Crock Pot BBQ Chicken & Ranch Sliders (Whole30)

The best and easiest Whole30 appetizer! Roasted Sweet Potato rounds are are topped with crock pot / slow cooker / instant pot bbq shredded chicken, topped with cilantro and red onion, and drizzled with compliant ranch dressing. They’re Paleo, Gluten Free, Dairy Free, and a major crowd pleaser!

My favorite part of football season? The snacks, of course! I mean, as much as I love to watch our beloved Buffalo Bills, more often than not, they’re losing. But at least I’ve got some delicious, real food tailgating snacks to soften the blow! And these Whole30 compliant BBQ Chicken & Ranch Sliders are definitely making our Sunday afternoons a lot better! I usually make them in my slow cooker, because I like to set it before we head to church in the morning, and then by the time we get home, it’s ready to go! Lately though, since I’ve not been the best at planning ahead, I’ve been making it in my Instant Pot. What a life saver! I included Slow Cooker AND Instant Pot instructions below so you can use whatever floats your boat!

Delicious Whole30 compliant roasted sweet potato rounds topped with bbq chicken, red onion, ranch, and cilantro. A really simple, crowd-pleasing  Paleo appetizer!

This is absolutely one of the simplest recipes I’ve ever made — The chicken is made in the slow cooker, so it’s almost totally hands-off (plus completely fall apart tender once it’s ready). And then the sweet potato rounds are roasted in the oven until they’re crispy. Once you do that, pretty much all you need to do then is assemble the sliders – it couldn’t be easier! Just top each round with the bbq chicken, red onion, herbs, and compliant ranch dressing. People will be lining up for more, it’s so good!

Delicious Whole30 compliant roasted sweet potato rounds topped with bbq chicken, red onion, ranch, and cilantro. A really simple, crowd-pleasing  Paleo appetizer!

Can I use chicken breasts instead of chicken thighs? Absolutely! Because they’re more flavorful than chicken breasts, I prefer to use chicken thighs for this recipe, but if you have breasts on hand or if you just prefer white meat, go ahead and substitute chicken breasts. Even though chicken thighs have more fat than breasts, in the slow cooker and instant pot, they seem to cook at almost exactly the same rates. If you make the substitution, this recipe wouldn’t need to be adjusted at all!

EASY CROCKPOT BBQ CHICKEN & RANCH SLIDERS (Whole30 and Paleo)

Delicious Whole30 compliant roasted sweet potato rounds topped with bbq chicken, red onion, ranch, and cilantro. A really simple, crowd-pleasing Paleo appetizer!

Course Appetizer
Prep Time 10 minutes
Cook Time 4 hours
Author Cook at Home Mom

Ingredients

Crock Pot BBQ Chicken

  • 1 lb boneless, skinless chicken thighs
  • 3/4 cups compliant bbq sauce divided

Roasted Sweet Potato Rounds

  • 2-3 medium sweet potatoes
  • 3-4 tbsp olive oil

Toppings

  • 1/4 cup compliant ranch I use Tessemae's
  • 1/4 cup diced red onion
  • 2 tsp cilantro
  • salt & pepper to taste

Instructions

Prepare the Chicken in your Slow Cooker (*Pressure Cooker Instructions Below)

  1. Lightly season the chicken with salt and pepper and add to the crockpot with half of the BBQ sauce. 

  2. Cover and cook on high for 3.5-4 hours or low for 5-6 hours. 

  3. Once the chicken is fall apart tender, remove the chicken and shred it gently using two forks. Return the chicken to the crock pot and mix it. Set the slow cooker to "Keep Warm" function until you're ready to serve. ⠀

Roast the Sweet Potatoes

  1. Preheat your oven to 400. 

  2. Wash potatoes and slice in 1/4 inch rounds. Toss with olive oil, season lightly with salt & pepper, and lay on a lined parchment sheet. 

  3. Bake for about 12-14 minutes, turning once halfway through, and watching closely near the end.

Assemble the Sliders

  1. Just before serving, remove the chicken with a slotted spoon and mix with the remaining BBQ sauce. 

  2. Top each slice of sweet potato with about a tablespoon of chicken, a drizzle of ranch, some diced red onion, and cilantro.

*PRESSURE COOKER ADAPTATION

  1. Add the chicken and half of the bbq sauce to your pressure cooker. Add 1/4 cup water.

  2. Set pressure to High and cook for 10 minutes. Allow for natural pressure release for 5 minutes, then quick release.

  3. Remove the chicken and set it aside, gently shredding it with two forks. Return it to the pressure cooker and set it to "Keep Warm" until you're ready to serve.

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Nothing makes me happier than seeing my recipes made in your homes! If you make this dish, let me know in the comments below, and be sure to tag me on Instagram @cookathomemom!

If you enjoy this recipe for Whole30 BBQ Chicken & Ranch Sliders, check out my recipe for Whole30 Barbacoa Bowls!