Sticky, smoky pulled chicken sliders slathered in Small Batch's Smoked Applewood Barbeque Sauce.
Ingredients
| Ingredient | Amount |
|---|---|
| Boneless chicken thighs | 500 g |
| Chicken stock | 0.5 cup |
| Small Batch Smoked Applewood Barbeque Sauce, divided | 6 tbsp |
| Small slider buns | 8 |
| Coleslaw mix | 1 cup |
| Mayonnaise | 2 tbsp |
| Butter, softened | 1 tbsp |
Method
- Poach the chicken: Simmer chicken in stock, covered, for 20–25 minutes until fully cooked and tender.
- Shred the chicken: Remove and shred with two forks. Discard excess liquid, keeping 2–3 tbsp to moisten.
- Toss with BBQ sauce: Mix shredded chicken with 4 tbsp Smoked Applewood BBQ Sauce until well coated.
- Toast the buns: Butter buns and toast lightly in a pan until golden.
- Make the slaw: Toss coleslaw mix with mayonnaise.
- Assemble and serve: Fill buns with pulled chicken and slaw. Serve remaining BBQ sauce on the side as a dip.
Tip: Great for parties — keep shredded chicken warm in a slow cooker and let guests build their own sliders.
