Thank you Karen Kroekher!
BBQ chicken sliders- with homemade slider buns!
This recipe is a family favorite and so easy to make...even the buns!
BBQ chicken:
2lbs chicken breasts (can be frozen)
1 bottle BBQ sauce of your choice
seasoning salt/Montreal chicken spice (optional)
1. Place 2lbs of chicken breasts in the crockpot (can be frozen).
2. Sprinkle with seasoning salt and/or Montreal chicken spice (optional)
3. Cover with one bottle of BBQ sauce of your choice
4. Turn crockpot on low and cook for 5 hours.
5. Shred chicken and return to pot for 1 hour.
While chicken is cooking for the last hour after shredding- make the slider buns:
40-minute slider buns:
2 TBS active dry yeast
1 c. plus 2 TBS warm water (110°F to 115°F)
1/3 c. vegetable oil
1/4 c. sugar
1 egg
1 tsp salt
3 1/2 c. flour
egg wash – 1 egg beaten with 2 tsp water
sesame seeds
1. Preheat oven to 425°F. In a large bowl, combine yeast, water, oil, and sugar. Let sit and proof for 5-10 minutes – yeast should dissolve and get slightly goopy. Stir in egg and salt, then stir in flour a half cup at a time until you have a soft dough. Turn out dough onto a floured surface and knead until smooth and elastic, about 5-8 minutes. Break into 16 equal sized pieces and roll them into balls. Flatten slightly and place on a greased baking sheet. Cover and let rise for 10 minutes.
2. Brush the top of each bun with a small amount of egg wash, then sprinkle with sesame seeds. Bake buns for 10-12 minutes, or until golden brown.
Serve shredded chicken on the slider buns, topped with a pickle, or coleslaw, or even plain! Delicious!!
BBQ chicken sliders- with homemade slider buns!
This recipe is a family favorite and so easy to make...even the buns!
BBQ chicken:
2lbs chicken breasts (can be frozen)
1 bottle BBQ sauce of your choice
seasoning salt/Montreal chicken spice (optional)
1. Place 2lbs of chicken breasts in the crockpot (can be frozen).
2. Sprinkle with seasoning salt and/or Montreal chicken spice (optional)
3. Cover with one bottle of BBQ sauce of your choice
4. Turn crockpot on low and cook for 5 hours.
5. Shred chicken and return to pot for 1 hour.
While chicken is cooking for the last hour after shredding- make the slider buns:
40-minute slider buns:
2 TBS active dry yeast
1 c. plus 2 TBS warm water (110°F to 115°F)
1/3 c. vegetable oil
1/4 c. sugar
1 egg
1 tsp salt
3 1/2 c. flour
egg wash – 1 egg beaten with 2 tsp water
sesame seeds
1. Preheat oven to 425°F. In a large bowl, combine yeast, water, oil, and sugar. Let sit and proof for 5-10 minutes – yeast should dissolve and get slightly goopy. Stir in egg and salt, then stir in flour a half cup at a time until you have a soft dough. Turn out dough onto a floured surface and knead until smooth and elastic, about 5-8 minutes. Break into 16 equal sized pieces and roll them into balls. Flatten slightly and place on a greased baking sheet. Cover and let rise for 10 minutes.
2. Brush the top of each bun with a small amount of egg wash, then sprinkle with sesame seeds. Bake buns for 10-12 minutes, or until golden brown.
Serve shredded chicken on the slider buns, topped with a pickle, or coleslaw, or even plain! Delicious!!
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