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Pulled Chicken Sliders

Pulled Chicken Sliders

with Tangy Cabbage Slaw

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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'!

Allergens:Mustard/MoutardeSulphites/SulfiteEgg/OeufWheat/Blé

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Thighs/Leg

1 unit

Chicken Broth Concentrate

1 tbsp

BBQ Seasoning

(ContainsMustard/Moutarde)

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

2 unit

Green Onion

170 g

Coleslaw Cabbage Mix

2 tbsp

Mayonnaise

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

10 unit

Slider Buns

(ContainsWheat/Blé)

2 tbsp

Ketchup

56 g

Spring Mix

Not included in your delivery

¼ tsp

Salt and Pepper*

2 tsp

Sugar*

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
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Paper Towel
Measuring Cups
Measuring Spoons
Medium Bowl
Baking Sheet
Tongs
Instructionsarrow up iconarrow up icon
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1

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.**

2

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.

3

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!)

4

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.

5

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.

6

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