Served at the 2024 Berries & BarBQ Wine Trail, Hermannhof Winery
Ingredients
For the BBQ Sauce:
1 cup ketchup
¾ cup raspberry seedless jam
¼ cup apple cider vinegar
½ tsp hot sauce
½ tsp kosher salt
½ tsp ginger powder
½ tsp garlic powder
2 tbsp liquid smoke (optional)
For the chicken:
2 lbs boneless skinless chicken breasts, about 4 total
16 mini slider buns
Jalapeno Slaw
Sliced Jalapenos
For the jalapeno slaw:
For the Dressing:
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
2 tablespoons fresh lime juice
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 teaspoon sea salt plus more to taste
1/2 teaspoon black pepper
For the Slaw:
4 cups green cabbage shredded
2 cups red cabbage shredded
1 cup carrot grated
1 bunch green onions thinly sliced
2 jalapeño peppers seeded and finely diced
1/2 cup fresh cilantro chopped
Directions:
For the BBQ Sauce:
Add all ingredients to the saucepan except the liquid smoke, whisk together, and simmer for 15 minutes. Sample it and add additional ingredients to your taste. Add liquid smoke if using it. Pour into a clean bottle and store in the refrigerator for several months.
Place chicken breasts into a slow cooker with ¾ cup raspberry hot barbeque sauce. Cook on high for 6 hours.
While the chicken is cooking, prepare the slaw, refrigerate for at least 30 minutes, and allow flavors to combine. (Slaw can be made a day ahead)
Remove chicken from slow cooker onto a plate. Shred chicken using 2 forks. Drain the juices from the slow cooker and place the chicken back into it. Add 1 cup of BBQ sauce to the shredded chicken. Toss to coat.
Serve the BBQ chicken and slaw on toasted slider buns with extra BBQ sauce and jalapenos. Enjoy.
For Jalapeno Slaw:
Combine all the dressing ingredients in a small mason jar. Cover the jar with a tight-fitting lid, then vigorously shake until the dressing is emulsified.
Place the cabbage, carrot, green onions, jalapeños, and cilantro in a large mixing bowl. Pour the dressing over the vegetables and toss until well combined.
Cover the bowl and refrigerate for at least an hour, up to overnight. Toss the coleslaw again and season with more salt to taste before serving
16 Mini Sliders
Serve with Hermannhof Winery’s Vignoles.
