BBQ Chicken Sliders with Dill Pickle Slaw

Method4 steps · about 4 hr 50 min

1. 1

   Step 1: Pour about 2 tablespoons of the measured 1 cup barbecue sauce into the slow cooker. Add the chicken (2 pounds) and pour the rest of that same cup over it. Cover and cook on low for about 4 hours, until tender and the thickest piece reaches 74°C (165°F).

   Slow cook chicken on low until tender and cooked through · 240 minUses 2 pounds boneless skinless chicken breasts · 1 cup Stubb's Sticky Sweet Bar-B-Q Sauce

2. 2

   Step 2: Remove the cooked chicken, cool just enough to handle, then shred. Return the meat to its cooking juices and mix. Preheat the oven to 350°F (175°C) and lightly spray a baking dish. Slice the connected 12 rolls horizontally as one slab. Put the bottom slab in the dish, add the prepared sauced chicken evenly and cover with the top slab.

   Uses Cooked chicken with barbecue cooking juices · One 12-count package sweet Hawaiian rolls · Nonstick cooking spray for the baking dish

3. 3

   Step 3: Mix the melted butter (6 tbsp), barbecue spice rub, Worcestershire sauce (1 tablespoon), brown sugar (1 tbsp) and mustard. Pour over the assembled sliders. Bake immediately, or cover and refrigerate for no more than 24 hours before baking. Bake uncovered for 15–20 minutes, until the tops are deeply golden and the filling is hot throughout. For chilled prepared sandwiches, check the filling reaches 74°C (165°F); they may take longer.

   Bake sliders · 20 minUses Twelve assembled barbecue chicken sliders · 6 tbsp butter, melted · 1 teaspoon Stubb's Bar-B-Q Spice Rub · 1 tablespoon Worcestershire sauce · 1 tbsp firmly packed brown sugar · 1 tablespoon yellow mustard

4. 4

   Step 4: While the sliders bake, combine the shredded cabbage and chopped dill pickles (½ cup). Separately mix the mayonnaise (½ cup), pickle juice (2 tablespoon), white sugar (1 teaspoon), salt (1/2 teaspoon) and garlic powder (1/2 teaspoon), then toss through the cabbage. Refrigerate the slaw until serving. Separate the baked rolls into 12 sliders and serve with the chilled slaw, adding it inside each sandwich or alongside.

   Uses One 10oz package angel-hair slaw: finely shredded raw cabbage · ½ cup chopped dill pickles or dill pickle relish · ½ cup mayonnaise · 2 tablespoon pickle juice · 1 teaspoon sugar · 1/2 teaspoon salt · 1/2 teaspoon garlic powder · Baked barbecue chicken sliders