Chicken Fajita Sliders
When I made this recipe, I used canned chicken which I would honestly do again instead of using raw chicken breasts. I love canned chicken for the convenience in recipes. My sliders turned out wonderfully moist with a super seasoned kick!
I made this recipe for the first time for Cinco de Mayo. I love themed meals! It helps celebrate the passing of the year which I personally feel is important so we don't look back wondering where the time went... as much. Chicken Fajita Sliders would also work out great for a party or dinner. These can be made fairly easily and make a large amount.
These were well seasoned to the point if you don't like a lot of seasoning it might do well to dilute them a bit. I personally love the aggressive seasonings Mexican dishes are known for, contained in adorable little sliders. Another way to cut down on the spiciness would be to swap out the cheese for something other than the pepper jack cheese, perhaps something along the lines of a white American cheese would help to soothe the flavors. Another option to limit the spice since the sliders I made were quite full to the point they could barely stay together and were quite messy, this recipe could easily be used to make 24 sliders that are less filled. Simply add more chicken, peppers, cheese and rolls and add less filling into the rolls. These sliders are very well seasoned so stretching the recipe would not be hard to do.
We didn't eat all of our sliders in one sitting and ended up reheating them for a later meal. The chicken did not dry out but the roll bottoms did become a bit soggy the longer they sat. If you are looking to avoid a soggy bottom situation you could broil the bottom half of the rolls before adding all the chicken mixture. Broiling will make the cut side of the rolls closer to toast buying some time before the bottom falls apart while also adding some extra texture.
Fairly simple crock pot meal that can feed a crowd. These sliders are well seasoned and have a kick!
- 4 whole boneless chicken breast (i used canned)
- 1 tbsp vegetable oil
- 1 tbsp chili powder
- 1.5 tsp cumin
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1 tsp black pepper
- 1 cup sliced yellow onion
- 1 whole bell pepper (could be just 1 color or mixed and matched)
- 15 oz tomato sauce
- 1/4 cup lime juice
- chipotle chilis in adobo sauce (diced)
- adobo chili sauce from can
- 10 oz diced mild tomatoes and chilies (drained)
- 12 small dinner rolls
- 6 slices pepper jack cheese
- 4 tbsp melted butter
- 1.5 tbsp spciy brown mustard
- 2 tsp worcestershire
- 3 tsp minced garlic
Mix together seasonings - chili powder, cumin, paprika, cayenne, garlic powder, onion powder, black pepper,
Sprinkle seasoning over chicken in crock pot with oil, stir to coat
Add onions, peppers, tomato sauce, lime juice, chipotle chilis, and diced tomatoes to the crock pot
If using canned chicken - Allow to simmer until chicken is warmed through and holding flavors. This could take an hour. Once chicken is warmed through shred any large chunks of chicken remaining
If using raw chicken - Cook on high for 4 hours or until chicken is cooked through. Shred chicken
Stir all ingredients together in crock pot
Preheat oven to 300 degrees
Cut rolls in half, place in 9x 13 pan. Layer chicken mixture onto roll bottoms and top with cheese. Cover with roll tops
In a separate bowl mix together the topping ingredients - melted butter, mustard, worcestershire, and minced garlic. Brush onto roll tops
Place pan into 300 degree oven until cheese melts
- R