Wednesday, October 20, 2010

Fancy Pants App: Pulled Chicken Sliders

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I love pulled pork.  In fact, the best pulled pork I've EVER eaten (doesn't it sound like the Food Network show?!) was in the middle of nowhere Georgia where I was sent for my first EVER business trip 3 years ago!  And it was amazing.  I mean, so amazing, that I could have eaten two sandwiches, maybe three, and never eaten anything else ever again.  It was this little hole-in-the-wall place that wasn't on a GPS and didn't really have much of a sign.  I wish I could remember the name of it...

Regardless, pulled pork is always a treat for me.  But, pork is super expensive in my area right now.  Further, you have to cook the pork for a looooong time to get it as tender as I like.  Hence, I invented Pulled Chicken; it's a copy, I'll admit.  And definitely not as good, but since chicken and pork are both white meats, the flavors are comparable.

These pulled chicken sliders are done in less than an hour, and, you can make the filling up to a week in advance!  Heat them up in the oven for 10 minutes and you're all set!  I like to serve them with one pickle slice and a little slice of cheese.  We had swiss, so thats what I used; cheddar is fantastic as well!  Best of all, it uses your favorite BBQ sauce--so there's no way this won't be a hit in your house!

Pulled Chicken Sliders
Serves: 6 (2 sliders each)

4 chicken breasts
1 1/2 cups of your favorite BBQ sauce
12 small rolls
12 pickle slices
12 slices of cheese

NOTE:  I use hamburger buns (as I find them to be cheapest) and cut them to fit the slider size I want.  Feel free to use whatever works for you.

Preheat the oven to 350 degrees F.  Place the chicken into a casserole dish and combine with 1/2 cup of barbeque sauce.  Put the casserole dish in the oven for about 45 minutes (chicken should be completely done).  Shred the chicken (use two forks and pull the chicken breasts apart).  Combine with the remaining BBQ sauce.  Put the chicken back into the oven for an additional 5-10 minutes, until chicken is fully heated through.  Then, add a quarter cup of pulled chicken into each bun.  Top with a slice of cheese, a pickle, and the top of the bun. 

Serve warm.

I love this recipe so much that I sent it to K last week as an "easy dinner" idea for her and E.  You could easily make large sandwiches out of this recipe for a dinner.  John and I will do that often.  Especially if I have bland cooked chicken as leftovers already!

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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