Place the sliced onion and chicken thighs into a 6-quart crock-pot then add the vinegar, cayenne, 1 tsp salt, and 1/2 tsp black pepper.
Place a lid on the slow cooker and cook on LOW for about 6 hours or until the chicken is tender and falls off the bone.
SLIDER BUNS:
Add 1 cup of the warm milk to a large mixing bowl, sprinkle the yeast on top and stir to combine. Stir in the flours and salt until well combined and a dough is formed.
Add 2 TBSP of the oil to the dough then knead by hand for about 5 minutes.
Form the dough into a ball then drizzle with 1 tsp of olive oil and flip the dough around a bit to cover in the oil.
Loosely cover the bowl and set in a warm place until doubled in size, about 1 hour.
Line a 9x13 baking dish with parchment paper.
Punch down the dough and separate into 12 equal size pieces. Roll the dough pieces into smooth balls and place in the baking dish about 1/2-inch apart.
Brush the tops of the dough balls with the remaining 1 TBSP of milk. Set aside for 20 minutes to allow the rolls to rise a bit more.
Preheat the oven to 375°F.
Bake in the preheated oven until tops are golden brown, about 20 minutes.
Use a serrated knife to cut the buns in half horizontally.
GARLIC MAYO:
Mix the mayonnaise, garlic, and black pepper in a bowl until well combined.
FINISHING UP:
When the chicken is tender use two forks to shred the chicken discarding any skin and bones.
Stir the chicken then taste and season with additional salt & pepper if needed.
Serve the shredded chicken on the slider buns with the sliced pickles and garlic mayo.
22 people Yepped this recipe
Comments
Print Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment