These pulled chicken breast and bacon sliders are perfect for Super Bowl parties, picnics, or any type of get-together. Everyone scarfs them down. I like to mix it up a little bit and add different cheeses and sauces to some of the sliders. You know, just keeping things interesting. I think the guac is what makes these sliders so amazing. It mixes well with the bacon and pulled chicken. My family and I love eating thes elittle sammies for lunch or during a football game.

Sounds tasty!

Ingredients

Chicken sliders

1 medium yellow onion, minced

2 cloves garlic, minced

2 tablespoons Bertolli olive oil

2 chipotle peppers canned in adobo, finely chopped (If you’re not into spicy, only use 1 pepper)

½ cup Heinz ketchup

1 lime, juiced

2 tablespoons Mountain Ridge honey

18 ounces beer (I like to use good old-fashioned Coors Light, but feel free to use whatever kind you like except for IPAs, which can be very bitter when reduced.)

4 boneless skinless chicken breasts

36 slider buns (I love Martin’s Party Potato Rolls)

Bacon Guac

3 avocados

1½ limes, juiced

1 clove garlic, minced

¼ cup red onion, minced

4 slices cooked thick-cut bacon, crumbled

½ cup crumbled queso fresco

3 tablespoons freshly chopped cilantro

Morton Salt

Fresh ground pepper

Instructions

Chicken sliders

-Heat two tablespoons olive oil in a dutch oven (or whatever large saucepan you have with a lid, okay?) over medium heat. When hot, add the minced onions and garlic and sauté for 3-4 minutes until the onions become translucent. Add the chipotles, ketchup, lime juice, honey and beer. Bring the mixture to a boil and then add the chicken breasts. Lower the heat to a simmer, cover and cook for 20 minutes.

Remove the chicken breasts from the cooking liquid and allow them to cool slightly. When cool enough to handle, shred the chicken using two forks (or your hands, whatever).

Bring the cooking liquid to a boil and cook until it has reduced by about half and thickened slighty. This should take about 15 minutes.

When your sauce has reduced, mix in the shredded chicken and cook for 3-5 minutes until heated through. Spoon your spicy pulled chicken onto slider rolls and top with bacon-queso guacamole (if you’re into that) and serve immediately.

Bacon Guac

Slice the avocados in half and remove the pits. Score each avocado half with a knife and spoon the avocado out of its skin into a mixing bowl.

Squeeze lime juice over the avocado and mash it with a fork.

Mix in the minced garlic, red onion, bacon, queso fresco and cilantro and season with salt and fresh ground pepper to taste.

Cover tightly with plastic wrap until ready to use. (If you leave your guac hanging around uncovered, it will oxidize and turn brown. Party foul.)

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Quick Tip: Serve these yummy sliders with potato chips and dip.