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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!
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 10
Author Samantha from Five Heart Home


  • 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


  • 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