Sliders
Summer is such a fun time to get together with family and friends and enjoy a casual, easy meal. When feeding a crowd I love to cook up a big batch of BBQ shredded chicken with coleslaw. It's easy to make and always a winner. You can serve this shredded chicken on regular sandwich buns, but I recommend sliders. Not only are sliders cute because of their miniature size, but they are easier to eat while socializing too. Everyone loves to dig in! A pickle skewered on a toothpick stuck in the top of the slider adds a fun decorative touch and helps to hold the slider together too!
Shredded Chicken
I live in Florida, so when the temps start to rise this time of year I tend to find any excuse to do my cooking indoors in the air conditioning! This recipe for shredded chicken practically cooks itself, and because it only takes one pot, the clean up is easy too. I like that! I get all my cooking done and then move things outdoors for the festivities. Also, because we have daily afternoon storms, I don't have to worry if the weather is going to cooperate. We can easily move things indoors is the storms roll in. It's a win-win!
Iced Tea
It's important to have refreshing iced tea available when entertaining. Any southerner will tell you that! We drink iced tea with just about every meal. It cools you off and, depending on what flavor you choose, you can elevate the whole meal with exciting pairings. I love that Lipton Iced Tea comes in a variety of flavors. For this party I chose Lipton Peach Iced Tea. The sweetness of the tea paired nicely with the tangy BBQ shredded chicken sliders. The tea was a refreshing addition everyone enjoyed! I think this will make a perfect menu for our 4th of July party! What do you think?Be sure to scroll down to the bottom of the page and enter for a chance at a unique Food Network Star experience with Bobby Flay in NYC!!
Recipe Prep Tips
- Early in the day or a day ahead, make up my recipe for The Best Coleslaw Ever.
- A couple hours before you are ready to eat, season the chicken liberally with salt and pepper. Be sure to gently pick up the skin and season on the actual meat.
- Be sure to sear the chicken for a crispy skin. This adds great flavor to the shredded chicken.
- When searing the chicken, you'll likely have to do it in batches.
- For convenience I use Sweet Baby Ray's Sweet & Spicy BBQ Sauce. Sometimes I'll make my own homemade. It just depends on how I feel that day <smile>.
- For a visual recipe tutorial refer to my how-to photo tutorial below the recipe.
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Shredded Chicken Sliders
Published 06/30/2017
Shredded Chicken Sliders topped with homemade coleslaw are the perfect little sandwich for summer parties! This recipe makes a bunch, so it's easy to feed a hungry summertime crowd and everyone loves a handy slider sized sandwich.
Ingredients
- 1 tablespoon of kosher salt
- 1/2 tablespoon of freshly ground black pepper
- 3-4 lbs chicken thighs (with skin and bones)
- 2 tablespoons unsalted butter
- 1 yellow onion sliced
- 8-10 fresh garlic cloves, peeled
- 28 ounce bottle of BBQ Sauce (I use Sweet Baby Ray's Sweet & Spicy)
- 16-20 slider buns
- The Best Coleslaw Ever
Instructions
- Preheat oven to 300 degrees F. Mix the salt and pepper together and season the chicken. Lift the skin to season directly on the meat. Use more or less salt and pepper to your liking.
- Heat a dutch oven over mid-high heat and add 2 tablespoons butter. Place the chicken in the pot, skin side down and let sear for about 4-5 minutes until nicely browned. Don't move it around. You want it to get a nice sear. If the chicken seems to be sticking to the bottom of the pan, it needs to sear some more. It will release when it is ready. If you can't fit all the chicken in the pot at once, that is okay. Keep searing until all the chicken is nicely browned. Remove chicken from pot and set aside. Drain off any excess grease, leaving about a tablespoon in the pot.
- Reduce the heat to medium and add the sliced onions and 8-10 whole garlic cloves to the pot. Cook, stirring, until the onions start to get tender.
- Place chicken back in the pot and add 28 ounces of barbecue sauce to cover the chicken. Place the lid on the pot and put the whole thing in the preheated oven for about 1 1/2 - 2 hours. Check on it after 1 1/2 hours. If the chicken is falling off the bone then it's ready.
- Remove the chicken from the pot and allow to cool a bit. When the chicken is cool enough to handle, remove the meat from the bones, shredding it as you go.
- Return the chicken to the sauce and reheat as needed. Give it a taste and add salt and pepper if needed.
- Serve on slider rolls with The Best Coleslaw Ever and enjoy!
Prep Time: 15 mins.
Total time: 1 hrs. 45 mins.
How-To Photo Tutorial
Heat a dutch oven over mid-high heat and add 2 tablespoons butter. Place the chicken in the pot, skin side down and let sear for about 4-5 minutes until nicely browned. Don't move it around. You want it to get a nice sear. If the chicken seems to be sticking to the bottom of the pan, it needs to sear some more. It will release when it is ready. If you can't fit all the chicken in the pot at once, that is okay. Keep searing until all the chicken is nicely browned. Remove chicken from pot and set aside. Drain off any excess grease, leaving about a tablespoon in the pot.
Reduce the heat to medium and add the sliced onions and 8-10 whole garlic cloves to the pot. Cook, stirring, until the onions start to get tender.
Lipton Make It A Meal Sweepstakes
Dont' miss your chance!! Be sure to enter to win an ultimate mealtime moment at Lipton’s Food Network Star Experience in New York City on October 7th. Click here to enter > Lipton Food Network Star Experience Sweepstakes. The sweepstakes runs from May 22nd – September 9th. No purchase necessary. For more info, see the Official rules. Good luck!!This is a sponsored conversation written by me on behalf of Lipton. The opinions and text are all mine.