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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.


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

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Breasts

2 tbsp

Brown Sugar

2 tsp

BBQ Seasoning


6 tbsp

White Wine Vinegar


2 unit

Chicken Broth Concentrate

4 unit

Green Onion

340 g

Coleslaw Cabbage Mix

4 tbsp


(ContainsMustard/Moutarde, Egg/Oeuf)

2 tbsp


113 g

Spring Mix

8 unit

Mini Brioche Buns

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

Not included in your delivery

1 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
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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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!