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Pulled Chicken Sweet Potato Sliders

Servings: 4

Ingredients

Pulled chicken:

  • 1 lb boneless skinless chicken breasts or thighs
  • 1 medium onion grated
  • 1/4 cup tomato paste
  • 1/4 cup chicken bone broth
  • 1 Tbsp raw honey or pure maple syrup
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp yellow mustard or mustard powder
  • 1 Tbsp homemade Worcestershire sauce
  • 2 fresh garlic cloves minced
  • 1 tsp chili powder or to taste
  • sea salt to taste

Sweet potatoes:

  • 2 sweet potatoes or yams scrubbed clean
  • 2 Tbsps olive or avocado oil
  • sea salt and ground black pepper to taste

Optional to serve:

  • freshly chopped cilantro or parsley
  • pickled red onions
  • red chili peppers or chili flakes

Instructions

  • Place the chicken in your crockpot.
  • In a medium bowl combine all the remaining ingredients from the pulled chicken to create your sauce; whisk very well. Pour this sauce over your chicken in the crockpot.
  • Cover and cook on LOW for 5-6 hours, or on HIGH for 2-3 hours. I really prefer the LOW setting for the best taste and texture.
  • Once the chicken is finished cooking, allow it to cool until ready to handle, then shred it using 2 forks and stir with the remaining cooked sauce at the bottom of your crockpot.
  • To make the roasted sweet potatoes, preheat your oven to 450 degrees f. and line 2 large sheet pans with parchment paper.
  • Slice the sweet potatoes into ¼-inch rounds and lay them on your prepared sheet pans. Leave plenty of space between them so they can crisp up.
  • Brush or spritz with oil and season with sea salt and ground pepper to your taste.
  • Roast for 15-20 minutes, turning once halfway, or until the potatoes are crisp-golden and tender inside.
  • Assemble your sliders by adding pulled chicken between 2 roasted slices of sweet potato as shown.
  • Sprinkle with your favorite (optional) topping ideas.
  • Enjoy while hot!