Ingredients

Chicken 
2 lb ROCKY® Free Range Boneless Skinless Chicken Breast Filet
4 cup apple sauce
onions diced small
1 cup apple cider
1 cup apple cider vinegar
Apple Butter BBQ sauce 
1 cup apple butter
1/2 cup ketchup
1 tbsp prepared mustard
1 tsp Worcestershire sauce
1/2 tsp chili flakes
1/2 tsp salt
1/2 tsp black pepper
1 cup diced onions
1 tbsp minced garlic
1 cup brown sugar
1 tsp paprika
Apple Slaw 
apples, julienned
2 cup cabbage, finely shredded
carrot, julienned
green onions, this slices
Dressing 
3 tbsp vegetable oil
2 tbsp apple cider vinegar
2 tbsp honey
1/2 tsp fine minced garlic

Method

1 Place all ingredients in a slow cooker or roasting pan covered in foil. Bake at 250° for four hours or till chicken is very tender and easy to shred. Remove excess liquid from the chicken and shred with a 2 forks. Mix in apple butter BBQ sauce till chicken is thoroughly coated. Take your slider buns and cut in half (I use Hawaiian King Rolls) coat top and bottom with honey mustard aioli. Add a generous amount of the shredded chicken mixture to the bottom bun and top with apples cider slaw and top bun.
2 In a medium sauté pan Sauté onions in a little vegetable or olive oil till tender, add the garlic and sauté two minutes more. Add the remaining ingredients and simmer for 30 min stirring making sure the bottom of the pot doesn’t scorch. Remove from heat and let cool
3 Mix the apples, cabbage, carrot and green onions and toss in the mixture of oil, cider vin, honey, garlic, salt and pepper.

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