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5 from 1 vote

Crockpot Teriyaki Pineapple Chicken Sliders

A delicious and fun way to make slider sandwiches. The perfect flavor.
Course: Main Dish
Cuisine: American
Author: Catherine's Plates

Equipment

  • 6 quart crockpot
  • 9 x 13 baking dish

Ingredients

  • 1 (12ct) pkg slider buns sliced into half
  • 4-6 boneless, skinless chicken breasts
  • 1 pkg sliced swiss cheese cut into halves
  • 1 can pineapple slices

Homemade Teriyaki Sauce (or 1 bottle of store bought teriyaki sauce)

  • 1/2 cup chicken broth
  • 1/2 cup apple cider vinegar
  • 1/2 cup light brown sugar
  • 1/2 cup soy sauce
  • 3 TBS minced garlic
  • 1 TBS minced ginger
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 TBS honey (optional for more sweetness)

Butter Topping

  • 1/2 stick butter melted
  • 2 tsp dried parsley
  • 2 tsp onion powder

Corn Starch Slurry

  • 3 TBS corn starch
  • 1/4 cup water

Instructions

  • Spray bottom of 6 quart crockpot with non-stick cooking spray. Place chicken in bottom of crockpot.
  • In large bowl whisk together all "teriyaki sauce" ingredients listed (chicken broth, vinegar, brown sugar, soy sauce, garlic, ginger, salt, pepper and (opt honey).
  • NOTE: instead of making this homemade version of teriyaki sauce you can buy the sauce from the store and pour that over the chicken.
  • Pour teriyaki sauce over chicken in crockpot. Place lid on crockpot. Cook on high for 3-4 hours or 6-7 hours on low until chicken is fork tender and cooked through. Turn crockpot off.
  • Remove chicken to cutting board and shred with forks. Mix together corn starch and water to make a slurry and stir into juices in the crockpot. Add shredded chicken back to crockpot and stir into juices.
  • Preheat oven to 350 degrees.
  • Spray a 9 x 13 baking dish with non-stick cooking spray. Place the bottom halves of the slider buns into prepared baking dish.
  • Fold each swiss cheese half into halves and place onto the bottom buns in baking dish.
  • Place 2-3 TBS of shredded chicken on top of each swiss cheese piece.
  • Place 1/2 of a pineapple ring on top of shredded chicken.
  • Take top slider bun and quickly dunk the inside of bun into juices in crockpot and place on top of the pineapple ring.
  • In a small bowl mix together the "butter topping" ingredients (melted butter, dried parsley and onion powder) and brush on the tops of the sliders.
  • Bake in preheated oven for 8-10 minutes until cheese has melted. Enjoy.