Lightly season the chicken with salt and pepper and add to the crockpot with half of the BBQ sauce.
Cover and cook on high for 3.5-4 hours or low for 5-6 hours.
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. ⠀
Oven Roasted Sweet Potato Rounds
Preheat your oven to 400. 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. Bake for about 12-15 minutes, turning once halfway through, and watching closely near the end.
Assemble the Sliders
Just before serving, remove the chicken with a slotted spoon and mix with the remaining BBQ sauce.
Top each slice of sweet potato with about a tablespoon of chicken, a drizzle of ranch, some diced red onion, and cilantro.
*PRESSURE COOKER* Chicken:Add the chicken and half of the sauce to your pressure cooker. Add 1/8 cup water. Set pressure to High and cook for 15 minutes. Allow for natural pressure release for at least 2-3 minutes, then quick release. 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. *AIR FRYER* Roasted Sweet Potato Rounds:Preheat your air fryer to 400. Wash potatoes and slice in 1/4 inch rounds. Add the potatoes and spray with a bit of olive oil and season with salt and pepper. Cook for 10 minutes, turning once and spraying again halfway through. Close to the end, watch closely and remove any that are browned before they burn!