Swap Ready

Spicy Peach Chicken Sliders

I remember when slider sandwiches first became so popular and you could go to the grocery store and buy slider buns.  I don’t know about your store but apparently, the buns weren’t a success at my store.  When I went to go buy some last week, I went to 3 different places and then finally gave up and used potato rolls.  Don’t get me wrong- these potato rolls were delicious.  I was just surprised the buns were hard to find.  If you have the same problem, you can substitute regular hamburger buns, potato rolls or any bread you prefer.  Or you can make your own with this recipe.

Spicy Peach Chicken Sliders

Author/Source:  

Katie @ Onceamonthmeals.com

Ingredients:

  • 1.5 pounds boneless chicken breast
  • 8 ounces peach preserves
  • 12 ounces spicy barbecue sauce (make your own here or here)
  • 12 each slider buns (or any type of bun you prefer)

Directions:

Place chicken, peach preserves and barbecue sauce in slow cooker.  Cook on low for 5.5 hours.  Remove chicken from slow cooker and shred. Place chicken back in the sauce and stir well and cook 30 more minutes.  Top slider buns with chicken and serve.                        

Freezing Directions:

Cook as directed above.  Allow chicken to cool, then divide into indicated number of freezer bags.  You can freeze the buns as well if you like by placing into freezer bags.  Label and freeze.  To serve: reheat chicken mixture in microwave for 1-2 minutes.  Top slider buns with chicken and serve.

Servings:  6


**conversion chart image provided by Erik Spiekermann

4 Responses to “Spicy Peach Chicken Sliders”

  1. Marcia Brown says:

    Hi Katie, I love the idea of the peach sliders ( peaches are my fav), but my ? For you is….can I substitute chicken thighs for chicken breasts? I digest them better, since having a gastric bypass.

  2. Katrina says:

    Has anyone tried these as lettuce wraps instead of on buns? My husband is allergic to most grains.

Leave a Reply

After hitting submit your comment will await moderation.