Cranberry-Chipotle Chicken Sliders

Cranberry-Chipotle Chicken Sliders

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The tartness from the cranberries, the spiciness from the chipotle powder, and the sweetness from the cinnamon-sugar crust work together to create a truly outstanding dish. Download the recipe card.


  • 2 Large Chicken Breasts
  • 12 Slices Jenny Lee Cranberry Cinnamon Swirl Bread
  • 12 Slices Sharp Cheddar Cheese


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


  1. Add all the apple slaw ingredients to a large bowl and mix until well combines. 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.