Mexican Chicken Sliders Recipes

MEXICAN CHICKEN SLIDERS

Steps:

• 1. In a large bowl, combine all the ingredients, except the oil, and mix to thoroughly combine.
• 2. Divide the mixture into 8 equal portions and form into patties. You will use about 1/4 cup of the mixture per patty.
• 3. Heat the oil in a skillet over medium heat and cook for 3 minutes on each side, or until chicken is cooked through.
• 4. Serve with your favorite burger accompaniments.

SLOW COOKER SHREDDED CHICKEN SLIDERS RECIPE BY TASTY

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!

CHICKEN AND SLIDERS

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.

MEXICAN SHREDDED CHICKEN

Steps:

• Place chicken breasts into the bottom of a slow cooker. Add enough water to just cover. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper; stir.
• Cook until chicken breasts are no longer pink in the centers, on High for 6 hours or Low for 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken to a plate and shred with 2 forks.

CHICKEN FAJITA SLIDERS IN 15 MINUTES OR LESS RECIPE BY TASTY

Steps:

• Heat vegetable oil in a large skillet.
• Thinly slice onion, red bell pepper, and 1 garlic clove.
• In heated skillet, saute onion, peppers, and garlic on medium-high. Cook for 4-5 minutes until onions are slightly translucent and tender.
• Stir in the chicken, taco seasoning, and a squeeze of lime. Mix together well. Remove skillet from heat and set aside.
• Microwave butter for 20 seconds, or until fully melted. Mix in minced garlic.
• Preheat oven to 425ºF (220ºC).
• Cut the dinner rolls in half and place the bottom layer on a parchment paper lined cookie sheet.
• Sprinkle a thick layer of cheese on top of the rolls. Then scoop a layer of the chicken fajita mixture on top. Finally, sprinkle another layer of cheese.
• Place on the dinner roll tops and brush them with the butter and garlic mixture.
• Bake sliders for 5 minutes.
• Enjoy!

CHICKEN LITTLE SLIDERS

Steps:

• In two small bowls, combine the salsa and mayo ingredients; chill until serving., In a large bowl, combine the egg, peppers, milk, mustard, bread crumbs, salt and pepper. Crumble chicken over mixture and mix well. Shape into 18 patties., If grilling the burgers, coat grill rack with cooking spray before starting the grill. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until a thermometer reads 165° and juices run clear., Stir cheese into salsa. Spread rolls with mayo; top each with a lettuce leaf, burger and 2 tablespoons salsa mixture.