Every year we host a Super Bowl party and in traditional Hawaiian fashion, it is a potluck affair. We make the main dish and guests bring a side dish to share. We always serve food that can be easily eaten on a plate balanced on a lap or a small coffee table in front of the couch. One doesn’t want to spill anything when jumping up and down when your team scores!
This makes handheld foods preferable. And these pulled chicken sliders are just the ticket. They are sweet, spicy and savory and they easily fit into one hand. I love them inside the Kings Hawaiian butter buns but they will be delicious in any bun you choose.
The coleslaw is optional, but I love the crunchy fresh cabbage in contrast to the soft meat. You can start this recipe in the morning in the crockpot and the meat will be ready by game time. Easy-peasy!
Honey BBQ Chicken Sliders
Ingredients:
- 3 lbs boneless, skinless chicken thighs
For the BBQ Sauce:
- 1/2 cup Ketchup
- 1/3 cup plus 3 Tablespoons Big Island Bees Ohia Lehua honey
- 2 Tablespoons chopped canned Chipotle peppers in Adobo sauce
- 1 Tablespoon Apple Cider Vinegar
- 1/2 teaspoon onion powder
- 1 garlic clove minced
- 1 1/2 teaspoons Worcestershire sauce
- 1/4 teaspoons salt
- Ground pepper to taste
Sandwich Materials:
- Kings Hawaiian Savory Butter Rolls
- Coleslaw of your preference
Directions
- Mix all the barbecue sauce ingredients in a food processor and blend well.
- Season chicken with salt and pepper.
- Pour sauce into the bottom of a 5 or 6 quart slow cooker. Add chicken thighs and turn to cover with the sauce. Cover pot and cook on medium heat for about 4 hours. Check on the chicken as the timing depends on the thickness of the thighs. Chicken is done with it is cooked through to 167°F and is easy to shred.
- Remove the chicken to a cutting board and shred the thighs using two forks. Place the chicken back into the crock pot and stir back into the sauce.
- Place shredded chicken into the sliced buns and top with coleslaw. Enjoy!
