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Honey Hatch Chile Chicken Sliders
Sweet, tangy, and spicy pulled chicken on nutty, chewy oatmeal bread slider buns are a great dinner for tailgating parties, before-trick-or-treat-dinners, or fall festival potlucks. It's almost effortless because you make it in the slow cooker.
Prep Time
5
minutes
minutes
Cook Time
8
hours
hours
Total Time
8
hours
hours
5
minutes
minutes
Servings
12
servings
Calories
Author
Marye Audet-White
Ingredients
½
honey
⅓
cup
teriyaki sauce
2
tablespoons
ketchup
⅓
cup
rice wine vinegar
¼
cup
bourbon
1
tablespoon
chile sesame oil
Juice of 1 lime
2
tablespoons
minced garlic
1
Hatch chile
, seeds removed, blackened and chopped (or use it without blackening)
1
cup
of sliced onion
2
pounds
boneless chicken breast or thighs
Honey mustard
Honey Oatmeal bread made into slider buns or your favorite slider buns
Instructions
Mix the honey, teriyaki, ketchup, vinegar, bourbon, oil, lime juice, and garlic in a bowl.
Grease the slow cooker lightly.
Add the onions and chiles to the slow cooker.
Season the chicken with salt and pepper and place on top of the vegetables.
Pour the sauce mixture over the top.
Cook on low for 7 to 8 hours.
Shred the chicken with two forks and cook with the cover off for 30 minutes to allow some of the liquid to evaporate.
Spread honey mustard on each bun.
Add sliced Hatch chiles if desired.
Pile on shredded chicken.