Chipotle Cranberry Barbecue Chicken Sliders

Yield: 6 sliders


  • 2 large chicken breasts, shredded
  • 12 slices sharp Cheddar cheese
  • 12 small dinner rolls or sweet rolls
  • ½ cup canned whole cranberry sauce
  • ¼ cup ketchup
  • 2 tablespoons molasses
  • 1 tablespoon cider vinegar
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon chili powder
  • ¼ teaspoon pepper
  • ¼ teaspoon onion powder
  • ⅛ to ¼ teaspoon ground chipotle pepper, to taste
  • ⅛ teaspoon dried thyme
  • 1 (16-ounce) package angel hair coleslaw
  • 1 granny smith apple, cored, thinly sliced
  • ¼ cup mayonnaise
  • 1-2 tablespoons cider vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon poppy seeds
  • 1½ teaspoons sugar, or more to taste
  • ½ teaspoon celery seeds
  • ½ to ¼ teaspoon salt, to taste


  • To make the apple slaw: Add all the apple slaw ingredients to a large bowl and mix until well combined. Taste and add additional sugar, vinegar, and salt to taste. Set aside.
  • Bring a small pot of water to a boil. Add the chicken breasts and boil for 15-20 minutes until cooked through. Let cool and set aside.
  • To make the cranberry chipotle barbecue sauce: Whisk together all of the allotted sauce ingredients in a small saucepan. Bring to a gentle simmer and let cook for 2-3 minutes until slightly thick.
  • In a medium-sized mixing bowl, shred the cooked chicken breasts. Add the cranberry chipotle barbecue sauce, and mix well.
  • When ready to serve, lay the bottom buns in a single layer on a baking sheet. Top with sliced Cheddar and broil until melted (approximately 1-2 minutes).
  • Top the cheesy buns with approximately ¼ cup of of the cranberry-chipotle chicken followed by the apple poppy seed slaw. Serve immediately.