Rhubarb BBQ Pulled Chicken Sliders
Servings
4
Servings
4
Ingredients
Rhubarb BBQ sauce
  • 2cups fresh rhubarbchopped
  • 1/2cup tomato purée
  • 14ci[ apple cider vinegar
  • 1/4cup (unrefined coconut sugar
  • 1Tbsp raw honey
  • 1Tbsp Worcestershire sauce
  • 1tsp smoked paprika
  • 1tsp garlic powder
  • 1tsp onion powder
  • 1/4tsp sea salt
Pulled chicken sliders
  • 2cups cooked, shredded chickenpreferably roasted
  • 1/2cup Rhubarb BBQ sauce
  • 2cups shredded cabbagegreen, purple, or mix
  • 1medium carrotgrated
  • 2Tbsp apple cider vinegar
  • 1Tbsp raw honey
  • 1Tbsp extra-virgin olive oil
  • Salt and pepperto taste
  • 8small whole-grain slider bunsor your preferred type of bun
Instructions
  1. In medium saucepan, combine rhubarb, tomato purée, apple cider vinegar, coconut sugar, honey, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and salt. Cook over medium heat for 15 to 20 minutes, stirring occasionally, until rhubarb breaks down and mixture thickens. Let cool slightly, then blend until smooth. Set aside.
  2. In large skillet over medium heat, combine shredded chicken and 1/2 cup of Rhubarb BBQ sauce. Stir to coat evenly and heat through, about 3 to 4 minutes.
  3. In large bowl, toss together shredded cabbage, grated carrot, apple cider vinegar, honey, olive oil, salt, and pepper. Let sit for 10 minutes to allow flavors to meld.
  4. Toast slider buns lightly for extra texture. Place generous scoop of pulled chicken on bottom half of each bun. Top with spoonful of slaw and the top of bun.
  5. Serve warm, with extra BBQ sauce on the side for dipping.