2.93458
107 ratings

Slow-Cooker Teriyaki Chicken & Mac Salad Sliders

Jullie Anne

Tender, slow-cooked chicken, sweet teriyaki glaze, and a creamy macaroni salad. What's more to say? This recipe is a classic Hawaiian plate lunch packed into a slider. Easy preparation and bite-sized, these slides are perfect for gameday spreads, whether you're having friends over or tailgating at the stadium.

Click here to see 101 Ways to Cook Chicken

 

Click here for more of the 101 Best Slow Cooker Recipes

3
Servings
2514
Calories Per Serving
Deliver Ingredients

Notes

For a detailed post on this recipe, visit Mangoes & Palm Trees.

Ingredients

For the Chicken & Macaroni Salad

  • 4-5 Chicken Breasts
  • 3 Garlic Cloves, peeled & smashed
  • 2 -in segment Fresh Ginger, peeled & roughly chopped
  • 2 Scallion Stalks, roughly chopped
  • 1 1/2 Cup Diced Fresh Pineapple (*very ripe)
  • 2 Cups Chicken Stock
  • 1/3 Cup Soy Sauce
  • 1 Tablespoon Sesame Oil
  • 2 Tablespoons Light Brown Sugar
  • 2 1/2 Cups Dried Macaroni
  • 1 Cup Grated Carrot
  • 1/2 Cup Chopped Scallions
  • 1 1/4 Cup Mayonnaise
  • 1/4 Cup Sour Cream
  • 1 1/2 Teaspoon Celery Salt

For the Teriyaki Glaze & Sliders

  • 2 Garlic Cloves, peeled & roughly chopped
  • 2 -in segment Fresh Ginger, peeled & roughly chopped
  • 1/2 Cup Diced Fresh Pineapple (*very ripe)
  • 1 Tablespoon Sesame Oil
  • 1/4 Cup Light Brown Sugar
  • 1/3 Cup Soy Sauce
  • 2 Tablespoons Mirin
  • 2/3 +1/4 Cups Water, divided
  • 1 1/2 Tablespoon Cornstarch
  • 12 Hawaiian Sweet Rolls

Directions

For the Chicken & Macaroni Salad

  1. To prepare the chicken, place the chicken breasts, garlic, ginger, scallions, and pineapple into a slow cooker. In a separate bowl, combine the chicken stock, soy sauce, sesame oil, and brown sugar. Whisk together to combine well. Pour this over the chicken, make sure everything is submerged, then cook on low for 6-8 hours.
  2. To prepare the macaroni salad, bring a small pot of salted water to a boil, then add the macaroni. Cook for 10-12 minutes, until the pasta is fully cooked and soft. Drain the pasta, and allow to cool slightly. In a small bowl, combine the mayonnaise, sour cream, and celery salt. Whisk to blend well. Then, combine the cooked macaroni, grated carrot, and chopped green onion in a mixing bowl. Add the dressing, and toss everything together until well-combined and the pasta is completely coated. Cover and refrigerate until ready to serve.
  3. When the chicken is done cooking, separate the cooking liquid and the chicken. Shred the chicken, and combine with as much of the cooking liquid as needed to keep the chicken moist.

 

For the Teriyaki Glaze & Sliders

  1. To make the teriyaki glaze, heat the sesame oil in a small saucepan over medium-high, then add the chopped garlic, ginger, and pineapple. Saute until aromatic, about 1 minute. Next, add the brown sugar, soy sauce, mirin, and 2/3 of a cup of water. Stir to combine well, then bring the mixture to a simmer. In a small bowl or measuring cup, combine the remaining 1/4 cup of water and 1 1/2 tbsps of cornstarch. Whisk together to make a slurry. Once the teriyaki sauce has come to a simmer, pour the cornstarch mixture into the saucepan, stir, and cook for 2-3 minutes until the sauce thickens into a glaze-like texture. Strain into a bowl, and set aside until ready to serve.
  2. To assemble the sliders, cut Hawaiian rolls in half and lightly toast. Transfer to a serving platter. Place shredded chicken on the bottom halves, then top with teriyaki glaze, macaroni salad, and top halves of the rolls.
  3. Serve on gameday. Enjoy!

 

Teriyaki Chicken Shopping Tip

If you’re buying chicken at the store, make sure that it’s the last thing you pick up before hitting the checkout – and to head straight home with it to the icebox.

Teriyaki Chicken Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Nutritional Facts

Total Fat
125g
100%
Sugar
41g
N/A
Saturated Fat
24g
100%
Cholesterol
219mg
73%
Protein
100g
100%
Carbs
242g
81%
Vitamin A
422µg
47%
Vitamin B12
0.9µg
15.7%
Vitamin B6
2mg
100%
Vitamin C
63mg
100%
Vitamin D
1µg
N/A
Vitamin E
2mg
12%
Vitamin K
70µg
88%
Calcium
397mg
40%
Fiber
12g
50%
Folate (food)
125µg
N/A
Folate equivalent (total)
762µg
100%
Folic acid
374µg
N/A
Iron
15mg
83%
Magnesium
263mg
66%
Monounsaturated
37g
N/A
Niacin (B3)
47mg
100%
Phosphorus
1056mg
100%
Polyunsaturated
59g
N/A
Potassium
1903mg
54%
Riboflavin (B2)
2mg
100%
Sodium
5366mg
100%
Sugars, added
18g
N/A
Thiamin (B1)
2mg
100%
Trans
0.3g
N/A
Zinc
7mg
45%