Today we are taking the oh-so versatile Easy Crockpot Pulled Chicken recipe and turning it into these lovely little BBQ Pulled Chicken Sliders. They come together quick as can be, and disappear among hungry hands even faster than that.
Already cooked chicken...I’d like you to meet barbeque sauce + chipotle mayo + crunchy pickles + a super soft baby brioche bun. AKA the sweet, smokey bread chariot I’m about to use to deliver you to my face.
I know what you might be thinking. “Another chicken recipe? Really?”
“How lazy IS this girl?”
Left to my own devices, quite lazy actually.
Like a bear that might opt to hibernate all year long instead of just in winter. That’s me.
Food is a strong motivator to get me to do most things and be un-lazy. Like when we are in the middle of a monster hike that I think is nearing the finish line. Only to turn the corner and have my stomach drop out to find yet another stretch of rocky, jagged uphill mountainside to clumsily navigate. At that point I’m pretty much chanting “turkey sandwich, turkey sandwich” to the tune of “I think I can, I think I can.”
The view itself always make the trek well-worth the sweat needed to get up there, but man. Knowing I’ve got a backpack loaded with sandwiches and chocolate protein bars? That helps keep my eye on the prize and push any hangry feelings aside while I snack happily away on the trail.
You know, I actually met someone once who told me they weren’t quote: “Much of a snacker”. That was about when I knew we weren’t destined to be pals.
Must have snacks. Always.
On our last trip to Yosemite, we found a place in Oakhurst that was serving up insanely good Fried Chicken Sandwiches and salty sweet potato fries. Complete with a smokey mayo spread, pillowy soft roll, and those oh-so-vital crunchy pickle slices that bring that acidic bite to cut through all those rich flavors. Needless to say, I had no trouble clearing my plate or rooting around Billy’s basket of sweet potato fries to collect any stragglers he left behind.
When we got home, I could not get it out of my head. That’s what I wanted to eat. But I had absolutely no desire to spend hours of my time lovingly brining, battering, and frying a chicken.
Plus, having just spent the weekend devouring a boatload of s’mores I wasn’t too keen to continue on my merry path of dietary destruction. It was time to reel it in a bit on my vacation portions and get back to my everyday eats. BUT I wanted to scale back not at all in terms of flavor.
So I made it mini.
We found some baby brioche buns at our local Whole Foods, found a jar of pickles lurking in the fridge along with our go-to Annie’s Naturals BBQ Sauce, and put them altogether with a sensible smear of Sir Kensington’s Chipotle Mayonnaise to finish it off.
You guys, this mayo...
It’s not an afterthought included on a menu designed to lure you in with false promises. It’s not the kind that pretends to have smokey, chipotle pepper flavor but then fails to deliver much more than a reddish-colored spread on your sandwich bread. This mayo means business. I love how the bold chipotle flavor really comes through strong in this without needing to use the whole jar.
Seriously. Even half a tablespoon can turn up the volume big-time on a Turkey Avocado BLT.
We have a little army of these jars hanging out in the pantry at all times, ready to liven up our lunches.
These sliders are great for anyone who consistently craves super tasty food but has zero willpower or energy to dive head first into a whopper of a recipe. Since we cooked up a whole batch of that simple crockpot chicken earlier in the week, these were a cinch to assemble and eat.
There goes that weekly meal prep again, swooping in to save me from my lazy ways. It's one of those times that you’re pretty darn pleased with yourself for planning ahead and stocking your fridge full of easy eats.
I’m currently stocking up a cooler instead of my fridge and can’t wait to head out on a trip for the holiday weekend. No red dresses, lipstick, or high heels for this girl. Stretchy pants ALL DAY.
We will be spending it the best way I know how. Far out in nature with muddy boots, backpacks, and a camera in pursuit of those coveted turkey sandwich viewpoints. Chocolate caramel s’mores, I’m comin’ for you.
- Set crockpot to keep warm and place shredded chicken inside, keep covered until ready to serve.
- Set out BBQ sauce, pickles, and mayo for serving.
- Preheat oven to 350.
- Place buns cut-side down on baking tray and toast for a 3-5 minutes (or until warmed through).
- Place toasted buns in a serving basket and set out for everyone to deck out as many sliders as they please.
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