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!
Servings 10
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- 16 ounces raspberry jam or preserves
- 1 1/2 tablespoons adobo sauce from a can of "Chipotles in Adobo"
- 1 large jalapeño minced (with seeds and membranes)
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- Honey as needed
- Salt & freshly ground black pepper to taste
- 1 1/2 tablespoons cornstarch + 2 tablespoons water
- 8 ounces Brie sliced (or other salty white cheese)
- 12 Slider buns
- 1 lb bacon- cooked optional
Instructions
- 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