Pulled Chicken And Slaw Sliders Recipes

CHICKEN SLIDERS WITH SESAME SLAW

Steps:

• Place onion and chicken in a 4-qt. slow cooker. In a small bowl, mix ketchup, teriyaki sauce, sherry, ginger and salt. Pour over chicken. Cook, covered, on low for 6-7 hours or until a thermometer reads 170°., Remove chicken; cool slightly. Skim fat from cooking juices. Shred chicken with 2 forks. Return chicken to slow cooker. Meanwhile, in a small bowl, whisk mayonnaise, vinegar, sesame oil and chili sauce until blended. Stir in coleslaw mix, cherries and cilantro. Using a slotted spoon, place 1/4 cup chicken mixture on each bun bottom; top with about 2 tablespoons slaw. Replace tops.

PULLED CHICKEN AND SLAW SLIDERS

Steps:

• To prepare slaw, whisk all ingredients together, except cole slaw mix, in a large bowl. Add cole slaw mix and toss to coat. Refrigerate until ready to serve.
• To prepare chicken, combine barbecue sauce, vinegar and chicken in a bowl. Microwave about 3 minutes or until thoroughly heated.
• To serve, place chicken on bun bottoms. Spoon slaw on top of chicken. Place remaining bun halves on top.

PULLED CHICKEN AND SPICY SLAW

Steps:

• For the chicken: Mix together the mayonnaise, sour cream, hot sauce and ranch dressing mix in a large bowl. Add the shredded chicken and toss to coat.
• For the slaw: In a large mixing bowl, combine the cabbage, carrots, corn, green onions, chives and red pepper. In a small mixing bowl, whisk together the vinegar, honey, Dijon, lime zest and juice, red pepper flakes, hot sauce and some salt and pepper. Slowly add the olive oil, whisking until emulsified. Add half of the dressing to the slaw and toss well¿refrigerate and reserve the remaining dressing for another use.
• To each slider bun, add a heaping portion of the pulled chicken and top with a scoop of the slaw.

PULLED BBQ CHICKEN SLIDER WITH PINEAPPLE COLESLAW

Steps:

• For the BBQ sauce: Combine the ketchup, brown sugar, vinegar, whiskey, salt, garlic powder, onion powder, red pepper flakes and mustard in a saucepan. Heat over medium heat, stirring, until warm and the sugar is melted.
• For the chicken: Prepare a grill or grill pan for medium-high heat. Rub the chicken breasts and thighs with the oil, and sprinkle all over with the salt and pepper. Grill for 8 to 9 minutes per side, until white in the center. Shred the chicken and mix with some of the sauce.
• For the coleslaw: Stir together the mayonnaise, vinegar, sugar and some salt in a large bowl. Add the jalapeno, pineapple, green cabbage and red cabbage; toss well.
• Serve the slaw and shredded chicken on the toasted buns.

SLAW-TOPPED BEEF SLIDERS

Steps:

• Combine coleslaw, onion, celery seed and pepper. Add salad dressing; toss to coat. Refrigerate until serving., Sprinkle roast with salt and pepper; transfer roast to a 5-qt. slow cooker. Mix tomato paste, water and Worcestershire sauce; pour over roast. Top with onion. Cook, covered, on low 6-8 hours or until meat is tender., Shred meat with 2 forks; return to slow cooker. Stir in barbecue sauce; heat through. Serve beef on buns; top with coleslaw. Replace bun tops.

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!

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.