Spring and summer are synonymous with barbecue, especially here in the Midwest. As soon as it hits 60 degrees, I’m ready to gather neighbors and friends and have a good old fashioned get together. But if you’re like me, and don’t have a smoker or fancy grill, you can feel like your outdoor barbecue game is limited. That’s where this recipe for Barbecue Chicken Sliders with Greek Yogurt Slaw saves the day. All you need is a slow cooker, your favorite barbecue sauce, a few ingredients and AE Dairy’s Plain Greek Yogurt.
Last month, I had the opportunity to travel to Des Moines to visit AE Dairy’s headquarters for a behind-the-scenes look at how their products are made – plus, participate in a tasting of almost all of their products. I’ll be teaming up with AE Dairy over the next several months to bring you more dairy-inspired recipes and share what I learned about this family-owned dairy.
For this recipe, I used AE Dairy’s Classic (Plain) Greek Yogurt instead of mayonnaise in my slaw as a healthier and lower calorie alternative. Each serving of their yogurt provides high quality protein to keep you full, plus a healthy dose of probiotics. AE Dairy’s Plain Greek Yogurt was one of 54 flavors of yogurt I tried during my tasting at the dairy. Yes, I tried all 54. From Low Fat Black Cherry Blueberry to Greek Cafe Au Lait.
The slaw is so simple to put together, I’ll never go back to store-bought. Plus, the Greek Yogurt adds an extra tanginess that you won’t get with mayonnaise. Shredded red cabbage, napa cabbage and shredded carrots add a beautiful pop of color and flavor.
The barbecue chicken is just as easy to create. I used six boneless, skinless chicken breasts and threw them in my slow cooker with my favorite barbecue sauce (Arthur Bryant’s). Next, I added two minced garlic cloves, pepper and a pinch of salt. And that’s it! If it’s a workday, you can set your slow cooker to low and let the chicken cook for 6-8 hours. When you get home, dinner will be nearly ready. For quicker cooking, set to high and cook for 3-4 hours.
I used Farm to Market Pretzel Rolls and topped my sandwich with tons of dill pickles for some added texture and flavor. The first bite is saucy, tangy, crunchy and wonderfully messy. Have plenty of napkins (or bibs) on hand for these sliders. Unless you like barbecue sauce dripping down your arms. In that case, let’s be best friends.
Ingredients
- 6 boneless, skinless chicken breasts (about 3 pounds)
- 12 oz. barbecue sauce
- 2 cloves garlic, minced
- salt and pepper, to taste
- 1 head napa cabbage, sliced
- 1 cup shredded red cabbage
- 1/2 cup shredded carrots
- 1/2 cup AE Dairy Classic Plain Greek Yogurt
- 1 tablespoon honey
- 2 tablespoons apple cider vinegar
- sliced dill pickles
- 6-8 pretzel buns or rolls
Instructions
- For the barbecue chicken: lay chicken breasts in the bottom of a slow cooker, and pour the bbq sauce on top.
- Toss once to combine so that the chicken is evenly coated in the sauce. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and shreds easily.
- Use two forks to shred the chicken in the slow cooker, and toss it once more so that it soaks up the remaining juices.
- For the Greek Yogurt Slaw: in a large bowl, toss together the cabbages and carrots. In a small bowl, whisk together the yogurt, honey and vinegar. Stream in the olive oil while whisking until the mixture comes together. Pour the dressing over the slaw, tossing well to coat.
- Serve chicken on pretzel rolls, top with slaw and drizzle with some extra barbecue sauce if desired.
This is a sponsored conversation written by me on behalf of AE Dairy. The opinions and text are all mine.
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