BBQ Chicken Sliders with Apple Slaw


By KNWA Cooking Today Show’s Amy Hannon from Euna Mae’s in Northwest Arkansas

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In a saucepan, saute onions until tender. Stir in and saute garlic and jalapenos. Add brown sugar, syrup, cumin, chili powder, mustard, and salt. Stir together. Add crushed tomatoes, stock, coffee, and apple cider. Stir together and bring to a boil. Reduce heat and allow to simmer until reduced and thickened. Taste for seasoning.

Pull and shred meat from a deli-style rotisserie chicken, and stir together with several spoonsful of sauce as desired. Warm over the stove on low heat.


Whisk the sauce together. Taste for seasoning and adjust. Stir into the cabbage, carrots, and apples. Allow to chill for a half-hour before serving.


Butter and toast halved dinner rolls. Pile with BBQ chicken, another dollop of sauce, thin red onions, sweet pickles, and apple slaw.

Westrock Coffee BBQ Sauce:

½-¾ cup yellow onion, finely chopped

4 cloves garlic, finely chopped

2 Tbsp jalapenos, chopped

¾ cup dark brown sugar

2 Tbsp pure cane syrup (or maple syrup)

2 Tbsp cumin

2 Tbsp chili powder

1 tsp ground mustard

2 tsp salt

28oz can crushed tomatoes

1 cup chicken stock

1 cup mild coffee like Westrock Meza Blend

⅛ cup apple cider vinegar

Apple Slaw Ingredients:

½ head of green cabbage, shredded or thinly sliced

½ head of red cabbage, shredded or thinly sliced

½ cup carrots, shredded (I use pre-packaged)

1 green apple, thinly sliced

2-3 Tbsp mayonnaise

3 Tbsp olive oil

1 Tbsp apple cider vinegar

Juice of a lemon

Several heavy shakes of poppy seed

Salt and pepper to taste

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