Preheat the oven to 450 F.
Spread sweet potato fries onto one or two baking sheets (depending on how many fries you have), making sure to keep them in a single layer. (Spray with cooking spray or drizzle with olive oil if you like a crispier fry) Bake fries for 12 min, flip fries over and bake for an additional 5-10 min, or until golden brown. Remove from the oven and place them into a dry bowl. Sprinkle lightly with salt and toss to season evenly.
Place the BBQ chicken (and its liquid) in a sauce pot and set over low-to-medium heat. Cover and simmer and cook for 3-5 additional minutes or until heated through.
Place the broccoli florets in a bowl, sprinkle with salt and drizzle enough olive oil to coat. Toss to coat well, then place on a baking sheet and cook for 8-12 minutes, or until the broccoli is tender. Remove the sheet tray from the oven and place the broccoli back into the bowl.
Using 2 forks, pull the chicken into bite-size pieces
Place shredded chicken on the slider buns and cover with the additional bbq sauce and homemade pickles.
Serve along side the sweet potato fries and roasted broccoli and ENJOY!
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