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Sweet and Tangy Pulled Chicken Sliders

  • Author: Karen
  • Cook Time: 4-6 hours
  • Total Time: 42 minute
  • Yield: 4-6 servings 1x


For the chicken:
  • 1 1/2 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • Salt and pepper
  • 1 medium yellow onion, diced
  • 4 Tbsp tomato paste
  • 1 Tbsp chili powder
  • 1 tsp paprika
  • Pinch of red pepper flakes
  • 2 tsp olive oil
  • 1/4 cup ketchup
  • 2 Tbsp molasses
  • 1 Tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 12 Hawaiian Sweet Rolls
For the slaw:
  • 1 medium crisp cucumber (it will be about 3 cups of shredded cucumber)
  • 1 tsp salt
  • 1 medium carrot
  • 1 red bell pepper
  • 1 Tbsp olive oil


  1. Place the chicken in the bottom of the slow cooker and liberally salt and pepper it.
  2. In a microwave safe bowl, combine the diced onion, tomato paste, chili powder, paprika, red pepper flakes and 2 tsp of olive oil. Microwave on high for about 5 minutes, stirring every 90 seconds. Add in the ketchup and molasses. Stir.  Add mixture into the slow cooker.
  3. Cover and cook on LOW for about 4-6 hours. Chicken should be very tender and shreddable.
  4. Remove the chicken and shred on a cutting board.
  5. Add in the apple cider vinegar and the Dijon mustard. Stir. Add in the shredded chicken. Stir to coat.
  6. Grate the cucumber into nice, long shreds. Place grated cucumber into a colander and stir in the 1 tsp of salt. Let it drain of liquids for about 30 minutes (I was surprised at how much liquid drained out).
  7. Grate the carrot. Dice the red pepper. Add the cucumber into a bowl with the carrot and red pepper and toss in the olive oil.
  8. Portion out the chicken onto each of the rolls. Then portion out the slaw onto each of the rolls. Serve immediately and enjoy!


Ideal slow cooker size: 4-5 quart