Sriracha BBQ Sliders with Cilantro Slaw

My boyfriend ate four open-faced with a big pile of slaw in the middle. I guess he was hungry.

More Sriracha! Now that I have a bottle of it I have to use it in everything, of course! This slow cooker recipe is easy to scale up based on how many you want to feed. The spiciness can be controlled by adding less Sriracha (simple, right?) and putting more ketchup in. I paired it with a cilantro slaw that cools things down and adds some texture to the sliders.

1 cup brown sugar
1 cup ketchup
1/3 and a hearty splash of apple cider vinegar
1/4 – 1/2 cup of Sriracha sauce
1/2 tsp salt, couple dashes of pepper
1/3 cup of grated onion
1 clove of garlic, finely minced or grated
About a pound and a half of your choice of boneless chicken (I used frozen tenderloins straight from the freezer)
Cilantro Slaw
Hawaiian hamburger buns, or your choice of bun

Note: When cooking frozen chicken you need to cook it at least four hours on high or 8 hours on low to ensure it is properly cooked. If you use fresh or thawed chicken, your cook time will be reduced.

1. Add all ingredients except chicken in a slower cooker. Stir them until sugar is mostly dissolved. Add the chicken, toss in the sauce, and set slow cooker to high for four hours.
2. About three hours in if you used frozen chicken, or 2 if you used thawed/fresh, shred the chicken in the slow cooker. If it seems a bit tough, don’t worry! Cover the mixture again and let it cook for another hour. It will break down more and absorb the bbq sauce.
3. When the last hour is up, give it a big stir and turn the heat to low for 10 minutes. Serve on buns with slaw on top.

Cilantro Slaw
Making coleslaw has always been a taste as you go thing for me, so I suggest you taste it frequently as you season to make sure it is how you like.

1 bag of pre-shredded coleslaw mix
1/2 cup of mayo
1/4 cup of rice wine vinegar
1/8 cup of milk
1 tsp of salt
1/2 tsp black pepper
1/4 cup of finely chopped cilantro

1. In a big bowl, whisk all ingredients except slaw mix in a bowl. Taste it and add more of any ingredient as needed.
2. Pour half the bag of slaw into the bowl and toss well. Add the other half and toss. Let rest in the fridge for at least an hour.
Timeline note: Make things easier on yourself by putting the chicken together in the slow cooker, then make the coleslaw and set it in the fridge. The flavors will be perfectly melded by the time your chicken is done and it reduces your overall prep time.

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4 Responses to Sriracha BBQ Sliders with Cilantro Slaw

  1. trkingmomoe says:

    Just a perfect picknic meal. Thanks for the recipe.

  2. Laura says:

    Made this today and oh my gosh, my WHOLE family loved it–kids and all. Lots of leftovers for tomorrow, too. Thanks Ellie!

  3. these look so good! I’m going to have to try them soon!

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