Thursday, October 6, 2016
It's football season and that time of year where I usually bust out my crockpot to make my life easier. One of my easy Monday night or Sunday afternoon meals is to make sliders with shredded chicken. I know a lot of people do this by making pulled pork, but if you use boneless chicken thighs, it's not dry, it's a little healthier, and just as easy.
I usually start by putting a combination of chicken breasts and thighs (boneless, skinless) in the crockpot, and I pour either half of a can of beer or about a cup of chicken broth over the top. Sprinkle with salt and pepper, and if you want, add a thinly sliced onion and cook on low for 4-6 hours.
After that, take two forks and shred the chicken. Drain off almost all of the liquid. At this point, to accommodate my kids, I divide the meat into two batches and make BBQ chicken with one half (add a bottled bbq sauce and stir). Then, I usually do something spicier with the other half.
Buffalo Chicken Sliders: I use Frank's Red Hot sauce and stir it with the shredded chicken until it's well-coated. Then, I toast the slider buns under the broiler and melt crumbled bleu cheese onto half of the bun. Top with the buffalo chicken and serve! These little slider buns are from Trader Joe's but my kids also like the Hawaiian Rolls or flour tortillas with the BBQ chicken and melted cheddar or jack cheese.