Slow Cooker
Slow Cooker Barbecue Brisket Sliders
Serve these slow-cooker brisket sliders when company's coming--perhaps to watch the big game--for an easy, crowd-pleasing dish. The crisp, tangy coleslaw is the perfect pairing for the tender, rich brisket. Serve with chips, crudités and cold beer to round out the meal.

Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Ingredients
- 2 chipotle chiles in adobo sauce, minced (about 2 tablespoons)
- 1 ½ tablespoons light brown sugar
- 3 garlic cloves, grated (about 1 tablespoon)
- 1 teaspoon ground cumin
- 1 ½ tablespoons olive oil
- 1 teaspoon kosher salt
- ¾ teaspoon black pepper
- 2 pounds beef brisket, trimmed
- ¾ cup water
- ⅓ cup no-salt-added ketchup
- 2 tablespoons lower-sodium worcestershire sauce
- 3 tablespoons apple cider vinegar
- 4 cups shredded multicolored coleslaw mix
- 16 whole-wheat slider buns
Directions
- Stir together the minced chipotle chiles, brown sugar, garlic, cumin, 1/2 tablespoon of the olive oil, 3/4 teaspoon of the salt, and 1/2 teaspoon of the pepper in a small bowl. Rub all of the mixture over the brisket. Place the brisket in a 5- to 6-quart slow cooker.
- Whisk together the water, ketchup, Worcestershire, and 2 tablespoons of the vinegar in a small bowl; pour over the brisket in the slow cooker. Cover and cook on LOW until the brisket is very tender, about 8 hours.
- Transfer the brisket to a cutting board, reserving the sauce in the slow cooker. Shred the brisket with 2 forks into bite-sized pieces. Return the shredded meat to the reserved sauce in the slow cooker, stirring to combine.
- Just before serving, whisk together the remaining 1 tablespoon each olive oil and vinegar and remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add the coleslaw mix, and toss to coat. Divide the brisket and slaw evenly among the slider buns.
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