Pulled Chicken Sliders
Tangy Cabbage Slaw
Southern barbeque is famous for its tangy, vinegar-based sauce. Balanced by a touch of brown sugar and tossed with juicy pulled chicken, this barbecue sauce will have you ditching the bottled kind. A little bit of slaw on the sliders is an essential addition.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
White Wine Vinegar
Chicken Broth Concentrate
Coleslaw Cabbage Mix
(Contains Egg, Mustard)
Mini Brioche Buns
(Contains Egg, Soy, Gluten)
Not included in your delivery
Prep and start cooking the chicken: Preheat the broiler to high. In a large pot, combine the brown sugar, chicken broth concentrate, 2/3 cup water, BBQ seasoning and 5 tbsp vinegar to a simmer over medium heat. Add the chicken to the pot. Cover with a lid and simmer until the chicken is cooked through, 15 min.
Make the slaw: Meanwhile, wash and dry all produce. Thinly slice the green onions. In a medium bowl, combine the coleslaw, green onions, mayonnaise, sugar (if desired), and remaining vinegar. Season with salt and pepper.
Toast the buns: Halve the buns, then arrange them cut-side up on a baking sheet. Toast in the centre of the oven until golden-brown, 30 sec to 1 min. (TIP: Keep your eye on the buns so they don’t burn!)
Shred the chicken: When the chicken is cooked through, remove them from the liquid to a large plate. Add the ketchup and continue cooking the liquid until it reduces by half, 4-5 min. Meanwhile, using two forks, shred the chicken then return to the pot and toss to coat in the sauce. Season with salt and pepper.
Assemble and serve: Top the buns with the shredded chicken, a bit of coleslaw, and the spring mix. Serve remaining slaw to the side. Enjoy!