Buffalo BBQ Pulled Chicken Sliders
Posted on February 3, 2015
Buffalo BBQ Pulled Chicken with Purple Cabbage, Carrot and Raisin Coleslaw, served on King’s Hawaiian Sweet Rolls.
Um, well…best recipe ever. I had intended the sliders to be a celebratory post-Super Bowl treat BUT the vibe was shot and killed abruptly in the 4th quarter. The 10-20 people whom I thought I would be feeding went into hiding and in fact, are still hiding. Poor, poor Seattle…we are morning the loss…but the good news is that we have yummy leftovers to share if anyone wants to come over :0)
Here it goes!
What you need (chicken):
– 8 chicken breasts
– 1 can chicken broth
– 1 40oz bottle of your favorite BBQ sauce
– 6oz of Frank’s Hot Sauce
– 2 Tbsp brown sugar
– Salt, fresh pepper, garlic powder, cayenne pepper, red chili flakes, cumin and paprika, to taste
– 3 – 4 packs of 12 King’s Hawaiian Sweet Rolls
What you need (coleslaw):
– 1/2 purple cabbage (thinly sliced)
– 4 carrots (peeled and grated)
– 1 1/2 cup raisins
– 1/2 cup mayonnaise
– 2 Tbsp white wine vinegar
– Fresh pepper and salt (I used jalapeno salt)
– 1-2 Tbsp honey
The night before, season both sides of the chicken breasts with salt, fresh pepper, garlic powder, cayenne pepper, red chili flakes, cumin and paprika. Place in the fridge covered/wrapped and in the morning pull about 30 min prior to cooking.
Prepare your sauce in a medium bowl. Add 3/4 of the BBQ sauce (save the rest for later), Frank’s sauce, sugar, dash of cumin/garlic powder/red chili flakes. Mix well and adjust to taste if needed.
In a slow cooker, pour the can of chicken broth in, add a layer of chicken, top with BBQ/Frank’s sauce and then repeat adding any leftover sauce on top. Cover and cook on low heat for 5-6 hours stirring sauce/broth and coating exposed chicken periodically.
Remove chicken from the cooker and shred.
Dump about half of the leftover slow cooker sauce in a saucepan and add the remaining bottled BBQ sauce. Heat on low until mixed and ready to serve.
Then place the shredded chicken back in the slow cooker and coat well with the leftover sauce. Cover and leave on the warm setting until you are ready to serve.
For the coleslaw, thinly slice the cabbage and combine with the grated carrots and raisins. In a small bowl mix the mayonnaise, white wine vinegar, salt, pepper and honey …add more/less to your taste. Pour over the slaw and mix well.
Assembling is pretty self-explanatory :0) Enjoy!