Pull Apart Chicken Sliders Recipes

PULLED BBQ CHICKEN SLIDERS

Steps:

• Preheat the grill to high heat.
• Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.
• Coat the chicken breasts with the oil and season on all sides with salt and pepper.
• Place the chicken breasts directly on the hot grill lined with foil and cook for 3 to 4 minutes on each side or until grill marks have formed.
• Transfer the chicken in a slow cooker lined with a Reynolds® Slow Cooker Liner and pour in water and BBQ sauce and cook on high heat for 3 hours or low heat for 5 hours.
• Pull the chicken apart using two forks until it is shredded and keep warm.
• Mix together the coleslaw mix, mayonnaise, vinegar, sugar and salt and pepper until combined.
• Serve the pulled chicken on sweet rolls and top off with some creamy coleslaw.

PULL-APART CHICKEN SLIDERS

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.

BBQ PULLED CHICKEN SLIDERS RECIPE BY TASTY

Steps:

• Mix together cabbage, carrots, green onions, jalapeños, paprika, pepper, garlic powder, salt, lemon juice, apple cider vinegar, olive oil, and honey. Chill until ready to use.
• Heat a skillet over medium heat. Add olive oil, BBQ sauce, lemon juice, onion powder, garlic powder, paprika, cayenne, pepper, and salt. Stir until sauce begins to bubble and thicken.
• Mix in chicken and stir until fully incorporated.
• Place BBQ chicken on top of bottom slider bun. Top with slaw. Place top bun. Serve immediately.
• Enjoy!

PESTO CHICKEN GARLIC KNOT SLIDERS RECIPE BY TASTY

Steps:

• Cut pizza dough into eighths. (Each ball of dough should yield 8 even-sized pieces of dough, for a total of 16).
• Using your hands, roll each piece of dough into a thin strip about 7 inches (18cm) long. Then carefully tie them into a knot, tucking the loose ends of dough underneath.
• Place each tied knot on a baking sheet or casserole dish with high sides, nestling them close together in a 4x4 in (10x10-cm) grid. Once all the knots are placed in the dish, cover and let rest for 10 minutes.
• Preheat oven to 400˚F (200˚C).
• Uncover and bake for 12 minutes or until the slider buns are golden brown and no doughy grey bits remain.
• Once the knots are out of the oven, lower the oven temperature to 350˚F (180˚C).
• Allow the knots to cool, carefully remove them from the baking dish and cut the grid horizontally,creating both a top and bottom piece.
• NOTE: It's helpful to hold the knots together with a towel on top while cutting them horizontally, as the motion of the knife might cause some of them to pull apart.
• Return the bottom half of the knot-grid to the original baking dish. Evenly layer the bread with cooked chicken, followed by the pesto and mozzarella cheese. Place the top half of the garlic knots on top.
• Mix together melted butter, garlic, and parsley. Brush mixture liberally over the top of the knots.
• Bake at 350˚F (180˚C) for an additional 10 minutes until the tops of the knots are golden brown and cheese is melted.
• Pull apart for individual sliders.
• Enjoy!