This is a recipe I made some time ago, hence the bright delicious side of corn. But just because it has a summer side, doesn’t mean it can’t be an all season recipe. Crockpots are something you know I’m obsessed with. Combine that with my love for BBQ anything and my recent discovery of how easy slaw is to make and the result is a no fuss chicken slider dish. The addition of apples to contrast the traditional sweetness of a regular barbecue sauce balances things out well. My only regret? That I just rediscovered this recipe now, a few months since it’s creation, and haven’t made it since. Hmm…I wonder what dinner tomorrow will be?

Crockpot Pulled Apple Chicken Sliders (Makes about 8 sliders)

FOR THE CHICKEN

• 2 tbsp brown sugar
• 1 tsp garlic powder
• 1 tbsp cumin
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 2 lb boneless chicken breasts
• 1 c apple sauce
• 1/2 c barbeque sauce
• 8 slider buns, preferably potato buns

Mix all brown sugar and spices in a small bowl until well blended. Rub chicken breasts with spice mix and set in the stoneware of your crockpot. Whisk barbeque and apple sauces together until smooth and pour over chicken, making sure to cover all the meat. Cook on low for 4 hours. Shred chicken with two forks and stir together with sauce so well blended.

FOR THE SLAW

• 1 large apple, peeled and shredded
• 1 bunch radishes, scrubbed and shredded
• 1 medium carrot, scrubbed and shredded
• 1 tsp honey
• 1 tbsp cider vinegar
• 1 tsp mayo
• Salt and pepper

Mix all ingredients together in a medium bowl, seasoning to taste with salt and pepper. Chill for 30 minutes to let flavors fully mix. To serve, top the bottom of a slider bun with about 1/4 lb chicken topped with about a tablespoon of slaw. Top sandwich with other half of slider bun. Serve and enjoy.