Prep:  15 minutes (when using pre-made slow-cooked tomato pulled chicken)
Cook:  10 min
Makes:  8
Serves:  4
Average: 4.1 (68 votes)
Recipe by: Ardmona
Great for lunch or a party snack, these sliders made with Ardmona's Tomato certainly wont disappoint the troops! Use leftover chicken mix for other amazing recipes such as Ardmona's Mexican Bake or Tacos.
Credit: Whisk Media Group

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Pulled Chicken Sliders
Slow Cooked Tomato Pulled Chicken
  1. Grill or toast bread rolls
  2. Place bread roll bases onto a board. Top each with coleslaw and then warmed pulled chicken
  3. Drizzle with chipotle mayonnaise
  4. Cover with bun tops, serve
Tips & Hints:
  • An easy way to get ready for the party, is to make a batch of Ardmona's Slow Cooked Tomato Pulled Chicken. Freeze and thaw, then simply warm through when ready to make the sliders.
Slow Cooked Tomato Pulled Chicken
  1. Preheat oven to 160°C/140°C fan-forced
  2. Heat oil in a heavy based ovenproof pan over medium heat. Add onion and garlic, cook, stirring often, for 4-5 minutes until softened
  3. Stir in tomato paste and barbecue sauce and cook for 1 minute. Add tomatoes. Season with salt and pepper. Bring to the boil then simmer, uncovered, for 20 minutes or until thick
  4. Place chicken into a large baking pan. Pour over tomato mixture and toss to coast chicken. Cover and bake for 1 hour or until chicken is very tender
  5. Remove from oven, transfer chicken to a board. Using 2 forks, shred chicken. Stir shredded chicken through tomato sauce. Scatter with coriander. Serve with sweet corn, red onion, lime wedges and rice
Tips & Hints:
  • Slow Cooked Pulled Chicken Recipe information: Prep Time: 20 minutes Cook Time: 1 hour 30 minutes Makes: 6 cups
  • This recipe uses only 2 cups of Slow Cooked Pulled Chicken. Use leftover chicken for other amazing recipes such as Ardmona's Mexican Chicken Bake or Pulled Chicken Tacos.
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