Slow cooker pulled chicken sliders
1 large, thinly sliced
Unsweetened frozen peaches
1 cup(s), (250 ml) sliced
Uncooked boneless skinless chicken breast
1¾ pound(s), (790 g)
¾ cup(s), (175 ml)
Apple cider vinegar
¼ cup(s), (60 ml)
Canned chipotle peppers in adobo sauce
1 tbsp(s), (15 ml) minced, (remove seeds for less heat)
Store-bought adobo sauce
1 tbsp(s), (15 ml)
1 tsp(s), (5 ml)
- Put onions and peaches into a 4-L (4-quart) or larger slow cooker; top with chicken.
- In a glass measuring cup, whisk together barbecue sauce, vinegar, chipotle pepper and adobo sauce; pour over chicken. Cover and cook on LOW for 6- 7 hours.
- Use two forks to shred chicken in slow cooker; sprinkle with salt, stir and serve on toasted buns.
- Serving size: 60 ml (1/4 cup) chicken with 1 bun