Ingredients

Serves 6–8

For the Cherry Glaze

• ¾ cup Cherry De-Lite Cherry Preserves
• ½ cup Cherry De-Lite BBQ sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon Worcestershire sauce
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• Freshly ground black pepper, to taste

For the Sliders

• 2 lbs cooked shredded chicken (rotisserie chicken works perfectly)
• 12 Hawaiian slider buns
• 1½ cups creamy coleslaw
• Dill pickle slices
• Butter for toasting buns
• Fresh parsley (optional)

Directions

Step 1 – Make the Cherry BBQ Glaze

In a medium saucepan, combine:

• Cherry De-Lite Cherry Preserves
• Cherry De-Lite BBQ sauce
• Dijon mustard
• Apple cider vinegar
• Worcestershire sauce
• Smoked paprika
• Garlic powder

Simmer over medium-low heat for 5–7 minutes, stirring occasionally, until smooth and glossy.

Step 2 – Coat the Chicken

Add the shredded chicken to the saucepan.

Stir until every piece is coated in the cherry BBQ glaze.

Continue cooking another 5 minutes until heated through.

Step 3 – Toast the Rolls

Brush the slider buns lightly with melted butter.

Toast until golden brown.

Step 4 – Assemble

Layer each slider with:

? Cherry BBQ Chicken

? Creamy coleslaw

? Dill pickle slices

Place the top bun on and serve warm.