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White Cheddar Spinach Chicken Burgers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 78 reviews
  • Author: Wesley
  • Prep Time: 10 minutes
  • Cook Time: 6 hours 15 minutes
  • Total Time: 6 hours 25 minutes
  • Yield: 12 sliders (serves 4 people)
  • Category: Sandwich
  • Method: Slow Cooking
  • Cuisine: American

Description

These Crockpot BBQ Chicken Sliders are a delicious and easy-to-make crowd-pleaser perfect for gatherings or casual lunches. Tender shredded chicken slow-cooked with spices, ranch seasoning, vinegar, and tangy BBQ sauce, piled high on sweet King’s Hawaiian slider rolls with melted Colby Jack and cheddar cheese, crispy bacon, and a buttery ranch topping baked to perfection.

Ingredients

Scale

Chicken and Seasoning

  • 1 lb chicken breasts
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1 TBSP ranch dressing seasoning
  • 1 TBSP minced garlic
  • 1 TBSP vinegar
  • BBQ Sauce (Sweet Baby Ray’s, enough to cover chicken, about 1/2 to 3/4 cup)

Sliders and Toppings

  • 1 (12 pack) King’s Hawaiian Slider rolls
  • Sliced Colby Jack cheese (12 slices, one per slider bottom bun)
  • Shredded cheddar cheese (about 1 cup)
  • 6 strips cooked bacon

Butter Ranch Topping

  • 4 TBSP butter (melted)
  • 1 TBSP ranch dressing seasoning

Instructions

  1. Prepare Crockpot: Spray the inside of a crockpot with cooking spray to prevent sticking.
  2. Add Ingredients: Place the chicken breasts in the crockpot. Add minced garlic, vinegar, salt, pepper, paprika, and 1 tablespoon of ranch seasoning over the chicken. Pour BBQ sauce over the chicken, just enough to cover it evenly.
  3. Cook Chicken: Cover and cook on high for 4 hours or low for 6 hours until the chicken is fully cooked and tender.
  4. Shred Chicken: Remove the cooked chicken, shred it with forks, then stir the shredded chicken back into the juices and BBQ sauce in the crockpot. Add more BBQ sauce if desired for moisture and flavor.
  5. Assemble Sliders: Slice the King’s Hawaiian rolls in half horizontally. Place a slice of Colby Jack cheese on the bottom halves of the rolls. Top each with a generous layer of shredded BBQ chicken, then sprinkle shredded cheddar cheese over the chicken. Add one strip of cooked bacon per slider.
  6. Prepare Butter Topping: In a small bowl, combine melted butter with 1 tablespoon of ranch seasoning. Brush this mixture over the tops of the slider rolls.
  7. Bake Sliders: Place the assembled sliders on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, until the cheese is melted and the tops are golden and buttery.
  8. Serve: Place the tops on the sliders and serve warm for a flavorful and satisfying meal.

Notes

  • This recipe makes enough shredded BBQ chicken to easily fill two 12-packs of sliders, so you can scale up for larger groups.
  • Use as much BBQ sauce as desired depending on your preference for sauciness.
  • Precook bacon strips until crispy for best texture when adding to sliders.
  • Leftover shredded BBQ chicken can be refrigerated and enjoyed the next day as a lunch or another meal.
  • To save time, you can prepare the shredded chicken a day ahead and assemble sliders before baking.

Nutrition

  • Serving Size: 3 sliders
  • Calories: 420
  • Sugar: 8g
  • Sodium: 820mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 28g
  • Cholesterol: 75mg

Find it online: https://lickplates.com/white-cheddar-spinach-chicken-burgers-recipe/