Fenway Park-Inspired BBQ Pulled Chicken Sliders

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pulled chicken tossed in smoky barbecue sauce, piled high on mini buns for a perfect game day snack inspired by Boston’s iconic Fenway Park. This American-inspired chicken recipe, ready in about 135 minutes, pairs boneless skinless chicken thighs, smoky barbecue sauce, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 120 min Serves 6 American cuisine 350 cal/serving

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Ingredients

2 lbs boneless skinless chicken thighs
1 cup smoky barbecue sauce
1 medium, thinly sliced yellow onion
1 tsp garlic powder
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
12 mini slider buns
1 cup, for topping coleslaw
2 tbsp olive oil

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Instructions

Step 1: In a small bowl, combine 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice mix evenly over 2 lbs boneless skinless chicken thighs.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side until golden brown.
Step 3: Transfer seared chicken to a slow cooker or covered baking dish and spread 1 medium thinly sliced yellow onion on top. Pour 1 cup smoky barbecue sauce evenly over chicken.
Step 4: Cook in slow cooker on low for 4 hours or bake covered at 325°F for 1.5 to 2 hours until chicken is tender and shreds easily.
Step 5: Remove chicken and shred with two forks, mixing well with the sauce and cooked onions.
Step 6: Assemble sliders by placing 1/4 cup pulled chicken mixture on each of the 12 mini slider buns and topping with 1 tablespoon coleslaw. Serve warm.