Chicken and Cheese Sliders

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This recipe for BBQ chicken and cheese sliders offers a sophisticated twist on a classic crowd-pleaser. By poaching the chicken breast directly in a smoky chipotle and barbecue sauce, the meat remains incredibly tender while absorbing a deep, savoury flavour. The combination of sharp aged cheddar and fresh, peppery sprouts provides a wonderful contrast to the rich, pulled chicken filling, all served in toasted whole-wheat buns for a wholesome finish.

As a high-protein dish, these sliders are an excellent choice for those seeking a nutritious yet satisfying meal that doesn't compromise on taste. They are particularly well-suited for casual weekend lunches or as part of a healthy party platter. For the best results, use a high-quality shop-bought barbecue sauce and serve them whilst the cheese is still bubbling and the buns are warm from the oven.

Ingredients for Chicken and Cheese Sliders

Spray da cucina all'olio vegetale
1 green pepper, chopped
1/2 medium red onion, chopped
2 spicchi d'aglio, tritati
1 bone-in skinless chicken breast (about 170g )
120ml store-bought barbecue sauce
1/4 can (200g) chipotle peppers in adobo sauce
8 small whole-wheat buns (such as Pepperidge Farm Wheat Sliders)
80g grated aged cheddar
8 cherry tomatoes, sliced
2 cups sprouts (such as rocket or broccoli)

How to make Chicken and Cheese Sliders

Coat a medium saucepan with cooking spray. Cook pepper, onion and garlic in pan over medium heat, stirring, 3 minutes. Add chicken, barbecue sauce, chipotles and 60ml water; cover and simmer until chicken reaches an internal temperature of 165°:F, 25 to 30 minutes. Remove chicken from sauce; place on a plate to cool for 5 minutes. Use a fork to pull meat off bone and shred; return meat to pan and toss to coat with sauce. Heat oven to 204°C. Open buns and set on a baking sheet covered with foil. Distribute chicken evenly among bottom half of each bun (about 2 tablespoons per bun); top each with 2 tablespoons cheese. Bake until cheese melts and bubbles, 4 to 5 minutes. Top with tomatoes, sprouts and bun cap; serve immediately.

Avvertenza

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