I made an adaptation of this recipe from Aberdeen's Kitchen because I was looking for something to do with the pulled chicken from the bird and I wasn't feeling making chicken noodle soup. Brady and I brainstormed about what could be made and we came up with sliders! These are drenched in bbq sauce and and the cilantro gives them an extra zip! I paired the sliders with some balsamic brussels. You can find the recipe here.
Preheat oven to 350˚F.
Prepare a cookie sheet with a silicone baking mat or parchment paper or foil. Place slider bun bottoms on sheet spaced apart.
In a medium bowl, mix together the pulled chicken, onions, salt, pepper and 3/4 cup of the bbq sauce. Mix until fully coated. Spread chicken evenly on slider un bottoms
Add remaining bbq sauce on top of chicken. Sprinkle and even amount of shredded cheese and cilantro on top.
Place bun tops on each slider. Cover cookie sheet with foil and and bake for 20 minutes.
While the sliders are baking, melt butter in a small bowl, then add remaining cilantro. Set aside.
When timer goes off, remove foil and brush tops with butter mixture. Bake uncovered for another 10 minutes, until tops are golden brown. Serve with your favorite side, I made Balsamic Brussels at the time of this post. Click here for recipe.
Servings 4