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When it comes to comfort food, few dishes can compete with the mouthwatering appeal of pulled chicken sliders. These mini indulgences are not only easy to prepare but also perfect for sharing at gatherings, game days, or family dinners. Among the many variations of pulled chicken recipes, Hatch Chili Pulled Chicken Sliders stand out due to their unique flavor profile, primarily driven by the addition of Hatch green chiles. This recipe elevates the classic pulled chicken to new heights, combining the smoky, slightly sweet taste of these chiles with tender, flavorful chicken, all nestled in soft, pillowy slider buns.

Hatch Chili Pulled Chicken Sliders

Experience the irresistible flavor of Hatch Chili Pulled Chicken Sliders, a delightful comfort food perfect for any occasion. These tender chicken sliders are infused with the smoky, slightly sweet taste of roasted Hatch green chiles, creating a unique twist on a classic dish. Easy to prepare and share, they're ideal for game days or family dinners. Serve them on soft buns with your favorite toppings for a meal that will have everyone asking for more.
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Ingredients
  

1.5 lbs boneless, skinless chicken breasts

2 cups Hatch green chilies, roasted and diced (fresh or canned)

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup chicken broth

1 tablespoon olive oil

1 tablespoon ground cumin

1 tablespoon smoked paprika

2 teaspoons chili powder

Salt and pepper, to taste

12 slider buns

1 cup Monterey Jack cheese, shredded (optional)

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Prep the Chicken: Season the chicken breasts with salt, pepper, cumin, smoked paprika, and chili powder. Let it sit for about 15 minutes to absorb the flavors.

    Sauté Aromatics: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.

      Cook the Chicken: Add the seasoned chicken breasts to the skillet with the sautéed onions and garlic. Pour in the chicken broth and bring to a gentle simmer. Cover and reduce heat to low, allowing the chicken to cook for 25-30 minutes until fully cooked (internal temperature of 165°F).

        Shred the Chicken: Once cooked, remove the chicken breasts from the skillet and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the skillet and add in the roasted diced Hatch green chilies. Stir well to combine.

          Simmer the Mixture: Let the mixture simmer on low for another 5-10 minutes, allowing the flavors to meld. Adjust salt and pepper to taste.

            Assemble the Sliders: Cut the slider buns in half. If desired, toast them lightly on a skillet or grill. Spoon a generous amount of the pulled chicken mixture onto the bottom half of each slider bun. If using, sprinkle with shredded Monterey Jack cheese.

              Garnish and Serve: Top with fresh cilantro and place the top half of the bun on each slider. Serve warm with lime wedges on the side for added zest.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12 sliders