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12 Apr.19

Cherry Bomb Chicken Sliders


2lb boneless, skinless chicken breasts

4 cups chicken broth

1 jar Cherry Bomb sauce

Zest and juice of 1 lime

¼ cup vinegar

1 tsp ground cumin

1 tsp paprika (or cayenne for extra heat)

1 tsp garlic salt

1 tsp salt



½ tsp ground black pepper

1 cup sour cream

1 pkg shredded cabbage coleslaw mix

2/3 cup mayonnaise

Hot sauce to taste – about ¼ cup

12 buns


In a large saucepan over medium-high heat, combine chicken, broth, cherry bomb, lime zest and juice, vinegar, cumin, paprika, garlic powder, salt and pepper.  Bring to a simmer, then cook uncovered for 45 minutes, (alternatively use a slow cooker for 6 hours on high or overnight on low). Transfer chicken to a cutting board. Continue cooking the sauce for another 10 minutes or until considerably reduced and thickened.

Use a fork to pull apart chicken and shred chicken breasts.  Once liquid had reduced, return pulled chicken and mix with sauce. Simmer until heated through, then remove the pan from heat and stir in sour cream and set aside.

In a medium bowl mix together coleslaw mix, mayo, and hot sauce.

Serve chicken on buns topped with coleslaw and enjoy.