These tangy, spicy chicken sliders have an Asian style that tingles the taste buds. At our potlucks, they quickly vanish.
—PRISCILLA YEE CONCORD, CA
PREP: 25 MIN. • COOK: 6 HOURS • MAKES: 20 SERVINGS
1 medium onion, coarsely chopped
3 pounds boneless skinless chicken thighs
1/2 cup ketchup
1/4 cup reduced-sodium teriyaki sauce
2 tablespoons dry sherry or reduced-sodium chicken broth
2 tablespoons minced fresh gingerroot
1/2 teaspoon salt
SESAME SLAW
1/4 cup mayonnaise
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 teaspoon Sriracha Asian hot chili sauce
3 cups coleslaw mix
1/3 cup dried cherries or cranberries
2 tablespoons minced fresh cilantro
20 slider buns or dinner rolls, split
1. Place onion and chicken in a 4-qt. slow cooker. In a small bowl, mix the ketchup, teriyaki sauce, sherry, ginger and salt. Pour over the chicken. Cook, covered, on low 6-7 hours or until a thermometer reads 170°.
2. Remove chicken; cool it slightly. Skim fat from cooking juices. Shred the chicken with two forks. Return chicken to slow cooker. Meanwhile, in a small bowl, whisk mayonnaise, vinegar, sesame oil and Sriracha sauce until blended. Stir in coleslaw mix, cherries and cilantro. Using a slotted spoon, place 1/4 cup chicken mixture on each bun bottom; top with about 2 tablespoons slaw. Replace tops.