Beer Braised Chicken Sliders
Messaging below is intended for ages 21+ and is intended to be enjoyed responsibly, in moderation. This Beer Braised Chicken Sliders shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BeersAndBuns #CollectiveBias
I’m wearing my favorite faded, lucky shirt today waiting for the most important football game of the season to begin. The winner of this game wins the division and a place in the playoffs. To say my home team has had a postseason drought may be an understatement. The fact is, they haven’t made the playoffs in 23 years, but friends, once you’re at the dance, anyone can be crowned homecoming king or queen. You gotta have faith. These Beer Braised Chicken Sliders ~ juicy, tender pulled chicken tossed in a mildly spicy sauce on toasted Pepperidge Farm® slider buns ~ oh man. . .perfect for game time or anytime and so good they almost do their end zone dance.
No one wants to be the person stuck in the kitchen as your family and friends cheer in front of the TV. That’s another reason why this one-pan recipe is a favorite ~ it goes from stove to table in under 30 minutes, but the robust flavor makes you think it’s been simmering for hours.
When the Beer Braised Chicken Sliders are finished cooking, just lay everything buffet style and everyone helps themselves when they’re hungry.
I braised the chicken in Warsteiner beer, a German Pilsner, but your favorite pilsner-style beer would work well too.
Have you braised meat with beer or wine before? It infuses such an amazing flavor without having to add lot of extra spices or herbs.
One-stop shopping at Kroger was easy for all the ingredients I needed for these Beer Braised Chicken Sliders. I even bought all my beverages and sides at Kroger, including the cole slaw from the Kroger deli.
Take a minute a check out Kroger Game Day Greats for lots more tasty recipes (Rookies vs Legends), discount food coupons (including one for these Pepperidge Farm slider buns), game day entertaining tips and even an Instant Win Game.
One quick note before the recipe. Do you have to buy Pepperidge Farm® Bakery Classics Sweet & Soft Slider Buns to make Beer Braised Chicken Sliders? Of course not. The choice is yours.
I’ve been grocery shopping for a long time and over the years I’ve used other brands. I go back to Pepperidge Farm® for one simple reason: taste. I’m not a culinary professional. I’m a home cook just like you who works hard for her dollar and what I know is good bread. Pepperidge Farm® bakers get this level of flavor and freshness by doing things right.
Okay, let’s kickoff these Beer Braised Chicken Sliders.
BEER BRAISED CHICKEN
boneless chicken breasts
Salt and pepper to taste
Pepperidge Farm slider buns
apple cider vinegar
kettle potato chips
Place the chicken breasts between parchment paper or plastic wrap and pound them to an even ¼” or so thickness then generously season both sides with salt and pepper. I prefer coarse sea salt and fresh cracked black pepper.
In a deep skillet or pot over medium-high heat add the butter and olive oil and once the butter has melted and the pan is hot, add the chicken breasts, searing 3-4 minutes per side.
Pour the beer into the pan (the chicken shouldn’t be completely submerged in beer) and cook the chicken over medium heat 10 minutes covered then uncover the last 5 minutes or until the chicken is completely cooked through, occasionally spooning liquid over the top of the chicken. Much of the liquid will be absorbed when you’re finished.
Transfer the chicken to a plate or cutting board to cool while you make the sauce.
In the same skillet, add the olive oil, onion and garlic. Cook over medium heat until the onions are soft, stirring occasionally so the garlic doesn’t burn. Add the remaining ingredients for the sauce: ketchup, Worcestershire, sriracha, beer, apple cider vinegar, brown sugar and tarragon. Simmer over low heat 5-7 minutes or until the barbecue sauce thickens.
You’ll want to be able to run a spoon through the sauce and see it separate like this.
While the sauce is simmering, use two forks or your fingers and shred the chicken. Once the sauce has thickened, taste it and if you’d like a spicier sauce, add more sriracha. Blend the shredded chicken into the sauce, combining thoroughly.
I like to toast the buns in the oven for a few minutes but that’s optional. Cole slaw can be served on the side or on top of the Beer Braised Chicken Sliders along with kettle chips and pickles.
For an easy dessert, Boozy Brownies are always a hit and practically disappear like magic.
If you tried this recipe or any other on the blog, don’t forget to leave a comment or star rating ~ I love hearing from you!
Beer Braised Chicken Sliders ~ chicken braised in beer then shredded and blended with a homemade craft beer barbecue sauce.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 - 1 ¼ pounds boneless chicken breasts
- Salt and pepper
- 1 ½ cups pilsner beer
- 1 package Pepperidge Farm slider buns
- 1/2 tablespoon olive oil
- 2 cloves garlic grated
- 3 tablespoons onion finely diced
- 1 cup ketchup
- 1 1/2 tablespoons Worcestershire sauce
- 1 ½ tablespoons sriracha or more to your taste
- 1/2 cups pilsner beer
- 1/4 cup apple cider vinegar
- 1/4 cup firmly packed brown sugar
- 1/2 teaspoon dried tarragon
Pound the chicken breasts to an even 1/4" thickness.
In a deep skillet or pot over medium-high heat add the butter and olive oil, add the chicken and sear 3-4 minutes per side.
Pour the beer into the pan, cook over medium heat 10 minutes covered then uncover the last 5 minutes or until the chicken is completely cooked through, occasionally spooning liquid over the top of the chicken. Transfer the chicken to a plate or cutting board to cool while you make the sauce.
In the same skillet, add the olive oil, onion and garlic and cook over medium heat until the onions are soft, stirring occasionally so the garlic doesn't burn.
Add the ketchup, Worcestershire, sriracha, beer, apple cider vinegar, brown sugar and tarragon. Simmer over low heat 5-7 minutes or until the sauce thickens.
While the sauce is simmering, use two forks or your fingers and shred the chicken.
After the sauce has thickened, taste it and if you’d like a spicier sauce, add more sriracha. Blend the shredded chicken into the sauce, combining thoroughly.