Smokey Black Currant Shredded Chicken Ciabatta Sliders

  • Serves 10-12
  • Prep Time 20M
  • Cook Time 2H

We’re shaking up the sliders game with this Smokey Black Currant Shredded Chicken Ciabatta Sliders recipe. The tart, vibrant, fresh taste of Crofter’s Black Currant Fruit Spread pairs perfectly with the smokiness of the pulled chicken—topped with a bed of crunchy slaw on a delicious ciabatta bun and you’re in for a tasty treat! These are perfect for game-day, potlucks, or summer BBQ’s!

Ingredients

Black Currant Sauce:

Shredded Chicken:

  • 4 Boneless, Skinless Chicken Breast

  • ½ Cup No Added Salt Vegetable Broth

  • Salt & Pepper (To Taste)

  • Black Current Sauce

Slaw:

  • 2 Cups Kale (Finely Chopped)

  • ½ Cup Red Cabbage (Finely Chopped)

  • ½ Cup Green Cabbage (Finely Chopped)

  • 1 Tbsp Olive Oil

  • Fresh Lemon Juice

  • Ciabatta Buns

Directions

  1. For the Black Currant Sauce, in a large saucepan add olive oil, garlic and white onion. Sauté for 5 minutes over low heat. Add in the Crofter’s Organic Just Fruit Black Currant Fruit Spread and stir softly to mix. Next, add in the Dijon mustard, tomato paste, soy sauce, apple cider vinegar, brown sugar and smoked paprika. Stir well to evenly mix ingredients. Cook over low heat for 5-10 minutes, stirring occasionally.
  2. Remove the Black Currant Sauce from the pan and carefully transfer it to a blender. Give the Black Currant Sauce a couple pulses in the blender until the sauce is a smooth consistency. Place sauce back in the saucepan over low heat until ready to use.
  3. For the Shredded Chicken, place boneless skinless chicken breast in slow cooker. Pour in vegetable broth. Season the chicken well with salt and pepper then add in the Black Currant Sauce. Coat the pieces of chicken well with the sauce. Cook on high for 1 ½ hours OR on low for 4-5 hours.
  4. For the Slaw. Chop up the kale, red cabbage and green cabbage. Place in blow. Drizzle with olive oil and with the juice from half of a fresh lemon. Toss lightly in a bowl. Place in the refrigerator until ready.
  5. Once chicken is cooked, remove it from the slow cooker and begin to shred it using two forks. Once shredded, place back into the slow cooker letting chicken cook in the sauce for an additional 30 minutes.
  6. Once ready to serve, toast Ciabatta buns in the oven top with the shredded chicken and slaw. Enjoy!