Score Tailgate Wins with this BBQ Chicken Sliders and Peach Salsa Recipe

I guess some of you want to make some sliders for tailgate season. This recipe is a winner; no matter what team you root for, it wins big on taste. 

I like easy recipes. I want an ingredient list so short that I can remember what goes in it without a grocery list. You will love this BBQ chicken slider recipe with peach salsa because it's easy and delicious. I made this in a crockpot for the first time in 2023, but an Instant Pot would work as well. 

Fresh peaches were abundant when I originally published this recipe, but you can substitute frozen or canned peaches when they are not in season.  

In North Carolina, peach season ends in September, so run to the farmers' market while you still have time. 

Luckily, during Super Bowl season, we have canned or frozen peaches that are easy to use to make this peach salsa to pair with BBQ Chicken Sliders. If you use canned peaches, definitely rinse them if packaged in syrup. 

This easy, quick pulled chicken and peach salsa recipe is perfect for a busy weeknight or for hosting a party for a crowd, like the Super Bowl or a college tailgate. My kids eat BBQ chicken and hamburger buns, so even if they don't eat peach salsa, they have something to eat.

The peach salsa is also great to serve with chips if you want to skip the BBQ-pulled chicken sliders altogether and just serve chips. I like blue chips with them. Or you can skip the peach salsa and do BBQ-pulled chicken sliders for dinner, a tailgate, or a party for a crowd. Leftover BBQ pulled chicken is significant for another night in the week if you are serving a small group. The sliders also taste great without the salsa, but combined, it's a culinary touchdown.

Pulled BBQ Chicken Sliders in Crockpot

2 pounds boneless skinless chicken thighs or breasts (or combo)
1/2 onion, minced
1 cup plus 1/4 Brown Sugar-Based BBQ sauce ( I used a sauce from Trader Joe's)
1 Tbsp olive oil
1 Tbsp Worcestershire sauce

**If you do not have a brown sugar-based sauce, add 2 Tbsp of brown sugar to the crockpot. ** ** **

Add onion, BBQ sauce, olive oil, Worcestershire sauce, salt, and brown sugar (if needed) to the crockpot. Make sure salt and sugar are dissolved. Add chicken, and mix to coat thoroughly. Cook for 3 to 4 hours at a high temperature until the chicken can be torn apart with a fork. When the chicken is tender enough to pull apart with a fork, transfer it to a bowl and add some of the cooking juices. Continue pulling the chicken apart and mix in 1/4 cup of BBQ sauce. Stir until the chicken is coated. Add salt or additional seasoning to taste. If you like heat, add a hint of red pepper. Serve on buns or small rolls. Add the following Peach salsa for a Super Bowl touchdown.

If you are cooking this easy pulled BBQ chicken in the Instant Pot, you can search many recipes, but most say to pressure cook for 15 minutes, then do a natural release for ten minutes, and then open the valve. I've yet to do this in an Instant Pot, but I will put it on my menu soon.

Peach Salsa

2 peaches, chopped ( I used fresh when in season, but canned peaches work, too)
1 Roma tomato, chopped
1 Tbsp lime juice
1 jalapeno, seeded, minced
1/2 cup red onion, chopped
2 Tbsp. cilantro, chopped
1/4 tsp salt

Combine chopped peaches, Roma tomato, lime juice, jalapeno, red onion, cilantro, and 1/4 tsp of salt in a bowl. Mix well. Add salt or lime juice as needed, to taste.

Serve pulled chicken on hamburger buns with peach salsa.

Other sides or main dishes that are easy for Tailgating have been featured by me
     Easy No-Mayo Pasta Salad
     Southern Baked Beans with a Twist
     Potatoes for a Crowd
     Deviled  Eggs from Bill Smith 
     Southern cornbread
     Cackalacky Game Day Dip
     Marinated Asparagus
     Shoe-Peg Corn Salad
     Hines Mac and Cheese 
     Caribbean Bean Salad 
     Creamy Pasta Salad 





Updated: January 2023, 2026