Wednesday, March 9, 2011

Barbecue Pulled Chicken Sliders

I don’t want to jinx it, but I’m cautiously optimistic that spring is on its way to Nashville.  The trees across the street are finally starting to bud – and not a moment too soon.  I don’t think I could take much more of this “record-breaking snow” nonsense.  I mean, really, I moved to the South for a reason.  And let me tell you, as soon as spring hits, I’m outta here. By here I mean my house. I need fresh air.  I need sunshine.  I need to see something besides the inside of my living room. So yeah, I’m counting the days ‘til Mother Nature loosens her grasp on winter and lets us roll into spring.

And when those spring days and nights finally arrive, I don’t want to be spending a lot of time in my kitchen. I’m going to want quick-cooking recipes that will get me out of the kitchen and into the sun.  Recipes likes today’s Barbecue Pulled Chicken Sliders.  These cute little mini-sandwiches are a fast, healthy, inexpensive option for nights when you’re not in the mood to slave over a hot stove.  Pick up a rotisserie chicken on the way home from work (or use leftover chicken), and you can have dinner on the table in under 10 minutes. I’m fairly certain I’ve never made you that promise before!

Considering how little work goes into them, these sliders have a good amount of flavor.  They may not completely knock your socks off compared to barbecue chicken that’s been smoked or slow cooked all day, but these sliders are tasty and far more convenient for weeknight dinners.  A little sweet, a little smoky, and nicely spiced, these sliders are a perfect warm weather dinner. Serve them up with a little slaw and some kind of potato and you’ll be out the door and enjoying the spring weather in no time.

Barbecue Pulled Chicken Sliders
Adapted from Cooking Light

1/2 cup ketchup
1 T. dark brown sugar
1 T. cider vinegar
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. dried mustard
1/2 tsp. smoked paprika
1/2 tsp. ground cumin
1/8 tsp. ground allspice
2 cups cooked chicken breast, shredded
8 mini (slider) buns or rolls
8 bread-and-butter pickle chips

Combine the first 10 ingredients (through allspice) in a medium pot over medium heat. Bring the mixture to a simmer and cook for 3 minutes, stirring occasionally, or until slightly thickened.

Add the chicken to the sauce and stir to combine. Cook 2 minutes, or until the chicken is heated through.

Spoon about 3 tablespoons of the chicken mixture onto the bottom of each of the buns.

Top each with a pickle and the top bun.

Serves 4.


  1. Looks great! Going to try soon!

  2. Carol - Thanks! I hope you like them :)



Related Posts with Thumbnails