The authors of Cowgirls in the Kitchen, Jill Charlotte Stanford and Robin Betty Johnson, share their delicious Chicken Sliders recipe.
Slow Beer and BBQ Pulled Chicken Sliders
Serves 6 – 8
- 2 ½ pounds boneless, skinless chicken breasts
- 1 tablespoon sweet or smoked paprika
- 2 teaspoons chili powder
- ½ teaspoon cinnamon
- 12 ounces wheat beer (such as Hefeiwizen)
- 2 cups BBQ sauce (“Keepin’ It Simple Bar B Q Sauce- recipe follows
- 2 tablespoons honey
- 6-8 Buns
Mix the paprika, chile powder and cinnamon together and rub the chicken with this mixture. Then place the rubbed chicken in a 5 quart slow cooker.
Gently mix the beer, honey and BBQ sauce together and pour this over the chicken in the slow cooker.
Cover and cook on low for 6 to 7 hours or on high for 4 – 5 hours. If the sauce gets too thick, add a little more beer.
When the chicken is done, lift it out of the sauce and using two forks shred (pull) the chicken and place on a platter and set aside.
Pour the remaining sauce in a shallow skillet and bring to a boil and reduce the sauce until it thickens slightly (to about the consistency of regular BBQ sauce you buy in a bottle). Set aside.
Serve the pulled chicken on slider buns (dinner rolls work) or regular larger buns. Pour some of the reduced BBQ sauce on top and then finish it with a good dollop of Cowgirl’s Cole Slaw
Keepin’ It Simple Barbecue Sauce
Equal parts ketchup, mustard, dark molasses and Worcestershire sauce. Nothin’ fancy, but always a favorite !
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup apple juice (or more to taste)
- 1 teaspoon dill weed (optional)
- Salt and pepper to taste
- 3 cups thinly shredded cabbage (If you put the shredded cabbage in cold water in the icebox for about an hour and then drain well before making the coleslaw, the cabbage will be very crisp.)
- 2 tablespoons finely diced red onion
- 1 large tart-sweet apple, peeled and diced. Some of the best varieties to use are Braeburn, Gala, Gravenstein, Granny Smith, and Jonagold.
- 1 carrot, peeled and shredded
In a large salad bowl, combine sour cream, mayonnaise, apple juice, dill weed, and salt and pepper to taste. Mix the cabbage, onion, apple, and carrot into the sauce. Refrigerate for at least
4 hours to allow the ingredients to blend.
- All from the "Cowgirls in the Kitchen” Cookbook by Jill Charlotte Stanford and Robin Betty Johnson