Eastern Carolina Pulled Chicken Sliders on Brioche

Eastern Carolina Pulled Chicken Sliders on Brioche

with Tangy Cabbage Slaw

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Carolina barbeque is famous for its fiery, vinegar-based sauce. Balanced by a touch of brown sugar and tossed with juicy pulled chicken, this barbecue sauce will have you ditching the bottled kind. A little bit of slaw inside the sliders is an essential addition.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

2 unit

Chicken Breasts

2 tablespoon

Brown Sugar

3 tablespoon

BBQ Seasoning

1 unit

Hot Sauce

6 unit

White Wine Vinegar

2 ounce

Veggie Stock Concentrate

2 unit

Brioche Buns

(ContainsMilk, Wheat, Eggs, Soy)

6 ounce

Mixed Greens

½ teaspoon


3 tablespoon

Coleslaw Mix



Not included in your delivery


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3204.944 kJ
Calories766 kcal
Fat25 g
Saturated Fatnull g
Carbohydrate79 g
Sugarnull g
Dietary Fiber6 g
Protein50 g
Sodiumnull mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Instructionsarrow up iconarrow up icon
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Preheat oven to 400 degrees. In a large pot, bring the brown sugar, chicken stock concentrate, 2 ½ tablespoons white wine vinegar, 2/3 cup water, and 1 teaspoon BBQ seasoning to a simmer. Add the chicken to the pot, cover, and let simmer for 15 minutes, turning chicken over once during cooking.


Meanwhile, thinly slice the scallion. Halve the brioche rolls.


In a medium bowl, combine the coleslaw mix, 2 tablespoons mayonnaise, ½ teaspoon white sugar, and ½ teaspoon white wine vinegar. Season with salt and pepper. Hint: if you like your coleslaw tangier, add a bit more vinegar.


Place the brioche rolls cut side up on a baking sheet and toast for 3-4 minutes, until golden brown.


When the chicken is cooked through (it will spring back when poked), remove from liquid and let cool slightly. Allow liquid to reduce by half, then remove from heat. Using two forks, shred the chicken, then return to the pot and toss to coat in the sauce. Add as much Tabasco sauce as you dare!


Assemble the sliders: spread the brioche buns with any remaining mayonnaise (if desired), then top with the shredded chicken, a bit of cabbage slaw, and the spring greens. Serve remaining slaw to the side and enjoy!