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.