Make these easy barbecue pulled chicken sliders by pairing shredded rotisserie chicken with homemade barbecue sauce for an easy weeknight meal.
1/2 cup no-salt-added ketchup
1 tablespoon dark brown sugar
1 tablespoon cider vinegar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/8 teaspoon ground allspice
2 cups shredded skinless, boneless rotisserie chicken breast
8 (1.3-ounce) sliders mini buns (such as Pepperidge Farm)
8 bread-and-butter pickle chips
How to Make It
Combine first 10 ingredients in a small saucepan over medium heat. Bring to a simmer; cook 3 minutes or until slightly thick, stirring occasionally. Add chicken to ketchup mixture; stir to combine. Cook 2 minutes or until chicken is thoroughly heated.
Spoon 3 tablespoons chicken mixture on bottom half of each bun; top each with 1 pickle chip and top half of bun.
For a less sweet option, use sliced dill pickles.
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Flavor was good, but like many CL recipes, not enough sauce. Certainly did not look like the photo. If I made this one again, I'd double the sauce. We did just use one regular sized bun vs. the slider buns. We also added a slice of tomato.
With my modifications to the chicken and sauce, these were great, but still quick and simple to put together. I used half boneless chicken breast, half boneless thighs and poached them in seasoned water, then shredded; reserving the broth for the sauce. Only used half the ketchup and brown sugar and proceeded with recommended measurements for remaining sauce ingredients, but added about a 1/3 to 1/2 cup of the broth from the chicken (depending on how thin or thick you like your sauce). Served with a green mixed salad dressed with light ranch dressing.