Apple Butter Asian Pulled Chicken Sliders

Apple Butter Asian Pulled Chicken Sliders

Slow cooked chicken breasts in an Asian-inspired, spicy-sweet apple butter base makes a delicious appetizer or small plate.


Servings: 24

4 lb. boneless, skinless chicken breasts, quartered
1 1/2 Tbsp. five-spice seasoning blend
1 Tbsp. smoked paprika
2 Tbsp. vegetable oil
3 cups chopped sweet onion
1 1/2 cups finely chopped carrot
1 1/2 Tbsp. minced garlic
2 cups low-sodium, low-fat chicken stock
1 1/2 cups MUSSELMAN'S® Premium Apple Butter
1/2 cup rice vinegar
1/4 cup low-sodium soy sauce
8 slider rolls or small dinner rolls
Pickled jalapeño slices, to garnish
Scallions, thinly sliced, to garnish


  1. In a bowl, toss chicken with the five-spice and paprika to coat. Cover and refrigerate at least 1 hour before cooking.
  2. In a skillet, heat oil over a medium-high heat; add onion and sauté 1 minute. Stir in carrots and garlic and continue to cook 1 minute. Add seasoned chicken pieces and sauté 2 minutes, stirring often.
  3. Mix in stock, Musselmans® Apple Butter, vinegar and soy sauce and bring to a simmer. Reduce heat to very low and cook, uncovered, stirring occasionally, for 1 hour or until chicken starts to shred. Remove chicken from sauce and cool slightly before shredding and returning to pot with cooking juices. Heat thoroughly and keep warm until ready to serve.
  4. To Serve: Spoodle or scoop 1/4 cup pulled chicken mixture onto a slider roll and serve topped with pickled jalapeño slices and chopped scallions.

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