Rating: 4 stars
62 Ratings
  • 5 star values: 31
  • 4 star values: 10
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 6

These slow cooker sliders are perfect for feeding a crowd! You can start the filling in the morning, then serve up this slow cooker meal at night.

Source: Better Homes and Gardens

Gallery

Credit: Scott Little

Recipe Summary

prep:
40 mins
slow-cook:
9 hrs
total:
9 hrs 40 mins
Yield:
20 sliders
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. In the cooker combine onion and sweet pepper. Add meat; sprinkle with thyme and rosemary. Pour broth over meat.

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  • Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.

  • Meanwhile, for barbecue sauce, in a medium saucepan combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, black pepper, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.

  • Transfer meat to a cutting board. Use two forks to pull meat apart into shreds, discarding any fat. Strain vegetable mixture, discarding liquid. Return shredded meat and vegetables to cooker. Stir in barbecue sauce. Cover and cook for 1 hour on low-heat setting.

  • To serve, spoon meat mixture onto bun bottoms. Top with coleslaw and pickles. Cover with bun tops.

Nutrition Facts

320 calories; fat 14g; cholesterol 44mg; saturated fat 4g; carbohydrates 34g; mono fat 6g; poly fat 2g; insoluble fiber 1g; sugars 15g; protein 13g; vitamin a 243IU; vitamin c 16.5mg; thiamin 0.6mg; riboflavin 0.3mg; niacin equivalents 4.1mg; vitamin b6 0.3mg; folate 44.4mcg; vitamin b12 0.4mcg; sodium 487mg; potassium 342mg; calcium 80.8mg; iron 2.2mg.
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