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