Categories: Sandwiches/Wraps
Ingredients
- FOR THE SLIDERS, COMBINE:
- 2 tsp. onion powder
- 2 tsp. granulated garlic
- 1 tsp. celery salt
- 3 lb. boneless, skinless chicken thighs
- 2 lb. boneless, skinless chicken breasts
- 2 Tbsp. olive oil
- SWEAT:
- 1 cup diced onions
- 1⁄2 cup diced carrot
- 1⁄2 cup diced celery
- 1 Tbsp. unsalted butter
- 1⁄2 cup low-sodium chicken broth
- 1 cup hot sauce (such as Frank's), divided
- MELT:
- 4 Tbsp. unsalted butter
- Salt and black pepper to taste
- 40 cocktail buns, halved
- FOR THE SLAW, PROCESS:
- 1⁄2 cup mayonnaise
- 1⁄2 cup sour cream
- 1⁄2 cup crumbled blue cheese
- 1 tsp. white wine vinegar
- 1 tsp. Worcestershire sauce
- 1 tsp. Dijon mustard
- TOSS:
- 6 cups thinly sliced celery
- 1⁄4 cup chopped fresh parsley
Directions
-
For the sliders, combine onion powder, granulated garlic, and celery salt; sprinkle over chicken.
-
Sear chicken in oil, in 3 batches, in a large sauté pan over high heat until browned on both sides, adding more oil as necessary, about 20 minutes total. Transfer chicken to an 8-qt. slow cooker.
-
Sweat onions, carrot, and celery in 1 Tbsp. butter in the same pan over medium heat until softened, 3–4 minutes. Deglaze pan with broth, scraping up any browned bits. Transfer mixture to slow cooker and pour 1⁄2 cup hot sauce over the top.
-
Cover slow cooker and cook chicken until fork-tender on high setting, about 2 hours. Transfer chicken to a cutting board and shred with two forks. Strain liquids from slow cooker; discard solids. Return chicken and strained liquid to slow cooker.
-
Melt 4 Tbsp. butter and remaining 1⁄2 cup hot sauce in a saucepan over medium heat; stir into slow cooker. Set slow cooker to warm and heat chicken 30 minutes more; season with salt and pepper.
-
For the slaw, process mayonnaise, sour cream, blue cheese, vinegar, Worcestershire, and Dijon in a food processor until smooth.
-
Toss celery with dressing and parsley just before serving.
-
Serve chicken on buns topped with slaw.