Best Carolina Pulled Chicken Sliders With Easy Summertime Pickles Recipes

BBQ PULLED CHICKEN SLIDERS RECIPE BY TASTY

Steps:

• Mix together cabbage, carrots, green onions, jalapeños, paprika, pepper, garlic powder, salt, lemon juice, apple cider vinegar, olive oil, and honey. Chill until ready to use.
• Heat a skillet over medium heat. Add olive oil, BBQ sauce, lemon juice, onion powder, garlic powder, paprika, cayenne, pepper, and salt. Stir until sauce begins to bubble and thicken.
• Mix in chicken and stir until fully incorporated.
• Place BBQ chicken on top of bottom slider bun. Top with slaw. Place top bun. Serve immediately.
• Enjoy!

PULLED BBQ CHICKEN SLIDERS

Steps:

• Preheat the grill to high heat.
• Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.
• Coat the chicken breasts with the oil and season on all sides with salt and pepper.
• Place the chicken breasts directly on the hot grill lined with foil and cook for 3 to 4 minutes on each side or until grill marks have formed.
• Transfer the chicken in a slow cooker lined with a Reynolds® Slow Cooker Liner and pour in water and BBQ sauce and cook on high heat for 3 hours or low heat for 5 hours.
• Pull the chicken apart using two forks until it is shredded and keep warm.
• Mix together the coleslaw mix, mayonnaise, vinegar, sugar and salt and pepper until combined.
• Serve the pulled chicken on sweet rolls and top off with some creamy coleslaw.

PULLED BBQ CHICKEN SLIDERS

Steps:

• Preheat the grill to high heat. Line a hot grill with Reynolds Wrap® Heavy Duty Foil. Coat the chicken breasts with the oil and season on all sides with salt and pepper. Place the chicken breasts directly on the hot grill lined with foil and cook for 3 to 4 minutes on each side or until grill marks have formed. Transfer the chicken in a slow cooker lined with a Reynolds® Slow Cooker Liner and pour in water and BBQ sauce and cook on high heat for 3 hours or low heat for 5 hours. Pull the chicken apart using two forks until it is shredded and keep warm. Mix together the coleslaw mix, mayonnaise, vinegar, sugar and salt and pepper until combined. Serve the pulled chicken on sweet rolls and top off with some creamy coleslaw.

PULL-APART CHICKEN SLIDERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the roll bottoms on a baking sheet. Divide chicken, Cheddar cheese, barbeque sauce, onion, and parsley equally over the rolls. Cover with roll tops; brush with melted butter. Sprinkle Parmesan cheese and garlic on top.
• Bake in the preheated oven until golden brown and cheese is melted, about 20 minutes. Slice and serve.

CAROLINA PULLED CHICKEN

Steps:

• Stir onion, vinegar, garlic, and brown sugar together in 6 quart slow-cooker. Spread whole grain mustard over all chicken pieces. Place chicken, breast-side down, in slow-cooker. Cover and cook on low for 5-6 hours, until chicken is fork tender.
• Remove chicken from slow-cooker and let cool for 5 minutes.
• Pour braising liquid through sieve. Transfer onion solids and 1/2 cup of the liquid to a large bowl. Add dressing ingredients (vinegar, yellow mustard, parsley, salt and pepper) to the onion mixture and whisk together.
• Shred chicken in large pieces and toss with dressing.
• Serve on toasted buns with coleslaw.

CAROLINA-STYLE BBQ PULLED PORK SLIDERS

Steps:

• Season meat with garlic powder; place in slow cooker. Add beer and 1/2 cup barbecue sauce; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours). Meanwhile, mix mustard, sugar and vinegar until blended. Add to coleslaw blend in medium bowl; mix lightly. Refrigerate until ready to serve.
• Transfer meat to cutting board. Discard all but 1/4 cup sauce from slow cooker. Pull meat into shreds with 2 forks. Add to reserved sauce in slow cooker; stir in remaining barbecue sauce.
• Fill rolls with meat mixture and coleslaw just before serving.

CAROLINA PULLED CHICKEN SLIDERS WITH EASY SUMMERTIME PICKLES

Steps:

• Mix ketchup, vinegar, onion, sugar and Marinade Mix in medium saucepan until well blended. Bring to boil. Reduce heat to low; simmer 10 minutes or until onion is tender. Set aside. Brush chicken lightly with oil.
• Grill chicken over medium heat 6 to 8 minutes per side or until cooked through, turning occasionally.
• Shred chicken using 2 forks. Add to saucepan; toss to coat well. Spoon shredded chicken mixture on rolls. Serve with Easy Summertime Pickles, if desired.