Raspberry Chipotle Chicken Sliders
Raspberry Chipotle Chicken Sliders, another slow cooker easy family dinner idea to make a great evening meal. Full of sweet & spicy flavor, they're delish!
Samantha from Five Heart Home
skinless chicken breasts or thighs
raspberry jam or preserves
from a can of "Chipotles in Adobo"
minced (with seeds and membranes)
apple cider vinegar
Salt & freshly ground black pepper
cornstarch + 2 tablespoons water
sliced (or other salty white cheese)
Place chicken in the bottom of a large (6- to 7-quart) slow cooker.
In a large bowl, mix together raspberry jam, adobo sauce, minced jalapeño, apple cider vinegar, and lemon juice. Pour over chicken.
Cover and cook on LOW for 3 to 5 hours or until chicken is cooked through and tender, but not dry.
Remove chicken to a plate and use two forks to pull it into chunks/shred.
Pour raspberry sauce from slow cooker into a medium pot and add chicken back to slow cooker.
Season chicken with salt and pepper, to taste.
In a small bowl, stir together cornstarch and water until smooth.
Set pot of raspberry sauce over medium-high heat and bring to a boil.
Whisk in cornstarch slurry and cook for 1 to 2 minutes or until thickened.
Pour desired amount of sauce over shredded chicken; stir to combine (leftover sauce can be drizzled on sandwiches or used as a dipping sauce).
Serve chicken on slider buns topped with slices of Brie & optional bacon