Rhubarb BBQ Chicken Sliders

Name: Rhubarb BBQ Chicken Sliders
Prep time: 10 min
Cook time: 201 min
Total time: 220 min
Yield: 6-8
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 3-4 stalks rhubarb, roughly chopped; 1/3 cup light brown sugar, packed; 1/4 cup ketchup; 1 tablespoon molasses; 2 tablespoons Worcestershire sauce; 2 tablespoons apple cider vinegar; 2 tablespoons tomato paste; 1 tablespoon dijon mustard; 1/2 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 2 pounds boneless, skinless chicken thighs (or mix of breasts and thighs); 2 packages Sister Schubert’s® Parker House Style Yeast Rolls; Pickles, for serving

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Transform sweet, tart rhubarb into a savory barbecue sauce to coat slow-cooked chicken. Then, create delicious chicken sliders wrapped in Sister Schubert’s® Parker House Style Yeast Rolls.

READY In

220 Minutes

PREP TIME

10 Minutes

COOK TIME

201 Minutes

SERVES

6-8

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Step 1:

Heat oil in a medium saucepan over medium-high heat. Add onion and saute until soft and translucent, 5-7 minutes. Stir in garlic and cook for 1 minute.

Step 2:

Add rhubarb, brown sugar, ketchup, molasses, Worcestershire sauce, vinegar, tomato paste, mustard, chili powder, paprika and salt to pot and stir to combine. Once sauce starts bubbling, reduce heat to medium-low and cook until rhubarb is tender, 20 to 25 minutes. Remove from heat and puree with an immersion blender until smooth. Alternatively, puree in blender in batches until smooth.

Step 3:

Place chicken in bowl of slow cooker. Pour sauce over chicken and toss until combined. Cook on high for 3 hours, or low for 6 hours until chicken is fork-tender.

Step 4:

Remove chicken from slow cooker and shred with fork. Return chicken to slow cooker, toss with remaining sauce, and keep warm until ready to serve.

Step 5:

Preheat oven to 400°F. Cook rolls according to package directions. Cut in half and fill with pulled chicken. Top chicken with pickles and serve hot.