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Pulled Chicken Sliders

Pulled Chicken Sliders

Tangy Cabbage Slaw

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Southern barbecue 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 Thighs

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


56 g

Spring Mix

10 unit

Slider Buns


Not included in your delivery

1 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2552 kJ
Calories610 kcal
Fat19 g
Saturated Fat3 g
Carbohydrate62 g
Sugar12 g
Dietary Fiber6 g
Protein43 g
Cholesterol146 mg
Sodium1382 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Instructionsarrow up iconarrow up icon
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Preheat the broiler to high (to toast the buns). If you don't want to toast your buns, you can skip this step.


In a large pot, combine the brown sugar, broth concentrates, BBQ seasoning, 2/3 cup water and 5 tbsp vinegar. Bring to a gentle boil over medium heat. Add the chicken to the pot. Cover with a lid. Poach until the chicken is cooked through, 9-10 min.


Meanwhile, wash and dry all produce. Thinly slice the green onions. In a medium bowl, combine the green onions, coleslaw, mayonnaise, sugar and remaining vinegar. Season with salt and pepper.


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!)


When the chicken thighs are cooked through, use tongs to remove them from the liquid to a large plate. Add the ketchup to the liquid and continue simmering until it reduces by half the amount, 4-5 min. (The sauce may remain runny and not thicken up.)


Meanwhile, using two forks, shred the chicken into smaller pieces, then stir the shredded chicken back into the sauce. Season with salt and pepper.


Top the buns with the shredded chicken, a bit of coleslaw and the spring mix. Serve the remaining slaw on the side.