The concept of the slider is a relatively new one, at least in name, though one could argue that the mini sandwiches have been around as long as Krystal and White Castle have been in business. They certainly pioneered the idea of the mini burgers you can eat by the sackful –what some people refer to as “redneck sushi.”

Lately it seems like every bar or restaurant has its own upscale version, from steakhouses with rib eye or Kobe beef sliders to San Francisco’s Hotel Monaco with their gougere d’escargot (snail sliders). Mainstream restaurants like P.F. Chain’s and Pepperbee’s have started falling all over themselves to add mini burgers to their menus.

It’s an odd trend considering that the oldest use of the word “slider” in relation to food was less than flattering. As far back as the ’40s and ’50s, sailors in the Navy referred to their greasy mess hall burgers as sliders –in other words, so slippery with grease that they slid right down your throat.

These slow cooker pulled chicken sliders are far from greasy, and you won’t find them in the mess hall, unless it’s in the sailors’ fantasies. Make a crock-pot full of spicy pulled chicken for a party, and keep it warm in the crock all night while folks make their own mini BBQ sandwiches onParker House rolls, mini buns, or tea-sized biscuits.

The combination of white and dark meat results in the best flavor. Some people prefer the light taste of white meat alone, but the addition of the thighs (which have a slightly higher fat content) allows for more moisture and flavor as the chicken slowly cooks.

Tiny, but packed with BBQ flavor.

Slow Cooker Pulled BBQ Chicken Sliders Recipe

Ingredients:

2 1/2 lbs boneless, skinless chicken breasts and thighs
2 cups BBQ sauce
1 med onion chopped finely
2 cloves garlic, minced
1 chopped hot pepper or several hits from a bottle of your favorite hot sauce

Directions: Combine all ingredients in the crock of your slow cooker. Cover and cook on low for 5-6 hours, or high for 2 1/2 to 3 hours. Remove chicken breasts to a bowl and use two forks to shred thoroughly, then return to crock and stir to combine with sauce. Keep on warm to let your guests make their own sandwiches onParker House-style rolls or mini sandwich bread of your choice.

Tips: If you’d like to use a homemade sauce, you can adjust or leave out the other seasonings if they’re present in your own recipe. Most commercial sauces need the extra kick.

If you’re not in the mood for a slider –and let’s face it, sometimes you want a big ol’ sandwich– use regular-sized bread, whip up a side of slaw, and pile your BBQ to the sky. Now that’s redneck sushi.