This recipe for Chipotle Barbecue Pulled Chicken Sliders emerged when I asked Andrew to scoop me 6 chicken thighs for a client recipe. However, he mistook my request for 6 POUNDS(!!!) of chicken haha! I didn’t know what to do with it all at the time so I froze it. Then, a little bit later, I cleaned my fridge from the inside out and wanted to make use of the chicken thighs. One thing lead to another and so I challenged myself to use barbecue sauce, chipotle peppers in adobo and chicken thighs! And alas! These sliders came to life and well, let’s just say it is so good that I had to share it! Scroll below to try this recipe for yourself!

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Chipotle Barbecue Pulled Chicken Sliders:

PREP TIME: 10 MIN
COOK TIME: 10 MIN
BAKE TIME: 90 MIN
SERVES: 6-9

Ingredients:

• 3-4 lbs. boneless, skinless chicken thighs
• 1 Tbs avocado oil
• 1 large sweet onion, diced (about 1 1/2 cups diced)
• 3 large cloves garlic, minced (about 2 Tbs)
• 2 Tbs taco seasoning
• 1 tsp ground black pepper
• 2 tsp sea salt
• 1 7 oz. can chipotle peppers in adobo sauce
• 1 cup barbecue sauce of choice
• 1/4 cup rice vinegar

Topping Suggestions for Chipotle Barbecue Pulled Chicken Sliders:

• Jalapeño Apple Celery Slaw
• Sriracha Mayo (1 cup mayonnaise mixed with 3 Tbs sriracha and 2 Tbs toasted sesame oil)

Method:

1. Preheat oven to 325°F. In the meantime, pat the chicken thighs dry.
2. In a large Dutch oven or heavy pot with a lid, add avocado oil and bring to medium heat. Add the diced onions and cook for 5-10 minutes or until soft, then add the taco seasoning, salt and black pepper. Stir and cook for another minute or until thoroughly combined and fragrant.
3. Next, nestle the chicken thighs into the onions. Mix together the barbecue sauce with chipotles in adobo sauce and vinegar then pour over the chicken. Push down any pieces to ensure everything is submerged into the sauce. Turn off the heat and cover with a lid.
4. Transfer the lidded pot into the oven to bake for 90 minutes or until the chicken is deliciously tender.
5. When ready, remove from the oven and use tongs to transfer the chicken thighs into a large mixing bowl. Use two forks to shred the chicken to preference. Set aside.
6. In the meantime, return the pot to the stovetop and bring the remaining sauce to high heat. Allow to boil and cook until the sauce reduces to half the amount/volume.
7. When ready, pour the thickened sauce over the shredded chicken and toss until evenly combined.
8. Spoon the bottom of the slider buns with sriracha mayo (1 cup mayonnaise mixed with 3 Tbs sriracha and 2 Tbs toasted sesame oil).
9. Layer the shredded chicken and scoop Herbaceous Apple Celery Slaw on top, then sandwich. Finally, ENJOY!

NOTES: 

• To prepare using a slow cooker, use the same ingredients and follow the recipe above, but transfer the cooked onions into a slow cooker and add the chicken thighs and sauce. Cook for 5-7 hours on low. Use the same directions to thicken the sauce. Enjoy!
• Bone-in chicken thighs with skin work just as well, simply discard the bones and skin before shredding with two forks. The results are even MORE tender, and simply requires an extra step. Also, keep in mind that the weight of skin and bones will add to the overall amount of pounds. In that case, opt for about 5-6 pounds to ensure there is enough meat for the suggested serving amount.

For more delicious recipes to create or pair alongside, visit the Kitchen Journal.