Skip to content

Recipe of the Day: Creamy Buffalo Chicken Sliders with Pickled Celery Relish

June 18, 2017

Serves 48
6 Fresh Chicken Breasts
6 tbsp Unsalted Butter
6 tbsp Tabasco Sauce
6 tbsp White Vinegar
2 tbsp Olive Oil
1/2 cup Celery diced
1/2 cup Onion diced
1/4 cup Jalapeño Peppers
8 oz Mascarpone Cheese

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.

This and other delicious recipes can be found:

Order ingredients from our website:

From → Uncategorized

Leave a Comment

share your thoughts, I want to hear them!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: