Asian Pulled Chicken Sliders
| October 15, 2012 | Posted by Lauren Keating under Chicken and Poultry, Fall, One Pan, Sandwiches, special projects |
These tasty sliders are so much fun – perfect for tailgating, casual get-togethers, or just as something a little different for dinner. They have a great balance of sweet, spicy, and earthy flavors and are so tender and rich that’s you’ll have a hard time believing that they’re low fat.
You’ll never guess the secret ingredient: Apple Butter! Combined with soy sauce, garlic, and five spice seasoning, it makes an absolutely delicious Asian style barbecue sauce. Throw it in the crockpot with a few chicken breasts and a drizzle of honey – these sliders couldn’t be any easier to make.
Musselman’s is on a mission to make apple butter the next “it” ingredient. I’ve always been a big fan of eating the spread on toast or homemade bread that’s warm from the oven, but I had never considered using it as an ingredient prior to this year’s Big Summer Potluck.
Musselman’s was one of the event sponsors, and I had the opportunity to try tons of unique recipes that included apple butter as a key ingredient. (I couldn’t get enough of the salted caramel peanut dipping sauce. So, so, so good.) I came home with a jar and have been using it on and in everything since – even as a sauce on pizza! When they asked me if I’d be interested in developing a recipe for them to include in their database, of course I had to say yes.
Check out this link for a coupon, or find more unique apple butter recipes here.
Asian Pulled Chicken Sliders
Serves 4
Prep Time: 10 minutes; Total Time: 4 hours 30 minutes
Ingredients
- 1 cup Musselman’s Apple Butter
- 1/4 small Onion, minced
- 2 Tablespoons low sodium Soy Sauce
- 2 Garlic Cloves, smashed
- 1 Tablespoon Honey
- 1/2 teaspoon Five Spice Seasoning
- 1 pound boneless, skinless Chicken Breasts
- 8 Slider Rolls, or small dinner rolls
- Pickled Jalapenos
- Green Onions, chopped
Preparation
- Combine first six ingredients (through the five-spice seasoning) in your slow cooker. Mix well. Add the chicken breasts, turning so they are coated with the sauce.
- Cover and cook on high for 4 hours. Use the back of a wooden spoon to gently shred the chicken. Stir so that the shredded chicken is evenly coated with the sauce. Set slow cooker to warm and let chicken stand for 15 minutes to soak up the sauce.
- Serve the pulled chicken on rolls. Top with pickled jalapenos and chopped green onions.
10 Points+. Nutrition information will vary depending on what brand and type of rolls are used.
i’ve never seen apple butter used in this way–excellent idea!
Here’s another great way to use apple butter:
Apple Butter Barbecued Shrimp (makes 24 appetizer servings)
3/4 cup maple syrup
1/2 cup apple butter
1/4 cup Dijon mustard
24 large shrimp, peeled and deveined
12 slices partially cooked bacon, cut in half
24 wooden skewers, soaked in water for 30 minutes
Preheat grill for 5 minutes on high. Combine maple syrup, apple butter and mustard in a zip-top plastic bag. Add shrimp and marinate for 30 minutes. Remove shrimp, reserving marinade. Wrap each shrimp in the bacon. Fasten with toothpick.
Grill 3 minutes. Then brush with reserved marinade and turn. Brush the other side with remaining marinade and grill 2 to 3 minutes more, until shrimp are cooked.
This sounds great – I can’t wait to try it!
For some reason I’m just not a huge fan of straight-up apple butter, but I love how it’s used here! Maybe I’ll just have to whip up a batch and try this recipe before the season’s through.
These look so yummy and I love the apple butter in them! I’m definitely going to try!
[...] 6. Asian Pulled Chicken Sliders - These sliders, made in a crock pot, have a sweet-spicy thing going on that I can’t get enough of. I also really love the photos that I took for this post – I was in the middle of a food photography course when I made them and I feel like they represent a turning point in my photography. [...]
Asian chicken sliders sound amazing , also the barbecue shrimp, however I love Brussels sprouts but is this a tasty salad?
The shredded Brussels sprout salad? It’s delicious! I’ve made it for a few people and it’s always a huge hit (even with picky teenage boys!)
I made this recipe and posted my experiences on my healthy food blog. It was fine, but not too Asian, but I blame that on my five-spice powder, it seems like only cinnamon. Next time I would add more soy sauce and maybe a touch of sesame oil and seeds at the end. We had leftovers from this, which was nice on salads greens.