coleslaw if desired.
