Tangy rhubarb BBQ sauce transforms these pulled chicken sliders into a springtime delight. Nestled in soft buns and topped with crunchy slaw, they’re perfect for gatherings or quiet indulgences. Rich in vitamin K, rhubarb is a powerhouse ingredient for bone health and recovery.
Kick-it-up!
Add a few slices of pickled red onion or jalapeno for a tangy and spicy kick of flavor!
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This recipe originally appeared on alive.com as “Rhubarb BBQ Pulled Chicken Sliders.”
Ingredients
Rhubarb BBQ sauce
- 2 cups fresh rhubarb chopped
- 1/2 cup tomato purée
- 14 ci[ apple cider vinegar
- 1/4 cup (unrefined coconut sugar
- 1 Tbsp raw honey
- 1 Tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp sea salt
Pulled chicken sliders
- 2 cups cooked, shredded chicken preferably roasted
- 1/2 cup Rhubarb BBQ sauce
- 2 cups shredded cabbage green, purple, or mix
- 1 medium carrot grated
- 2 Tbsp apple cider vinegar
- 1 Tbsp raw honey
- 1 Tbsp extra-virgin olive oil
- Salt and pepper to taste
- 8 small whole-grain slider buns or your preferred type of bun
Instructions
- In medium saucepan, combine rhubarb, tomato purée, apple cider vinegar, coconut sugar, honey, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and salt. Cook over medium heat for 15 to 20 minutes, stirring occasionally, until rhubarb breaks down and mixture thickens. Let cool slightly, then blend until smooth. Set aside.
- In large skillet over medium heat, combine shredded chicken and 1/2 cup of Rhubarb BBQ sauce. Stir to coat evenly and heat through, about 3 to 4 minutes.
- In large bowl, toss together shredded cabbage, grated carrot, apple cider vinegar, honey, olive oil, salt, and pepper. Let sit for 10 minutes to allow flavors to meld.
- Toast slider buns lightly for extra texture. Place generous scoop of pulled chicken on bottom half of each bun. Top with spoonful of slaw and the top of bun.
- Serve warm, with extra BBQ sauce on the side for dipping.
