Recipe Background
There's a chill in the air, the big game is on, and your besties are coming by... what are you going to make?! This Saucy Chicken Sliders & Slaw combo is just the winning ticket! Warm up with the spicy, tangy team of flavors that tackle this tender chicken, intercepted with crunchy slaw, that's then sacked with a soft-sided bun, and you will be serving up a winner! Huddle up to the Saucy Chicken Sliders & Slaw and make each game time a good excuse to invite the whole crew over!
There's a chill in the air, the big game is on, and your besties are coming by... what are you going to make?! This Saucy Chicken Sliders & Slaw combo is just the winning ticket! Warm up with the spicy, tangy team of flavors that tackle this tender chicken, intercepted with crunchy slaw, that's then sacked with a soft-sided bun, and you will be serving up a winner! Huddle up to the Saucy Chicken Sliders & Slaw and make each game time a good excuse to invite the whole crew over!
Ingredients
For the sliders:
- 1 medium onion coarsely chopped
- 3 pounds chicken thighs boneless and skinless
- 1/2 cup ketchup
- 1/4 cup reduced-sodium teriyaki sauce
- 2 tablespoons dry sherry or reduced-sodium chicken broth
- 2 tablespoons fresh ginger root minced
- 1/2 teaspoon salt
- 20 slider buns or dinner rolls split
For the sesame slaw:
- 1/4 cup mayonnaise
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 teaspoon Sriracha chili sauce
- 3 cups coleslaw mix
- 1/3 cup dried cherries or cranberries
- 2 tablespoons fresh cilantro minced
Directions
- Place the onion and the chicken in a 4-quart slow-cooker.
- In a small bowl, mix the ketchup, the teriyaki sauce, the sherry, the ginger, and the salt together.
- Pour the sauce over the chicken.
- Cover and cook the mixture on low heat until a thermometer inserted into the chicken reads 165 degrees F, about 6-7 hours.
- Transfer the chicken from the slow cooker and allow it to cool slightly.
- Skim the fat from the cooking juices.
- Shred the chicken with two forks and return it to the slow cooker.
- In a small bowl, whisk the mayonnaise, the vinegar, the sesame oil, and the Sriracha chili sauce together until they are blended.
- Stir the coleslaw mix, the cherries, and the cilantro into the mayo mixture.
- Use a slotted spoon to place 1/4 cup of the chicken mixture onto each of the bun bottoms.
- Add 2 tablespoons of the slaw to each of the sandwiches.
- Place the roll tops on the slaw and serve.
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