Barbecue Chicken Sweet Potato Sliders
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
35 mins
-
Total Time
40 mins
-
Servings
6 servings
-
Calories
343 kcal
-
Course
Lunch
-
Cuisine
American, International
Barbecue Chicken Sweet Potato Sliders
Description
Barbecue Chicken Sweet Potato Sliders feature sweet potato slices roasted to crisp tender perfection, serving as a gluten-free and nutrient-rich base for smoky barbecue chicken. The chicken can be prepared either by browning raw breasts in a skillet with spices, olive oil, and broth or by shredding rotisserie chicken and mixing it into barbecue sauce spiced with paprika, cumin, and optional chili flakes. A freshly made crunchy slaw with coleslaw mix, apple cider vinegar, lemon juice, garlic, Dijon mustard, and chopped cilantro provides a refreshing contrast to the rich and smoky chicken.
The sliders are assembled by layering the barbecue chicken and slaw between the roasted sweet potato rounds, which hold their shape when not overcooked. This method avoids the mushiness that can occur with softer potatoes and adds a natural sweetness and slight crispness to each bite. These sliders can be prepared ahead of time, storing components separately in the refrigerator to maintain texture over 3-4 days. Leftovers reheat well in the oven to preserve the sweet potatoes' firmness.
This recipe stands out by substituting traditional bread buns with seasoned and roasted sweet potato slices for a creative twist that pairs well with barbecue chicken and zesty slaw. It can be customized with different barbecue sauces or herbs, but keeping the cooking times precise is important to maintain the slider’s integrity and texture.
Ingredients
The Sliders:
- 3 large sweet potato sliced into ½-inch thick rounds
- 1 lb chicken breast 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 optional if using a mild BBQ sauce, or cayenne pepper
Fresh Crunchy Slaw:
- 2 cups coleslaw mix without dressing, dry
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice about ½ a lemon, fresh
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 garlic pressed or minced, clove
- ¼ cup cilantro roughly chopped
- salt to taste
- black 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
- Watch the sweet potatoes closely during roasting to achieve a firm texture that holds together like buns and avoid mushiness.
- Use either shredded rotisserie chicken or cook and shred raw chicken breasts to suit your preference.
- Store chicken and sweet potatoes separately in the refrigerator to keep the sweet potatoes from getting soggy, best consumed within 3-4 days.
- Reheat sliders on a baking sheet in a 350°F oven for 10-15 minutes or microwave briefly to warm without compromising texture.
- Try alternative BBQ sauces such as Korean BBQ or teriyaki for flavor variations.
- Freshly shredded cabbage and carrots can be used for the slaw or pre-made coleslaw mix without dressing.
- If cilantro is disliked, substitute with parsley or omit it entirely for the slaw.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
