Crock Pot Tropical BBQ Chicken Sliders

With the heat waves we have been experiencing this year, the last thing we want is to heat up the house by turning on the oven. That’s just one more reason to love crock pot meals! These Crock Pot Tropical BBQ Chicken Sliders are great for summer, making us feel like we’re sitting beachside at home. Enjoy shredded chicken flavored with Mango Berry Blend (#9221), barbecue sauce, pineapple juice and spices, stacked on slider buns with coleslaw. Plus, try making a simple homemade Peach Habanero Coleslaw for a bit of zing!

Peach Habanero Coleslaw

Adding coleslaw to this simple sandwich is an excellent addition, but adding peach coleslaw takes it to a whole new level of yum.

Ingredients:

• 1 head of cabbage, finely chopped
• 2 carrots, grated
• 1 cup Cornaby’s Peach Habanero Sauce (#1070)
• 1/2 cup mayonnaise
• 2 Tbsp vinegar
• 1 Tbsp C & H Granulated Sugar (#1632)
• 1 can pineapple tidbits, drained
• 1/2 cup slivered almonds
• 1 Tbsp Cornaby’s E-Z Gel (#8733)
• Regal Fine Salt (#1146) and AP Table Grind Black Pepper (#1029) to taste

Instructions:

1. Mix together liquid ingredients and stir until completely combined.
2. Gradually whisk in E-Z Gel until it has completely dissolved.
3. Fold in cabbage, carrots, pineapple, and almonds. Enjoy!

Shredded chicken flavored with Mango Berry Blend (#9221), barbecue sauce, pineapple juice and spices, stacked on slider buns with coleslaw.

Crock Pot Tropical BBQ Chicken Sliders

Ingredients:

• 2 cups Wyman’s Mango Berry Blend (#9221)
• 2 lb. Sun-Land Chicken Breast (#5513)
• 1/4 cup barbecue sauce
• 1/4 cup pineapple juice, optional
• 2 Tbsp Worcestershire sauce
• 2 Tbsp vinegar
• 1 Tbsp tomato paste
• 2 Tbsp Kirkland Minced Garlic (#1289)
• 1 tsp each of AP Mustard Seed Powder (#1428), AP Premium Onion Powder (#1027), Regal Coarse Sea Salt (#1147), and AP Coarse Black Pepper (#1028)
• Slider buns
• Coleslaw

Instructions:

1. First, line a crock pot with a PanSavers Slow Cooker Liner (#1089) for easy cleanup.
2. Then, add all ingredients to the slow cooker. Cook on high for 3-4 hours, or low for 6-7 hours, making sure the chicken reaches an internal temperature of 160F.
3. Then, place a hand mixer into the slow cooker and on a low speed, use a mixing motion until the chicken is shredded. Transfer the shredded chicken into a bowl, and the remaining liquid to a blender. Blend until smooth and set aside.
4. Now, to assemble the sandwiches, add shredded chicken, coleslaw, and sauce to a bun.

Adapted from: https://wymans.com/recipe/crock-pot-tropical-bbq-chicken-sliders/

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