Crock-pot BBQ Peach Pulled Chicken Sliders with Peachy Slaw, Caramelized Onions and Chipotle Mayo

  • Average Rating: (5 / 5)
  • Serves: 2-3
  • Prep Time: 60m
  • Cook Time: 6:0 h
  • Ready In: 7:0 h


  • 1 Teaspoon Olive Oil
  • 2 5 oz Chicken Breasts, Skinless and Boneless
  • Salt, to taste
  • Chipotle Chili Pepper, to taste
  • 3/4 Cup BBQ Sauce
  • 1 Teaspoon Chipotle in Adobo (or more, or less, depending on heat tolerance)
  • 2 Cups Frozen Peaches, thawed and diced
  • SLAW:
  • 1/2 Large Head of Green Cabbage, shredded
  • 4 Large Carrots, shredded
  • 2 Yellow Bell Peppers, finely diced
  • Salt, to taste
  • Pepper, to taste
  • 2 Cups Frozen Peaches, thawed and diced
  • 6 Tablespoons Champagne Vinegar
  • 1 Cup Orange Juice
  • 1/4 Cup Extra Virgin Olive Oil
  • 2 Tablespoon Grainy Mustard
  • 3 Tablespoon Brown Sugar (or more to taste)
  • 1 Teaspoon Chipotle Chili Pepper, or more to taste
  • Salt, to taste
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 Red Onions, sliced thinly
  • 2 Tablespoon Balsamic Vinegar
  • 2 Tablespoon Brown Sugar
  • Salt, to taste
  • Pepper, to taste
  • MAYO:
  • 4 Tablespoon Reduced-Fat Mayo
  • 1 Tablespoon BBQ sauce
  • Pinch Chipotle Chili Pepper
  • Pickles
  • Toothpicks
  • Slider Buns


Step 1

CHICKEN: Preheat a nonstick skillet over medium high heat with the olive oil. Season the chicken breasts with salt and chipotle pepper. Sear on each side in the skillet. Dump the peaches, chipotle in adobo, chicken, and BBQ sauce in a crock pot. Cook on low for 4-5 hours. Once cooked, remove the chicken from the pot, and shred on a cutting board. Transfer to a bowl and moisten back up with the peach BBQ sauce (as much or as little as you like). Set aside.

Step 2

SLAW AND DRESSING: Mix together the cabbage, carrots and bell peppers. Season with a pinch each of salt and pepper. Set aside. Put the peaches, vinegar, orange juice, olive oil, mustard, and sugar in a blender and blend until smooth. Season with chipotle and salt to taste. Pour over the salad until well dressed and allow to sit in the fridge for at least an hour. If there is any extra dressing, reserve it for serving table side.

Step 3

ONIONS: Preheat a large nonstick skillet on medium-low heat along with the oil. Once hot, add in the onions and cook, stirring rarely until they start to turn amber brown, about 45 minutes. Add in the balsamic and brown sugar, and season with salt and pepper. Cook for another 5 minutes or so until the sugar was melted and any new water from the onions has evaporated. Set aside.

Step 4

MAYO: Mix together the mayo, BBQ sauce and chipotle chili pepper. Set aside.

Step 5

ASSEMBLY: Toast your slider buns in a 350 F oven for just a few minutes, until warm. Smear a little bit of may on the bottom of a hamburger bun, top with a few heaping spoonfuls of the chicken, then a couple caramelized onions and as much slaw as you can pack on. Top off with the upper bun halve, a pickle slice and spear it all in with a toothpick. Enjoy!

Recipe Comments & Reviews

Comments are closed.

Average Rating

(5 / 5)

5 5 1
Rate this content

1 people rated this

Related Recipes:
  • GrilledCornLimaBnSalad (1)

    Grilled Corn and Lima Bean Salad

  • blinisdemidoff01

    Blinis Demidoff

  • whiteoldfashioned

    White Old Fashioned

  • 22andtonic

    22 & Tonic

  • method95andcran

    Allison’s Method 95 & Cran