1. Prepare the Chicken

Start by seasoning the chicken breasts or thighs. In a small bowl, combine the garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this seasoning mixture evenly over the chicken, making sure it’s well-coated on all sides.

In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken breasts to the pan and sear for about 2-3 minutes on each side until browned. This step adds flavor to the chicken and helps lock in moisture.

Once the chicken is browned, transfer it to a slow cooker or a large pot. If you’re using a slow cooker, add about 1/4 cup of water or chicken broth to the pot to help keep the chicken moist during cooking.

2. Cook the Chicken

If you’re using a slow cooker, set it to low and cook the chicken for 6-7 hours, or until the chicken is tender and easily shreds with a fork. If you’re using a stovetop or Dutch oven, cover the pot and simmer on low for about 1 hour, or until the chicken is fully cooked and tender.

Once the chicken is cooked, remove it from the slow cooker or pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker or pot and mix it with the juices from cooking for extra flavor.

3. Prepare the Barbecue Sauce

While the chicken is cooking, prepare the barbecue sauce (if using homemade). In a medium saucepan, combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, ground mustard, cayenne pepper (if using), and salt and pepper. Bring the mixture to a simmer over medium heat, stirring occasionally.

Let the sauce simmer for 10-15 minutes until it thickens slightly and the flavors meld together. Taste and adjust seasoning as needed, adding more sugar or vinegar depending on your desired balance of sweetness and tang.

If you’re using store-bought barbecue sauce, simply skip this step.

4. Combine the Chicken and Barbecue Sauce

Once the chicken is shredded, pour the barbecue sauce over the chicken and stir well to coat all of the pieces. Let the chicken simmer in the sauce for an additional 10-15 minutes, allowing the flavors to fully blend together. If the mixture looks too dry, add a little more barbecue sauce or a splash of water to keep it moist.

5. Toast the Slider Buns

While the chicken is simmering, prepare the slider buns. Preheat your oven to 350°F (175°C). Arrange the buns on a baking sheet and lightly toast them in the oven for 5-7 minutes until golden brown. Toasting the buns will help them hold up better to the juicy chicken and prevent them from getting soggy.

If you prefer, you can toast the buns in a skillet with a little butter for extra flavor and crispiness.

6. Assemble the Sliders

To assemble the sliders, start by spooning a generous amount of pulled chicken onto the bottom half of each slider bun. If desired, top the chicken with cheese slices, pickles, or sliced red onions for extra flavor and crunch.

Place the top half of the slider buns on top of the chicken and press gently to hold everything together. If you’re preparing a larger batch, you can also arrange all the sliders in a baking dish, cover with foil, and warm them in the oven for 10 minutes to help melt the cheese and set the flavors.

7. Serve and Enjoy

Once the sliders are assembled, they’re ready to serve! You can enjoy them immediately while they’re still warm and gooey. Serve alongside some crispy fries, a fresh salad, or even a side of coleslaw for a complete meal.