Pulled Chicken Sliders with an Apple and Fennel Slaw

Pulled Chicken Sliders with an Apple and Fennel Slaw

You are going to love this sweet and savory BBQ sauce that coats the tender pulled chicken.  The apple and fennel slaw is so simple and yet so crunchy and refreshing.  And when you pile both the chicken and the slaw high inside a soft and sweet brioche bun, you have dinner, or game day or lunch to feed a crowd totally in the bag!  

You can totally use a store-bought BBQ sauce here - As my girl Ina Garten would say: Store-bought is fine!

Pulled Chicken Sliders with an Apple and Fennel Slaw

Ingredients:

4 brioche buns

½ cup mayo

1 cup ketchup

1 cup apple sauce

¼ cup soya sauce

2 tbsp brown sugar

1 tbsp smoked paprika 

½ tbsp onion powder

1 tbsp garlic powder

2 tbsp apple cider vinegar

1 head fennel

1 honeycrisp apple

1 lemon, juiced 

1 clove garlic, minced

‍4 chicken breasts

4 slices old white cheddar

Directions:

1. To your pot, add all bbq sauce ingredients and stir: 1 cup ketchup, 1 cup apple sauce, 1/4 cup soya sauce, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1/2 tbsp onion powder, 1 tbsp garlic powder, 2 tbsp apple cider vinegar. Add chicken breasts and stir to cover them in sauce. 

   Instant pot (will give you more tender chicken so use it if you've got it!) : Cook on high for 15 and slow release.

   Stovetop: Cook covered on medium high with the lid on for 15-20 minutes until internal temp reaches 165F. 

2. While the chicken cooks, add 1 clove minced garlic to a large bowl with the juice of 1 lemon. Let sit for a few minutes to macerate the garlic (gets rid of the aggressive aftertaste). Then add 1/2 cup mayo and mix well. Add in 1 julienned granny smith apple, 1 thinly sliced head of fennel, mix well and set aside. 

3. Once chicken is done cooking, remove about 1 cup of the bbq sauce and reserve. Shred your chicken by placing hand mixer ends in the pot, cover your pot with a dishtowel, and blend on low for 10-15 seconds. You can also use 2 forks and shred manually. Add back sauce until you reach your desired sauciness. 

   **If using an instant pot - in a small bowl, add 1 tsp cornstarch to 1 tbsp water and mix well. Add to chicken mixture to thicken the sauce and use the sauté function to cook for 5 minutes. 

4. Grill your buns on a hot, dry frying pan for 1 minute or until browned. Add 1 slice cheddar, top with shredded chicken, fennel slaw, and pickled anything (I use red onions)!

I am such a sucker for a weeknight meal that comes together in a flash and have so much flavour!    These Pulled Chicken Sliders with a fresh Apple and Fennel Slaw is a shining example of all things quick and delicious.  Please share your comments if you make this recipe. I love to hear your feedback!