Apple-Chipotle Pulled Chicken Sliders

Holy fall flavors! Seasonal apple cider, mixed with smoky chipotle chilies in the most incredible, sweet and savory barbecue sauce. Finger-licking moist, pulled chicken with all that flavor... I can tell you this: those simple, soft and buttery rolls were honored.

I'm not kidding. The humble dinner roll never had it so good. The chicken is perfectly moist, and completely drenched in the flavors of apple cider, chipotle chilies, adobo sauce, and classic BBQ sauce ingredients (ketchup, Dijon, Worcestershire, garlic, onion). All pantry staples (except, perhaps, the apple cider), and combined right in the pan where you simmer the chicken. Yes, that means this is an EASY dish, perfect for any busy night. Oh, and it's healthy too.

About the chicken: I started with raw chicken breasts so I poached them first. Just a quick 10 minutes in boiling water (for boneless chicken) and the chicken was ready to rock-n-roll and start swimming in that flavor-licious sauce. If you start with bone-in chicken breasts, thighs or legs (great money-savers), simply add a few minutes to the cooking time. If you want to skip the poaching step, substitute leftover cooked chicken from a previous meal. You can also use shredded rotisserie chicken, or any  pre-cooked chicken you find at the grocery store. Whatever floats your boat.

Move over chicken: While the bird is downright amazing in these sliders, imagine how awesome pork would be?? Like in the slow-cooker. If you want to do that, simply combine all the sauce ingredients in a slow-cooker and add a 4-pound pork shoulder. Cover and cook on low for 6 to 8 hours, until the pork pulls apart when tested with a fork.

Apple-Chipotle Pulled Chicken Sliders

1 pound boneless skinless chicken breasts (see note above)
1 1/2 cups apple cider (not apple juice)
1/2 cup ketchup
2 tablespoons minced chipotle chilies in adobo sauce (about 2 minced chilies with some sauce from the can)
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and ground black pepper
Slider rolls for serving, warmed if desired (about 2-3 rolls per person, depending on how much you stuff the rolls)

Place the chicken in a large saucepan and pour over enough water to cover by about 2 inches. Set the pan over medium-high heat and bring to a boil. Reduce the heat to low, partially cover and simmer for 10 minutes, until the chicken is opaque and cooked through. Drain and, when the chicken is cool enough to handle, shred with your fingers (or 2 forks).
Meanwhile, in a large skillet, combine the apple cider, ketchup, chipotle chilies, Dijon mustard, Worcestershire sauce, garlic powder, and onion powder. Set the pan over medium heat and bring to a simmer. Reduce the heat to low and simmer for 10 minutes.
Add the shredded chicken to the sauce and simmer for 5 minutes, until the sauce thickens and coats the chicken. Season to taste with salt and pepper.
Serve the chicken and sauce in the rolls.

Serves 4