Whether you are a Philadephia Eagles fan or a Kansas City Chiefs fan, this recipe is a winner. I like easy recipes. I want an ingredient list so short that I can remember what goes in it without a grocery list. You will love this BBQ chicken slider recipe with peach salsa because it's easy and delicious. I made this in a crockpot, but an instant pot would also work.
Fresh peaches were abundant when I first made this dish, but you can substitute frozen peaches or even canned ones when peachers are not in season.
Here in North Carolina, that farm-fresh peach window is about six weeks in late summer. Luckily, for super bowl season, we have canned or frozen peaches that can easily be used to make this peach salsa to pair with BBQ Chicken Sliders. If you use canned peaches, definitely rinse them in syrup.
This easy and quick recipe for pulled chicken and peach salsa recipe is perfect for a busy weeknight or hosting a party for a crowd like the Super Bowl or a college tailgate. My kids eat BBQ chicken and hamburger buns, so even if they don't eat peach salsa, they have something to eat.
The peach salsa is also great to serve with chips if you want to skip the BBQ-pulled chicken sliders altogether and just serve chips. I like blue chips with them. Or you can skip the peach salsa and do BBQ-pulled chicken sliders for dinner, a tailgate, or a party for a crowd. Leftover BBQ pulled chicken is significant for another night in the week if you are serving a small group. The sliders also taste great without the salsa but combined, it's a culinary touchdown.
Pulled BBQ Chicken Sliders in Crockpot
2 pounds boneless skinless chicken thighs or breasts (or combo)
1/2 onion, minced
1 cup plus 1/4 Brown Sugar-Based BBQ sauce ( I used a sauce from Trader Joe's)
1 Tbsp olive oil
1 Tbsp Worcestershire sauce
**If you do not have a brown sugar-based sauce, add 2 Tbsp brown sugar to the crockpot.
Add onion, BBQ, olive oil, Worcestershire sauce, salt, and brown sugar (if needed) to the crockpot. Make sure salt and sugar are dissolved. Add chicken, and mix to coat thoroughly. Cook for 3 to 4 hours at a high temperature until you can tear the chicken apart with a fork. When the chicken is tender enough to take apart with a fork, transfer the chicken to a bowl, and add some cooking juices. Continue to pull the chicken apart, and mix 1/4 cup of BBQ sauce. Stir until the chicken is coated. Add salt or additional seasoning to taste. If you like heat, add a hint of red pepper. Serve on buns or small rolls. Add the following Peach salsa for a Superbowl touchdown.
If you are cooking in this easy pulled bbq chicken in the Instant Pot, you can search many recipes, but most say to pressure cook for 15 minutes, then do a natural release for ten minutes, and then open the valve. I've yet to do this in an Instant Pot, but I will put it on my menu soon.
Peach Salsa
2 peaches, chopped ( I used fresh when in season, but canned peaches work, too)
1 Roma tomato, chopped
1 Tbsp lime juice
1 jalapeno, seeded, minced
1/2 cup red onion, chopped
2 Tbsp. cilantro, chopped
1/4 tsp salt.
Combine chopped peaches, Roma tomato, lime juice, jalapeno, red onion, cilantro, and 1/4 tsp of salt in a bowl. Mix well. Add additional salt or lime juice as needed or to your taste.
Serve pulled chicken on hamburger buns with peach salsa.
Other sides or main dishes that are easy for Tailgating have been featured by me
Easy No-Mayo Pasta Salad
Southern Baked Beans with a Twist
Potatoes for a Crowd
Deviled Eggs from Bill Smith
Southern cornbread
Cackalacky Game Day Dip
Marinated Asparagus
Shoe-Peg Corn Salad
Hines Mac and Cheese
Caribbean Bean Salad
Creamy Pasta Salad
Updated: January January 2023
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