Isn’t miniature food the greatest?
If you like pulled pork, you’ll really like this pulled chicken! It’s a quick way to cook a dish that’s traditionally slow-cooked. I especially like the fact that they’re sliders, on mini buns; the perfect size and not so messy to eat.
Use boneless chicken breasts that have been simmered in salted water, cooled and shredded. Or, for a simple, readily available solution, cut up a rotisserie chicken from the market to speed up the process.
I’m not big on sweet sauces, so this tangy sauce with a tablespoon of brown sugar, cider vinegar, spices, and a little ketchup, hits the spot. Bill thinks this is the best barbecue sauce ever and I concur!
Switching gears, I want to take time to thank Claudia @What’s Cookin’ Italian Style. A short while ago, she had a giveaway for 2 photography books: Understanding Exposure by Bryan Peterson and The Pocket Idiot’s Guide to Great Photography by Shawn Frederick and Bill Gutman.
I knew I could benefit from these, so entered the contest and was the lucky one winner! These are two excellent books for anyone who finds the concept of photography confusing, like I do. The information takes the mystery out of picture taking, by offering great tips in achieving better photos. I am studying the books and am happy to be learning more about photography!
Please ~ go over for a visit at Claudia’s blog: What’s Cookin’ Italian Style! She has fantastic Italian recipes that will make your mouth water. She occasionally talks about her Italian family and makes you wish you were seated around her dinner table for her friendliness and her great cooking ~ just like her mother’s, I imagine!
If you like your cooking “heart healthy,” she has another terrific blog with good and healthy recipes, plus info for you @Blogs Got Heart.
Thanks so much, Claudia, for the photography books and your excellent blogs!
Now, here’s the chicken slider recipe:
Barbecue Pulled Chicken Sliders
½ cup ketchup
1 tablespoon brown sugar
1 tablespoon cider vinegar
2 teaspoons chili powder
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dry mustard
½ teaspoon smoked paprika
2 cups cooked shredded chicken breast
8 sliders mini buns (I used Pepperidge Farm)
8 Vlasic dill pickle ovals
Combine first 8 ingredients in a small saucepan over medium heat.
Bring to a simmer and cook for 3 minutes or until slightly thick, stirring occasionally.
Add chicken to ketchup mixture; combine well.
Cook 2 minutes or until chicken is heated thoroughly.
Spoon 3 tablespoons chicken mixture on each bottom half of bun, top with pickle and top bun half.
4 servings (2 sandwiches each serving)
Yum!!! Excellent barbecue sauce for sliders!
Be sure to visit my friend, Linda’s blog, @My Kind Of Cooking. She has unique tips on Tuesdays and yummy recipes every Friday!