Shredded Applesauce Chicken Sliders with Brussels Sprouts Apple Slaw

applesauce chicken sliders on a white plate

Shredded Applesauce Chicken Sliders with Brussels Sprouts Apple Slaw

Serve Shredded Applesauce Chicken Sliders with Brussels Sprouts Apple Slaw at your next tailgate or weeknight dinner! Made in the slow cooker, these chicken sliders are juicy and topped with an amazing homemade coleslaw. Gameday never tasted so good!

Prep Time 10

Cook Time 4 30

Total Time 4 40

Servings sliders

Calories 202kcal

Ingredients

Chicken + Sauce

1 cup unsweetened applesauce
3 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon pure maple syrup
1 tablespoon Dijon mustard
1 tablespoon hot sauce
1 ½ teaspoons garlic powder
1 teaspoon ground cinnamon
½ teaspoon kosher salt
4 boneless skinless chicken breasts about 2 ½ lbs.
1 tablespoon cornstarch
12 Slider buns halved and toasted

Slaw

12 oz. Brussels sprouts shredded
1 Granny Smith apple
½ cup plain Greek yogurt
½ cup apple juice
1 tablespoon pure maple syrup
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon celery seed

Instructions

Make the Sauce + Cook the Chicken

In the base of the slow cooker, combine the applesauce, apple cider vinegar, Worcestershire sauce, maple syrup, hot sauce, garlic powder, cinnamon and salt. Whisk until combined.
Add the chicken to the slow cooker, cover and turn on LOW.
Cook for 4-5 hours, or until the chicken is pull-apart tender.
When the chicken is done, remove from the slow cooker, and shred using a fork.
Pour the juices into a saucepan. Heat over high heat on the stovetop.
In a small bowl, measure out a few tablespoons of the sauce. Add the cornstarch, and whisk until smooth.
Pour the cornstarch mixture into the saucepan, and simmer for 15 minutes, or until the sauce has thickened to the consistency of a barbecue sauce.
Remove from the heat, pour into a mason jar, and set aside for later.

Make the Slaw

Using a very sharp knife or a mandoline, shred the Brussels sprouts and apple.
In a large glass bowl, measure out the Greek yogurt, apple juice and maple syrup. Whisk together, then season with salt, pepper and celery seed.
Add the Brussels sprouts and apples into the sauce, and toss with tongs until everything is coated.

Prepare the Sliders

Toast the slider buns.
Layer some of the shredded chicken, then top with the chicken-apple sauce.
Add the slaw on top of the chicken.
Repeat as many times as necessary.
Serve immediately.

Notes

This recipe can be made a day or two in advance for stress-free entertaining. Cook the chicken as directed. Once the chicken has been shredded, store in the refrigerator. Reduce the sauce, pour into a mason jar and store in the refrigerator, too.

The slaw will need to be made the day of so the Brussels sprouts and apples don’t become soggy. However, you can mix the wet ingredients and refrigerate overnight.

Don’t skip the sauce reduction step. While the sauce is delicious when it comes out of the slow cooker, it’s very thin. This could cause it to soak through the slider buns too quickly, making them soggy. The reduction allows for the chicken to sit on the buns for longer, allowing you more time to put these together and serve without worrying about the sliders turning to mush in someone’s hands.

Nutrition