Balsamic Honey Pulled Chicken Sliders
Serve this saucy chicken topped with a vinegary coleslaw and hot pepperoncini or sweet red pickled peppers on the side.
Recipe - Bloomington Liquor
Balsamic Honey Pulled Chicken Sliders
Prep Time15 Minutes
Servings16
Cook Time40 Minutes
Ingredients
6 to 8 (28 ounces) Gold'n Plump® Boneless Skinless Chicken Thighs
2 cups chopped onion
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 cup low-sodium chicken broth
1 cup balsamic vinegar
3/4 cup tomato ketchup
1/3 cup packed brown sugar
1/4 cup honey
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, finely chopped
Salt, to taste
Pepper, to taste
16 small ciabatta or round dinner rolls or slider buns
Directions
- Place chicken in 3-1/2 to 4-quart slow cooker. Top with onion; sprinkle with thyme and rosemary. Pour broth over chicken.
- Cover and cook on LOW for 5 to 6 hours.
- Meanwhile, mix all sauce ingredients in a medium saucepan. Bring to a boil; reduce heat to medium-low. Simmer, uncovered, 20 to 25 minutes or until reduced to about 1-1/2 cups, stirring occasionally. Cover and set aside until chicken is ready.
- When chicken is tender, remove from slow cooker. Shred with two forks. Strain liquid from slow cooker, leaving onions. Mix chicken and onions with 1 cup sauce. Serve on rolls or buns, with remaining sauce on the side.
15 minutes
Prep Time
40 minutes
Cook Time
16
Servings
Shop Ingredients
Makes 16 servings
Directions
- Place chicken in 3-1/2 to 4-quart slow cooker. Top with onion; sprinkle with thyme and rosemary. Pour broth over chicken.
- Cover and cook on LOW for 5 to 6 hours.
- Meanwhile, mix all sauce ingredients in a medium saucepan. Bring to a boil; reduce heat to medium-low. Simmer, uncovered, 20 to 25 minutes or until reduced to about 1-1/2 cups, stirring occasionally. Cover and set aside until chicken is ready.
- When chicken is tender, remove from slow cooker. Shred with two forks. Strain liquid from slow cooker, leaving onions. Mix chicken and onions with 1 cup sauce. Serve on rolls or buns, with remaining sauce on the side.