Alabama Chicken - 365 Days of Slow Cooking and Pressure Cooking (2024)

Alabama Chicken Sliders–chopped chicken drizzled with Alabama white barbecue sauce piled on top of rolls and topped with melty cheese. These are addicting!

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Alabama Chicken Sliders

Have you ever tried Alabama white barbecue sauce? If not, I think it’s time you give it a try! It’s tangy from vinegar, spicy from cayenne and horseradish and creamy from mayonnaise. When I first stirred it up I was unsure if I would like it (I’m not a fan of horseradish usually). But as it sat in the fridge the flavors came together nicely. I kept trying to find things to dip in the sauce just so I could eat more of it. It’s really sooooo good!

The amount of sauce that this recipe makes is more than you’ll need for the sliders so you can have leftovers. For a unique twist on your salad, use white BBQ sauce as a dressing. Thin the sauce with a little bit of buttermilk or milk to achieve the desired consistency, and drizzle it over a bed of greens, tomatoes, cucumbers, and other salad fixings. You can also use it as a coleslaw dressing. Mix the sauce with shredded cabbage, carrots, and other coleslaw ingredients for a refreshing and flavorful side dish. Another alternative is to use it as a pizza or flatbread sauce! Spread a thin layer of white BBQ sauce on your pizza or flatbread crust, add your favorite toppings, and bake until the cheese is melted and bubbly.

The Alabama white barbecue sauce is the star of the slider! It just brings everything together. I used sweet hawaiian rolls which add a nice contrast to the sauce and the monterey jack cheese. The chicken can be cooked in your Instant Pot or you can just use rotisserie chicken if you have some on hand. Either way these sliders are the bomb!! I can’t stop eating them.

Ingredients/Substitution Ideas

• Boneless skinless chicken thighs and breasts–I use a combination of both
• Water
• Chicken bouillon
• Garlic powder
• Onion powder
• Seasoned salt
• Oregano
• Black pepper
• Hawaiian rolls
• Monterey jack cheese
• Butter
• Garlic salt
• Mayonnaise
• Apple cider vinegar
• Lemon juice
• Worcestershire sauce
• Black pepper
• Kosher salt
• Cayenne pepper
• Horseradish

Steps

Make the bbq sauce by adding the mayo, vinegar, lemon juice, Worcestershire, pepper, salt, cayenne and horseradish into a medium bowl. Whisk well. Cover and refrigerate.(This is about twice as much barbecue sauce as you’ll need but it’s great to have leftovers for another meal).

Add chicken, water, bouillon, garlic powder, onion powder, seasoned salt, oregano and black pepper into Instant Pot.Cover and lock lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes for fresh or 15 minutes for frozen. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. Use tongs to place chicken on a cutting board. Use a large knife to chop the chicken.

Use a large serrated knife to slice the slider rolls in half lengthwise. Place the bottom layer of the rolls on a baking sheet. Distribute the chicken on top of the rolls.

Drizzle the top of the chicken with the white sauce (you’ll have extra sauce).

Then place slices of cheese on top.

Finally place the tops of the rolls on top.

In a small bowl stir together the melted butter and the garlic salt. Use a pastry brush to brush the butter over the tops of the rolls.

Cover the pan with foil. Bake at 350° F for 15 minutes. Remove the foil and bake for 5 more minutes.Eat and enjoy!

Notes/Tips

• These sliders taste great served with watermelon and coleslaw.
• If you have rotisserie chicken on hand you can use that instead of cooking raw chicken in the Instant Pot. Just chop it up and enjoy!
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• Alabama white BBQ sauce can be stored in an airtight container in the refrigerator for up to a week. Make sure to give it a stir before each use, as the ingredients may separate slightly over time.
• Other recipes you can make with

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See Also

Smoked Chicken with Alabama White SauceWhole Chicken with Alabama White Sauce — Martin’s Bar-B-Que Joint | Whole Hog BBQ | Nashville, Charleston, Birmingham & LouisvilleAlabama White Sauce (White BBQ Sauce) - Key To My LimeAlabama White Grilled Chicken | Buns In My Oven

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Alabama Chicken Sliders

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• Author: 365 Days of Slow and Pressure Cooking
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 16 sliders 1x

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Description

Chopped chicken drizzled with Alabama white barbecue sauce piled on top of rolls and topped with melty cheese. These are addicting!

Ingredients

Scale

• 1 1/2 pounds boneless skinless chicken thighs and breasts (I use a combination of both)
• 1 cup water
• 1 tsp chicken bouillon
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp seasoned salt
• 1/2 tsp oregano
• 1/2 tsp black pepper
• 1 large package (16 rolls) hawaiian rolls
• Monterey jack cheese
• 2 Tbsp butter, melted
• 1/4 tsp garlic salt

Alabama White BBQ Sauce

• 1 cup mayonnaise
• 1/4 cup apple cider vinegar
• 1 Tbsp lemon juice
• 1 1/2 tsp Worcestershire sauce
• 1 tsp black pepper
• 3/4 tsp kosher salt
• 1/2 tsp cayenne pepper
• 1/2 tsp horseradish

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Instructions

1. Make the bbq sauce by adding the mayo, vinegar, lemon juice, Worcestershire, pepper, salt, cayenne and horseradish into a medium bowl. Whisk well. Cover and refrigerate. (This is about twice as much barbecue sauce as you’ll need but it’s great to have leftovers for another meal).
2. Add chicken, water, bouillon, garlic powder, onion powder, seasoned salt, oregano and black pepper into Instant Pot.
3. Cover and lock lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes for fresh or 15 minutes for frozen. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
4. Use tongs to place chicken on a cutting board. Use a large knife to chop the chicken.
5. Use a large serrated knife to slice the slider rolls in half lengthwise. Place the bottom layer of the rolls on a baking sheet.
6. Distribute the chicken on top of the rolls. Drizzle the top of the chicken with the white sauce (you’ll have extra sauce). Then place slices of cheese on top. Finally place the tops of the rolls on top.
7. In a small bowl stir together the melted butter and the garlic salt. Use a pastry brush to brush the butter over the tops of the rolls.
8. Cover the pan with foil. Bake at 350° F for 15 minutes. Remove the foil and bake for 5 more minutes.
9. Eat and enjoy!

Notes

You can also do step 2 and 3 in the slow cooker. Add the chicken ingredients into slow cooker and cover. Cook on low for 4-6 hours.

• Category: Chicken
• Method: Instant Pot and Oven

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.