Chicken Sliders with Sesame Slaw
Total TimePrep: 25 min. Cook: 6 hours
- 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
- 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 until a thermometer reads 170°, 6-7 hours.
- 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 Facts1 slider: 255 calories, 10g fat (2g saturated fat), 63mg cholesterol, 493mg sodium, 24g carbohydrate (6g sugars, 2g fiber), 16g protein.
Jan 28, 2020
This was a tasty recipe. I did change it a tad to suit our tastes. Instead of chicken thighs, I used a pork tenderloin. It was 1.5 lbs, which I cut in half to fit my slow cooker. I did 1/2 of the sauce, but it didn't look like quite enough so I did about 1/4 more. Because my teriyaki wasn't low sodium, I omitted the extra salt and I didn't notice a difference. Put it on low for about 5 hours. The slaw was GREAT. I did leave out the Sriracha because I can't eat anything spicy. Great recipe that I'll try again!
Feb 21, 2018
A slow cooker recipe that yields great results! I used chicken tenderloins instead of thighs and doubled the sauce ingredients, keeping the sherry and salt the same. Instead of fresh ginger, I used some ground ginger. I did add a little brown sugar at the end of cooking to sweeten the sauce just a bit and thickened it by stirring some flour into a cup of the cooking liquid and then returned it to the pot. The slaw was delicious and I used sweet Hawaiian slider buns. Will definitely make this again!Volunteer Field Editor
Aug 18, 2015
So flavorful!! And I love the crunchy slaw