Teriyaki Chicken and Macaroni Salad Sliders

Teriyaki Chicken and Macaroni Salad Sliders

I love using my slow cooker! It’s a great way to make a delicious meal without a lot of hassle! Some days, life gets so crazy that if you haven’t made a plan for dinner, you will be eating a frozen burrito from the freezer! 

You can’t go wrong with a slow cooker and you don’t need a lot of experience to use one, all you do is throw everything in and it will do the rest! These little gems are so tasty that you will do a happy dance after just one bite!

Teriyaki Chicken and Macaroni Salad Sliders

Ingredients:

Chicken:
4 to 5 chicken breasts
3 garlic cloves, minced
2 teaspoons ginger
1 bunch of green onions, cut
1 1/2 cups diced fresh pineapple
2 cups chicken broth
1/3 cup soy sauce
1 Tablespoon sesame oil
2 Tablespoons brown sugar

Macaroni salad:
2 1/2 cups dry macaroni
1 cup carrots, grated
1/2 cup red onion, chopped
1 1/4 cup mayonnaise
1/4 cup sour cream
1 1/2 teaspoons celery salt

Teriyaki glaze:
2 garlic cloves, minced
1 teaspoon ginger
1/2 cup diced pineapple
1 Tablespoon sesame oil
1/4 cup brown sugar
1/3 cup soy sauce
2/3 + 1/4 cups water, divided
1 1/2 Tablespoons cornstarch
Hawaiian sweet rolls

Teriyaki Chicken and Macaroni Salad Sliders

Directions:

• For the Chicken: Place chicken, garlic, ginger, green onions, and pineapple into the slow cooker.
• In a separate bowl, combine chicken broth, soy sauce, sesame oil, and brown sugar. Whisk together to combine well. Pour this over the chicken, make sure everything is submerged, then cook on low for 6 hours.
• For Macaroni Salad: Bring a small pot of salted water to a boil, then add the macaroni.  Cook as directed on the package.
• Drain the pasta, and allow to cool slightly. In a small bowl, combine the mayonnaise, sour cream, and celery salt. Whisk to blend well.
• Then, combine the cooked macaroni, grated carrot, and red onion in a mixing bowl. Add the dressing, and toss everything together until well combined and the pasta is coated. Cover and refrigerate until ready to serve.
• When the chicken is done cooking, separate the cooking liquid and the chicken. Shred chicken, and combine with as much of the cooking liquid as needed to keep the chicken moist.
• Teriyaki glaze: In a small pan, heat the sesame oil over medium heat, then add the diced garlic, ginger, and pineapple. Sauté for about 1 minute.
• Add the brown sugar, soy sauce, and 2 /3 cup of water. Stir to combine well, then bring the mixture to a simmer. In a bowl, combine 1/4 cup water and 1 1/2 Tablespoons of cornstarch. Whisk together to make a slurry.
• Pour the cornstarch mixture into the saucepan, stir, and cook for 2 to 3 minutes until the sauce thickens into a glaze. Set aside.
• To assemble: Cut rolls in half and lightly toast under the broiler. Place shredded chicken on the bottom and then top with the glaze and finish off with the salad. You can add lettuce if you like. 

Teriyaki Chicken and Macaroni Salad Sliders

SLIDER RECIPES