Chicken And Sliders Recipes

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PULL-APART CHICKEN SLIDERS



Pull-Apart Chicken Sliders image

Delicious pull-apart sliders, perfect for a party. Quick and easy!

Provided by Brooke Wagner

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 40m

Yield 6

Number Of Ingredients 9

12 dinner rolls, halved lengthwise
3 cups chopped cooked chicken
¾ cup shredded Cheddar cheese, or to taste
⅓ cup barbeque sauce
½ red onion, thinly sliced
½ cup finely chopped parsley
2 tablespoons melted butter
¼ cup grated Parmesan cheese
1 tablespoon finely chopped garlic

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the roll bottoms on a baking sheet. Divide chicken, Cheddar cheese, barbeque sauce, onion, and parsley equally over the rolls. Cover with roll tops; brush with melted butter. Sprinkle Parmesan cheese and garlic on top.
  • Bake in the preheated oven until golden brown and cheese is melted, about 20 minutes. Slice and serve.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 7 g, Cholesterol 80.4 mg, Fat 14.8 g, Fiber 0.4 g, Protein 24.4 g, SaturatedFat 7.5 g, Sodium 368.2 mg, Sugar 4.2 g

CHICKEN AND SLIDERS



Chicken and Sliders image

This recipe is an old French Canadian recipe which originated during the depression. It consists of tender pieces of chicken and homemade noodles swimming in a delicious gravy. A real rib sticker and a favourite with my family during the winter. Sounds harder than it is and it is absolutely delicious!

Provided by Sharon Howard

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 3h

Yield 6

Number Of Ingredients 7

3 pounds whole chicken
2 onions, quartered
3 stalks celery, cut into 1 inch pieces
2 bay leaves
salt and pepper to taste
1 egg
4 cups all-purpose flour

Steps:

  • Wash chicken and place in large pot. Cover with water and add chopped vegetables, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for about 2 hours or until meat comes away easily from the bone. Remove chicken from broth and strain liquid. Reserve the broth and discard all vegetables.
  • When chicken is cool remove meat from the bones and all skin, keeping the chicken meat in reasonably large pieces.
  • To make the noodles(sliders): Beat the egg with some of the cooled broth, measure out the flour, work the egg mixture into the flour adding broth as required until the dough forms a ball. Knead the ball for a few minutes. Roll out the dough on a floured surface. Cut the dough into strips about 1 1/2 inches wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles.
  • Bring the reserved broth to a rapid boil, add the noodles and let them boil for about 5 minutes. Reduce heat, add cut up chicken and simmer until the broth is very thick like gravy (add a little flour to thicken if required). Add salt and pepper to taste.

Nutrition Facts : Calories 613.3 calories, Carbohydrate 67.8 g, Cholesterol 130.6 mg, Fat 17.8 g, Fiber 3 g, Protein 41.8 g, SaturatedFat 4.9 g, Sodium 238.8 mg, Sugar 2.4 g

SLOW COOKER SHREDDED CHICKEN SLIDERS RECIPE BY TASTY



Slow Cooker Shredded Chicken Sliders Recipe by Tasty image

Here's what you need: onion, boneless, skinless chicken breasts, seasoned salt, pepper, dried oregano, dijon mustard, honey, garlic, slider buns

Provided by Camille Bergerson

Categories     Dinner

Yield 10 servings

Number Of Ingredients 9

1 onion, sliced
3 boneless, skinless chicken breasts
1 ½ teaspoons seasoned salt
½ teaspoon pepper
1 tablespoon dried oregano
1 tablespoon dijon mustard
⅓ cup honey
6 cloves garlic, minced
12 slider buns

Steps:

  • Add all ingredients to a slow cooker and stir until chicken and onions are coated with seasonings.
  • Cook on high for 3-4 hours, or until chicken is cooked and shreddable.
  • With a set of tongs or two forks, shred the chicken and stir into the juices.
  • Distribute evenly between slider buns.
  • Enjoy!

Nutrition Facts : Calories 246 calories, Carbohydrate 35 grams, Fat 3 grams, Fiber 1 gram, Protein 18 grams, Sugar 15 grams

CHICKEN PARMESAN SLIDERS RECIPE BY TASTY



Chicken Parmesan Sliders Recipe by Tasty image

Here's what you need: dinner rolls or Hawaiian sweet rolls, shredded rotisserie chicken, marinara sauce, fresh mozzarella cheese, fresh basil, butter, garlic, fresh parsley, grated parmesan cheese

Provided by Tasty

Categories     Lunch

Yield 12 sliders

Number Of Ingredients 9

12 packs dinner rolls or Hawaiian sweet rolls
3 cups shredded rotisserie chicken
½ cup marinara sauce
8 oz fresh mozzarella cheese, sliced
¼ cup fresh basil, chopped
½ cup butter, melted
3 cloves garlic, finely chopped
2 tablespoons fresh parsley, finely chopped
2 tablespoons grated parmesan cheese

Steps:

  • Preheat the oven to 350°F (180°C).
  • Slice the rolls in half lengthwise. Place the bottom half in a 9 x 13-inch (23 x 33-cm) rimmed baking dish. Spread the chicken evenly on top, followed by the marinara, mozzarella, and basil. Top with the remaining rolls.
  • Mix the melted butter in a small bowl with the garlic, parsley, and Parmesan. Brush the tops of the rolls with the butter mixture. Bake for 20 minutes, or until the bread is golden brown. Slice into individual sliders, then serve.
  • Enjoy!

Nutrition Facts : Calories 320 calories, Carbohydrate 20 grams, Fat 18 grams, Fiber 1 gram, Protein 19 grams, Sugar 1 gram

CHICKEN AND CHEESE SLIDERS



Chicken and Cheese Sliders image

Provided by Jennifer Iserloh

Categories     Sandwich     Cheese     Chicken     Fourth of July     Kid-Friendly     Low Cal     Back to School     Backyard BBQ     Dinner     Lunch     Cheddar     Summer     Poker/Game Night     Healthy     Self     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 4 servings

Number Of Ingredients 11

Vegetable oil cooking spray
1 green bell pepper, chopped
1/2 medium red onion, chopped
2 cloves garlic, chopped
1 bone-in skinless chicken breast (about 6 ounces)
1/2 cup store-bought barbecue sauce
1/4 can (7 ounces) chipotle peppers in adobo sauce
8 small whole-wheat buns (such as Pepperidge Farm Wheat Sliders)
1/2 cup grated aged cheddar
8 cherry tomatoes, sliced
2 cups sprouts (such as arugula or broccoli)

Steps:

  • Coat a medium saucepan with cooking spray. Cook bell pepper, onion and garlic in pan over medium heat, stirring, 3 minutes. Add chicken, barbecue sauce, chipotles and 1/4 cup water; cover and simmer until chicken reaches an internal temperature of 165°:F, 25 to 30 minutes. Remove chicken from sauce; place on a plate to cool for 5 minutes. Use a fork to pull meat off bone and shred; return meat to pan and toss to coat with sauce. Heat oven to 400°F. Open buns and set on a baking sheet covered with foil. Distribute chicken evenly among bottom half of each bun (about 2 tablespoons per bun); top each with 2 tablespoons cheese. Bake until cheese melts and bubbles, 4 to 5 minutes. Top with tomatoes, sprouts and bun cap; serve immediately.

GRANDMA'S CHICKEN AND SLIDERS



Grandma's Chicken and Sliders image

Grandma's Chicken and Sliders is a heartwarming rich and delicious recipe with homemade chicken broth, hearty dumplings and roasted chicken.

Provided by HWC Magazine

Categories     Mains

Time 3h

Number Of Ingredients 14

1 Savory Herb Roasted Whole Chicken recipe
1 tbsp olive oil
4 stalks celery (chopped)
2 onions (small chopped)
1 carrot (chopped)
2 cloves garlic (chopped)
2 cups Pan drippings/juice from roasted chicken (approximately )
6 cups chicken stock ((homemade, boxed, canned, gluten-free or bouillon, etc.))
4 bay leaves
1/2 tsp paprika
salt and pepper (to taste)
4 cups 4 cups all-purpose regular flour
1 egg (beaten)
1 to 1.5 cups homemade chicken broth from the drippings of your Savory Herb Roasted Whole Chicken (cooled)

Steps:

  • Follow our Recipe for Savory Herb Roasted Whole Chicken. https://www.hwcmagazine.com/recipe/savory-herbed-roasted-whole-chicken/
  • Remove your Savory Herb Roasted Whole Chicken from the pan and tent with Aluminum foil to keep warm. (Reserve all those delectable juices in the pan from the roasted chicken for the chicken broth gravy for the sliders)
  • In a large pot place olive oil, chopped celery, onions, carrots, garlic, salt and pepper and cook until slightly translucent and soft. (If you wanted to you could have slow cooked your vegetables with the roasted chicken in the oven and this is nice as well)
  • Add reserved juice from your Savory Herb Whole Roasted Chicken, additional chicken broth, bay leaves, paprika and salt and pepper to taste and bring to a boil. Then reduce and simmer for 1/2 hour.
  • Strain and remove all vegetables and bay leaves from broth and bring broth back up to a boil
  • Add sliders to broth (recipe below)
  • While your chicken soup broth is cooking, make your sliders.
  • Beat one egg in a large bowl. Add 4 cups all-purpose flour to bowl and gently stir in the egg.
  • Next, add approximately 1- 1.5 cups or more of cooled chicken broth to flour while stirring. Add enough broth so that the flour mixture just starts to form a nice dough ball. You dough should just pull together. If your dough is too wet, add a little more flour. On the other hand, if your dough is too dry, add a little cooled chicken soup broth.
  • Liberally flour a clean surface and lightly knead dough just a couple of times to form into a ball. Do NOT over knead your dough as this can make your noodles tough.
  • Flatten bread lightly with hands and add more flour on top of dough and on to your rolling pin. Roll to about 1.8th of inch flat or as flat as you can get it as they puff up quite a bit when cooked.
  • Cut dough into long slices and then cut each slice into about 1.5 inches long.
  • Coat the fresh homemade noodles with lots of flour and do not shake off excess. (First this prevents the noodles from sticking together. In addition, it helps thicken the broth to a nice and thick consistency like a gravy for your sliders. Yum!)
  • Grandma used to make a few little small dough balls. She said you were the lucky one if you got one in your bowl. (Totally optional, but fun for the kids)
  • Drop the homemade sliders (noodles) into the boiling chicken broth a handful at a time. Be sure to leave on the extra flour to help thicken the chicken broth.
  • The broth will start to thicken, and the noodles will float up to the top when they are cooked (about 15-20 minutes). It really depends on how thick your noodles are. Sliders do take longer to cook compared to regular noodles.
  • Boil slider noodles until they are soft and pillowy. They should have a slight tooth bite but be light and pillowy. The time needed to get to this stage depends on how large and thick you cut your noodles. Our noodles took between 15 minutes to get to this stage. The sliders will float up to the top of the pot when they are getting close to be done.
  • We found that you need this extra time up to almost 25-30 minutes to let all the flavors mingle, the broth to thicken and to get rid of the flour taste. Unlike a traditional noodle, sliders are heartier and stay aldente as long as you have enough broth in the pot.
  • Now, your broth should be thick almost like a soup gravy and your sliders are pillowy soft but still have a little tooth bite feel. Salt and pepper and season to taste. If your broth is too thin, mix a little flour and water slurry and add to the chicken broth and bring up to a boil.
  • Allow to continue to boil for several minutes to remove the flour taste and for the flavors to mingle. On the other hand, if your soup broth is too thick and your noodles do not have enough liquid to boil, you will need to add more chicken broth to your pot. Then, re-season as needed.
  • Serve sliders alongside of sliced Savory Herb Roasted Whole Chicken and mashed potatoes for the full comfort food experience.
  • We hope you enjoy Grandma's Chicken and Sliders the worlds perfect comfort food! (Tonight, a rare event. We actually have leftovers and looking forward to eating it tomorrow as it is even better the next day)

Nutrition Facts : ServingSize 1 g, Calories 300 kcal, Carbohydrate 47 g, Protein 16 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 35 mg, Sodium 275 mg, Fiber 2 g, Sugar 4 g

LADD'S CHICKEN BACON SLIDERS



Ladd's Chicken Bacon Sliders image

Ladd loved Ree's sliders so much that she decided to name the recipe after him.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 12 sliders

Number Of Ingredients 18

1/4 cup honey
1/4 cup Dijon mustard
Juice of 1 lemon
1/2 teaspoon paprika
1/4 teaspoon kosher salt
Pinch freshly ground black pepper
Pinch crushed red pepper flakes
4 chicken cutlets, each cut in three uniform pieces
One 12-ounce/12-count package King's Hawaiian sweet rolls
1/4 cup (4 tablespoons) salted butter, melted
2 tablespoons everything bagel seasoning
6 slices bacon, cooked crisp and halved
6 slices sharp Cheddar, halved
3/4 cup ranch dressing
12 small Bibb lettuce leaves
12 thin slices Roma tomato
3/4 cup canned fried onions
1/2 cup jarred pickled jalapeños, drained

Steps:

  • For the marinade: Combine the honey, Dijon mustard, lemon juice, paprika, salt, pepper and crushed red pepper flakes in a large bowl.
  • Add the chicken cutlets and toss to coat. You can the cook the cutlets straight away or cover and marinate in the fridge for a couple of hours or overnight.
  • For the rolls: Preheat the oven to 350 degrees F. Heat a grill or grill pan over medium-high heat.
  • Place the rolls on a sheet pan. Brush the tops of the rolls with the melted butter and sprinkle over the seasoning. Bake to warm through and toast slightly, 5 to 6 minutes, then set aside.
  • For the filling: Meanwhile, grill the chicken pieces for 3 to 4 minutes on the first side. Flip and top each with a halved piece of bacon and a halved piece of Cheddar. Continue to cook until the cheese is melted and the chicken is cooked through, 3 to 4 more minutes. Remove.
  • Separate the rolls and slice in half horizontally. Place the bottoms on a platter and top each one with a tablespoon of ranch dressing, a lettuce leaf and a chicken piece. Add a slice of tomato, some fried onions and pickled jalapeños to each. Add the tops of the rolls and place a decorative toothpick through each slider. Serve.

SWISS CHICKEN SLIDERS



Swiss Chicken Sliders image

Friends came over for a spur-of-the-moment bonfire, and I dreamed up these quick chicken sliders so we'd have something to eat. Bake them till the cheese is gooey. -Sara Martin, Whitefish, Montana

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 6

1/2 cup mayonnaise
3 tablespoons yellow mustard
12 mini buns, split
12 slices deli ham
3 cups shredded rotisserie chicken
6 slices Swiss cheese, cut in half

Steps:

  • Preheat oven to 350°. In a small bowl, mix mayonnaise and mustard. Spread bun bottoms and tops with mayonnaise mixture. Layer bottoms with ham, chicken and cheese; replace tops. Arrange in a single layer in a 15x10x1-in. baking pan., Bake, covered, until sandwiches are heated through and cheese is melted, 10-15 minutes .

Nutrition Facts : Calories 508 calories, Fat 27g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 894mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 1g fiber), Protein 37g protein.

BAKED CHICKEN AND CHEDDAR SLIDERS



Baked Chicken and Cheddar Sliders image

Experiment with new flavor combinations when you give these Baked Chicken and Cheddar Sliders a go! Mustard, cheddar, spinach and more get piled on Hawaiian honey wheat rolls for these Baked Chicken and Cheddar Sliders that are delicious any time of day.

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 1h5m

Yield 12 servings

Number Of Ingredients 9

1 pkg. (12 oz.) Hawaiian honey wheat rolls
1 pkg. (9 oz.) OSCAR MAYER Deli Fresh Rotisserie Seasoned Chicken Breast
3 KRAFT Big Slice Sharp Cheddar Cheese Slices, quartered
2 cups tightly packed baby spinach leaves
1/4 cup plus 2 Tbsp. KRAFT Creamy Poppyseed Dressing, divided
2 Tbsp. butter, melted
1 Tbsp. GREY POUPON Dijon Mustard
1-1/2 tsp. LEA & PERRINS Worcestershire Sauce
1/2 tsp. dried minced onion

Steps:

  • Cut block of rolls horizontally in half. (Do not separate rolls.)
  • Place bottom halves of rolls in 13x9-inch pan sprayed with cooking spray; top with chicken, cheese and spinach.
  • Spread 1/4 cup dressing onto cut sides of top halves of rolls; place, dressing sides down, on sliders.
  • Mix remaining dressing with remaining ingredients until blended; brush over sliders.
  • Refrigerate 20 min.
  • Heat oven to 350ºF. Bake sliders 20 min. or until cheese is melted and sliders are heated through.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

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2020-10-06 Preheat oven to 375°F. Slice the rolls in half through cross-wise the middle so you have a top and bottom piece. Place the bottom piece on a baking sheet and spread the chicken on top. Spoon the marinara sauce on top of the chicken. Place the Parmesan cheese and cornstarch in a small saucepan.
From girlgonegourmet.com


BBQ CHICKEN SLIDERS {FOR CROCKPOT OR INSTANT POT} - THRIVING HOME
2022-06-29 Place the frozen meal in the Instant Pot with 1 cup of water or chicken broth (no need for the steamer rack). Lock and seal the lid. Cook for 15-20 minutes on high pressure, or until the chicken reaches an internal temperature of 165°F. Quick release the pressure. Shred the meat and stir in the remaining BBQ sauce.
From thrivinghomeblog.com


PESTO MOZZARELLA CHICKEN SLIDERS - CREME DE LA CRUMB
2022-03-17 Preheat oven to 400 degrees and lightly grease a 9x13 inch baking pan. Arrange the bottom halves of the slider buns side by side in the pan. In a small bowl stir together melted butter and 2 tablespoons of the pesto and set aside. Spread mayo on the bottom sliders buns (optional) then layer evenly with shredded chicken, pesto, mozzarella slices ...
From lecremedelacrumb.com


CHICKEN AND SLIDERS - THE DUTCH BAKER'S DAUGHTER
2009-08-29 First, I strained the broth into a large bowl through a colander in order to remove the vegetables and the bay leaves. Then, I saved one cup of the broth, putting it aside to cool. The broth went back into the pot to be used when the sliders were ready. I put 3 cups of flour into a large bowl and made a well in the middle.
From thedutchbakersdaughter.com


CHEESY CHICKEN SLIDERS RECIPE - INSIDE BRUCREW LIFE
2021-08-12 How to make Cheesy Chicken Sliders. Cut the Hawaiian rolls in half lengthwise keeping the bottom half attached to each other. Place the bottoms in a pan. You can cut them individually or cut the entire loaf. Use a large knife to get through the whole loaf. Melt the butter in a large saucepan over low-medium heat.
From insidebrucrewlife.com


CRISPY CHICKEN SLIDERS (SUPER CRISPY) COOKED BY JULIE
2013-02-02 Prepare the chicken – Slice each chicken breast into 4 equal pieces. Coat the chicken with the seasonings then toss it in the mustard. Place the buttermilk in the bowl with the chicken and chill for at least 2 hours. Coat and fry the chicken – Add the flour and spices to a bowl and mix well. Remove the chicken from the bowl and coat in the ...
From cookedbyjulie.com


EASY SHREDDED CHICKEN PARMESAN SLIDERS | PRACTICALLY HOMEMADE
2021-08-06 Evenly distribute pizza sauce to the top of the shredded chicken. Sprinkle the cheese over the chicken and pizza sauce. 5. Add the basil to the top of the cheese and place the top half of the rolls over the fillings. 6. Combine the topping ingredients and brush over the top of the rolls. Cover with foil.
From practicallyhomemade.com


CRACK CHICKEN SLIDERS - SPACESHIPS AND LASER BEAMS
2022-06-28 Remove from the heat. STEP FOUR: Stir in the green onion, shredded chicken, crumbled bacon, and 1 cup of shredded cheddar. Stir until completely incorporated. STEP FIVE: Place the bottom rolls into the prepared baking dish. STEP SIX: Spread the chicken mixture evenly over the bottom slider buns.
From spaceshipsandlaserbeams.com


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