Description
Crock Pot Raspberry-Chipotle Chicken Sliders are an easy meal for your next weeknight family dinner! That sweet, spicy, and smoky sauce will get you every time!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breast
- 1 1/2 cups raspberry jam or preserves
- 1 1/2 tablespoons chipotles in adobo sauce
- 1 large jalapeno, minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- salt and freshly ground pepper to taste
- honey to taste
- 2 tablespoons cornstarch
- 2 tablespoons water
- 12 slider buns
- 8 oz goat cheese
Instructions
- Step: Place the chicken in the bottom of a large crock pot.
- Step: In a large bowl, whisk together the raspberry jam, adobo sauce, minced jalapeno, apple cider vinegar, and lemon juice.
- Step: Pour the jam mixture over the chicken, cover, and cook on low for 3-5 hours until the chicken is tender.
- Step: Remove the chicken to a plate and shred using two forks.
- Step: Pour the sauce from the crock pot into a medium saucepan and return the shredded chicken to the crock pot.
- Step: Season the chicken with salt and pepper to taste, cover to keep warm.
- Step: Adjust the sauce flavor with honey or extra adobo/jalapeno if desired.
- Step: Mix cornstarch and water in a small bowl until smooth.
- Step: Bring the sauce to a boil in the saucepan, whisk in the cornstarch mixture, and simmer for 1-2 minutes until thickened.
- Step: Stir the thickened sauce into the chicken in the crock pot and serve on slider buns with goat cheese and additional sliced jalapenos.
Notes
Recipe adapted from the cookbook ‘Real Food Slow Cooker Suppers’ by Samantha Skaggs.
- Prep Time: PT5M
- Cook Time: PT5H
- Category: Dinner
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 3 sliders
- Calories: 480 kcal
- Sugar: 22 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg
Keywords: sliders, crock pot, chicken, raspberry chipotle, dinner, appetizer