Effortless Slow Cooker Chinese BBQ Pulled Chicken Sliders with Zesty Red Cabbage Slaw

Discover a truly remarkable and fuss-free meal that brings the vibrant flavors of Chinese barbecue right to your kitchen: our Slow Cooker Chinese BBQ Pulled Chicken Sliders. This recipe pairs succulent, fall-apart pulled chicken, slow-cooked to perfection, with a bright, crisp, and intensely flavorful Asian red cabbage slaw, all nestled in charming slider buns. It’s an incredibly fun, low-stress, and undeniably tasty dish that promises to become a new family favorite. Whether you’re planning a casual get-together, a weeknight dinner, or seeking a delicious option for game day, these sliders offer an irresistible combination of savory, sweet, and tangy notes that will delight every palate.

The Magic of Slow Cooker Pulled Chicken

There’s nothing quite like the joy of preparing a meal that largely cooks itself, especially when it fills your home with an absolutely tantalizing aroma. The slow cooker is a culinary marvel, transforming humble ingredients into tender, flavorful masterpieces with minimal effort. For pulled chicken, it’s particularly brilliant. Chicken thighs, known for their rich flavor and moist texture, are ideal for this method. Unlike leaner cuts, they remain incredibly juicy and shred beautifully after hours of gentle cooking, soaking up all the delicious marinade.

While pulled pork or beef often comes to mind for slow-cooked sandwiches, pulled chicken offers a fantastic, often lighter alternative without sacrificing an ounce of flavor. In fact, many find it just as satisfying and versatile. If you’ve enjoyed my Pumpkin Beer BBQ Pulled Chicken Sliders, you already know the incredible potential of slow-cooked chicken in a bun. This Chinese BBQ version elevates that experience with an exciting new flavor profile.

Crafting Authentic Chinese BBQ Flavors at Home

I’ve always had a passion for creating Asian barbecue dishes, but adapting these complex flavors to chicken has been a recent, and highly successful, adventure. This recipe is a direct evolution from my popular Chinese BBQ Pork Spareribs, utilizing a nearly identical, perfectly balanced marinade. The beauty lies in its simplicity: combine the marinade ingredients, add the chicken thighs to your slow cooker, and let the magic happen. The low and slow cooking method allows the rich flavors of sherry, reduced-sodium soy sauce, hoisin, brown sugar, fresh garlic, and a hint of Sriracha to deeply penetrate the chicken, resulting in unparalleled tenderness and taste. Chinese 5-spice, onion powder, and ground ginger add layers of aromatic complexity, while honey and sesame oil contribute to a glossy finish and deep umami. This harmonious blend creates that signature sweet, savory, and slightly spicy Chinese BBQ profile we all love.

The only “problem” I encountered with this recipe? It vanished far quicker than anticipated! What I hoped would last for a couple of nights was devoured in a single sitting. A testament, I believe, to its utterly addictive flavor.

The Perfect Companion: Zesty Red Cabbage Slaw

No pulled chicken slider would be complete without a vibrant, crunchy slaw to cut through the richness of the meat. Our Red Cabbage Slaw is specifically designed to complement the robust Chinese BBQ chicken, offering a refreshing contrast that elevates the entire dish. Made with thinly sliced red cabbage, it provides a beautiful pop of color and an essential crisp texture. But it’s the dressing that truly makes this slaw shine.

A harmonious blend of peanut butter, Chinese spicy mustard, toasted sesame oil, reduced-sodium soy sauce, ground ginger, honey, and fresh lime juice creates a dressing that is both creamy and bright, with a delightful kick. This Asian-inspired vinaigrette coats every shred of cabbage, infusing it with layers of savory, sweet, tangy, and spicy flavors. Fresh cilantro and diagonally sliced scallions add a burst of herby freshness and a delicate oniony bite, while chopped roasted peanuts contribute another layer of crunch and nutty depth. The slaw isn’t just an afterthought; it’s an integral component that balances the richness of the chicken, cleanses the palate, and adds a crucial textural element to each slider bite.

Why Sliders are Simply the Best

Serving this delicious Chinese BBQ Pulled Chicken in slider buns is not just about cuteness; it’s about creating the perfect culinary experience. Sliders are inherently fun and approachable, making them ideal for parties, potlucks, or even a casual family dinner where everyone can customize their own. Their small size makes them easy to handle, allowing guests to enjoy multiple flavors without feeling overly full. The soft, pillowy texture of slider rolls provides a gentle contrast to the tender chicken and crunchy slaw, making every bite a delightful symphony of textures and tastes. Plus, they look absolutely adorable on a platter, inviting everyone to dive in!

Tips for Slow Cooker Success and Beyond

Achieving the perfect pulled chicken in your slow cooker is incredibly simple, but a few tips can ensure your dish is exceptional:

Chicken Choice: While chicken thighs are recommended for their moisture and flavor, boneless, skinless chicken breasts can also be used. Just be mindful that breast meat tends to dry out more easily, so monitor cooking times and ensure there’s ample liquid.
Marination (Optional but Recommended): For an even deeper flavor, you can marinate the chicken thighs in the BBQ sauce mixture for 2-4 hours, or even overnight, in the refrigerator before adding them to the slow cooker. This allows the spices and sauces to truly infuse the meat.
Shredding Technique: Once cooked, the chicken should be tender enough to shred easily with two forks. If you prefer a finer shred, you can use a hand mixer on low speed for a few seconds. Always return the shredded chicken to the slow cooker with some of the cooking liquid to keep it moist and flavorful.
Adjusting Spice Levels: The Sriracha in the BBQ sauce provides a mild heat. If you prefer more spice, feel free to add an extra dash or two. For less heat, you can reduce the amount or omit it entirely. Similarly, the Chinese spicy mustard in the slaw can be adjusted to taste.
Make-Ahead & Leftovers: The pulled chicken is fantastic for meal prepping. It reheats beautifully and can be stored in an airtight container in the refrigerator for up to 3-4 days. The slaw is best made fresh to maintain its crispness, but the dressing can be prepared a day in advance.

This recipe isn’t just for sliders! The Chinese BBQ pulled chicken is incredibly versatile. Consider serving it:

Over steamed rice or quinoa for a hearty bowl.
In lettuce wraps for a lighter, gluten-free option.
As a topping for nachos or loaded fries (with an Asian twist!).
Stuffed into bao buns for an authentic dim sum-inspired treat.

The red cabbage slaw also makes a fantastic side dish for other Asian-inspired meals, grilled fish, or even alongside simple roasted chicken.

Chinese BBQ Pulled Chicken Sliders with Red Cabbage Slaw

5 from 2 votes

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Authur: Erica

Servings: 6

Ingredients for Chinese BBQ Pulled Chicken

¼ cup sherry
¼ cup reduced sodium soy sauce
¼ cup hoisin sauce
1 tablespoon brown sugar
4 large cloves garlic minced
1 teaspoon Sriracha sauce
½ teaspoon Chinese 5-spice powder
½ teaspoon onion powder
¼ teaspoon ground ginger powder
3 tablespoons honey
1 tablespoon sesame oil
6 large chicken thighs skinless, bone-in or boneless
12 slider rolls
Red Cabbage Slaw recipe follows below

Red Cabbage Slaw Ingredients

2 tablespoons peanut butter
1 tablespoon Chinese spicy mustard
1 tablespoon toasted sesame oil
1 tablespoon reduced sodium soy sauce
¼ teaspoon ground ginger
2 teaspoons honey
juice of 1 lime
½ medium head red cabbage thinly sliced
¼ cup chopped fresh cilantro
4 scallions green and white parts, thinly sliced on the diagonal
3 tablespoons roasted peanuts chopped

Instructions

For the Chinese BBQ Pulled Chicken: In a slow cooker, combine all liquid and spice ingredients up to and including the sesame oil. Whisk thoroughly until the mixture is smooth and well combined. Add the chicken thighs to the slow cooker, ensuring they are coated with the sauce. Cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is incredibly tender and easily shredded.
For the Red Cabbage Slaw: In a medium-sized bowl, whisk together the peanut butter, Chinese spicy mustard, toasted sesame oil, reduced-sodium soy sauce, ground ginger, honey, and fresh lime juice until the dressing is smooth and emulsified. Add the thinly sliced red cabbage, chopped fresh cilantro, and diagonally sliced scallions to the bowl. Toss all ingredients together using tongs until the cabbage and herbs are evenly coated with the zesty dressing. Lastly, stir in the chopped roasted peanuts.
To Assemble the Sliders: Carefully remove the cooked chicken thighs from the slow cooker and transfer them to a plate or cutting board. Using two forks, shred the tender meat, discarding any bones if using bone-in thighs. Transfer the pulled chicken to a serving bowl. Spoon some of the flavorful sauce from the slow cooker over the pulled chicken to keep it moist and enhance its taste. Serve the warm, saucy pulled chicken generously on slider rolls, topped with a generous portion of the crisp and zesty Red Cabbage Slaw. Yields approximately 6 satisfying servings.

There you have it – a dynamic, flavor-packed dish that marries the ease of slow cooking with the vibrant tastes of Asian cuisine. These Chinese BBQ Pulled Chicken Sliders are not just a meal; they’re an experience, promising both convenience for the cook and immense enjoyment for those at the table. So go ahead, fire up your slow cooker, and prepare to be amazed by how effortless and delicious homemade Chinese BBQ can be. Don’t forget to share your creations and let us know how much you loved these irresistible sliders!