HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPulled Chicken Sliders
Pulled Chicken Sliders

Pulled Chicken Sliders

with Tangy Cabbage Slaw

Read more

Southern barbecue is famous for its tangy, vinegar-based sauce, which is then tossed with juicy pulled chicken. This barbecue sauce will have you ditching the bottled kind. A little bit of slaw on the sliders adds the essential 'crunch'!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Thighs/Leg

1 unit

Chicken Broth Concentrate

1 tbsp

BBQ Seasoning


2 tbsp

White Wine Vinegar


2 unit

Green Onion

170 g

Coleslaw Cabbage Mix

2 tbsp


(ContainsMustard/Moutarde, Sulphites/Sulfite, Egg/Oeuf)

10 unit

Slider Buns


2 tbsp


56 g

Spring Mix

Not included in your delivery

¼ tsp

Salt and Pepper*

2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2636 kJ
Calories630 kcal
Fat22 g
Saturated Fat5 g
Carbohydrate66 g
Sugar12 g
Dietary Fiber4 g
Protein40 g
Cholesterol160 mg
Sodium1270 mg
Utensilsarrow down iconarrow down icon
Large Pot
Paper Towel
Measuring Cups
Measuring Spoons
Medium Bowl
Baking Sheet
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the broiler to high (to toast buns). Start prep when the oven comes up to temp! Poaching is a cooking technique used in Step 1, that involves gently simmering food in a small amount of liquid. In a large pot, combine broth concentrate(s), BBQ seasoning, 3 tsp sugar, 1/3 cup water and 1 1/2 tbsp vinegar. (NOTE: dbl vinegar for 4 ppl) Bring to a gentle boil over medium heat. Meanwhile, pat chicken dry with paper towel, then season with salt and pepper. To the pot, add chicken, then cover with a lid. Poach, until cooked through, 12-15 min.**


Thinly slice green onions. In a medium bowl, combine coleslaw, mayo, green onions, remaining vinegar and 1 tsp sugar (dbl for 4 ppl). Season with salt and pepper. Set aside.


Halve buns, then arrange cut-side up on a baking sheet. Toast in the middle ofthe oven, until golden-brown, 1-2 min. (TIP: Keep your eye on buns so they don't burn!)


When chicken thighs are cooked through, use tongs to remove them from liquid to a cutting board or large bowl. (NOTE: Reserve cooking liquid in pot.) Using two forks, shred chicken into smaller pieces.


To large pot with liquid, add ketchup. Stir together. Continue simmering, until liquid reduces by half, 4-5 min. To sauce, add shredded chicken. Stir together.


Top buns with shredded chicken, some coleslaw and spring mix. Serve remaining coleslaw on the side.