Barbecue Chicken Sweet Potato Sliders
User Reviews
5.0
36 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
343 kcal
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Course
Lunch
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Cuisine
American, International
Barbecue Chicken Sweet Potato Sliders
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These barbecue chicken sweet potato sliders are easy, delicious, and secretly healthy. The juicy pulled chicken is coated in sticky BBQ sauce, topped with a fresh crunchy slaw, and sandwiched between roasted sweet potato slices. Perfect for meal prep, family dinners, or Summer grilling.
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Ingredients
The Sliders:
- 3 large sweet potatoes sliced into ½-inch thick rounds
- 1 lb of chicken breasts 3 boneless and skinless breasts, or 3 - 4 cups of shredded rotisserie chicken
- 1 - 2 tablespoon olive oil if using raw chicken breasts
- ¾ cup chicken broth if using raw chicken breasts
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- ⅔ cup BBQ sauce more if desired (I love Stubbs)
- ½ teaspoon paprika
- ¼ teaspoon cumin
- 1 teaspoon red chili flakes or cayenne pepper optional if using a mild BBQ sauce
Fresh Crunchy Slaw:
- 2 cups of dry coleslaw mix without dressing
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice about ½ a lemon
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 clove of garlic pressed or minced
- ¼ cup cilantro roughly chopped
- salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash, dry, and carefully cut the sweet potatoes into ½-inch thick rounds, yielding about 10-12 rounds.
- Brush or spray both sides of each sweet potato round with olive oil, lightly season with salt and pepper, and then evenly place them on the prepared baking sheet.
- Roast the sweet potato rounds for a total of 20 - 25 minutes, flipping at the 15-minute mark. You should be able to pierce the rounds with a fork easily, and they should be crisp and browned. Tip: Don’t overcook the sweet potatoes; they will be mushy!
- Rotisserie Chicken: If using rotisserie chicken, carefully carve the chicken, remove the skin, and shred it using two forks. Use both the breasts and thighs, totaling about 3 cups of shredded chicken.
- Chicken Breasts: Begin by patting them dry with a paper towel and seasoning both sides generously with salt and pepper. Heat 1 - 2 tablespoons of olive oil in a large skillet over medium heat. Place the chicken breasts in the skillet and cook for 5 minutes. Then, use tongs to flip the chicken and continue cooking. Add chicken broth to the skillet, cover with a lid, and cook for an additional 7-10 minutes or until the internal temperature of the chicken reaches 165 degrees Fahrenheit. Once cooked, remove the chicken from the skillet, let it sit for 5 minutes, and shred it using two forks.
- Combine all the slaw ingredients in a large mixing bowl and mix well. Taste and adjust the seasonings as needed.
- Add the BBQ sauce, paprika, and cumin to the same skillet or a small pot. Stir and let warm for 2 minutes. Add the shredded chicken to the pot and stir until completely coated with the sauce. Add more sauce if needed, it should be juicy. Taste and adjust seasoning if necessary.
- To assemble the sliders, place shredded BBQ chicken on half of the sweet potato rounds. Top each with some fresh slaw, then cover with the remaining sweet potato rounds.
- Serve immediately and enjoy your barbecue chicken sweet potato sliders. They are finger food, it will be a little messy to enjoy, but SO good!
Notes
- Avoid Overcooking the Sweet Potatoes: This is key! If you overcook them, they’ll get mushy and won’t hold together well like regular burger buns. Keep an eye on them to get that perfect texture.
- Coleslaw Mix: Shred your own cabbage and carrots (about 1 cup of red cabbage, 1 cup of green cabbage, and 1 cup of carrots) or use pre-made coleslaw mix with dressing.
- BBQ Sauce Substitute: You can use Korean BBQ sauce, teriyaki, or your favorite sauce for pulled chicken.
- Cilantro: Substitute with parsley or omit if preferred.
- Russet Potatoes: Russet potatoes tend to be too soft for slider buns. Using them might result in a mushy texture and difficulty in handling. It’s best to stick with sweet potatoes or traditional burger buns for this recipe.
- Regular Buns: Regular buns work just as well if you prefer them over sweet potato. You can use any type of bun you like to make these sliders your own.
- Storing: To maintain freshness, store your sliders in the refrigerator. For optimal results and to prevent the sweet potatoes from becoming mushy, I recommend storing the chicken and sweet potato separately. This method ensures they’ll remain delicious for up to 3-4 days, ready to enjoy for future meals.
- Reheating: When ready to enjoy leftovers, heat sliders in the oven at 350°F (175°C) on a lined baking sheet for 10-15 minutes or microwave for 1-2 minutes until warm.
Nutrition Information
Show Details
Calories
343kcal
(17%)
Carbohydrates
50g
(17%)
Protein
20g
(40%)
Fat
7g
(11%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
49mg
(16%)
Sodium
870mg
(36%)
Potassium
1020mg
(29%)
Fiber
6g
(24%)
Sugar
13g
(26%)
Vitamin A
24604IU
(492%)
Vitamin C
24mg
(27%)
Calcium
84mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 50g | 17% |
| Protein | 20g | 40% |
| Fat | 7g | 11% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 49mg | 16% |
| Sodium | 870mg | 36% |
| Potassium | 1020mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 24604IU | 492% |
| Vitamin C | 24mg | 27% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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