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For the Sliders:
Makes about 20 sliders
2 pounds chicken breasts
2 packages King’s Hawaiian Rolls (12 per pack)
1- 18 ounce store-bought bottle of BBQ sauce… How much you use will depend on how BBQ-ey you like your chicken.
1 red onion, quartered and thinly sliced
2 cups cheddar cheese, grated
For the Buttermilk Ranch Dressing:
Makes about 1/1/2 cups
1- 6 ounce container of nonfat plain Greek yogurt
1/4 cup buttermilk, plus more to get your desired consistency
1/4 cup extra virgin olive oil
1 bunch of dill, about 1 cup chopped
2 tablespoons chives, chopped
2 tablespoons parsley, chopped
1 garlic clove
1/2 tablespoons Worcestershire sauce
fresh cracked black pepper
Place your chicken breast in your slowcooker with 1/2 of the bottle of BBQ sauce and cook on high for 4 hours or on low for 8. Shred with 2 forks and leave in your slowcooker. As it cools a bit, the chicken will absorb some of the liquid. Feel free to remove as much as you like and add some more BBQ sauce to taste. No need to heat it first; the heat from the chicken and the slowcooker will do the job. If you prefer, throw your cheese in and give it a stir until it melts. I prefer to serve it on the side.
In a food processor, add your yogurt, buttermilk, dill, chives, parsley,, garlic and Worcestershire sauce. Pulse until just combined. Stream in your olive oil while the food processor is going to emulsify. Season with salt and pepper and add more buttermilk if you like your dressing a little thinner.
Serve your sliders by piling on some cheese, chicken, red onion and topping the whole thing with ranch and your bun top.
Original of the video here