Slow cooker (crockpot) chicken sliders infused with Coney Island Mustard and topped with coleslaw and pickles.
Coney Island Mustard Chicken Sliders
Ingredients
- 5-6 lbs. Chicken Breast
- 1 12 oz. bottle Coney Island Mustard
- 12 Slider Buns
- 1 14 oz. bag Coleslaw Mix
- 1 16 oz. jar Pickles Slices zesty, dill, or butter
- 4 Tbs. Butter melted
- 1 tsp. Onion Powder
Instructions
Chicken
- Trim chicken breast and place in slow cooker.
- Add ¾ bottle of Coney Island Mustard.
- Cook on High for 3 hours.
- Turn chicken so all pieces get cooked in the mustard.
- Cook on High for 1 hour, or until chicken shreds easily.
- Remove chicken from slow cooker and place into a heat safe bowl.
- Shred chicken.
- Pour about 1 cup liquid from slow cooker over chicken and thoroughly coat chicken.
- Mix thoroughly.
Sandwiches
- Cut buns lengthwise as a slab.
- Brush tops of buns with melted butter infused with onion powder.
- Toast buns in oven at 350 F for 2 - 5 minutes.
- Remove buns from oven.
- Top with chicken, mustard, coleslaw and pickles.
- Serve warm.
Notes
Steps
Cook the chicken and then prepare the sliders.
Chicken
Trim chicken breast.
Place in slow cooker.
Add ¾ bottle of Coney Island Mustard.
Cook on High for 3 hours.
Turn chicken so all pieces get cooked in the mustard.
Cook on High for another hour, or until chicken shreds easily.
Remove chicken from slow cooker and place into a heat safe bowl.
Using tongs or a two forks, shred chicken.
Pour about 1 cup liquid from slow cooker over chicken and thoroughly coat chicken.
Mix thoroughly.
Sandwiches
Cut buns lengthwise as a slab.
Melt butter and add onion powder.
Brush tops of buns with melted butter infused with onion powder.
Toast buns in oven at 350 F for 2 – 5 minutes (until slightly toasty and the tops are not soggy). Remove buns from oven. Top buns with mustard.
Top with chicken.
Top with more mustard.
Top with pickles.
Top with coleslaw.
Add the bun tops.
Slice into individual sandwiches.
Serve warm.
