Making Sublime BBQ Pulled Chicken Slider!
This week we headed to The Beer Store on the hunt for Molson Canadian 67 Sublime to make a dish that is a perfect appetizer for any holiday!
With the holidays coming up, I enjoy making slow-cooked BBQ Pulled Chicken sliders on a multi-grain roll. They are a perfect starter to any holiday feast. Hubby and I headed out to get what we needed to make them! The Beer Store has changed in the last few years and I must say that the establishment is looking good!
The Beer Store has so many beers to choose from, it’s clean, organized and well branded. They have different sections for different type of beers, plenty of signs so that you know prices and sale prices and the temperature is perfectly chilled so that you know that you’ll get a nice cold one when you get home. I love how the signs show where the domestic and imported beers are, where the cans are and the promotions that they have going on are placed right when you walk in.
Pick your Beer!
First thing is first, you need to pick a beer that’s going to give you that extra kick and zing that you need to pull of an excellent pulled chicken sandwich. I chose my favorite Molson Canadian 67 Sublime because it has a hint of lemon and lime, no preservatives and it only 67 calories. Come on, guys and gals, that’s awesome! It’s also very light and I thought that it’s the perfect match for this recipe!
Things You Will Need:
- 10 skinless, boneless chicken tenders. (4 chicken breasts)
- Large pot
- Slow cooker or pot to simmer
- 4 peeled cloves of garlic
- 1 chopped onion
- 1 cup of your favorite BBQ sauce
- 1/4 cup of ketchup
- 1/4 cup paprika
- 1 cube of chicken stock
- 2 TBSP of brown sugar
- 2 TBSP of chili powder
- 3 TBSP of margarine or butter
- 1/2 cup of Molson Canadian 67 Sublime Beer
- 1/3 cup of your chicken stock from pot
- Salt, pepper, onion powder, garlic powder to taste.
- Bag of Colby and Monterrey Jack shredded cheese.
- Bag of your favorite rolls/slider buns. (I chose multi-grain)
- Bread Knife
Step 1: Spice It, Flavor It and Pull It!
Fill a pot with water, add onions and garlic and cube of chicken stock. Boil chicken tenders until they are soft and fully cooked. Once they are done, use a pair of tongs to remove chicken from pot and use two forks to begin “pulling” the chicken apart.
Step 2: Make the Sauce!
Take 1 cup of BBQ sauce, 1/4 cup of Ketchup, add paprika, onion and garlic powder, brown sugar, salt and pepper and stir into sauce until completely mixed. You can make the sauce either in the stoneware of your Crock-Pot or if you don’t have or don’t want to use a slow cooker, you can use a separate pot.
Step 3: Add the Beer!
Add 1/2 cup of Molson Canadian 67 Sublime to the mix, stir in 1/3 cup of your chicken stock from the pot that you boiled the chicken in and stir. This is when you add the pulled chicken until the chicken is completely covered in the delicious sauce.
Step 4: Let it SIMMER!
Once you added the beer into the mix, let it simmer in the pot or crock-pot for at least 15 minutes or until it’s softly bubbling.
Prepare the Sliders!
Step 5: Prepare the Garlic Spread and Sliders!
Take the 3 TBSP of margarine, add as much garlic powder and parsley to taste. Mix and fold until completely mixed. Cut sliders in half with bread knife and spread the garlic spread onto the top half of the sliders. Put both halves of sliders in toaster oven, butter side facing up and other half facing down. Remove once they are toasted to your liking.
They didn’t last!
The Beer Basted BBQ Pulled Chicken sliders were a hit here in our home and didn’t last. They were gobbled up in no time. No one could place that little hint of lime was from BEER. But, it was amazing to see how beer can alter and enhance the flavors of food. The garlic complemented the pulled chicken perfectly, giving it that buttery taste while being tantalized with sweet BBQ with that lemon-y zing!
Gotta Have More!
Hubby loved the sliders but, had to have MORE of the pulled chicken mix and made a Sublime Beer Basted BBQ Pulled Chicken sandwich! You can check out my entire experience from preparing to shopping and making this dish, here.
Want to try this recipe for your holiday cooking recipes?
This is one of many delicious recipes you can make by using beer–and The Beer Store was super organized to make choosing a beer a breeze!
Do you use beer in your recipes, what’s our favorite dish?
Let me know, til next time–cheers m’deres!
Nancy Polanco is a freelance journalist, lifestyle content creator, and editor of Whispered Inspirations. She is a proud Mom to Gabby and Michaela, and wife to Darasak. Having worked as part of a health care team for almost a decade, Nancy is happy to be back to her passion. She is a contributor to the Huffington Post, TODAY’s Parents, and an Oprah Magazine Brand Ambassador.