Ingredients
1.5 pounds chicken breast
½ cup BBQ sauce
⅓ cup water
1 tablespoon Dijon mustard
1 small jalapeno (about 2 tablespoons chopped)
1 clove garlic, minced
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon ground black pepper
¼ teaspoon salt
Instructions
1. Add BBQ sauce, water, Dijon mustard, chopped jalapeno, garlic, smoked paprika, cumin, chili powder, salt, and pepper to the crockpot. Stir to combine.
2. Add chicken breast and toss to coat in sauce.
3. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
4. Once cooked, shred the chicken with two forks.
5. Stir the shredded chicken back into the sauce and keep warm until serving.
6. Serve on mini buns with your favorite toppings.
Notes
Top with coleslaw or cheese for extra flavor.
Pairs well with potato salad or fruit salad.
Chicken can be made a day ahead and reheated.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 180
- Sugar: 6g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 55mg