Slow Cooker Creamy BBQ Chicken Sliders

Instructions

Place 4 large boneless skinless chicken breasts in the bottom of a 4 to 6-quart slow cooker (4 to 6 quarts). Season with 1 teaspoon salt and 1 teaspoon black pepper.

Drain a 20 ounce can pineapple slices and place slices on top of the chicken. Slice 4 tablespoons salted butter and put a pat of butter on top of each chicken breast.

In a small bowl, whisk together 1 cup ketchup, 1/4 cup brown sugar, 1/4 cup Worcestershire sauce, 2 teaspoons liquid smoke, 2 teaspoons salt, 2 teaspoons black pepper, 2 teaspoons garlic powder, 1/2 teaspoon crushed red pepper flakes, and 1/2 teaspoon ground mustard. Pour half of the BBQ sauce over the chicken. Cover the remaining sauce and refigerate.

Cover and cook for 4 to 5 hours on high or 6 to 8 hours on low.

After cooking, remove the pineapple rings and set aside. Cube 8 ounces cream cheese and add to the slow cooker along with the remaining BBQ sauce.

Shred chicken and mix it with the sauce and cream cheese.

Serve on 24 dinner rolls with a slice of cheese and a pineapple ring on top of the shredded chicken.

Main Course