Cranberry Rosemary Crockpot Chicken Sliders for Holiday Week

Name: Crockpot Cranberry Rosemary Shredded Chicken Sliders
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: American
Ingredients: 2 lb boneless skinless chicken breasts; 1 (14 oz) can whole berry cranberry sauce; 1/2 cup sweet barbecue sauce; 2 tbsp pure maple syrup; 1 tbsp apple cider vinegar; 1 tbsp fresh rosemary, finely chopped; 1 tsp garlic powder; 1/2 tsp smoked paprika; 1/2 tsp kosher salt; 1/4 tsp black pepper; 12 brioche slider rolls, split; 1 cup white cheddar cheese, shredded

These Cranberry Rosemary Crockpot Chicken Sliders are the ultimate hands-off meal for busy holiday weeks and cozy family gatherings. Tender chicken breasts simmer low and slow in a sweet and tangy cranberry barbecue sauce spiked with fresh rosemary. Simply shred, pile onto toasted slider rolls with white cheddar cheese, and bake until melty. It is an easy, crowd-pleasing dinner that requires almost zero prep effort.

Crockpot Cranberry Rosemary Shredded Chicken Sliders, an easy crockpot dinner recipe

Prep: 15 minCook: 5 hrTotal: 5 hr 15 minServes: 6

Ingredients

2 lb boneless skinless chicken breasts
1 (14 oz) can whole berry cranberry sauce
1/2 cup sweet barbecue sauce
2 tbsp pure maple syrup
1 tbsp apple cider vinegar
1 tbsp fresh rosemary, finely chopped
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp kosher salt
1/4 tsp black pepper
12 brioche slider rolls, split
1 cup white cheddar cheese, shredded

Instructions

Place chicken breasts in an even layer across the bottom of the crockpot.
In a medium mixing bowl, whisk together cranberry sauce, barbecue sauce, maple syrup, apple cider vinegar, chopped rosemary, garlic powder, smoked paprika, salt, and black pepper.
Pour the cranberry sauce mixture evenly over the chicken breasts.
Cover and cook on LOW for 5 to 6 hours (or HIGH for 3 hours) until chicken reaches an internal temperature of 165 F.
Transfer chicken to a clean cutting board and shred using two forks.
Return shredded chicken to the crockpot and toss with the warm sauce until fully coated.
Preheat oven to 375 F. Place slider bottom buns on a foil-lined baking sheet, top generously with shredded chicken, sprinkle with white cheddar cheese, and place top buns over cheese.
Bake for 8 to 10 minutes until cheese is completely melted and slider tops are lightly toasted. Serve immediately.

Tips

For meal prep convenience, shred the chicken ahead of time and store it sealed in sauce for up to 4 days, assembling sliders right before serving.
Swap brioche rolls for Hawaiian sweet rolls if you prefer an extra hint of sweetness with the savory chicken.
Always use a meat thermometer to ensure chicken breasts reach at least 165 F before shredding.