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Chipotle Maple Shredded Chicken Sliders
Print Recipe
Slow Cooked Chipotle Maple Shredded Chicken Sliders are perfect for an easy dinner option or delicious as a game day snack while watching football!
Course
Main Course
Cuisine
American
Prep Time
15
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
15
minutes
mins
Servings
12
sliders
Calories
277
Author
Whitney Bond
Ingredients
3
tsp
chipotle powder
2
tsp
cumin
2
tsp
paprika
2
tsp
garlic powder
½
tsp
kosher salt
½
tsp
cinnamon
¼
tsp
ground ginger
2
lbs
boneless skinless chicken breasts
¾
cup
maple syrup
¼
cup
apple juice
1
chipotle in adobo (chopped) + 1 tbsp adobo sauce
3
tbsp
apple cider vinegar
12
Hawaiian Sweet Rolls
1
cup
Cabot Cheddar Cheese
shredded
Instructions
Combine the chipotle powder, cumin, paprika, garlic, salt, cinnamon and ginger in a large bowl.
Add the chicken breasts to the bowl and toss well to coat.
Place the chicken in the slow cooker.
In a medium bowl, whisk the maple syrup, apple juice, chipotle in adobo sauce and apple cider vinegar together.
Pour this mixture over the chicken.
Slow cook on low for 6-8 hours, or on high for 3-4 hours.
Using a couple of forks, shred the chicken in the crock pot.
Place the shredded chicken on Hawaiian rolls and top with shredded cheddar cheese.
Optionally place under the broiler on low for 3-4 minutes to toast the rolls and melt the cheese over the chicken.
Nutrition
Serving:
12
g
|
Calories:
277
kcal
|
Carbohydrates:
30
g
|
Protein:
22
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Cholesterol:
68
mg
|
Sodium:
359
mg
|
Potassium:
369
mg
|
Fiber:
1
g
|
Sugar:
17
g
|
Vitamin A:
455
mg
|
Vitamin C:
1
mg
|
Calcium:
98
mg
|
Iron:
1
mg