Italian Pulled Chicken and Kale Sliders

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Italian Pulled Chicken and Kale Sliders at home. This recipe makes 5 servings with 471 calories, 36g of protein, and 16g of fat each. For $2.71 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. If you have tomato sauce, kale, shredded mexican cheese blend, and a few other ingredients on hand, you can make it. Plenty of people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes about 45 minutes. 14174 people have made this recipe and would make it again. It is brought to you by Green Lite Bites. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is spectacular. If you like this recipe, take a look at these similar recipes: Barbecue Pulled Chicken Sliders, Leftover Pulled Chicken and Chipotle Sliders, and Carolina Pulled Chicken Sliders With Easy Summertime Pickles.

Servings: 5

 

Ingredients:

Equipment:

Cooking instruction summary:

Once the sauce prep is finished add 2 frozen chicken breasts to the pot.Let them stew for at least 2 hours until cooked through.Remove the breasts from the sauce and place in a smaller pot. Shred the chicken with 2 forks.Do the best you can.It’s ok if you have some larger chunks, it will get easier to shred as we begin to cook it again.Add in 2 cups of sauce and kale and begin to cook over medium-high heat.Stir everything together and bring to a boil. Little bubbles will form on the edges.Lower to a simmer cook for at least 30 minutes letting everything combine and thicken.Serve immediately or place in the fridge overnight and reheat on the stove for dinner the next day.Note: I lost some of the photos I took when making the sandwiches the next day. The rest are from my first batchWhen ready to serve preheat broiler.Line a cookie sheet with aluminum foil. Layout out slider buns and top with 1/4 cup of the chicken. Top with 1/2 ounce of shredded cheese. Place sliders in the broiler until cheese melts, about 3-4 minutes.The recipe yields about 4.5 cups, enough to make 10 sliders. Of course you don’t have to serve them that way. I have eaten a scoop over baby spinach topped with cheese and also in a low carb wrap. The Pulled Chicken and kale is yummy all by itself.However, here’s the nutritional info 2 sliders, what I consider a serving…Oh! and I always use additional kale to serve kale chips on the side of the sliders. All 3 boys love those too!

 

Step by step:

1. Once the sauce prep is finished add 2 frozen chicken breasts to the pot.

2. Let them stew for at least 2 hours until cooked through.

3. Remove the breasts from the sauce and place in a smaller pot. Shred the chicken with 2 forks.Do the best you can.It’s ok if you have some larger chunks, it will get easier to shred as we begin to cook it again.

4. Add in 2 cups of sauce and kale and begin to cook over medium-high heat.Stir everything together and bring to a boil. Little bubbles will form on the edges.Lower to a simmer cook for at least 30 minutes letting everything combine and thicken.

5. Serve immediately or place in the fridge overnight and reheat on the stove for dinner the next day.Note: I lost some of the photos I took when making the sandwiches the next day. The rest are from my first batch

6. When ready to serve preheat broiler.Line a cookie sheet with aluminum foil. Layout out slider buns and top with 1/4 cup of the chicken. Top with 1/2 ounce of shredded cheese.

7. Place sliders in the broiler until cheese melts, about 3-4 minutes.The recipe yields about 4.5 cups, enough to make 10 sliders. Of course you don’t have to serve them that way. I have eaten a scoop over baby spinach topped with cheese and also in a low carb wrap. The Pulled Chicken and kale is yummy all by itself.However, here’s the nutritional info 2 sliders, what I consider a serving…Oh! and I always use additional kale to serve kale chips on the side of the sliders. All 3 boys love those too!

Nutrition Information:

covered percent of daily need