Description
Slow Cooker Chicken Sloppy Joe Sliders combine tender slow-cooked chicken with a tangy, slightly sweet tomato sauce, served between crispy sweet potato rounds for a comforting and healthy twist on a classic favorite. This recipe is perfect for families looking for a hearty, flavorful meal with a unique touch.
Ingredients
Scale
Chicken Sloppy Joe Filling
- 2 lbs. boneless chicken breast and/or thighs
- 14 oz. can organic tomato sauce
- ¼ cup canned organic tomato paste
- 3 Tbsp. yellow mustard
- 2 Tbsp. apple cider vinegar
- 2 tsp. coconut amino
- 3 pitted dates, finely chopped (optional for touch of sweetness)
- ¾ cup shredded carrots
- 1 tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. smoked paprika
- ¼ tsp. sea salt
- ¼ tsp. black pepper
Sweet Potato Sliders
- 2 sweet potatoes, sliced into ¼-inch rounds
- Avocado oil or olive oil (for brushing and frying)
Instructions
- Prepare the Sweet Potatoes: Preheat the oven to 400°F (200°C). Slice the sweet potatoes into ¼-inch rounds. Brush both sides of the rounds with avocado or olive oil and arrange them on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until tender and slightly crispy around the edges.
- Slow Cook the Chicken: Place the boneless chicken breasts or thighs into the slow cooker. Add tomato sauce, tomato paste, yellow mustard, apple cider vinegar, coconut aminos, finely chopped dates (if using), shredded carrots, garlic powder, onion powder, smoked paprika, sea salt, and black pepper. Stir gently to combine all ingredients over the chicken.
- Cook in Slow Cooker: Cover and cook on low for 4 hours, or until the chicken is tender and easily shredded with a fork.
- Shred the Chicken: Using two forks, shred the chicken inside the slow cooker and mix thoroughly with the sauce to combine the flavors well.
- Assemble the Sliders: Once sweet potato rounds are baked and chicken is shredded, create sliders by placing a generous scoop of the sloppy joe chicken mixture between two sweet potato rounds, like a sandwich. Serve warm.
Notes
- For a lighter option, serve the shredded chicken in a lettuce wrap or over a bed of greens instead of sweet potato rounds.
- Adjust the sweetness by adding or omitting the pitted chopped dates based on preference.
- You can use chicken breast only or a mix of breast and thighs depending on your texture preference.
- If you prefer crispier sweet potato rounds, broil them for 2-3 minutes after baking.
- Leftovers can be stored in the fridge for up to 3 days and the chicken mixture reheats well.
Nutrition
- Serving Size: 1/8 of recipe (without sweet potato)
- Calories: 187 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 65 mg
