Pulled Chicken Sliders with Honey Chipotle BBQ Sauce, Frizzled Onions and Gouda

Instructions

• 1. Pulled Chicken in a Slow Cooker: a) Pour 1 ¼ cup BBQ sauce in a 5-6 qt slow cooker. b) Reserve remainder of sauce to add after cooking and shredding the chicken, if needed. c) Add chicken and turn to coat. Cover and cook on high 3 to 4 hours or on low for 6-7 hours. d) Remove chicken to a cutting board and shred each piece using two forks. Place shredded chicken back in the crock pot and stir to coat with the yummy sauce. If the sauce is too thin, add the reserved sauce.
• 2. Pulled Chicken in an Instant Pot (pressure cooker): Cooking happens very quickly in a pressure cooker. If you don’t get the cooking time just right when cooking breasts, they may dry out. I prefer boneless, skinless thighs because they’re much more forgiving and less likely to dry out in a pressure cooker. a) Generously season the chicken thighs on both sides with salt, pepper and granulated garlic. b) Add 1 cup water or chicken broth to Instant Pot. c) Put the trivet in the pot, and place the chicken on top of the trivet. d) Put lid on pot, lock & seal it; set the cook time to 13 minutes manual high pressure for thighs or 8 minutes manual high pressure for breasts. Press ‘manual’ then ‘-‘ to adjust minutes. e) After the chicken has finished cooking, use the quick release to release the pressure. f) Remove chicken to a cutting board and shred each piece using two forks. g) Heat up BBQ Sauce in the Instant Pot on low saute. h) Add the shredded chicken and stir to coat with sauce.
• 3. Honey Chipotle Barbeque Sauce: Add ingredients to a saucepan and simmer for 5-7 minutes, or until it reaches the thickness you prefer. If more tang is desired, add a little more mustard.
• 4. Assembling Pulled Chicken Sliders with Honey Chipotle Barbecue Sauce, Frizzled Onions and Gouda Cheese: a) Pre-heat broiler. b) Place buns on a sheet pan and broil until toasted. c) Remove sheet pan from oven and remove top half of buns and set aside. Pile shredded chicken and a small handful of grated cheese on top the bottom half of buns and pop under the broiler again until the cheese is melted. d) Pile frizzled onions on top of cheese and top with the other half of the bun.

• Servings : 8
• Recipe Type : Dinner, Instant Pot, Lunch, Poultry & Meat, Slow Cooker