HOW TO MAKE IT :
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Cook bacon in a frying pan over medium-high heat until crispy and drain on paper towel.
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Leave 2 tablespoons of bacon grease in the frying pan and add the sliced onions and salt. Cook onions until tender. Add to the bottom of a 6qt slow cooker.
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When the frying pan has cooled a bit, carefully pour the water into the pan and gently scrape up the browned bits of bacon and onion from the bottom. Pour it into the crockpot.
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Add chicken breasts and barbecue sauce. Stir and cook on low for 7-8 hours, or on high for 4-5 hours.
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Shred chicken using 2 forks. Stir in half of the bacon.
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Spoon mixture on slider buns, top with remaining bacon.
Recipe Notes
Nutrition information is per slider.
Coleslaw is a great addition to these sandwiches.
You can use thighs instead of breasts in this recipe. If you use chicken thighs, skim any fat off before shredding.
Use a good quality bbq sauce because that’s where a lot of the flavor comes from. Splurge the extra $1-2 for a brand you love!
The chicken mixture can be kept warm in the slow cooker so your guests can serve themselves, party perfect!
NUTRITION INFORMATION
Calories: 242, Carbohydrates: 23g, Protein: 16g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 52mg, Sodium: 499mg, Potassium: 268mg, Fiber: 1g, Sugar: 10g, Vitamin A: 63IU, Vitamin C: 1mg, Calcium: 11mg, Iron: 1mg
