Whole30 BBQ Pulled Chicken Sliders made with roasted sweet potato “buns.” 30-Minute homemade Chipotle Peach BBQ Sauce meets seasoned pulled chicken for a smokey sweetness that’s perfect for the big game and every day in between.
Whelp, this is it. The Very. Last. recipe I will be posting for #simplysissomwhole30 January.
Annnnnnd.. if I do say so myself, I’m going out with a bang.
I’d be lying if I said that I wasn’t excited about having my morning oatmeal back in my life, or if I tried to claim that I haven’t found this diet to be
somewhat restrictive. That said, I wanted to share with you my top 3 take aways.
- Meal Planning is key. You may be shaking your head thinking… of course you would say that, you ALWAYS say that. Yes.. I’ve always planned and prepped our family dinners, but his month, I focused on me. It’d been awhile. Having prepared soups, mason jar salads and quick grab and go snacks that are MINE is something that I hope to continue doing even after my Whole30 ends.
- Adaptable Meals are Essential: I don’t have time to spend hours each day in the kitchen whipping up different things for everyone like I’m a short order cook. Base recipes that are Whole30 compliant mixed with elements that aren’t seemed to work best for pleasing everyone. For example.. these BBQ Pulled Chicken Sliders are completely Whole30 and I ate them as written, but for Joe and the boys I served the BBQ on a bun with cheese and pickles. Everyone was happy. Most of the recipes I shared this month are customizable in a similar way.
- Whole30 isn’t meant to be a lifestyle. The point of Whole30 is NOT to never have dairy again. It is to figure out what types of foods make YOU feel your best and which foods don’t. I know that even though #simplysissomwhole30 ends on Wednesday, this doesn’t mean that I need to go and eat All. The. Things. In fact, that would defeat the purpose. My plan is to slowly reintroduce different foods back into my diet and take notice of how they make me feel.
Ok, enough Whole30 speak. I promised you a recipe.
Whole30 BBQ Pulled Chicken Sliders with Chipotle Peach BBQ Sauce are hap-en-ing. The end of #simplysissomwhole30 is not going to be a sad moment.
Homemade BBQ sauce, at least this version is pretty simple to make, but you need a good blender to avoid giant chunks of things (never good) floating around in your sauce. If you don’t have time to make the BBQ sauce homemade, just look for a good whole-foods version to use instead. This sauce is tangy, savory and naturally sweetened. It’s definitely more of a vinegar-based sauce, I am from the South after all!
Step 2 involves whipping up some shredded chicken. I like to use my Instant Pot or Slow Cooker (I’m lazy like that), but if you want to speed things up you could definitely purchase a roasted chicken from the deli or cook your chicken thighs in the oven.
Step 3 is optional, but I gotta recommend that you don’t skip it! Mix a little guac with some shredded carrots and green onions for a quick avo-slaw that adds a little something extra to these flavor loaded sliders.
Final step.. stack em’ up! I like to serve them on a platter that’s thrown into the middle of the table. You know, take all you want, but eat all you take type situation. These sliders, although they look thick and hearty are definitely a fork (and maybe even a knife) type situation. Just wanted to take a moment to manage expectations:)
Time Saving Tips and Tricks:
Prep: The Chipotle Peach BBQ Sauce can be prepped ahead and stored in the refrigerator for up to 5 days or freezer for several months. I like to prep a double batch so that the next time I need BBQ, it’s half the work.
Make Ahead: Yep. I love making this BBQ pulled chicken ahead of time and then eating it throughout the week. It’s great on sweet potato buns, salads, pizza and all the things in between.
Freezer: Works for the freezer too! Cook recipe according to instructions and allow to cool completely. Store in an airtight/freezer safe container or bag for up to 1 month. To thaw, remove from freezer and allow BBQ to thaw in the fridge overnight. Heat as desired before serving.
Whole30 BBQ Pulled Chicken Sliders
- Prep Time: 30 mins
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 15 sliders
- Category: Whole30
- Method: Slow Cooker
- Cuisine: BBQ
For The Chicken:
- 1.5 lbs. boneless chicken thighs
- 1/2 cup chicken bone broth/stock
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
For The BBQ Sauce:
- 1 TBS ghee
- 1/2 small onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 8 oz tomato sauce
- 1/2 cup balsamic vinegar
- 2 Tbs yellow mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 Tbs coconut aminos
- 1/3 cup chicken stock/broth
- 6 dates, pitted and roughly chopped
- 1/2 cup frozen peaches
- 1-2 chipotle peppers in adobo sauce (**spicy)
For the Potato “Buns”
- 3 large sweet potatoes, cut into 1/2″ rounds.
- olive oil
- shredded carrots
- chopped green onions
- 1/2 lemon, juiced
- salt to taste
For the Chicken:
- Arrange chicken thighs into a single layer in the base of a slow cooker. Sprinkle salt, garlic powder and pepper across the top of the chicken. Add bone broth to the slow cooker. Cook on high for 4 hours or low for 6.
- Use to forks to remove cooked chicken from slow cooker. Shred.
For the Potato “Buns”:
- Heat oven to 425.
- Arrange sweet potato rounds into a single layer on a baking sheet that has been covered with parchment paper or foil. Rub tops with a thin layer of olive oil and season liberally with salt and pepper.
- Roast potatoes until tender, about 20 minutes.
For the BBQ Sauce:
- Heat a large skillet over medium heat. Add ghee and onions. Cook until onions begin to turn translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add tomato sauce, balsamic vinegar, mustard, salt, pepper, coconut aminos, chicken broth/stock, dates, peaches and chipotle pepper(s). Bring to a boil and then immediately reduce to a simmer. Allow mixture to cook down for 10-15 minutes, or until the mixture is just slightly thinner than traditional BBQ sauce. Remove from heat.
- Add mixture to blender and blend until texture is smooth. You could also use an immersion blender, but I find this to be messy. If sauce is too thick, add water or additional broth/stock. If too thin, return to stove and simmer until desired consistency is reached. Serve immediately or store in the refrigerator or freezer in an airtight jar.
For the Avo-Slaw:
- Mix desired amount of guacamole, shredded carrots and sliced onions together. Squeeze in half of a lemon and season with salt. Mix it up.
Putting it All Together:
- Combine shredded chicken with desired amount of BBQ sauce (I usually use about 1/2 and save the rest as a condiment when serving.
- Spread guacamole across the bottom of half of the sweet potato rounds. Top with carrots and then BBQ. Use remaining potato rounds as the top “bun.” Serve immediately.
- These sandwiches can be assembled ahead of time and warmed just prior to serving.
- If you are short on time, skip making the homemade BBQ sauce and use store-bought. If you are doing Whole30, make sure to check the ingredients and ensure that they are compliant.
- Prep-Ahead recipes are my all time favorite! Join the BRAND NEW Simply Sissom Community Private FB Group and let’s meal prep together! Each week I share an exclusive recipe in the group via FB Live that is REALLY simple and make-ahead friendly. Join us!
- Interested in more Whole30 meal prep ideas? Follow Simply Sissom on Instagram. I share all my meal plans and behind the scenes prep session videos on Instagram stories.
- Want to prep 5 whole-food meals for a family of 4 in just 45 minutes? Check out my new program, Savvy Mama Meal Prep: Quick and Easy. Use code SMMP50 to save 50%.
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