Poached chicken combines with a homemade seasoning blend to make for a luscious and easy dinner of Pulled Chicken Sliders. Enjoy a quick, easy supper with no hassle!
This recipe has Necessity-is-the-Mother-of-Invention kind of roots. One night I found myself in a bind. It was hockey season, meaning that my Saturday evenings were spent at the hockey rink. When we were lucky, there was some type of break at a decent hour so that we could have supper.
Instead of the usual run through In-N-Out Burger I had a few extra minutes to cook something at home. Just a few. I also had a batch of homemade rolls and a package of chicken tenders. Did I mention I didn’t have a lot of time?
I poached the chicken simply in water, pulled it to shred and then seasoned it with a homemade spice blend. The result was a flavorful and easy meal that we’ve enjoyed multiple times since, especially in the summer months when Sandwich Night takes over for Soup Night.
You can cook the chicken in the crockpot if you need to start it earlier in the day. This recipe for poaching allows you to cook it on the stovetop or in the instant-pot.
Serve the chicken in lettuce wraps for a low-carb/Whole 30 meal.
How to make this good and cheap:
Here are some of the strategies you can use to make this recipe more economical:
- Stock up on ingredients when they are on sale. Instead of paying full price, buy more than you need when you see it on sale. Then you always have it when you want it.
- Shop the stores that have the best prices. When I did my big grocery store showdown, I learned that ALDI and Costco have the best prices for a lot of the things I buy. I regularly stock up on chicken at ALDI because it’s so affordable!
- Buy spices and herbs in bulk. I make my own spice blends because it’s so cheap to do so — and tastes great. Jamie’s Spice Mix, Cajun Spice Blend, and FishMama Spice all go well in this dish.
How I make this recipe easy:
This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.
Here are the tools that I use for this recipe:
- plastic cutting boards – I have blue boards for veggies and white boards for meat.
- Ergo Chef chef’s knife – I’ve had my set for several years and they work well.
- Chef’s pan with lid or an Instant Pot – perfect for poaching!
- Ergo Chef cooking tongs – great for moving food around
Pulled Chicken Sliders
- 2 lb chicken tenders
- 1 bay leaf
- 3 peppercorns
- 1 to 2 tbsp Jamie’s Spice Mix or other favorite spice blend
- 8 slider buns or hamburger buns OR lettuce leaves
- 2 tomato sliced
- 8 lettuce leaves
- 16 dill hamburger sliced pickles
- 4 oz cheddar cheese slices
- condiments for sandwiches : mayo, mustard, ketchup, BBQ sauce
- If making this on the stove top: In a large pot with a lid, place the chicken, bay leaf, and peppercorns. Add water to cover. Bring to a boil. Once the water boils, simmer for 15 minutes or until chicken is cooked through. Turn off the heat and allow to cool.
- If making this in the electric pressure cooker: place the chicken, bay leaf, and peppercorns in the pot with 1 cup of water. Cover and switch the pressure valve. Set to manual for 12 minutes. Allow for natural pressure release.
- Remove the chicken from the pot, discarding the liquid. Shred the meat with two forks. Season to taste with spice mix.
- Serve with buns or lettuce wraps and sandwich toppings.
Other great sandwich recipes
Originally published April 14, 2013. Updated February 9, 2018.