Ginger Ale BBQ Chicken Sliders
 
Prep time
Cook time
Total time
 
Tangy BBQ Chicken Sliders and summertime go hand and hand. Serve with your favorite slaw, dipping sauce, and you're all set!
Serves: 12
Ingredients
FOR THE CHICKEN SLIDERS:
  • 3 Chicken Breasts
  • 4.5 oz. can Green Chilies
  • ⅓ Cup Sliced Green Onions (two stalks)
  • 2 tbsp. Minced Cilantro
  • 1 tbsp. Worcestershire
  • ½ can The Unknown Craft Ginger Ale
  • ½ tsp. Salt
  • ½ tsp. Black Pepper
  • 12 Hawaiian Slider Rolls
  • ½ cup BBQ Sauce
  • 6 Slices Havarti Cheese
FOR THE DILL PICKLE COLESLAW
  • 2 cups Shredded Cabbage
  • ¼ cup Shredded Carrots
  • ½ cup Dill Pickles, diced
  • ½ cup Mayonnaise
  • 1 tsp. Celery Seeds
  • 1 tsp. Garlic Powder
  • ½ tsp. Salt
  • ½ tsp. Black Pepper
Instructions
  1. Place the chicken breasts, green chilies, green onions, cilantro, Worcestershire, ginger ale, salt, and pepper in the instant pot. Cover, switch the valve to "sealing", and select the pressure cooker option for 8 minutes.
  2. While the chicken cooks, mix all ingredients for the dill pickle coleslaw in a large bowl and set in the refrigerator until you're ready to assemble.
  3. Once the chicken is finished cooking, switch the valve from "sealing" to "venting". Allow the pressure cooker to vent for at least 10 minutes before opening. After, remove the chicken and shred with two forks.*
  4. Remove the Hawaiian rolls from their packaging and slice in half, diagonally. Place both halves, cut side up, on a greased baking sheet. Brush both sides with bbq sauce and cover one side with the shredded chicken, then the opposite side with sliced havarti.
  5. Place the rolls in a 450F oven for 5 - 10 minutes, or until the cheese has melted and is bubbly.
  6. Remove the rolls from the oven and top the chicken side with the coleslaw. Place the cheese side down on top and cut into twelve slider rolls. Serve with your favorite sauce for dipping and enjoy immediately.
Recipe by Slice of Jess at https://sliceofjess.com/ginger-ale-bbq-chicken-sliders/