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Pulled Chicken Sliders

Pulled Chicken Sliders

Tangy Cabbage Slaw

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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.

Allergens:Mustard/MoutardeSulphites/SulfiteEgg/OeufSoy/SojaWheat/Blé

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Breasts

2 tbsp

Brown Sugar

2 tsp

BBQ Seasoning

(ContainsMustard/Moutarde)

6 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

2 unit

Chicken Broth Concentrate

4 unit

Green Onions

340 g

Coleslaw Cabbage Mix

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Soy/Soja)

2 tbsp

Ketchup

113 g

Spring Mix

8 unit

Mini Brioche Buns

(ContainsEgg/Oeuf, Soy/Soja, Wheat/Blé)

Not included in your delivery

1 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories627 kcal
Fat20 g
Saturated Fat4 g
Carbohydrate60 g
Sugar14 g
Dietary Fiber5 g
Protein50 g
Cholesterol145 mg
Sodium956 mg
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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!)

4

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.

5

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!