These sweet and tangy Pumpkin BBQ Chicken Sliders have a fall flavor twist. With hits of pumpkin and molasses, this simple dinner will become a family favorite.
Pumpkin BBQ Chicken Sliders
Just the other night as my kids were building a fort in the back yard we had the windows open to let the crisp fall air float in. I was preparing these pumpkin bbq chicken sliders and not only did they smell delicious it felt absolutely heartwarming.
There’s something inherently heartwarming about fall foods, many of them falling into the comfort food category. Though I strive to not seek comfort from food there’s the familiarity of seasonal flavor and enjoying a family meal where we find it.
Sliders are an easy weeknight meal and these fall-flavored chicken sliders are no different. They’re perfect for making ahead or serving when you need something quick.
These pumpkin bbq chicken sliders are simple and slightly sophisticated in taste, but your kids will never know.
Ingredients in Pumpkin BBQ Chicken Sliders
This simple chicken dinner is made in minutes, especially if you use the Instant Pot to prepare the chicken or a rotisserie chicken. Below is information on the ingredients this recipe uses.
- Chicken, Chicken Broth, and Salt: this recipe uses the Instant Pot to prepare the shreded chicken but there are several other ways of prepare it.
- BBQ Sauce: you can make your own barbecue sauce or you can use your favorite store-bought version.
- Molasses: the smokey, syrupy consistency of the molasses adds a delicious fall gingery flavore to the sauce.
- Pumpkin Puree: the pumpkin puree will thicken the bbq sauce mixture as well as bring a hint of pumpkin flavor.
- Cinnamon: this seasonal spice adds a neutral flavor to the bbq sauce mixture that balances the other flavors.
- Dinner Rolls or Slider Rolls: there are many kinds of dinner rolls but the soft Hawaiian rolls work best for this recipe. The softer the bread the better.
- Melted Butter: lightly toasting the sliders is an important last step and equally important is brushing the tops of the buns with melted butter.
- Garlic Powder: after brushing the buns with butter sprinkle them with some garlic powder for a flavor boost.
- Coleslaw (optional): I love to top my bbq chicken sliders with some coleslaw and it works equally well with this recipe. This is purely optional but I highly recommend trying it.
How to Make Pumpkin BBQ Chicken Sliders
- Prepare the Chicken: either shred the rotisserie chicken or place the chicken breast in the Instant Pot with the broth and salt. Manually cook for 10 minutes with a 5-minute natural release. Use 2 forks to shred the chicken.
- Make the Sauce: in a small saucepan combine the bbq sauce, pumpkin, molasses, and cinnamon. Cook, stirring frequently for 5 minutes.
- Coat the Chicken: Toss the chicken and sauce together until evenly coated.
- Arrange the Sliders: place the slider rolls in the bottom of a 13×9 inch baking dish and top with the shredded chicken. Layer on any additional toppings if desired. Add the top of the buns and brush with the melted butter. Sprinkle garlic powder on top.
- Broil: lightly toast the chicken sliders until the tops are golden brown (make sure to watch them so they don’t get burned).
1. Cook the chicken. 2. Shred the chicken. 3. Make the pumpkin bbq sauce. 4. Coat the chicken in the bbq sauce. 5. Place the slider bun in a baking dish and top with chicken. 6. Add any additional toppings and coat tops of buns with butter. Lightly broil.
Hot to Make Shredded Chicken
Preparing shredded chicken is extremely easy and it’s a key ingredient for super fast weeknight meals and plenty of other delicious dinners. Below are three methods for making it. I recommend making a double batch and freezing the chicken for another dish.
- Rotisserie Chicken Method: purchase a pre-made rotisserie chicken from your local grocery store and use two forks to shred the meat. One chicken will produce enough for this recipe.
- Instant Pot Shredded Chicken Method: place 2 lbs of chicken breast, 1 cup chicken stock, and 1 teaspoon of salt into the Instant Pot. Set the lid to “sealing” and pressure cook for 10 minutes with a 5-minute natural release. Use two forks to shred the chicken apart.
- Slow Cooker Shredded Chicken Method: add the 2 lbs of chicken breast, 1 cup of chicken stock and 1 teaspoon of salt to the slow cooker. Cover with the lid and cook on low for 6 to 7 hours or on high for 3 hours. Remove and shred using two forks.
What to Serve with BBQ Chicken Sliders
- Sweet Coleslaw: if you’re southern then you’re probably familiar with topping a bbq chicken sandwich with coleslaw, which adds a nice crunch and enhances the tangy flavor. Serve it as a side dish or a sandwich topper.
- Baked Beans: baked beans and pulled chicken or pork just go together perfectly.
- Potato Salad: this simple side doesn’t have to be fancy and the store-bought version will work great, but if you’d like something healthier then try this herbed potato salad.
- Macaroni Salad
How to Store Pumpkin BBQ Chicken Sliders
These can be stored in an air-tight container with a lid and kept in the refridgerator for up to 3 days. Unfortunately, these sliders don’t freeze well.
Can I make chicken sliders with canned or rotisserie chicken?
Yes, however, I recommend using a rotisserie chicken versus canned. If you choose to use canned then drain the water completely. You will need 4 cans.
What kind of bbq sauce should I use for chicken sliders?
You can use your favorite store-bought version of bbq sauce or make your own. This bourbon bbq sauce is a delicious option.
How do I reheat chicken sliders?
Preheat the oven to 325ºF and place the sliders on a baking sheet with a small amount of space between each one. Heat for 20 to 25 minutes until the chicken is heated through and the sandwiches are warm.
Equipment
- Instant Pot
- Measuring Cups and Spoons
- Small Saucepan
- Two Forks
- 9×13 Baking Dish
- Pastry Brush
Ingredients
- 2 lbs Chicken Breast
- 1 cup Chicken Broth
- 1 teaspoon Salt
- 1 cup Barbecue Sauce
- 1 cup Canned Pumpkin
- 1/4 cup Molasses
- 1/2 teaspoon Ground Cinnamon
- 20 Dinner Rolls or slider rolls
- 4 tablespoons Butter melted
- 4 Garlic Cloves minced
Instructions
Make the Chicken
- Place the chicken breast and chicken stock in the Instant Pot and sprinkle the salt on top. Place the lid on and set the vent to "sealing." Using the "manual" cook option pressure cook the chicken for 10 minutes with a 5-minute natural release. After 5 minutes carefully turn the vent to release any remaining pressure.
- Using two forks shred the chicken and place into a large bowl.
Prepare the BBQ Sauce
- In a small saucepan over medium heat add the bbq sauce, canned pumpkin, molasses, and cinnamon and cook, stirring frequently for 5 minutes.
- Pour the sauce over the pulled chicken and toss to coat evenly.
Assemble the Sliders
- Place the bottom half of the slider buns into a 9×13 baking dish and layer with the pulled chicken (top the chicken with coleslaw if using or any other additional toppings).
- Add the top of the buns to the sliders and brush with the melted butter. Sprinkle the garlic powder on top.
- Broil for almost 1 minute, but make sure to watch them in the oven because the top layer will burn quickly.
Notes
- Rotisserie Chicken Method: purchase a pre-made rotisserie chicken from your local grocery store and use two forks to shred the meat. One chicken will produce enough for this recipe.
- Slow Cooker Shredded Chicken Method: add the 2 lbs of chicken breast, 1 cup of chicken stock and 1 teaspoon of salt to the slow cooker. Cover with the lid and cook on low for 6 to 7 hours or on high for 3 hours. Remove and shred using two forks.
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