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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.

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 Thighs

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

56 g

Spring Mix

10 unit

Slider Buns

(ContainsWheat/Blé)

Not included in your delivery

1 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2552 kJ
Calories610 kcal
Fat19 g
Saturated Fat3 g
Carbohydrate62 g
Sugar12 g
Dietary Fiber6 g
Protein43 g
Cholesterol146 mg
Sodium1382 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Bowl
Baking Sheet
Fork
Instructionsarrow up iconarrow up icon
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1

Preheat the broiler to high (to toast the buns). If you don't want to toast your buns, you can skip this step.

2

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.

3

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.

4

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!)

5

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.)

6

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

7

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