Recipe: Slow Cooker Peachy Pulled Chicken Sliders

There are a lot of foods out there that tend to make it on the naughty list when you’re watching what you eat—but I believe that with a bit of experimenting, almost any unhealthy food can be transformed into a healthy option. Take barbecue for example – most folks hit up a barbecue joint and consume thousands of calories of slow-roasted meat and flavorful sides, but you can just as easily satisfy your barbecue craving at home, without a lot of work, and without wrecking your healthy eating momentum—just use your slow-cooker!

The slow cooker is the perfect appliance to get fall-apart, tender, flavorful barbecue at home. Chicken breasts can be a bit bland and dry when left up to their own devices, but the low and slow cooking method, plus a flavorful homemade peach sauce, makes this lean chicken barbecue feel a lot more decadent than it actually is.

For a well-rounded meal, serve this barbecue on top of a whole wheat bun, with a side of grilled veggies (I’m a big fan of grilled zucchini and grilled corn-on-the-cob). You’ll still get all the deliciousness of your favorite barbecue joint but without all the unnecessary calories!

Slow-Cooker Peachy Chicken Sliders

Makes 4 servings



  • 1 tablespoon olive oil
  • ½ large red onion, diced
  • 1 clove garlic, minced
  • ½ cup ketchup
  • ½ cup apple cider vinegar
  • ¼ cup brown sugar
  • 2 tablespoons mustard
  • ½ teaspoon cayenne pepper
  • 1 tablespoon worcestershire sauce
  • ½ teaspoon salt
  • 1 can peach slices, undrained
  • 1 pound chicken breasts


  1. Heat the olive oil in a medium saucepan over medium-high heat, add in the onion and garlic and cook until fragrant and soft—about 5 minutes.
  2. Add in the ketchup, vinegar, brown sugar, mustard, cayenne pepper, worcestershire sauce, and salt. Bring to a boil, reduce heat and add in the peach slices and liquid. Bring back to a boil, reduce heat and simmer until sauce is thick and reduced—about 15 minutes.
  3. Place chicken breasts in the basin of a slow cooker, cover with prepared barbecue sauce. Cook on high for 4 hours or on low for 8 hours. Before serving, remove the chicken from the sauce, shred using two forks and return to the sauce.


Nutrition per serving: 388 calories, 13.9g fat, 29.7g carbs, 35.7g protein

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Cassie Johnston is an award-winning food writer and recipe developer living and working in Southern Indiana. Her work has been feature in national publications such as Gourmet Magazine and The Huffington Post. Cassie’s a big fan of strenuous hikes, cheese, watching sports, Brussels sprouts, and craft beer, and she’ll talk your ear off about her love of local food and seasonal eating. She’s obsessed with social media and loves connecting with new friends!