Skip to main content

Barbecue Pulled Chicken Sliders and “Thanks” to an Italian Cook

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!


  1. Awe thanks so much for your kind words.I see these books found the right home. So glad! What a fabulous recipe love it...have a great weekend!

  2. This looks wonderful; love to find easy recipes to feed my teenagers when they come to visit. I know this will be a winner.

  3. Nice sliders - and a nice win!

  4. Claudia, thanks so much for the books again! You have a great weekend also.

    Rita, this would be easy for you to make and a good thing to feed those teenagers!

    Karen, thanks! Glad you like both.

    jose manuel, gracias! Tenga un gran fin de semana.

  5. Those look great you photography too!

  6. Mr. Bill, thanks! Those sliders really taste good!

  7. Great simple and easy recipe! I like the hint about the rotisserie chicken. By the way, we loved your broccoli recipe! My husband went back for seconds.

  8. I recently clipped a recipe for pulled chicken which sounded delicious. Your's does to an I think I'll use it instead. Like the idea of picking up a rotisserie chicken--even easier.



  9. Hello Pam... surprise...surprise...lovely recepie, as usual!!! nice picture!!!


    João Silva from Portugal

  10. What a great little giveaway win! And I love sliders...these look and sound delicious!

  11. Love the idea of using a rotisserie chicken. Great recipe.

  12. you really work on my appetite with your good food!

  13. Linda, it's easy peasy! I'm so happy you both liked the broccoli! Thanks for telling me!

    Bonnie, I hope you try this one. I think it's really good! And I will use rotisserie chicken from now on.

    Joao, thank you! Here's wishing you a great weekend in your side of the world!

    Jenn, thanks! Glad you like them! Have a fun weekend!

    Penny, I like that too---it makes it so quick and easy!

    What's Baking?? Thank you! That's a good thing, right? lol!

  14. Linda, it's easy peasy! I'm so happy you both liked the broccoli! Thanks for telling me!

    Bonnie, I hope you try this one. I think it's really good! And I will use rotisserie chicken from now on.

    Joao, thank you! Here's wishing you a great weekend in your side of the world!

    Jenn, thanks! Glad you like them! Have a fun weekend!

    Penny, I like that too---it makes it so quick and easy!

    What's Baking?? Thank you! That's a good thing, right? lol!

  15. I LOVE this! I'm making this or something like this for my family reunion and it's a great idea to put it on mini buns! I'm going to compare this BBQ with mine, I love the smoked paprika in this!

  16. These will be great eaten on the patio in the summer!

  17. The sliders are mouth-watering! I like the mini-size too - makes them easier to handle.

  18. Very nice lookin sammie Pam and glad to know the books are helping you out.

  19. Debbi, great! I hope you like it---let me know if you try it!

    SavoringTime in the Kitchen, yes! Perfect for the patio!

    Reeni, you're right! Small and easy to eat!

    Larry, thank you! I definitely needed them and am enjoying learning from them!

  20. The chicken sliders rock-Yummy!

    The photography books rock too! Congrats on your win.


  21. These sound great to me! I love the homemade sauce too.

  22. Wow this sounds good. Now we just need some warm weather so we can really think barbecue!!!!

    Thanks so much for you kind thoughts and condolences, much appreciated. Diane

  23. We do almost the same thing but use thighs instead. Excellent!

  24. Delicious looking sandwiches, Pam. I love all the flavors in this recipe and I bet a Costco chicken breast would work great. Congrats on your win!

  25. Velva, thanks! I think they all do too!

    Mary, me too! Homemade is always good!

    Diane, it's great to see you back! I hope it warms up soon by you. It's chilly here today but supposed to be 90 later in the week.

    Chris, I bet they're good! Have a great day!

    Cathy, thanks! Yes, I plan to do it the easy way next time!


Post a Comment


The more you weigh, the harder your are to kidnap.
Stay safe. Eat cake.

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”

~ D.H. Lawrence, Sons and Lovers

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews