BBQ Pulled Chicken Sliders
Our BBQ Pulled Chicken Sliders are everything you want in a barbecue recipe — sweet, smoky, and fall-apart-tender! It’s also so easy to make, and you don’t have to slave over a hot grill.
Instead, toss everything into a dutch oven on the stove, and 25 minutes later, you have a tangy, meaty, sandwich filling.
Our BBQ Pulled Chicken Sliders are a great weeknight meal, make them a day or so ahead if you wish! Enjoy!
BBQ Pulled Chicken Sliders
Our BBQ Pulled Chicken Sliders are a great weeknight meal, make them a day or so ahead if you wish! Enjoy!
Ingredients
Sauce
- 1 1/2 cups ketchup
- 1/4 cup molasses
- 2 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Chicken
- 1 cup chicken broth
- 2 tablespoons molasses
- 1 tablespoon sugar
- 1 tablespoon liquid smoke
- 1 teaspoon unflavored gelatin
- Salt and pepper
Slider Buns
- 1 package Hawaiian Buns
Instructions
Prepare sauce
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Whisk all ingredients together in bowl. Set aside.
Chicken
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Bring broth, molasses, sugar, 2 teaspoons liquid smoke, gelatin, and 1 teaspoon salt to a boil in a large Dutch oven over high heat, stirring to dissolve sugar. Add chicken and return to simmer. Reduce heat to medium-low, cover, and cook, occasionally stirring, until chicken is easily shredded with a fork, about 25 minutes.
Transfer chicken to a medium bowl and set aside. Strain cooking liquid through a fine-mesh strainer set over a bowl (do not wash pot). Let liquid settle for 5 minutes; skim fat from surface. Set aside fat and defatted liquid.
Using tongs, squeeze chicken until shredded into bite-size pieces. Transfer chicken, 1 cup sauce, ½ cup reserved defatted liquid, 3 tablespoons reserved fat and remaining 1 teaspoon liquid smoke to the now-empty pot. Cook mixture over medium heat, frequently stirring, until liquid has been absorbed and exterior of meat appears dry, about 5 minutes. Season with salt, pepper, and hot sauce to taste. Serve, passing remaining sauce separately.