Slow Cooker Caribbean BBQ Chicken Sliders with Pineapple Coleslaw
Our friend greens & chocolate shares her mouth-watering recipe for game day BBQ chicken sliders — slathered in our very rummy L&B Caribbean BBQ Sauce!
One of the few meats that my 4-year-old will eat is grilled BBQ chicken legs. He’s generally open to trying new foods, but meat has been tricky for him. Since we don’t grill much (or at all!) during the cold Minnesota winters, I wanted to try making BBQ chicken in the slow cooker to see if he would bite. Literally.
Cooking chicken breasts in the slow cooker has consistently resulted in tender and juicy meat, which gave me hope that he wouldn’t balk at tough meat. Plus, he loves BBQ sauce! And perhaps the fact that it’s sandwiched between a bun would make it more appealing. Fingers crossed.
I have to be honest here: this chicken did not win over my kid’s heart like a good ‘ol BBQ chicken leg, but it DID win over my husband, 2-year-old, and me! Not only are these Caribbean BBQ Chicken Sliders SO easy to make, they’re absolutely delicious.
This recipe for Slow Cooker Caribbean BBQ Chicken Sliders is so great for a busy weeknight. The BBQ chicken is a breeze to put together in the morning. You start by slicing up a red onion for the bottom of the slow cooker. Pro tip: I like to slice up my onions the night before and store them in a Tupperware, so I don’t have to touch (or smell like) onions in the morning. After that, all that is left is to top it with chicken breasts and L&B Carribean BBQ Sauce. This Caribbean BBQ Sauce has hints of dark rum, ginger, plums, oranges and molasses — all flavors that will take you straight to the Caribbean!
The last step in these Caribbean BBQ Chicken Sliders is making the pineapple coleslaw. I always love a good coleslaw on my BBQ chicken sliders, and the addition of pineapple is simply delicious with the hints of Caribbean flavors in the chicken.
In addition to being great for a weeknight dinner, this recipe would be great for a gathering because it’s easy to prep everything in advance, and easy for people to serve themselves.
Serves: 4 to 6
Preparation time: 15 minutes
Cook Time: 4 to 8 hours
For the Caribbean BBQ Chicken:
1 red onion, sliced
2 pounds boneless skinless chicken breasts
2 cups L&B Caribbean BBQ Sauce
For the Pineapple Coleslaw:
14 ounces L&B Signature Coleslaw mix
1 jalapeno, finely diced
1 cup canned diced pineapple, juice reserved
¼ cup diced green onion
½ cup plain Greek yogurt
¼ cup mayonnaise
1 tablespoon apple cider vinegar
3 tablespoons pineapple juice (from the can)
¼ teaspoon salt
¼ teaspoon pepper
4 to 6 slider buns
- To make the Caribbean BBQ shredded chicken: Layer the sliced onions, chicken breasts and L&B Caribbean BBQ Sauce in the slow cooker. Cook on high for 4 hours or on low for 8 hours.
- Once cooked, shred with two forks.
- To make the pineapple coleslaw: In a large bowl, combine the coleslaw mix, jalapeno, diced pineapple and green onion.
- In a small bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, pineapple juice, salt and pepper.
- Add the dressing to the coleslaw mix and stir until well combined.
- Serve the chicken on the buns, topped with pineapple coleslaw. Enjoy!