Source: Parents Magazine


Credit: Dane Tashima

Recipe Summary test

30 mins
1 hr
16 sandwiches


For the chicken sliders:
For the slaw:


Instructions Checklist
  • Set a multi-cooker to sauté and heat oil. Add onion and cook until golden brown around edges, about 5 minutes. Add garlic and apples and cook 1 minute more. Stir in apple cider and barbecue sauce, scraping up any browned bits from bottom of the insert.

  • Season chicken with salt and pepper and place in sauce. Seal lid and cook on manual pressure for 15 minutes.

  • While chicken cooks, make slaw. Combine mayonnaise, vinegar, honey, salt, and black pepper in a large bowl and set aside. Grate apple on the large holes of a box grater. Squeeze out excess liquid in a paper towel. Add grated apple and coleslaw mix to the mayo mixture. Stir to combine, and refrigerate until serving.

  • Once chicken is finished cooking, quick-release pressure and unseal pot. Transfer chicken to a large plate to cool. Turn on the sauté function, and simmer sauce until reduced to 2 cups, about 10 minutes.

  • Shred chicken, and return to sauce. Add vinegar and stir well to coat. Serve chicken on buns with slaw.

Nutrition Facts

387 calories; fat 13g; cholesterol 83mg; saturated fat 2g; carbohydrates 47g; mono fat 3g; poly fat 5g; insoluble fiber 5g; sugars 18g; protein 22g; vitamin a 812.1IU; vitamin c 19.8mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 7.3mg; vitamin b6 0.5mg; folate 41.7mcg; vitamin b12 0.5mcg; sodium 660mg; potassium 341mg; calcium 120mg; iron 2.3mg.