Ingredients
For the Chicken
- 1 pound Chicken Breasts frozen is fine
- 1/2 cups Butter
- 2 tablespoons Apple Cider Vinegar
- 1 clove Garlic minced
- 1/3 cup Sriracha Hot Chili Sauce
For the Slaw
- 2 cups Shredded Cabbage
- 2 Carrots peeled and shredded
- 1/4 cup Mayonnaise
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Granulated Sugar
- 1 pinch Salt
For the Ranch Sauce
- 1 cup Plain Greek Yogurt
- 1 tablespoon Lemon Juice
- 2 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 tablespoon Dried Parsley
- 1 teaspoon Dried Dill
- Salt and Pepper to taste
For Serving
Servings: servings
Instructions
- In the slow cooker, combine the chicken breasts, butter, apple cider vinegar, garlic, and Sriracha. Cook on low for 4-6 hours or high 2-4, until the chicken is fall apart tender. Shred using two forks.
- While the chicken is cooking, assemble the slaw. Mix the cabbage and carrots together in a medium-sized mixing bowl.
- In a small bowl, whisk together the mayo, apple cider vinegar, sugar, and salt. Pour over cabbage mixture and toss to combine. Refrigerate for at least 30 minutes before serving.
- To make the ranch sauce, whisk together all ingredients (or blend in a blender or food processor).
- To assemble the sliders, place a small amount of slaw on the bottom of a slider bun. Top with chicken, and then drizzle with ranch sauce. Drizzle with additional Sriracha, if desired. Top with other half of the bun.
Recipe Notes