Chicken Sliders with Sesame Slaw
Description
Everyone loves barbecue chicken sliders. My version has an Asian twist, with spicy, tangy flavors. At our potlucks, they quickly vanish.
Ingredients
- 1 medium onion, coarsely chopped
- 3 pounds boneless skinless chicken thighs
- 1/2 cup ketchup
- 1/4 cup reduced-sodium teriyaki sauce
- 2 tablespoons dry sherry or reduced-sodium chicken broth
- 2 tablespoons minced fresh gingerroot
- 1/2 teaspoon salt
- 1/4 cup mayonnaise
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sriracha chili sauce
- 3 cups coleslaw mix
- 1/3 cup dried cherries or cranberries
- 2 tablespoons minced fresh cilantro
- 20 slider buns or dinner rolls, split
Directions
- Place onion and chicken in a 4-qt. slow cooker. In a small bowl, mix ketchup, teriyaki sauce, sherry, ginger and salt. Pour over chicken. Cook, covered, on low for 6-7 hours or until a thermometer reads 170°.
- Remove chicken; cool slightly. Skim fat from cooking juices. Shred chicken with 2 forks. Return chicken to slow cooker. Meanwhile, in a small bowl, whisk mayonnaise, vinegar, sesame oil and chili sauce until blended. Stir in coleslaw mix, cherries and cilantro. Using a slotted spoon, place 1/4 cup chicken mixture on each bun bottom; top with about 2 tablespoons slaw. Replace tops.
