Chicken Sliders with Sesame Slaw
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
Reviews
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!
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
So flavorful!! And I love the crunchy slaw