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American Recipes
Pulled Chicken Sliders

Pulled Chicken Sliders

with Tangy Cabbage Slaw

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3.3 / 4 Ratingout of 1820 ratings
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Southern barbecue is famous for its tangy, vinegar-based sauce, which is then tossed with juicy pulled chicken. This barbecue sauce will have you ditching the bottled kind. A little bit of slaw on the sliders adds the essential 'crunch'!

Allergens:Mustard/MoutardeSulphites/SulfiteEgg/OeufWheat/Blé
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit

Chicken Broth Concentrate

680 g

Chicken Thighs

1 tbsp

BBQ Seasoning

(ContainsMustard/Moutarde)

6 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

4 unit

Green Onions

170 g

Coleslaw Cabbage Mix

4 tbsp

Mayonnaise

(ContainsMustard/Moutarde, Sulphites/Sulfite, Egg/Oeuf)

10 unit

Slider Buns

(ContainsWheat/Blé)

2 tbsp

Ketchup

56 g

Spring Mix

Not included in your delivery

½ tsp

Salt and Pepper*

3 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2343 kJ
Calories560 kcal
Fat19 g
Saturated Fat4 g
Carbohydrate544 g
Sugar6 g
Dietary Fiber2 g
Protein41 g
Cholesterol170 mg
Sodium1320 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Paper Towel
Baking Sheet
Tongs
Instructions
Instructionsarrow up iconarrow up icon
1 POACH CHICKEN
1 POACH CHICKEN
1

Preheat the broiler to high (to toast buns). Start prep when the oven comes up to temp! Poaching is a cooking technique used in Step 1, that involves gently simmering food in a small amount of liquid. In a large pot, combine broth concentrates, 1 tbsp BBQ seasoning, 3 tsp sugar, 1/3 cup water and 5 tbsp vinegar. Bring to a gentle boil over medium heat. Meanwhile, pat chicken dry with paper towel, then season with salt and pepper. To the pot, add chicken, then cover with a lid. Poach, until cooked through, 12-15 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)

2 MAKE SLAW
2 MAKE SLAW
2

Meanwhile, wash and dry all produce.* Thinly slice green onions. In a medium bowl, combine coleslaw, mayo, green onions, remaining vinegar and 1 tsp sugar. Season with salt and pepper. Set aside.

3 TOAST BUNS
3 TOAST BUNS
3

Halve buns, then arrange them cut-side up on a baking sheet. Toast in middle of oven, until golden-brown, 1-2 min. (TIP: Keep your eye on buns so they don't burn!)

4 SHRED CHICKEN
4 SHRED CHICKEN
4

When chicken thighs are cooked through, use tongs to remove them from liquid to a cutting board or large bowl. Using two forks, shred chicken into smaller pieces.

5 FINISH SAUCE
5 FINISH SAUCE
5

Meanwhile, to large pot with liquid, add ketchup. Stir together. Continue simmering, until liquid reduces by half, 4-5 min. To sauce, add shredded chicken. Stir together.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

Top buns with shredded chicken, some coleslaw and spring mix. Serve remaining coleslaw on the side.