Skip to main content

Pulled Chipotle Beer Chicken Sliders

Pulled Chipotle Beer Chicken Sliders


I’ve made a decision.

I need to clear the emotional cache from this past week. I need to a little distance from reality and my incessant need to over-think. I need a break and a beer and I’ve decided that a trip to Bend, Oregon can fix what ails me right now. Or at least numb it and distract me enough to remind me how big the world is.

I’ve even booked a place that has a kitchen, because I’ve already told you about my need to bake bread when I’m sad, and my over excitement for the sourdough starter I made (yes, I’m contemplating bringing it with me like a cat in a carrier). I’m leaving in 11 days and I’m going to update you, like I did when I was here. Because even if you can’t blow off Thanksgiving to road trip and drink beer, I still want you along for the ride.

I also made you some sliders, because football is forever and we need food for that, these just take 20 minutes.


Pulled Chipotle Beer Chicken Sliders

Total Time 20 minutes


  • 3 cloves garlic minced
  • 2 chipotle chilies in adobo chopped
  • 2 tablespoons adobo sauce
  • 1 tablespoon honey
  • 2 tablespoons tomato paste
  • 1 cup stout
  • 1 cup chicken broth
  • 2 tablespoons cornstarch
  • 6 boneless 1.5 lbs, skinless chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • ¼ cup chopped green onion or cilantro
  • 12 slider buns


  • Add the garlic, chipotles, adobo sauce, honey, tomato paste, beer, chicken broth and cornstarch in a blender, blend until smooth.
  • Sprinkle the chicken on all sides with salt and pepper.
  • Heat the olive oil in a pan over high heat, sear the chicken on both sides.
  • Reduce heat to medium, pour the sauce over the chicken. Simmer until the chicken is cooked through and the sauce has thickened, 6-8 minutes.
  • Remove from heat, shred the chicken using two forks, toss in the sauce.
  • Fill the slider buns with chicken, sprinkle with chopped green onions (or cilantro).


Related Posts

Similar Articles


Tori//Gringalicious November 11, 2016 um 1:43 am

YUM doesn’t even get close to describing these beauties!!!


JWH November 11, 2016 um 6:58 am

Spare us the political meanderings, we follow your blog because we have a common interest in beer and food.


Jackie November 11, 2016 um 9:16 am

This has nothing to do with politics, it’s about food and beer. And please don’t speak for everyone with "we"
And you seem a little sensitive over there in Bedminster, New Jersey.


Gabriella November 12, 2016 um 4:42 am

Oh my goodness, these sliders sound DIVINE.


Matt @ RoughEats November 12, 2016 um 6:40 am

Well, isn’t JWH lovely…. I think its your blog and you use it as you see fit! For what its worth, I did something similar. Also, the sliders look amazing.


Jackie November 13, 2016 um 7:47 pm

I like the way you think, Matt


Leslie S. November 12, 2016 um 7:33 am

What is the estimated time for simmering the chicken until it is cooked through?


Jackie November 14, 2016 um 9:06 am

About 6-8 minutes. It depends on how thick your chicken is and how well you sear the outsides.


Denise November 16, 2016 um 5:26 am

I made these last night! They were amazing!!!!! Very good flavor, I couldn’t stop eating them. Love recipes with beer where you just need a cup but have to buy a 4 pack of Guiness 🙂 Gotta drink the rest. Great recipe!!!


KP December 3, 2016 um 11:20 pm

I feel you. I hope your trip to Bend helped a little bit. These sandwiches helped me. Thank you for this recipe. I made it tonight and it was perfect and easy. <3


Jackie December 4, 2016 um 10:54 am

That’s awesome! So glad you liked them 🙂


Write a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


This site uses Akismet to reduce spam. Learn how your comment data is processed.