Slow Cooker Shredded Chicken Sliders

These sliders are perfect for a party or fun dinner sure to please the whole family.  You can set up your slow cooker in the morning and come back to finish the rest at the end of your day.  Made with our Raspberry Chipotle BBQ Sauce, they will have a tangy kick.

Ingredients

• 3 lbs boneless skinless chicken breast
• 1 bottle Sutter Buttes Raspberry Chipotle BBQ Sauce
• 1/2 medium onion, grated - juice reserved
• 1 Tbsp Sutter Buttes Arbequina Extra Virgin Olive Oil
• Small dinner rolls or Buns
• Pickled Red Onions for garnish - recipe below

For pickled red onions:

• 1 Red onion, thinly sliced (use a mandolin if you have one)
• 1/2 cup Sutter Buttes White Balsamic Vinegar or Apple Cider Vinegar
• 1 Tbsp Sugar
• 1 1/2 tsp Salt
• 1 cup Hot Water

Directions

1. Stir together all ingredients except the chicken into a 5-6 qt slow cooker.
2. Add chicken breasts and turn to coat.
3. Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours.  Chicken is done when cooked through and shreds easily.
4. Remove chicken to cutting board and shred with two forks.
5. Return shredded chicken to the slow cooker and stir to cover in sauce.
6. Serve on toasted buns, garnish with pickled red onions.

Pickled Red Onions:

1. Place red onions in a jar or bowl.
2. In a large measuring cup combine remaining ingredients and stir well.
3. Pour over onions and let sit 1 hour to cool.
4. Cover and store in the refrigerator for up to three weeks.