A recipe for Crockpot BBQ Pulled Chicken Sliders, served with a fresh homemade slaw and dill pickle slices. This recipe includes instructions for meal prepping and reheating, making 6 servings of 3 sliders each.
For the Crockpot BBQ Pulled Chicken:
1. Arrange chicken breasts in a mostly single layer in the crockpot.
2. In a separate bowl, mix the sugar-free BBQ sauce, chicken broth, smoked paprika, garlic powder, onion powder, 2½ tsp salt, and black pepper.
3. Pour the sauce mixture over the chicken to coat evenly.
4. Cook on HIGH for 3 to 3½ hours, or until the chicken is just shreddable. Do not overcook.
5. Once cooked, shred the chicken directly in the crockpot.
6. Leave the lid off the crockpot and continue to cook the shredded chicken on LOW or HIGH for 15 to 20 minutes, stirring once, to reduce the sauce.
For the Slaw:
1. In a bowl, combine shredded cabbage, nonfat Greek yogurt, light mayo, apple cider vinegar, honey or sweetener, and ½ tsp salt. Mix well. Refrigerate until ready to serve.
To Assemble the Sliders:
1. Toast the slider buns.
2. Fill each bun with BBQ pulled chicken, a spoonful of slaw, and dill pickle slices. Add high protein ranch if desired.
For Meal Packs and Freezing:
- For 6 freezer meals, weigh out 260–270 g of cooked chicken per meal bag. Place each portion into a freezer bag and press flat.
- For each freezer meal, place one chicken bag (260–270 g) and 3 slider buns together in a larger freezer bag or container, keeping the chicken and buns separate inside. Freeze.
To Reheat (from frozen meal pack):
1. Remove chicken from the bag.
2. Microwave for 90–120 seconds, stirring halfway.
3. Toast the bun, then assemble the chicken, slaw, and pickles.
