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Pumpkin chicken sliders with sesame seed topped buns and coleslaw on a wooden plate.
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5 from 5 votes

Pumpkin BBQ Chicken Sliders

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.
Prep Time25 minutes
Cook Time11 minutes
Total Time36 minutes
Course: Main Course
Cuisine: American
Servings: 20 sliders
Calories: 232kcal
Author: Aimee Mars

Equipment

  • Instant Pot
  • Measuring Cups and Spoons
  • Small Saucepan
  • Two Forks
  • 9x13 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 9x13 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

Other Ways to Prepare Shredded Chicken
  • 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.

Nutrition

Serving: 1slider | Calories: 232kcal | Carbohydrates: 30g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 606mg | Potassium: 349mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2022IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 2mg