Cranberry Chipotle Chicken Sliders

Apple Coleslaw

• 16 Ounces Shredded Cabbage
• 1 Granny Smith Apple, Cored and Thinly Sliced
• 1/4 Cup Mayonnaise
• 1-2 Tbsp. Cider Vinegar
• 1 Tbsp. Lemon Juice
• 1 Tbsp. Poppy Seeds
• 1-1/2 Tsp. Sugar
• 1/2 Tbsp. Celery Seeds
• 1/2 Tsp. Salt

Cranberry Chipotle Barbecue Sauce

• 1/2 Cup Canned Whole Cranberry Sauce
• 1/4 Cup Ketchup
• 2 Tbsp. Molasses
• 1 Tbsp. Cider Vinegar
• 1/2 Tsp. Salt
• 1/4 Tsp. Chili Powder
• 1/4 Tsp. Pepper
• 1/4 Tsp. Onion Powder
• 1/2 Tsp. Ground Chipotle Pepper
• 1/4 Tsp. Dried Thyme

Directions

1. Add all the apple slaw ingredients to a large bowl and mix until well combined. Add additional sugar, vinegar, and salt to taste. Set aside.
2. Bring a small pot of water to a boil. Add the chicken breasts and boil for 15-20 minutes until cooked through. Let cool and set aside.
3. Whisk together the barbecue sauce ingredients in a small saucepan. Bring to a gentle simmer and let cook for 2-3 minutes until slightly thick.
4. In a medium-sized mixing bowl, shred the cooked chicken breasts. Add the cranberry chipotle barbecue sauce and mix well.
5. When ready to serve, lay the bread in a single layer on a baking sheet. Top with sliced cheddar and broil until melted (approximately 1-2 minutes).
6. Top the cheesy bread with approximately 1/4 cup of cranberry-chipotle chicken followed by the apple poppy seed slaw. Serve immediately.