Barbecue Pulled Chicken Sliders with Honey Coleslaw

I don’t know about you, but lately my Facebook newsfeed is full – FULL! – of recipes. It’s maddening. It’s not just that lots of these are probably just spammers’ pages or that this new sharing trend seems out of place on Facebook (Pinterest anyone?) but most of these recipes are seriously nasty…full of boxed mixes and casseroles and crockpots. Today someone shared a recipe for Crockpot Cheeseburger Soup featuring hamburger, dried basil, and Velveeta! Who eats this stuff?

I implore you…if you have to use a crockpot, use it for good and not evil. Here’s a start….I made this recipe starting with frozen chicken. Usually, I have a strict fresh-meat policy – I don’t buy meat and then freeze it. However, life caught up with me last week and I needed to toss some chicken into the freezer because I couldn’t make it during the week. You can use fresh or frozen chicken for this – the cooking times will vary, though.

The Ingredients:

For the Chicken:

  • Chicken Breasts – Boneless and skinless…2 lbs or so.
  • 2 Jars of BBQ Sauce – I use Brother’s Gold. (So good!)
  • 1 Quart of Chicken Broth
  • 4 Strips of Cooked Bacon
  • 1/2 Cup of Honey

For the Coleslaw:

  • 3 Cups of Cabbage – Chopped
  • 1/3 Cup of Mayonnaise – Please don’t use Miracle Whip for this.
  • 1/4 Cup of Honey
  • Salt and Pepper to Taste

For the Sliders:

  • Finished BBQ Chicken
  • Finished Cole Slaw
  • Buns – King’s Hawaiian are ideal for this or a good brioche bun.
  • Cheese – You can use any cheese you like, but be sure it is sharp like a good white cheddar. I used Chimay, which is a soft beer cheese. If you can find it, I recommend it.

The Tools:

For the Chicken:

  • Crockpot
  • Tongs
  • Mixing Bowl
  • 2 Forks

For the Coleslaw:

  • Mixing Bowl
  • Measuring Cups
  • Wooden Spoon

For the Sliders:

  • Aluminum Foil
  • Baking Sheet
  • Spoon and Tongs
  • Knife and Cutting Board

The Action:

To Make the Chicken:

  • Place your chicken in the crockpot. If it’s frozen, then it goes right in. If it’s fresh, then season it to your liking: salt, pepper, and cayenne maybe? Colorado Spice has an amazing BBQ Seasoning Rub that you could use here.
  • Drizzle the honey over the top of the chicken.
  • Place the slices of cooked bacon on top of the chicken.
  • Cover the chicken with the BBQ sauce and chicken broth.
  • Put the lid on and cook on low. For my frozen chicken, I let it go about 6.5 hours. It should be falling apart when you take it out. If it’s not doing that, keep it cooking.
  • When the chicken is done, remove it and shred it with the two forks.
  • You may elect to ladle a bit of the cooking sauce over the top of the meat to keep it moist.

To Make the Coleslaw:

  • Mix the cabbage with the honey and mayo. Season with salt and pepper to taste. For a sweeter slaw, add more honey. Remember, the slaw is there to be a cool and crunchy topping for the meat. If you used a spicy BBQ sauce, then a sweet slaw is going to be amazing.
  • Let the slaw sit for a bit to allow the flavors to mingle.

To Make the Sliders:

  • Pre-heat the oven to 350 degrees.
  • Place a good helping of meat onto each bun. (When I do sliders, I butter the buns a bit and let the butter melt on a griddle to give the sliders a little extra flavor.)
  • Top with a slice or two of cheese.
  • Wrap the sliders in pairs and place each bundle on the baking sheet.
  • Bake them in the oven until heated through – about 9-11 minutes or so depending on the temperature of the meat when you put the sliders together.
  • Remove from the oven and top with coleslaw.

Enjoy! These are really good for parties and groups because you can make the meat ahead of time and even build the sandwiches ahead of time as well. If you reheat crockpot shredded meat, this is how to do it: place the meat in a large sauté pan and cook over low heat. Keep the pan covered, and add a little broth if needed for moisture. Cook until heated through.

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