Taste of Home
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.
© 2024 RDA Enthusiast Brands, LLC