31 Best Chicken Slider Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Easy Chicken Sliders

Easy Chicken Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [’12’, ’12 sliders’]

Easy Chicken Sliders are a great way to use up leftover Thanksgiving turkey or shredded chicken. Shredded chicken, cheese, red onion, dijon mustard and spices are sandwiched between slider buns and heated. These are the perfect dinner, lunch or even a snack for football game day.

Ingredients

• 1 sheet sandwich rolls {I like to use Hawaiian sweet rolls (sliced in half})
• 3 cups shredded rotisserie chicken {or you can use leftover shredded turkey}
• 1 cup shredded mozzarella cheese {or cheese of your choice}
• 1/4 red onion (sliced thin)
• 1/3 cup butter (or more as desired)
• 2 tablespoons dijon mustard
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon crushed red pepper {optional for spice}
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Preheat the oven to 350F. Grease and line a 9” x 13” casserole dish. Cut the sandwich roll sheet in half through the middle and lay the bottom half of the sandwiches in the casserole dish.
2. Layer on the shredded chicken, shredded cheese, and sliced red onions on top of the bottom layer of the buns. In a small bowl combine the paprika, garlic powder, onion powder, crushed red pepper, salt and pepper and stir well. Cover the sandwich fillings with the top of the sandwich sheet.
3. In a small saucepan, melt the butter and dijon mustard over medium-high heat, whisking to emulsify together.
4. Pour the butter over the sandwiches, using a pastry brush to ensure even coating. Sprinkle the paprika spice mixture over the buns.
5. Cover the casserole dish with tinfoil and bake for 15-20 minutes, until butter is fully absorbed. Uncover and cook for about 3 to 5 minutes, or until the top of the buns are lightly browned {watch to make sure they don’t burn}. Slice into individual sliders and serve immediately.

2. Chicken Parm Sliders

Chicken Parm Sliders Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’12’, ’12 rolls’]

Chicken Parm Sliders are a perfect party finger food or appetizer recipe! Made with Italian flavors, this twist on a classic Parmesan dinner is great for a game day Super Bowl party. Marinara and chicken is layered with cheeses in sweet Hawaiian rolls.

Ingredients

• 1 pack sweet Hawaiian rolls ((pack of dozen small rolls))
• 3 ½ cups shredded chicken (cooked (approximately 1 pound cooked, or 1/2 rotisserie chicken))
• 1 ½ cups simple marinara sauce (plus more for serving if desired)
• 6 slices provolone cheese
• 2 ½ cups shredded mozzarella cheese
• ½ cup butter ((1 stick, 8 Tablespoons))
• ¼ cup freshly grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 Tablespoon dried parsley
• ½ teaspoon salt

Instructions

1. Preheat oven to 350℉.
2. In a medium bowl, mix together the chicken and marinara sauce. Set aside.
3. Slice your slider buns in half lengthwise (this is easiest when leaving them all stuck together).
4. Lay the bottom half of the rolls in the baking dish.
5. Layer the provolone slices across the roll bottoms.
6. Sprinkle half of the mozzarella across the provolone.
7. Spread the chicken mixture across the mozzarella.
8. Top the chicken with the remaining mozzarella cheese.
9. Place the top half of the buns on top of the sliders in the dish.
10. In a small bowl, combine the melted butter, garlic powder, dried parsley, Parmesan, and salt.
11. Pour the butter mixture over the top of the sliders.
12. Cover the dish with foil.
13. Bake the sliders for about 10 minutes, until the cheese around the edges is melting.
14. Remove the foil and cook an additional 3-5 minutes as desired to brown the top of the rolls.
15. Serve warm with additional marinara sauce.

3. Chicken and Waffle Sliders

Chicken and Waffle Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb chicken tenders or boneless skinless chicken breast cut into 1 inch strips
• 8 mini waffles
• 1 cup all purpose flour
• 1 cup buttermilk
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons neutral oil for frying
• 2 tablespoons maple syrup for serving
• Butter for toasting waffles (optional)

Instructions

1. 1. Preheat oven to 200 F and line a sheet pan to keep assembled sliders warm.
2. 2. In a shallow dish combine flour with paprika, garlic powder, salt and pepper. Dip chicken in buttermilk then dredge in seasoned flour.
3. 3. Heat oil in a skillet over medium heat and fry chicken until golden and cooked through, about 3 to 4 minutes per side. Transfer to warm sheet pan.
4. 4. Toast waffles in a skillet with a little butter until crisp and lightly browned.
5. 5. Assemble by pairing two waffles with a piece of chicken between them. Drizzle with maple syrup and serve.

4. Grilled Chicken Parmesan Sliders

Grilled Chicken Parmesan Sliders {Quick + Easy} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘8’]

These Grilled Chicken Parmesan Sliders take only 20 minutes to make and are much healthier than the classic sandwich. Get the kids involved in making dinner with this quick and easy recipe.

Ingredients

• 4 thin sliced boneless chicken breasts (cut in half)
• 1/2 cup prepared marinara sauce
• 8 ounces fresh sliced mozzarella
• 8 ciabatta slider rolls, c (cut in half)
• 8 whole fresh basil leaves ((or 1/2 cup chopped fresh basil))
• extra virgin olive oil
• kosher salt, (to taste)

Instructions

1. Preheat the oven to 425 degrees F. Slice the rolls in half and drizzle them with a little extra virgin olive oil and salt. Place on a baking sheet and bake while the chicken is grilling (about 5-8 minutes) so they get extra crispy.
2. Grill the chicken breasts until they’re cooked through; about 2-3 minutes per side.
3. Place the cooked chicken on a foil lined baking sheet, top each piece with sauce and a piece of mozzarella; then place under the broiler for 5-7 minutes until the cheese melts.
4. Place the chicken on the slider roll, top with fresh basil; then the top of the roll.

5. Buffalo Chicken Sliders with Blue Cheese Dressing

Easy Buffalo Chicken Sliders with Homemade Blue Cheese Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT80M · Yield: [’12’, ’12 sliders’]

Easy Buffalo chicken sliders with homemade blue cheese dressing is great for tailgate or game day parties.

Ingredients

• 3 boneless skinless chicken breasts
• Salt and pepper to taste
• 1 – 1 1/2 cups Buffalo Wing Sauce (use your favorite)
• 12 pack Kings Hawaiian Rolls (sliced in half lengthwise)
• 4 tablespoons butter (melted)
• 1 teaspoon garlic powder
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup buttermilk
• 3 ounces blue cheese
• Salt and pepper to taste

Instructions

1. Preheat oven to 350 degrees F. In a baking dish place the chicken breasts and season with salt and pepper.
2. Bake chicken for about 35 – 40 minutes or until internal temperature reaches 165 degrees F on an instant read thermometer.
3. Remove from oven and when cool enough to shred, place in a bowl. Add 1 cup of Buffalo Wing Sauce and mix. Add more to your desired taste.
4. In a small saucepan melt butter with garlic powder.
5. Place bottom of Kings Hawaiian Rolls in a 9 x 13 baking dish. Spread Buffalo chicken on rolls. Top with rolls. Brush with melted butter and cover with foil. Bake 15 minutes, remove foil and bake an additional 5 minutes.
6. Remove from oven and cut rolls into sliders. Serve with homemade blue cheese dressing.
7. Make Homemade Blue Cheese Dressing: In medium bowl, whisk together the sour cream, mayonnaise, and buttermilk.
8. Crumble the blue cheese and stir it into the dressing. Taste the dressing and adjust flavors as needed: adding more blue cheese, salt, and pepper to taste. Serve in a bowl for dipping sliders.
9. Dressing can be made ahead 3 – 4 days. Top with more blue cheese crumbles before serving.

6. Chicken Enchilada Sliders

Chicken Enchilada Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M

These Chicken Enchilada Sliders are easy to make and will be a new family favorite!

Ingredients

• 1 package sandwich rolls
• 2-3 cups shredded chicken (see step 1 for options)
• 1 cup shredded cheese
• 1 tomato, chopped
• 1 sweet bell pepper, chopped
• 1/4 red onion, sliced thin
• 1/2 black olives, sliced
• 1/3 cup butter, or more as desired

Instructions

1. To make enchilada chicken, place 4 large chicken quarters or chicken breasts and 1 32 oz can of enchilada sauce in a glass dish and cook in the oven for 1 hour at 400 degrees OR in the crock pot on high for 3 hours. Also, you could use rotisserie chicken and enchilada sauce, warmed on the stove for a quick dinner solution
2. To make sliders … Preheat oven to 350F
3. Line a 9” x 13” casserole dish with parchment paper.
4. Lay the bottom half of the sandwich rolls in the casserole dish.
5. Layer on the shredded chicken, shredded cheese, and chopped veggies.
6. Cover the sandwich fillings with the top of the sandwich rolls.
7. In a small saucepan, melt the butter over medium-high heat.
8. Pour the butter over the sandwiches, using a pastry brush to ensure even coating.
9. Cover the casserole dish with tinfoil and bake for 15-20 minutes, until butter is fully absorbed and sandwich tops are lightly browned.
10. Slice and serve

7. Grilled Chicken Sliders with Caramelized Onions and Chipotle Coleslaw

Chicken Sliders Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT30M · Total: PT1H10M · Yield: [‘6’, ‘6-8’]

Bursting with flavor grilled Mexican-spiced chicken, topped with out of this world bbq-caramelized onions and smokey chipotle coleslaw, packed into a slider bun. Great for a backyard bbq, family picnic, game day or any day.

Ingredients

• 16 slider rolls
• 2 1/4 pounds boneless skinless chicken breasts, flattened to 1-inch thickness with a pounder and cut into the size of your slider buns. (2 whole chicken breasts should yield 14-16 slider-sized pieces)
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 medium garlic cloves, peeled and pressed or finely minced
• 2 teaspoons chipotle chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 3 large yellow onions, peeled, halved through the root end, cut into thick (3/4-inch) slices
• 1/2 teaspoon kosher salt
• 1/2 cup your favorite barbecue sauce
• 2 tablespoon apple cider vinegar

Instructions

1. Assemble:

Load each slider bun with a piece of grilled chicken, some onions, and a big pile of slaw. Serve the extra slaw on the side.

8. Mini Chicken Patties

It All Begins with Food – Chicken, Apricot, and Herb Patties is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’12’, ’12 mini chicken patties’]

Juicy, herbaceous healthy chicken patties for little and big appetites alike.

Ingredients

• 8 dried unsulfured apricots (the brown ones, not the bright orange ones)
• 1/4 cilantro leaves and tender stems (roughly chopped)
• 1 lb / 454 grams ground chicken thighs
• 2 tsp chia seeds
• 1/4 cup quick oats
• 1/2-1 tsp ground cumin (I used 1 tsp)
• Buns and optional toppings if making sliders (tomato slices, red pepper slices, cucumber slices, avocado slices, condiments, etc.)

Instructions

1. Place the dried apricots in a small bowl and top with hot water. Allow to rehydrate for approximately 10-15 minutes. Drain, roughly chop and add to food processor.
2. Add chicken meat and blend until apricots are in smaller pieces and chicken is well blended. Add chia seeds, oats, and cumin and blend until well combined.
3. Preheat oven to 400° F and place meat mixture in the fridge to allow chia seeds and oats to soften.
4. Line a baking tray with non-stick paper.
5. Once oven is preheated, form 12 patties using 2 tablespoons of mixture per patty. Form with hands and place on baking tray. Cook for 8 minutes, flip and continue to bake for another 8 minutes until patties are well browned and cooked trough.

9. Cranberry Chicken Sliders

Crock Pot BBQ Cranberry Chicken Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT180M · Total: PT205M · Yield: [’24’, ’24 servings’]

There are so many different chicken slider flavors you can make like these Crock Pot BBQ Cranberry Chicken Sliders. I love making crock pot pulled chicken sliders. Chicken sliders are great for lunch, dinner or while tailgating and watching football on the weekends.

Ingredients

• 2 lbs. boneless skinless chicken
• 2 tablespoons Dijon mustard (heaping)
• 1 can cranberry sauce (whole berry or classic)
• 1 cup barbecue sauce
• 1 tablespoon dry minced onion
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Instructions

1. Trim the fat from the chicken and place into a 5 or 6 quart crock pot slow cooker.
2. Brush the Dijon mustard over both sides of the chicken.
3. Pour the cranberry sauce, and barbecue sauce over the chicken.
4. Add the minced garlic, salt and pepper.
5. Toss the chicken to cover and mix the seasonings in.
6. Cover and cook 3-4 hours on high or 5-6 hours on low until the chicken has reached 165 F, degrees internal temperature in the center of each piece.
7. Once the chicken is done transfer to a large bowl and allow to rest for 15 minutes.
8. Use two forks to shred the chicken,
9. Return the shredded chicken to the sauce in the crock pot.
10. Stir to cover the chicken with the sauce.
11. Serve on slider buns.
12. Makes about 5 1/2 cups of bbq chicken.

10. Honey Pecan BBQ Sauce Chicken Sliders

Honey Pecan BBQ Sauce Chicken Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: 6

Honey Pecan BBQ Sauce Chicken Sliders features a slider bun piled high with chopped BBQ chicken, coleslaw and chopped pecans.

Ingredients

• 2 teaspoons Canola Oil
• 1/4 cup chopped Poblano Pepper, seeds removed
• 1 1/4 teaspoons minced Garlic
• 1 1/4 cup Ketchup
• 3/4 cup Honey
• 1/2 cup Molasses
• 1/2 cup Chopped Fisher Nuts Pecans
• 1/4 cup Apple Cider Vinegar
• 1/4 cup Water
• 1 1/2 tablespoons Worcestershire Sauce
• 2 1/2 teaspoons Ground Mustard
• 1 1/2 teaspoons Smoked Paprika
• 1 1/2 lbs Boneless, Skinless Chicken Breast
• Salt and Pepper, to taste
• Honey Pecan BBQ Sauce for basting
• Prepared chicken
• 2 cups Coleslaw – store-bought Broccoli Slaw Kit, Creamy Jalapeño BBQ Coleslaw, or your favorite recipe
• 6 Slider Buns, sliced in half
• 1/3 cup Chopped Fisher Nuts Pecans
• 3 Sliced Green Onions
• Honey Pecan BBQ Sauce for serving

Instructions

1. Heat the oil in a sauté pan over medium heat. Add the poblano pepper and sauté for 3 minutes. Add the garlic and sauté for an additional 3 minutes.
2. Transfer the garlic and poblano pepper to a blender along with the remaining ingredients for the sauce (ketchup through smoked paprika). Secure the lid on the blender, and blend on high speed until smooth.
3. Pour the pureed sauce into a medium saucepan. Bring to a slow boil over medium heat, whisking constantly. Then, turn the heat to low and allow the sauce to simmer for 20 minutes, whisking every few minutes. Remove from heat and cool to room temperature.
4. Preheat the grill to medium-high heat. Pat the chicken dry on both sides using a paper towel. Season both sides with salt and pepper according to taste.
5. Place the chicken on the preheated grill, close the lid, and cook for 3-5 minutes. Flip the chicken. Baste the cooked side up with BBQ sauce. Cook for an additional 3 – 5 minutes. Then, flip the chicken again baste the other side. Cook for 3 – 5 minutes more, or until chicken is done and the internal temperature is 160 degrees F.
6. Remove chicken from the grill, place on a cutting board and allow to rest, tented with foil, for about 3 minutes. Then, chop the chicken into bite-sized pieces.
7. Layer chopped chicken, BBQ sauce, coleslaw, green onions, and chopped pecans in between the two bun halves.

11. Chicken and Spinach Sliders

Chicken and Spinach Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground chicken
• 1 cup chopped fresh spinach
• 1/2 cup breadcrumbs
• 1 large egg
• 1/3 cup grated parmesan
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 slider buns
• 6 slices provolone or mozzarella cheese
• 1 tablespoon olive oil for cooking

Instructions

1. 1. In a bowl mix ground chicken, chopped spinach, breadcrumbs, egg, parmesan, garlic, oregano, salt and pepper. Form four patties.
2. 2. Heat olive oil in a skillet and cook patties 4 to 5 minutes per side until just cooked through.
3. 3. Lightly toast slider buns.
4. 4. Add cheese on patties just before removing from heat to melt.
5. 5. Assemble burgers on buns with greens and cheese, and serve.

12. Fried Chicken Sliders

Fried Chicken Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT18M · Total: PT143M · Yield: [’12’, ’12 sliders’]

Fried Chicken Sliders: Using slider buns, chicken breasts or chicken thighs, and a few other simple ingredients, this chicken sliders recipe is great for a family dinner or even perfect as a party appetizer!

Ingredients

• 1 pound boneless skinless chicken breasts or thighs
• ½ cup milk
• 3 Tablespoons dill pickle juice
• ¾ cup self rising flour
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 12 Hawaiian Rolls or dinner rolls
• Frying oil (Vegetable, Canola, Peanut)
• Favorite toppings (Pickles, lettuce and mayo seen on sliders)

Instructions Marinating

1. In a small bowl (or Ziploc bag) mix the milk and pickle juice together. Add the milk mixture and chicken to a ziploc bag, removing all of the air when closing. Marinate in the fridge for 2-8 hours.

How to Make the Breading

1. To make the flour mixture add the flour, garlic powder, paprika, onion powder, salt, and black pepper to a medium sized bowl, and stir well to mix.
2. When the chicken is done marinating, remove from the milk mixture and cut into medium sized pieces (just larger than dinner roll). Be sure to butterfly any thicker pieces to ensure even cooking.
3. Next, pour some oil in to a deep skillet or frying pan (enough to be deep enough to cover the chicken pieces). Then heat the frying oil to 350 degrees.
4. While waiting for oil to heat, dredge the chicken in the flour mixture and place on a baking sheet.

Frying the Chicken

1. Once oil is hot, place 3-4 pieces of chicken into the oil. Fry for 5-7 minutes until golden brown and cooked thoroughly. Remove chicken from oil and place, in a single layer, on a paper towel lined pan or plate. Repeat this process until all the chicken is fried.

Build Your Sliders

1. Once the chicken is done, build your sliders. Using a bread knife cut the dinner rolls in half to form a sandwich bun, then dress sliders with your favorite toppings.

13. Tandoori Chicken Sliders

Tandoori Chicken Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 4 garlic cloves, minced
• 1 inch piece ginger, minced
• 1 teaspoon salt
• 8 slider buns
• 1 cup cucumber yogurt sauce (yogurt mixed with diced cucumber, lemon juice, salt)
• Fresh cilantro for garnish

Instructions

1. 1. In a bowl combine yogurt, lemon juice, garam masala, cumin, paprika, turmeric, garlic, ginger and salt to make a marinade.
2. 2. Add chicken and coat well; cover and marinate for at least 2 hours.
3. 3. Grill or broil the chicken until cooked through.
4. 4. Toast buns and spread cucumber yogurt sauce on the bottom halves.
5. 5. Place chicken on buns, garnish with cilantro, and top with bun halves.

14. Healthy Crockpot Buffalo Chicken Sandwiches

Healthy Crock-Pot Buffalo Chicken Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT4H · Total: PT4H10M · Yield: 4

Everyone’s favorite party dip – in a sandwich! Just as delicious as buffalo chicken dip, but much healthier and so easy in the slow cooker!

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 1/4 cup water
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/8 teaspoon black pepper
• 3 tablespoons hot sauce (such as Frank’s Red Hot)
• 1 cup reduced-fat shredded sharp cheddar cheese
• 1 (5.3-ounce) container nonfat plain Greek yogurt
• 2 tablespoons hot sauce (such as Frank’s Red Hot)
• 1/2 teaspoon dried basil
• 6 whole wheat buns
• for serving: additional shredded cheddar cheese and hot sauce, if desired

Instructions

1. Place chicken in slow cooker and add water.
2. Sprinkle salt, garlic powder, onion powder, and black pepper on chicken.
3. Drizzle 3 tablespoons hot sauce on top of chicken.
4. Cook for 4-5 hours on high, or 6-7 hours on low, until chicken is thoroughly cooked but still moist and fall-apart tender. (See note.)
5. Just before serving, shred chicken (we use two forks to do this).
6. Stir together cheese, Greek yogurt, remaining 2 tablespoons hot sauce, and basil. (You can do this ahead of time in a separate bowl, cover and refrigerate until needed, and then add the mixture to the shredded chicken in your slow cooker at the end of cooking. Or you can simply add the ingredients directly into the crock-pot after shredding the chicken and stir to combine.) Mix until all ingredients are thoroughly combined and cheese is melted.
7. Serve on whole wheat buns and garnish with additional cheese or hot sauce, if desired.

15. Mini Banh Mi Sandwich

Mini Banh Mi Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 small baguettes or 8 slider buns
• 1 lb pork shoulder, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 cup shredded carrot
• 1 cup julienned daikon
• 1 cucumber, thinly sliced
• 2 tablespoons mayonnaise
• 1 teaspoon lime juice
• Fresh cilantro leaves
• Salt and pepper to taste

Instructions

1. 1. Marinate pork with soy sauce, hoisin, rice vinegar and honey for 30 to 60 minutes.
2. 2. Quick pickle optional: toss carrot and daikon with a pinch of salt and a splash of rice vinegar for 10 minutes.
3. 3. Sear pork in a hot skillet until cooked through and lightly caramelized, about 3 to 4 minutes per side; slice if needed.
4. 4. Toast baguettes or buns and mix mayo with lime juice to make a spread.
5. 5. Assemble sandwiches with pork, cucumber, pickled carrot and daikon, cilantro, and a light mayo spread.

16. Sweet and Spicy BBQ Chicken Sliders

BBQ Chicken Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [’12’, ’12 sliders’]

These BBQ Chicken Sliders are a little sweet, a little spicy, and off the hook yummy! Perfect for lunch, dinner, parties, or game day. Always a crowd pleaser!

Ingredients

• 12 ounce package slider rolls (, split in half)
• 3 cups shredded Monterey Jack cheese (, divided)
• 2 & 1/2 cups chopped cooked chicken
• 8 ounce can pineapple chunks (, drained, roughly chopped)
• 1/4 cup diced pickled jalapeños
• 1/3 cup barbecue sauce
• 1/4 cup mayonnaise
• 6 tablespoons unsalted butter (, melted)
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 350 degrees F. Coat a 9×13 baking dish with nonstick cooking spray. Lay bottom halves of the rolls in the dish. Sprinkle half of the cheese on top.
2. In a medium bowl, combine chicken, pineapple, pickled jalapeños, barbecue sauce, and mayonnaise. Spoon an even amount of the mixture over the cheese; then sprinkle with the remaining cheese. Place the roll tops on the cheese.
3. In a large measuring cup, whisk together the butter, honey, Worcestershire sauce, and black pepper. Pour mixture over the sliders.
4. Cover with aluminum foil and bake for 20 minutes. Uncover and bake for another 10 minutes until cheese is melted and sliders are warmed through. Serve hot!

17. Jerk Chicken Sandwiches

Instant Pot Shredded Jerk Chicken Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT27M · Yield: [‘8’, ‘8 servings’]

These Instant Pot Jerk Chicken Sandwiches have a deliciously spicy blend of Jerk seasonings dry-rubbed & marinated in flavorful juices.

Ingredients

• 1 tablespoon ground cinnamon
• 2 teaspoon ground allspice
• 1 teaspoon salt
• 1 1/2 teaspoon ground nutmeg
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon cayenne
• 1 teaspoon black pepper
• 2 teaspoon brown sugar
• 1 teaspoon parsley
• 1 teaspoon paprika
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon cumin
• 1 teaspoon thyme
• 1/2 cup lemon juice
• 1/2 cup molasses
• 1/3 cup vinegar
• 1/3 cup orange juice
• 1/3 cup soy sauce
• 4 garlic cloves (minced)
• 2 teaspoon ground ginger
• 1 Scotch Bonnet (or Serrano pepper, sliced)
• 1 lb skinless boneless chicken breasts
• Pepper Jack Cheese slices
• Slider buns

Instructions

1. In a small bowl, combine the ground cinnamon, ground allspice, salt, nutmeg, garlic powder, onion, powder, cayenne pepper, black pepper, brown sugar, paprika, parsley, red pepper flakes, cumin, and thyme together. Stir to combine well.
2. Pat the chicken breasts dry and if needed, slice the chicken breasts in half lengthwise if too thick.
3. Season the chicken with the dry rub making sure to rub the seasonings in well on all sides.
4. Set the Instant Pot to sauté and 1 tablespoon of olive oil.
5. Add the chicken and sear on one side, flip, and sear on the other side. You may need to do this in batches.
6. Press cancel, remove the seared chicken from the inner liner and scrape the bottom of the inner liner to remove any stuck on bits. This step is very important as it will prevent a burn notice from occurring .
7. Combine the lemon juice, molasses, white vinegar, orange juice, soy sauce, garlic cloves, ground ginger, and a sliced Serrano pepper. Stir to combine the ingredients well.
8. Place the chicken back into the inner liner and pour the marinade on top of the chicken.
9. Close the lid and ensure the vent is closed as well. Set the timer to 12 minutes.
10. Once the Instant Pot is done pressure cooking, allow it to naturally release pressure for 10 minutes before releasing any remaining pressure. If you perform a quick release, it will result in dry and not juicy chicken.
11. Use two forks to shred the chicken into small chunks.
12. Transfer the shredded chicken to a plate and discard the remaining liquid.
13. Serve the jerk pulled chicken with pepper jack cheese and slider buns.
14. Store leftovers in the refrigerator.

18. Chicken Fajita Sliders

Chicken Fajita Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT20M · Yield: 10

Make this family favorite for a quick dinner option! Chicken Fajita Sliders are easy to make and customizable!

Ingredients

• 1 package of John Soules Foods Chicken Fajitas
• 1 package of slider buns
• 1 cup shredded cheese
• 1/2 onion, sliced
• 1 bell pepper, sliced
• 2 TBSP olive oil
• melted butter
• cilantro, for garnish
• 1 container of guacamole, optional

Instructions

1. Cook Chicken Fajitas according to package directions (skillet, microwave, or oven)
2. While the meat is cooking, cook sliced onions and bell peppers in 2 TBSP olive oil in a skillet on stove-top on medium high.
3. When everything is cooked, add chicken fajita meat to the bottom part of sliders in a baking dish.
4. Top with onions and bell peppers and then shredded cheese.
5. Place the tops of the slider buns on and drizzle or brush some melted butter on top.
6. Sprinkle a little cheese on top and garnish with cilantro.
7. Bake in the oven at 350° for about 3-5 minutes, until cheese is melted.
8. Add guacamole, if desired.
9. Serve with Mexican rice and refried beans, chips, salsa, or other sides!

19. Brie Ham and Grilled Chicken Hawaiian Sliders

WordPress is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb chicken breasts or thighs
• 8 slices ham
• 8 slices brie cheese
• 8 slider buns
• 1 cup pineapple chunks or rings in juice
• 1/2 cup teriyaki glaze
• 1 tablespoon butter for toasting buns

Instructions

1. 1. Grill or pan sear chicken with a light brush of teriyaki glaze until cooked through; slice into strips.
2. 2. Lightly toast buns with butter.
3. 3. Build sliders by layering chicken, a slice of ham and brie on each bun.
4. 4. Top with a pineapple piece and drizzle with additional teriyaki glaze.
5. 5. Serve warm.

20. Mississippi Chicken Sliders

Crock Pot Mississippi Chicken Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT380M · Total: PT395M · Yield: [’12’, ’12 servings’]

With only 5 ingredients, Mississippi Chicken cooked in the slow cooker is tender, juicy, and packed with spicy flavors. When this mouthwatering chicken is turned into sliders, with melted cheese then you’ve got something irresistible for a weeknight meal. This scrumptious recipe is great to serve as an appetizer, for parties, and perfect for game day!

Ingredients

• 6-8 skinless chicken thighs (you can use bone-in or boneless)
• 3 tablespoons dry ranch seasoning (about 1 and 1/2 packets)
• 8 tablespoons butter
• 1/2 16 ounce jar whole pepperoncini peppers with juice
• 1 teaspoon red chili flakes
• 2 packages Hawaiian dinner rolls, sliced in half horizontally
• 1/2 cup mayonnaise
• 1/4 cup spicy mustard
• 24 slices Gouda cheese (substitute provolone if desired)
• 3 tablespoons butter
• 1 tablespoon dry ranch seasoning
• 1 tablespoon dried parsley

Instructions Crock Pot Mississippi Chicken

1. Place chicken in the crock pot. Sprinkle over ranch seasoning. Place pepperoncini peppers and half the juice from the jar around the chicken. Add butter and sprinkle on red chili flakes.
2. Cover and cook on LOW for 6 hours or HIGH for 4 hours.
3. When chicken is done, remove from crock pot and shred with 2 forks.

How To Make The Sliders

1. Slice Hawaiian dinner rolls in half, horizontally. Spread spicy mustard and mayonnaise on the cut side of the bottom and top of rolls.
2. Place shredded chicken evenly on the bottom of dinner rolls. Layer on cheese and place top of rolls over the chicken and cheese.
3. Melt 3 tablespoons of butter and add 1 tablespoon of ranch seasoning along with 1 tablespoon of parsley. Brush mixture over top of rolls. Cover with aluminum foil and bake in a 350-degree oven for 15 minutes. Remove foil, brush with any remaining butter, and place in the oven for 5 additional minutes.
4. Remove sliders from the oven and let cool for 5 minutes. Cut rolls into individual portions and serve warm.

21. Chicken Bacon Ranch Sliders

Chicken Bacon Ranch Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT30M · Total: PT42M · Yield: [’15’, ’15 servings’]

These chicken bacon ranch sliders are loaded with chicken, bacon, melty cheese, and buttermilk ranch dressing. Super rich, and super delicious, they’re an easy weeknight meal, potluck dish, or game-day snack.

Ingredients

• 13 ounces bacon (approximately one 375 g package)
• 1 cup buttermilk
• ½ cup salted butter (melted)
• 2 packages ranch seasoning (also called ranch dressing powder)
• 1 tablespoon dried minced onion
• 15 Hawaiian rolls (or soft dinner rolls or slider buns)
• 2 cups rotisserie chicken (pulled)
• 1 ½ cups sharp cheddar cheese (grated)
• 2 tablespoons Parmesan cheese (grated)
• 1 teaspoon everything bagel seasoning (optional)

Instructions

1. Cook the bacon in a skillet over medium-high heat until crisp, about 8 to 10 minutes. Transfer the bacon to a plate lined with paper towels and set aside.
2. Preheat the oven to 350ºF (180ºC) and have an oven-safe 9×13-inch (23×33-cm) baking dish ready.
3. Whisk the buttermilk, melted butter, and ranch powder in a measuring cup or bowl. Pour ⅓ of the mixture into a separate bowl and stir in the dried minced onion. Set the onion-ranch mixture aside as it’s for the top buns.
4. Slice the rolls if needed or pull them apart if pre-sliced. Line the baking dish with all of the bottom buns. Spoon half of the plain ranch mixture evenly over the bottom buns.
5. Top each bun with bacon, chicken, and cheese. Don’t worry about placing the ingredients on too neatly as the sliders will later be pulled apart.
6. Spoon the remaining half of plain ranch mixture over the toppings.
7. Place a top bun on each slider then use your hands to press them all down gently but firmly.
8. Spoon the onion-ranch mixture over the top buns. Sprinkle on the grated Parmesan and everything bagel spice if using. Cover the baking dish tightly with foil and bake the sliders for 15 minutes. Carefully remove the foil and bake for 12 to 15 minutes longer or until the rolls are golden. Serve immediately.

22. Parmesan Pepperoni Chicken Sliders

Parmesan Pepperoni Chicken Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT1H · Yield: 6

From game day eats to family dinners, Parmesan Pepperoni Chicken Sliders pop with flavor that make any gathering more delicious.

Ingredients

• 1 cup unsalted butter
• 1/2 cup minced garlic
• 1 package King’s Hawaiian Pretzel Slider Buns
• 3 cups vegetable oil
• 2 cups pepperoni, julienned
• 1 1/4 cups marinara sauce
• 9 breaded chicken tenders, cooked crispy
• 5 slices fresh mozzarella
• 5 slices provolone cheese
• 9 teaspoons grated Parmesan cheese
• 2 tablespoons finely chopped Italian parsley

Instructions

1. In small saucepot over medium heat, melt butter and add minced garlic. Cook 3-4 minutes until garlic softens but does not brown. Remove from heat and set aside.
2. Separate pretzel slider buns and brush inside halves with melted garlic butter. Toast rolls on griddle until golden brown; flip and slightly toast outside of rolls. Set aside.
3. In 4-quart saucepot with thermometer, heat oil to 350 F. Fry pepperoni until bubbles start to slow. Carefully remove from oil and place on plate with paper towel.
4. In small saucepot, heat marinara sauce. Place 1 tablespoon sauce on bottom halves of slider buns.
5. On lined sheet pan, place one chicken tender on each slider bun. Place 1 tablespoon marinara sauce on top of each tender followed by half slice mozzarella then half slice provolone. Top each slider with 1 teaspoon grated Parmesan. Place baking sheet in broiler and melt cheese.
6. Top cheese with 1 tablespoon crispy pepperoni on each slider.
7. Top sliders with other halves of toasted slider buns. Brush tops with garlic butter and sprinkle with chopped parsley. Use bamboo picks to secure.

23. Buffalo Chicken Sliders

Buffalo Chicken Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Yield: [’12’]

Buffalo Chicken Sliders are made with tender shredded chicken tossed in buffalo sauce and ranch dressing and baked inside a soft garlic butter bun with melted mozzarella cheese. The buffalo wing chicken sliders are perfect for watching football!

Ingredients

• 3 cups Shredded Chicken ((preferably rotisserie chicken))
• 3/4 cup Buffalo Sauce ((or hot wing sauce))
• 1/2 cup Ranch Dressing
• 2 cups Mozzarella Cheese ((grated))
• 12 pack King’s Hawaiian Sweet Rolls
• 3 Tablespoons Melted Salted Butter
• 1/2 teaspoon Garlic Powder ((or 3 garlic cloves minced))
• 1 teaspoon Parsley

Instructions

1. Preheat oven to 350 degrees. Line a 9 x 9 or 9 x 13 baking pan with aluminum foil and spray with cooking spray. This is an important step because the cheese will melt and can stick to the foil. Use a long serrated knife to slice the rolls in half, lengthwise. Don’t pull the rolls apart or individually slice them because you want the rolls to be completely connected. Place the bottom side of the rolls in the pan.
2. In a bowl, mix together shredded chicken, buffalo sauce, and ranch dressing.Layer half of the cheese on the bottom of the rolls. This helps to keep the rolls from getting soggy.
3. Add buffalo chicken on top of the cheese. Sprinkle the remaining cheese all over the top of the buffalo chicken.
4. In a microwave-safe bowl, melt the butter. Stir in garlic and parsley and mix together.Place the top half of the rolls on top of the buffalo chicken. Brush the butter mixture all over the rolls. Evenly spread it over the top and allow some of the butter mixture to drip to the base of the rolls.
5. Cover with aluminum foil and bake covered for about 20-25 minutes until the cheese is melted. Uncover the foil and bake for 3 to 5 minutes longer. Serve hot!

24. Baked Chicken Parm Sliders

Baked Chicken Parm Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Yield: [‘6’]

Baked Chicken Parm Sliders Chicken topped with a fresh marinara sauce topped with fresh mozzarella cheese and baked on Hawaiian sweet rolls and slathered with garlic butter.

Ingredients

• 12 Sweet Hawaiian Rolls
• 3 cups Shredded Rotisserie Chicken
• 3/4 cup Marinara Sauce
• 8 ounce Fresh Mozzarella ((grated))
• 2 Tablespoons to 1/4 cup Fresh Basil ((chopped))
• 1/2 cup Butter
• 3 Garlic Cloves ((minced) or 1/2 teaspoon Garlic Powder)
• 1 teaspoon Dried Parsley
• 2 Tablespoons Parmesan Cheese

Instructions

1. Preheat oven to 350 degrees. Line a 9 x 9 or 9 x 13 baking pan with aluminum foil and spray with cooking spray. This is an important step because the cheese will melt and can stick to the foil.
2. Use a long serrated knife to slice the Hawaiian rolls in half, lengthwise, so you have a slab of rolls. Don’t pull the rolls apart or individually slice them because you want the rolls to be completely connected. Place the bottom side of the rolls in the pan.
3. Layer the shredded rotisserie chicken over the rolls. Place marinara sauce over all of the chicken. Sprinkle with mozzarella cheese and fresh basil. I suggest using a block or ball of soft mozzarella cheese and grating it. It melts so much better than the pre-shredded mozzarella cheese
4. In a microwave-safe bowl, melt the butter. Add the minced garlic, parsley, and parmesan cheese. Brush the butter mixture all over the rolls. Evenly spread it over the top and allow some of the butter mixture to drip to the base of the rolls.
5. Cover with aluminum foil and bake covered for about 20-25 minutes until the cheese is melted.  Uncover the foil and bake for 3 to 5 minutes longer. Serve hot!

25. Shredded Chicken Parmesan Sliders

Parmesan Chicken Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [’12’, ’12 sliders’]

The flavors of classic Chicken Parmesan are transformed into a super easy weeknight meal that uses shredded chicken. These Chicken Parmesan Sliders are soon to be a family favorite.

Ingredients

• 1 pkg dinner rolls ({dozen})
• 12 oz chicken ({shredded})
• ¾-1 cup pizza sauce ( {or marinara})
• 8 oz mozzarella cheese ({shredded})
• 3 leaves basil ({chopped})
• 2 tbsp butter ({melted})
• ¼ tsp garlic powder
• ⅛ tsp onion powder
• ½ tsp parsley flakes
• 2 tbsp Parmesan cheese ({grated})

Instructions

1. Preheat oven to 425°. Line a 9×13 baking pan with foil {leaving enough hanging over the edges to cover the rolls for baking}.
2. Cut dinner rolls in half using a serrated knife. Place the bottom half of the rolls into the foil lined pan. Top the rolls with the shredded chicken {being sure that each roll is covered with chicken}. Add pizza sauce evenly over the top of the shredded chicken. Sprinkle shredded cheese over the top of the chicken and pizza sauce to cover. Finally, distribute the chopped basil over the top of the cheese and place the top half of the rolls onto the toppings.
3. Combine the butter topping ingredients and brush {or spoon} over the top of the rolls. Using the foil overhang, cover the rolls with foil and bake for 25-30 minutes or until the filling is warm and the cheese is melted. Remove the foil from the top of the rolls and continue to bake for an additional 3-5 minutes.
4. Remove from the oven, pull apart {or cut} and serve with your favorite side dish. Refrigerate leftovers and reheat in the oven for best results.

26. Sriracha Chicken Sliders

Sriracha Chicken Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT240M · Total: PT240M · Yield: [‘8’, ‘8 sliders’]

These Sriracha Chicken Sliders can be prepared in the Slow Cooker or the Stove Top. They’re loaded with a tangy Honey Sriracha Sauce, drizzled with blue cheese and served with slider buns! This recipe is a great way to feed a crowd!

Ingredients

• 3 large boneless/skinless chicken breasts
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• Salt/Pepper (to taste)
• 4 Tablespoons butter
• 3 Tablespoons honey
• 2 Tablespoons Sriracha sauce (or more if you prefer spicier)
• ½ cup Buffalo sauce
• 2 teaspoons apple cider vinegar
• 6 oz. cream cheese (softened (3/4 cup))
• 1 bag Martin’s Dinner Potato Rolls
• ½ cup chunky blue cheese dressing
• 8 butter lettuce leaves

Instructions Slow Cooker Method

1. Place the chicken breasts next to each other at the bottom of the crock pot and sprinkle the tops with garlic powder, paprika, and desired amounts of salt and pepper.
2. Add the sauce ingredients. Heat on low for 4 hours.
3. Use a fork to shred the chicken. Stir until the sauce is distributed evenly throughout. Heat on warm until ready to serve.
4. To serve, place a lettuce leaf on the bottom of each roll. Scoop a heaping portion of honey sriracha chicken onto each slider and drizzle with a Tablespoon of blue cheese. Enjoy!

Stove Top Method

1. Boil the chicken until cooked all the way through, drain and shred.
2. Reduce heat to low. Season the chicken and add sauce ingredients. Stir to combine.
3. Serve with slider buns, lettuce, and drizzle with blue cheese.

27. Southwestern Chicken Sliders

Air Fryer Chicken Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: [’10’, ’10 sliders’]

These Air Fryer Southwestern Chicken Sliders moist, tender and full of flavor.

Ingredients

• 1 lb. ground chicken
• 1/4 cup black beans (rinsed, drained and roughly chopped)
• 1/4 cup corn kernels
• 1/4 cup finely diced onion
• 1 1/2 teaspoons seasoned salt
• 1 teaspoon sriracha hot sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cumin

Instructions

1. In a bowl place all the ingredients and mix well.
2. Form 10 mini patties.
3. Place the patties on a cookie sheet and chill until ready to cook.
4. Heat the Air Fryer to 366 degrees.
5. Place the patties in a single layer into the basket of the air fryer.
6. Cook for 12 minutes.

28. Roasted Garlic Chicken Sliders

Roasted Garlic Chicken Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: 4

These Roasted Garlic Chicken Sliders layered with smashed roasted garlic and homemade garlic & herb aioli will catch your taste buds off guard!

Ingredients

• 1 lb ground chicken
• 1 cup grated parmesan cheese
• 1 large organic egg
• ¼ cup butter, melted
• ¼ tsp red pepper flakes
• 1 tsp black pepper
• 1 tsp basil flakes
• ½ tsp garlic powder
• ½ tsp sea salt
• 1 garlic bulb, roasted
• 3 gouda cheese slices
• 3 slider burger buns, toasted
• 1 red onion, sliced
• Dijon mustard
• arugula
• 3 roasted garlic cloves, mashed
• 1/3 cup mayo
• 1 tbsp grated parmesan cheese
• 1 tsp lemon juice
• 1 tbsp fresh basil, finely chopped
• 2 tsp olive oil
• ¼ tsp sea salt

Instructions

1. Cut a 1/4-inch from the top of the garlic head to expose the individual garlic bulbs. Lightly coat with olive oil, wrap in foil, and bake for 30 minutes at 400 degrees.
2. Add ground chicken, parmesan cheese, egg, butter, red pepper flakes, black pepper, basil flakes, garlic powder, and sea salt in a large bowl. Mix with hands. Form into palmed-sized patties.
3. In a skillet, cook the patties at medium-high heat for 3 to 4 minutes per side. Add a slice of gouda cheese after flipping patty over. The patty is cooked when the center is firm, and the juices run clear.
4. For the aioli, combine the mashed garlic bulbs, mayo, parmesan cheese, lemon juice, fresh basil, olive oil, and sea salt in a small bowl. Whisk together until smooth.
5. To serve, layer the bottom bun with dijon mustard, arugula, chicken patty, smashed garlic cloves, red onion, and aioli. Top with top bun.

29. Honey BBQ Chicken Sliders

Honey BBQ Chicken Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb chicken thighs or breasts
• 1 cup BBQ sauce
• 1/4 cup honey
• 8 slider buns
• 2 cups shredded coleslaw mix (cabbage carrot)
• 2 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions

1. 1. Cook the chicken until just done then shred or slice.
2. 2. In a bowl toss chicken with BBQ sauce and honey to coat well.
3. 3. Toast slider buns and mix coleslaw with mayo and vinegar for a light dressing.
4. 4. Pile a generous amount of BBQ chicken on each bun and top with coleslaw.
5. 5. Serve immediately.

30. Asian Honey Sesame Chicken Sliders

Slow Cooker Asian Honey Sesame Chicken Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT300M · Total: PT315M · Yield: [‘4’, ‘4 servings’]

Slow Cooker Asian Honey Sesame Chicken Sliders uses chicken thighs that cook in the slow cooker with Asian flavors to create an easy, quick meal that the whole family will love.

Ingredients

• 1 1/4 lb Just BARE Organic Boneless Skinless Chicken Thighs
• 1/2 sweet onion (chopped)
• 3/4 cup honey
• 1/4 cup soy sauce ({low sodium if possible})
• 1 teaspoon toasted sesame oil
• 2 Tablespoons tomato paste
• 2 garlic cloves (chopped)
• 1 to 2 teaspoons red chili paste ({optional for spice})
• 1/2 cup chicken broth
• 1/4 teaspoon salt
• black pepper (to taste)
• 2 teaspoons cornstarch
• 4 Tablespoons water

Instructions

1. Arrange the chicken thighs in the bottom of the slow cooker and pour the chopped onion over top.
2. In a large mixing bowl combine the honey, soy sauce, toasted sesame oil, tomato paste, garlic cloves, red chili paste {optional}, chicken broth, salt and the pepper. Miix to combine.
3. Pour the sauce over the chicken and onions making sure everything is coated in the sauce.
4. Cook on low for 4-1/2 hours, and then shredded the chicken with two forks. Once you shred the chicken return it to the slow cooker and mix to coat with the sauce. In a small bowl combine the cornstarch and water until it is dissolved. Add that to the slow cooker and mix to combine everything together. Cover and finish cooking for 30 minutes.
5. When the chicken is done cooking remove from the slow cooker and sprinkle with sesame seeds.
6. Serve the Asian Pulled Chicken on slider buns along with your favorite coleslaw and other toppings.

31. Hawaiian Chicken Sliders

Hawaiian Chicken Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT360M · Total: PT365M · Yield: [‘6’, ‘6 servings’]

These Slow Cooker Hawaiian Chicken Sliders are easy and delicious. The chicken slow cooks in a flavorful bbq sauce, Perfect for summer slow cooking!

Ingredients

• 3 pounds boneless skinless chicken breasts
• 1 cup bbq sauce
• 1/2 cup brown sugar
• 1 20 ounce can pineapple rings in juice
• 1/4 cup lite soy sauce
• 4 scallions (sliced)
• 4 cloves garlic (minced)
• 12 Slider buns
• Sesame seeds (optional)

Instructions

1. Into the slow cooker add your chicken breasts.
2. To a small mixing bowl combine the bbq sauce, brown sugar, juice from the can of pineapple, soy sauce, scallions and garlic.
3. Cut half of the pineapple rings into chunks and add to the slow cooker too.
4. Cover and cook on high for 3-4 hours or low for 4-6 hours until the chicken falls apart.
5. Remove the chicken from the slow cooker and shred with 2 forks.
6. Remove almost all the liquid from the slow cooker excep for 3⁄4 cup.
7. Add the shredded chicken to the slow cooker and toss in the remaining liquid.
8. You can serve these right away on the slider buns or you can place the slider buns in the bottom of a 9×13, place the shredded chicken on the slider buns and top with the remaining pineapple rings.
9. Place the tops of the buns and brush with a little melted butter and ad the sesame seeds and broil for a minute or 2.
10. Serve!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.