Time 8h10m Number Of Ingredients 13 Steps:
Add sliced onion to the bottom of slow cooker. I use a 5 quart oval slow cooker. Place chicken over sliced onions. Sprinkle chicken with salt and pepper. I use about 1/2 teaspoon each salt and pepper. Add all of the sauce ingredients to a blender, and blend until well-combined. Cover, and chill half of sauce. Pour remaining half sauce over chicken. Cover, and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. Shred meat, and return to slow cooker. Add remaining half sauce. Turn slow cooker to WARM, and let sit in sauce until warmed through.
Time 5h40m Yield 6 Number Of Ingredients 5 Steps:
Blend honey, garlic, and chipotle peppers in adobo sauce together in a food processor until smooth. Place chicken breasts in the bottom of a slow cooker and mix in honey-chipotle sauce. Cook in the slow cooker on Low for 5 hours. Transfer chicken to a bowl and shred using 2 forks. Return chicken to the slow cooker and stir in black beans. Continue to cook on Low until cooked through, about 30 minutes more.
Number Of Ingredients 17 Steps:
Preheat oven to 400°F. Set a wire cooling rack over a jellyroll pan then spray it with cooking spray. In a medium non-stick saucepan, whisk together all the Chipotle Sauce ingredients. Set aside for now. In 3 separate bowls, put the flour in one, whisked eggs in another, and Panko crumbs in the other one. Set aside. Season chicken with a little salt and pepper. Dredge chicken in the flour, then dip into egg, and lastly coat with the bread crumbs. Place coated chicken tenders on the wire rack in the jellyroll pan. Bake for about 20 minutes. Remove from oven and carefully flip the chicken strips over and bake for another 10 minutes, or until chicken is done and golden. While the chicken strips are baking, bring the sauce mixture to a light boil over medium heat; then reduce heat to low/medium-low and let simmer to reduce and thicken slightly, whisking frequently. When chicken strips are finished baking, dip chicken strips in sauce and serve warm. (Optional, after dipping chicken in the sauce, I placed them back on the rack and oven broiled for a couple of minutes then served.) NOTE: Dipping the chicken in the sauce will soften the Panko coating somewhat, so for a crispier coating you may opt to just spoon the sauce over the chicken at serving time.
Time 1h20m Yield 12 sliders Number Of Ingredients 11 Steps:
For the chipotle aioli: Process the mayonnaise, cilantro, lime juice, honey, chipotle peppers and adobo sauce in a food processor until combined. Refrigerate for at least 1 hour. For the sliders: Line a baking sheet with parchment. In a large mixing bowl, combine the chicken, taco season and oil. Form 12 patties roughly 1/2-inch thick and place them on the prepared baking sheet. Refrigerate for 30 to 60 minutes. Prepare a grill for medium direct heat. Grill the sliders until the edges start to turn a lighter white and the juices pool at the top, about 3 minutes. Flip the sliders and place a piece of cheese on each. Remove the sliders when the cheese is melted and the internal temperature of the chicken hits 165 degrees F on an instant-read thermometer. Place a slider on the bottom section of a bun, top with some aioli, watercress and the top section of the bun.
Time 30m Yield 8 Number Of Ingredients 19 Steps:
Combine honey, water, ketchup, vinegar, chili powder, salt, and hot sauce for honey-chipotle sauce in a small saucepan. Bring to a simmer and cook, stirring frequently, 2 to 3 minutes. When reduced to desired consistency, remove from heat. Combine flour, garlic powder, salt, and pepper for chicken in a shallow bowl. Place beaten eggs in a separate bowl. Combine bread crumbs and paprika in a third bowl. Coat chicken tenders in the flour mixture, then into the egg mixture, and then in the bread crumb mixture. Heat oil in a large skillet over medium heat. Place chicken in the hot oil and cook until the breading is golden brown and the chicken is fully white and no longer pink or translucent in the center, 3 to 6 minutes per side. Transfer to a paper towel-lined plate to drain excess oil. Toss tenders in honey-chipotle sauced until coated and place on the bottom half of potato rolls. Top chicken with a dill pickle round and lettuce. Serve.
Time 8h15m Number Of Ingredients 9 Steps:
Coat ceramic insert of slow cooker with cooking spray, turn to high. Add chicken breasts, combine remaining ingredients in mixing bowl, pour over chicken. Cover with lid and cook for 6-8 hours on low or 3-4 hours on high. Shred with 2 forks, place chicken back in the juices in slow cooker so it remains moist. Serve on slider buns with a sprinkle of cilantro and cojita cheese. Enjoy your Honey Chipotle Chicken Sliders Recipe!
Time 55m Yield 12 servings Number Of Ingredients 22 Steps:
Make the chicken burger: Preheat the oven to 400°F (200°C). In a large bowl, combine the ground chicken, salt, pepper, paprika, Worcestershire sauce, garlic, and onion. Mix well until evenly distributed. Lightly grease a baking sheet with nonstick spray. Press half of the chicken mixture into an 11 x 10-inch (23 x 21 cm) rectangle in the center of the prepared baking sheet. Evenly sprinkle the cheese over the chicken patty and layer the jalapeños on top. Top with the remaining chicken mixture, spreading evenly. Bake the chicken burger for 30-40 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the oven and let cool for 5 minutes. While the burger cooks, make the sauce and slaw. For the sauce, mix together the mayonnaise, Dijon, and honey in a small bowl. For the slaw, toss together the green and red cabbage and carrots in a medium bowl. Add the salt and rice vinegar and toss well. Using a serrated knife, gently cut the slider buns in half to create a large top and bottom bun for the burger. Spread the bottom bun with the some of the sauce. Using a spatula, transfer the burger patty to the bottom bun. Top with the slaw, drizzle with the remaining sauce, and cover with the top bun. Make the glaze: In a small bowl, mix together the melted butter, honey, and sesame seeds. Brush the glaze over the top bun. Slice between each row of buns, creating 12 sliders. Serve warm. Enjoy!
Time 30m Yield 10 poppers Number Of Ingredients 13 Steps:
Slice chicken breasts into bite-sized chunks. Combine the chicken with the salt, pepper, garlic powder, and chili powder, mixing until evenly seasoned. Place the flour and eggs into separate bowls. Dip a piece of chicken into the flour, then the egg, then back into the flour. Repeat with the rest of the chicken. Heat oil in a large pot over medium-high heat. Fry the chicken pieces until deep-golden brown and crispy. Set aside on a paper towel to drain. In a pan over medium heat, mix together the honey, water, hot sauce, ketchup, and chipotle powder. Bring the sauce to a simmer, and cook for one minute. Toss the chicken in the sauce until evenly glazed. Enjoy!
More about “honey chipotle chicken sliders recipes”
Time 6h20m Yield 12 servings. Number Of Ingredients 14 Steps:
In a 3- or 4-qt. slow cooker, combine the first 8 ingredients. Add chicken and ale; toss to coat. Cook, covered, on low until chicken is tender, 6-8 hours. Remove meat; when cool enough to handle, shred with 2 forks., Strain cooking juices; skim fat. Transfer juices to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into saucepan. Return to a boil, stirring constantly; cook and stir until thickened, about 5 minutes. Add chicken to the sauce; toss to coat. Serve on buns. Add pickles and additional Sriracha sauce if desired.
