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Chicken Sliders with Sesame Slaw

TOTAL TIME: Prep: 25 min. Cook: 6 hours YIELD: 20 servings.
Everyone loves barbecue chicken sliders. My version has an Asian twist, with spicy, tangy flavors. At our potlucks, they quickly vanish. —Priscilla Yee, Concord, California

Ingredients

  • 1 medium onion, coarsely chopped
  • 3 pounds boneless skinless chicken thighs
  • 1/2 cup ketchup
  • 1/4 cup reduced-sodium teriyaki sauce
  • 2 tablespoons dry sherry or reduced-sodium chicken broth
  • 2 tablespoons minced fresh gingerroot
  • 1/2 teaspoon salt
  • 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 minced fresh cilantro
  • 20 slider buns or dinner rolls, split

Directions

  • 1. Place onion and chicken in a 4-qt. slow cooker. In a small bowl, mix ketchup, teriyaki sauce, sherry, ginger and salt. Pour over chicken. Cook, covered, on low for 6-7 hours or until a thermometer reads 170°.
  • 2. Remove chicken; cool slightly. Skim fat from cooking juices. Shred chicken with 2 forks. Return chicken to slow cooker. Meanwhile, in a small bowl, whisk mayonnaise, vinegar, sesame oil and chili sauce until blended. Stir in coleslaw mix, cherries and cilantro. Using a slotted spoon, place 1/4 cup chicken mixture on each bun bottom; top with about 2 tablespoons slaw. Replace tops.

Nutrition Facts

1 slider: 255 calories, 10g fat (2g saturated fat), 63mg cholesterol, 493mg sodium, 24g carbohydrate (6g sugars, 2g fiber), 16g protein.

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