Macro Friendly Crockpot BBQ Chicken Sliders

Tender shredded BBQ chicken served on Hawaiian rolls makes quick, macro-friendly sliders perfect for a crowd.

Prep Time15

Cook Time3

Total Time5 15

Servings: 12 sliders

1.5 lb boneless skinless chicken (white meat, breasts or tenders)
16 oz sugar-free BBQ sauce divided
salt to taste
black pepper to taste
1 cup reduced-fat grated fiesta cheese (or shredded cheddar blend) I used Great Value brand
12 Hawaiian sweet rolls
dill pickle chips optional

Place the chicken in the bottom of a cold slow cooker. Season with salt and pepper, then add half of the BBQ sauce and stir to coat the chicken evenly.
Cover and cook on high for 3–4 hours (about 180–240 minutes) or until the chicken is cooked through and reaches 165°F (74°C).
Remove the chicken to a large shallow dish and shred using two forks.
Stir the remaining BBQ sauce into the shredded chicken, adding some of the cooking liquid as needed to reach your desired saucy consistency.
Preheat the oven broiler. Slice the Hawaiian rolls in half and arrange the bottoms on a baking sheet.
Top each roll bottom with a portion of BBQ chicken and sprinkle with the grated reduced-fat cheese.
Place the baking sheet under the broiler just until the cheese is completely melted (watch closely to avoid burning).
Top melted cheese and chicken with dill pickle chips if using, replace the roll tops, add more BBQ sauce if desired, then cut into individual sliders and serve immediately.