Slow Cooker Bacon Barbecue Chicken Sliders

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bacon barbecue chicken sliders


There’s nothing better than a meal which is ready when you are. This slow cooker chicken dish is simple and delicious, and can be changed up easily by using different barbeque sauce flavors and bread choices. For an extra level of flavor, you can sprinkle some shredded cheese or sliced green onions over the top.

I serve this along side a salad or corn on the cob for a simple meal that’s always a huge hit with the whole family!

5 from 1 vote
Review Recipe

Slow Cooker Bacon Barbecue Chicken Sliders

Author Holly Nilsson


  • 4 chicken breasts , boneless and skinless
  • 1 bottle barbeque sauce (such as Kraft's Honey Roasted Garlic)
  • 12 strips bacon
  • 1 large onion , thinly sliced
  • 1/2 cup water
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 12 rolls (such as Hawaiian Honey Wheat rolls)

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  1. In a large frying pan, fry the bacon until crispy and drain on paper towel.
  2. Leave 2 tbsp of bacon grease in the frying pan, then add the sliced onions, salt and sugar.
  3. Over medium-low heat, sauté the onions until they are soft and golden brown, stirring frequently. This will take about 15 minutes, during which time you can crumble the bacon and add the rest of the ingredients to the crockpot, except for the water.
  4. When the onions are golden brown and soft, add them to the crockpot as well.
  5. When the frying pan has cooled a bit, carefully pour the water into the pan and gently scrape up the browned bits of bacon and onion from the bottom. Pour it into the crockpot.
  6. Mix everything together thoroughly.
  7. Cook on low for 8 hours, or on high for 6 hours.
  8. Serve on buns, or over rice, mashed potatoes, or noodles, as desired.
Nutrition Information

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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  1. Do I put the chicken in with the bbq sauce after all the ingredients or does the chicken an bbq sauce go in first just wondering.

  2. I hate to even ask, but can this be made minus the bacon? I personally love bacon, but I’m taking this to a potluck where others don’t eat pork. I was thinking of adapting your Dr. pepper pork shoulder recipe for chicken but wasn’t sure how much chicken?

    1. Sure you could leave out the bacon! It does add a little bit of smokiness to the dish so you might like to choose a barbecue sauce that has a little bit of a smoky flavor to substitute. Let me know how it works out for you!

  3. I am just learning to cook so I apologize if this question sounds silly. When do you shred the chicken? After everything is cooked?

  4. I’m making this this week, but I have a question…how big is the bottle of BBQ sauce? I’ve found them rangin from over a litre (4 cups +) to 250 ml. (1 cup), so not sure what size to use.

      1. Made these last night…AH-MAY-ZING!! I ususalaly make pulled pork, but the chicken was so much less greasy, and my family told me they liked the chicken over the pork. Nex time, I might substitute 4 thighs for 2 breasts, just to add a bit more moisture to the chicken…overall, great recipe!

  5. Coming back with an update. We loved it! One of our new favorites. We used Sweet Baby Rays Hickory Brown Sugar BBQ sauce. Mine cooked really fast on high for 2 hours. Not sure if it is my crock pot or because the chicken was thawed out. I just turned it on low and then shredded the chicken and mixed it all together. So good! Thank you!