Slow cooker pulled barbecue chicken sliders recipe
There's no need to put your slow cooker away after winter with this summery recipe.
Ingredients
For the chicken- 2 tbsp olive oil
- 8 skinless and boneless chicken thighs
- 2 yellow onions, halved and sliced
- 2 garlic cloves
- 2 tsp paprika
- 200 g barbecue sauce
- 4 tbsp honey
- 2 tbsp tomato purée
- 1 tsp Worcestershire sauce
- 2 tbsp soft light brown sugar
- 1 tsp salt
- 1 lime, juice only
- 8 tbsp mayonnaise
- 1 tbsp chipotle paste
- 1 tsp smoked paprika
- 1 lime, juice only
- 1 pinch salt
- 8 brioche buns
- 2 avocados, thinly sliced
Details
- Cuisine: British
- Recipe Type: Chicken
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 375 mins
- Serves: 8
Step-by-step
- Set the slow cooker to low. Warm 1 tablespoon of the olive oil in a frying pan over a medium–high heat and brown the chicken thighs in batches, transferring them to the slow cooker as you go.
- Add the remaining oil to the pan and fry the onions until they’re soft and translucent, then add the garlic and paprika and sauté for another minute, then transfer to the slow cooker.
- Add the remaining ingredients, except the lime juice, straight into the slow cooker and cook for 6–8 hours on low.
- Once the chicken is ready, turn off the heat and shred it with 2 forks. Squeeze over the lime juice and then leave to cool and absorb the flavours for at least 15 minutes before serving.
- Meanwhile make the chipotle lime mayonnaise by whisking all the ingredients together with a fork.
- Toast the brioche buns under a hot grill. Assemble the sliders with the pulled chicken on the bottom, sliced avocado and chipotle mayo on top.
This recipe is from Food for the Soul by Lucy Lord, with photography by Faith Mason (HarperCollins, £14.99).
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