Using a store bought rotisserie chicken for the pulled chicken requires less than 30 minutes top-to-bottom–(including pickin’), the coleslaw “remix” is just a quick prep and toss and the stove top version of the onion jam requires a close eye but is also just a few minutes to put together!
All three are great tried and true, stand alone recipes but the combination of the three on a freshly toasted, crispy slider roll makes every single bite of these sandwiches into something “slap the table” incredible!
My husband, Russ, is an onion lovin’ fanatic and as a result my “Bayside Bayou Onion Jam” has become one of those burger and sandwich “must haves” over the course of the years! Anyone who has ever made homemade french onion soup knows that caramelizing the onions and deglazing the pot can take two hours–plus–stove-side. I found a far simpler (incredibly easy) way that has its roots in an article from “Cooks Illustrated” that is a nearly hands off, oven braised version that I use when I find myself with a bunch of onions–and time–on my hands (I’ll share that recipe later). My stove top version makes just enough for a weeknight meal and in only a few minutes!
As for the “Remix” moniker on my “Moonstruck Coleslaw” recipe, my son, Derek, is always trying to get me to listen to some piece of music that has been “remixed” (doctored) to be played in club so people can dance to it! (I’m really not sure why they don’t just get busy and write and produce dance music in the first place but am told that it would put a LOT of celebrity DJs out of business). So, when I reach for something premixed or store-bought I add my own touches to not only make it my own but also to save valuable time that can (and should) be spent on the deck, beach or barn (with my horses Trixie and Tai) with friends and family!”
You will need to start with the coleslaw for these sandwiches to ensure that the flavors and creamy sauce has time to develop. Then get the onion jam on the stove before starting the pulled chicken–just to make sure everything is ready at the same time when you start assembling your sliders!
#4 of 10 Weeknight Ways to Rock Store Bought Rotisserie Chicken
Poolside Pulled Chicken Sliders
with “Moonstruck Coleslaw Remix” and “Bayside Bayou Onion Jam”
- 1 store bought rotisserie chicken, skin and bones removed and pulled into medium size chunks—do not cut or chop
- 1-8 oz. jar of hickory & brown sugar barbeque sauce (I use “Sweet Baby Ray’s” brand)
- 1 ½ cup of dark beer or whatever beer you prefer (our house beer is “8 pt India Pale Ale (IPA) from Devil’s Backbone Brewery Company)
- 1 ½ teaspoon kosher salt, more to taste (I use “Diamond Crystal” brand)
- 1 ½ teaspoon freshly cracked black pepper
- 2 teaspoons Cajun seasoning (I use “Paul Prudhomme’s Seafood/Chicken/Steak Magic” brand)
- 1 teaspoon dark molasses
- 2-dozen slider rolls, halved
- 1 recipe of “Moonstruck Coleslaw Remix
- 1 recipe of Oven Braised Onion Jam
Add chicken and remaining ingredients—in order listed—to a large heavy saucepan over medium heat OR to a crockpot on low.
Stir occasionally until heated through and serve.
This recipe makes two-dozen sliders (1 tablespoon per slider) plus more for leftovers and easily doubles for larger gatherings.
Moonstruck’s Coleslaw “Remix”
- 1-16 oz. bag tri-color coleslaw salad mix
- 2 scallions, sliced thinly and diagonally
- 2 tablespoons minced sweet green pepper (or sweet red pepper)
- 1 cup prepared coleslaw dressing (I use “Hidden Valley Ranch” or “Marzetti’s”)
- 1 tablespoon white wine (I use Pinot Grigio for this recipe but any dry white will do)
- ½ teaspoon kosher salt
- Dash of freshly ground black pepper
- 1/8 teaspoon of garlic salt
- ¼ teaspoon onion powder
In a large, non-metal bowl toss together salad ingredients. In a separate medium sized bowl mix together sauce ingredients and pour over salad ingredients and stir until the salad is thinly but thoroughly coated. It will take 30 minutes or more for the coleslaw mix to come together and develop into creamy coleslaw salad—so refrigerate immediately and stir before serving.
This recipe will easily make enough coleslaw for two-dozen sliders and easily doubles for larger get togethers.
Bayside Bayou Onion Jam
- 3 large sweet onions, peeled and sliced thinly (I use “Walla Walla” or “Vidalia”)
- ¼ cup salted butter
- 2 tablespoons sugar
- ½ teaspoon kosher salt (only and I use “Diamond Crystal” brand)
- 1 teaspoon Cajun seasoning (I use “Paul Prudhomme’s Seafood/Chicken/Steak Magic” brand)
Melt butter in a large sauté pan on medium heat. Add thinly sliced onions, sugar, kosher salt and Cajun seasoning, stirring occasionally until onions become transparent and the butter and sugar are bubbling.
Begin to watch more closely as onions begin to caramelize (brown)—stirring more frequently as well. You are looking for a warm, rich caramel color to develop.
Watch the onions very carefully once the browning/caramelizing occurs since they will stick and burn readily if not stirred continually at the end.
Once the onions have thickened into a rich caramel colored jam—remove from heat.
Serve warm or cold on sandwiches, in omelets, etc. (Great stirred into mayonnaise for a burger or sandwich topper).
Refrigerate between use and up to two weeks.
Lightly brush both sides of slider halves with extra virgin olive oil and toast on a griddle (or other non-stick pan) over medium heat until golden brown and crispy. You can also put the halves–olive oil brushed sides up–on a baking sheet and broil for 2 to 3 minutes until just golden brown and crispy around the edges to get a whole lot of sandwiches going all at once!
Spoon a heaping tablespoonful of pulled chicken on each bottom half, a generous spoonful of coleslaw and finish with a dollop of the onion jam. Pop the top half of the slider roll on and step back and admire before taste testing that first one—they won’t last long enough for the cook to get ahold of more than one or two after that!
Just a note: If you are preparing the sliders as described you should prepare the onion jam first and while that is in the oven you can put together the coleslaw and refrigerate. Halve the slider rolls and brush with olive oil and put aside until ready to toast and then put together the pulled chicken. Once the chicken is hot—toast the rolls and assemble your sliders!