Kitchen notes · a little help before you start
Crockpot BBQ Ranch Chicken Sliders
Crockpot BBQ Ranch Chicken Sliders is made with chicken breast, dry ranch seasoning, and ranch dressing.
- Prep
- 5 min
- Cook
- 150 min
- Total
- 155 min
- Original yield
- Serves 8
- Ingredients
- 6 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cooking method
- Barbecue
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Check when to cover
Follow the covered and uncovered stages in their stated order.
2. Shred at the stated step
Keep shredding in the order given by the method.
3. Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Get to know the ingredients
boneless skinless chicken breast (or chicken thighs)
In the method: Lay the chicken in the bottom of the crockpot.
dry ranch seasoning (1 packet)
In the method: Cover chicken with ranch seasoning on both sides.
BBQ Sauce (I used Sweet Baby Ray's)
In the method: Pour the BBQ sauce over the top of the chicken to cover.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 2 pounds boneless skinless chicken breast (or chicken thighs)Ingredient note
Source: 2 tablespoons dry ranch seasoning (1 packet)Ingredient note
Source: 1 cup BBQ Sauce (I used Sweet Baby Ray's)Ingredient note
Source: 24 hawaiian rollsIngredient note
Source: 1/2 cup ranch dressingIngredient note
Source: 4 cups shredded cabbage
How to make it
0 of 7 steps completeMake room for Crockpot BBQ Ranch Chicken Sliders
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Pull apart and serve.
A little more help as you go
Choose the cooking schedule
Check the slow-cooker setting and timing before deciding when to start.
A few questions you might have
What should I prepare first?
Set out the crockpot and slow cooker. Start with this step: Lay the chicken in the bottom of the crockpot.
Which preparation step should I plan for?
Follow the covered and uncovered stages in their stated order.
What happens at the end?
Pull apart and serve.
Is there another preparation step to plan for?
Check the slow-cooker setting and timing before deciding when to start.
Additional recipe notes
How to Store: Let the chicken cool completely, separate it into meal-sized portions, and store it: in the fridge for 3-4 days in the freezer for 2-3 months How to Reheat: To enjoy again, thaw the chicken overnight in the fridge if frozen, then warm on low on the stove or in the microwave until heated through. How to Scale: Recipe can be cut in half to make 12 sliders, or doubled to make 48 sliders.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
