Slow Cooker Dr Pepper BBQ Pulled Chicken Sliders



for the Sriracha Mayo


  1. Spray slow cooker with nonstick cooking spray.  Add chicken, Dr Pepper, onion powder, and garlic powder.  Cook on low for approximately 8 hours, until chicken is very tender and shreds easily with a fork.
  2. Shred chicken into bite-sized pieces and pour in 1 1/2 cups BBQ sauce.  Stir to combine, and cook on low for 30-60 minutes more to allow flavors to meld.  Taste and add remaining 1/2 cup BBQ sauce if desired.
  3. Top slider buns with chicken, avocado, pickled onions, and sriracha mayo.  Top with a couple potato chips if desired.  Devour.

for the Sriracha Mayo

  1. Combine all ingredients in a bowl.  Let sit at least 30 minutes before serving to allow flavors to meld.  Can be refrigerated for up to a week.


*amount of sliders depends upon how big your slider buns are and how much meat people pile on the buns.