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.

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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
  • 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

  1. 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.
  2. 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.
  3. 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. 
 
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This post was sponsored by Musselman’s. I was provided with a jar of Apple Butter and was compensated for my time developing this recipe. All opinions are my own.