Ingredients
- 1 Sanderson Farms® Boneless Skinless Chicken Breast Fillet
- 3 Sanderson Farms® Boneless Skinless Chicken Thigh Fillets
- 1 cup barbecue sauce
- ¼ cup orange juice
- 1 tablespoon lemon pepper seasoning
- 1 tablespoon dark brown sugar
- 1 tablespoon Worcestershire sauce
- 2 cups cole slaw mix
- ¼ cup coleslaw dressing
- 12 sweet pickle slices
- 12 slider buns
Directions
- To the inner pot, add barbecue sauce, orange juice, lemon pepper seasoning, dark brown sugar and Worcestershire sauce. Mix well.
- Add Chicken to sauce mixture. Place inner pot into the cooker base. Secure lid on top. Turn steam valve handle to the “sealing” position.
- Use the “pressure cook” function and set for 10 minutes.
- Once the timer ends, turn the steam handle to “venting” to release the pressure. After pressure is released, remove the lid. The chicken is cooked when it reaches an internal temperature of 165°F.
- Remove the chicken and cut the chicken into large pieces. Using two forks, shred the chicken. Add the chicken back into sauce and stir.
- In a separate bowl, combine cole slaw mix with the dressing. Mix well.
- To assemble sliders, place chicken on the bottom bun, top with coleslaw, a pickle slice and top bun. TIP: Looking for a low carb alternative to bread? Try lettuce!
Nutritional Information
| Calories | 520 |
| Fat | 12g |
| Saturated Fat | 2.5g |
| Sodium | 1530mg |
| Carbohydrate | 67g |
| Sugars | 32g |
| Protein | 35g |
Ingredients
- 3 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets
- 6 Sanderson Farms® Thigh Fillets
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 3 quarts water
- 1/2 cup red bell pepper, diced ¼" thick
- 3 tablespoons unsalted butter
- 1 cup yellow onion, diced ¼" thick
- 1/2 cup celery, diced ¼" thick
- 3 garlic cloves, minced
- 1½ tablespoons flour
- 1½ cups whipping cream
- 1/2 teaspoon chicken base
- 1¼ teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 1/2 tablespoon chopped Italian parsley
- 2 cups breadcrumbs, divided
- 3/4 cup olive oil
- 1 hollandaise sauce mix packet, prepared
Directions
- Place chicken pieces in a 6-quart stockpot. Add 2 teaspoons salt, ½ teaspoon black pepper and water.
- Bring to a simmer and cook 20 minutes or until chicken reaches an internal temperature of 165°F.
- Drain chicken and chop into ¼” pieces. Place in medium bowl and mix in red bell peppers. Set aside.
- Melt butter in a 12-inch skillet over medium heat.
- Add onion and celery. Cook 5 minutes.
- Add garlic. Cook 1 minute.
- Add flour. Cook 1 minute.
- Add cream, chicken base, 1¼ teaspoon salt, ½ teaspoon black pepper and cayenne pepper. Cook 3 minutes to thicken.
- Add parsley and mix. Cool slightly.
- Add vegetable cream sauce to the chicken and red bell pepper mixture. Mix.
- Add ½ cup breadcrumbs. Mix and form mixture into 16 croquettes. Refrigerate for at least 30 minutes or overnight.
- Spread 1½ cups breadcrumbs in a flat dish. Coat chicken croquettes with breadcrumbs.
- Heat ¾ cup oil in skillet over medium heat.
- Add croquettes and brown in two batches, turning to brown all sides, about 5 to 10 minutes. Place croquettes on paper towel lined plate.
- Serve with prepared hollandaise sauce.
Ingredients
- 1 Sanderson Farms® tray of Boneless, Skinless Chicken Breast and Thigh Fillets (2 breasts and 3 thighs)
- 2 cups Italian bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 garlic clove, minced
- salt and ground black pepper, to taste
- 1 cup butter, melted