Pulled Chicken Sliders with Smokey Peach BBQ Sauce
1 whole rotisserie chicken, shredded, skin removed (approx. 2 cups)
12 sliders mini buns
1 8.5 oz jar of Smokey Onion Mustard
2 tsp Worcestershire sauce
1/2 cup Peach White Balsamic Vinegar
1 tsp packed brown sugar
fresh cracked pepper, to taste
shredded cabbage (optional)
Combine all the ingredients except chicken, cabbage and pickles in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes. Add chicken to balsamic mixture; stir to combine. Cook 2 minutes or until chicken is thoroughly heated.
Spoon 3 tbsp chicken mixture on bottom half of each bun; top each a small amount of cabbage slaw. Serve.