Creamy Buffalo Chicken Sliders with Pickled Celery Relish
Perfect for a party or tailgating the big game.
Ingredients
- 6 Fresh Chicken Breasts (not frozen they coat with saltwater prior to freezing)
- 6 T Unsalted Butter
- 2 T Olive Oil
- 6 T Tabasco Sauce or other Lower Sodium Hot Sauce
- 6 T White Vinegar
- 1/2 Cup Celery finely diced to 1/4" pieces
- 1/2 Cup Onion finely diced to 1/4" pieces
- 8 oz Mascarpone Cheese Bel Gioso has one with 40 mg of sodium for the 8 oz.
- 1/4 Cup Jalapeno Peppers ribs and seeds removed and finely diced to 1/4" pieces
Instructions
- Bring the Chicken Breasts to room temperature and place at the bottom of your crock pot.
- Place the Mascarpone Cheese in the Crock Pot over the Chicken Breasts
- In a small sauce pan, melt the unsalted butter
- When the butter has melted add 4T of vinegar and the Hot sauce and stir to create your wing sauce.
- Pour the Wing Sauce into the Crock Pot over the Chicken and Cheese, and set your crock pot on high for six hours or until the chicken pulls into shreds easily with two forks.
- Once the chicken is pulled stir it thoroughly in the sauce and cheese mix
- For the Relish:
- In a small bowl, mix together the celery, onion, Jalapenos, the olive oil, and the remaining 2T of vinegar.
- Cover the bowl with plastic wrap and allow to "pickle" in the refrigerator while the Chicken cooks in the crock pot.
- To Assemble The Sliders:
- Slice the Rolls into tops and bottoms
- Add 2T of Buffalo Chicken to the bottom of the roll
- Add 1tsp of the relish
- Cover with the top of the bun and serve.
Nutrition
Serving: 1sliderCalories: 122.2kcalCarbohydrates: 0.8gProtein: 7.8gFat: 9.6gSaturated Fat: 5.9gPolyunsaturated Fat: 0.5gTrans Fat: 2.3gCholesterol: 22.2mgSodium: 32mgFiber: 0.1g
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