For the chicken, I love using Half Baked Harvest's "Instant Pot BBQ Beer Pulled Chicken" recipe.  Her recipe calls for 2lbs of chicken; I usually just use one pack of chicken breasts, which most of the time ends up a little over one pound.  I still don't cut down the recipe though, because it leaves for plenty of extra BBQ sauce to pour on your sliders!  

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What I like to do is dump the ingredients for the sauce straight into the Instant Pot first so I can mix them around, and then add the chicken breasts and cook them for 8 minutes on the high pressure/manual setting.  Then release the steam and shred the chicken.  If you want to thicken the sauce a bit, you can switch the Instant Pot to sauté for five minutes, but I usually don't do this.  

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Ingredients: 

• 1/2 cup of your favorite beer (or chicken stock)

• 1.5 cups of your favorite BBQ sauce 

• 2 tsp of smoked paprika

• 2 tsp of chipotle chili powder

• 1 tsp of garlic powder

• salt & black pepper

• 1/2 tsp of cinnamon (I usually nix this)

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For the coleslaw, I honestly go by taste every time I make it, so these portions are a rough estimate; I usually taste and adjust before I add the slaw.  However, my two biggest pieces of advice with this: don't add the dressing to the slaw until right before you're ready to make the sliders (coleslaw can get drenched and runny really quick, and even with a little dressing, will wilt quickly), and even if you're not a fan of coleslaw, please give this a try before you nix it!!  I used to HATE coleslaw, but then tried it on a BBQ burger one time, and the flavors of the slaw dressing and BBQ sauce mesh so well together, and the crunch from fresh slaw is great with these sliders!  

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Ingredients: 

• 1 cup of mayo

• 2 Tbs of white wine vinegar (or apple cider vinegar)

• 1-2 Tbs of white sugar

• 1-2 Tbs of dijon mustard

• salt & pepper

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After I make the dressing, I'll slowly start tossing and mixing in slaw mix until the slaw is coated with dressing but not drenched in it; usually about 3/4 of a bag. 

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For the buns, I love using King's Hawaiian slider buns, but I've also gotten mini pretzel buns and those tasted great with these, too!

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For the crispy fried onions, I usually like French's, but any brand (or homemade) will work too. 

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For the cheese, any shredded cheddar cheese!  We like to use either shredded goat cheese or organic cheddar.